The Panfocaccia is a leavened bread ideal to pair with cured meats, cheeses, grilled vegetables or to enjoy as a tasty snack or an appetizing starter. The preparation relies on a long-fermentation preferment, which gives the dough increased lightness, a more intense aroma and a more digestible texture. You can shape your Panfocaccia as desired — round, oval or rectangular — depending on your preference. Additionally, it can be filled with a wide variety of ingredients to win over every palate. Below, let’s see together what you need to make this delicious Panfocaccia at home:
Other focaccia recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3.5 oz (about 3/4 cup + 2 tbsp) Manitoba flour
- 1/4 cup water
- 1 1/2 tsp fresh baker's yeast
- the preferment
- 2 1/2 cups flour (half type 0 and half Manitoba)
- 1 cup water
- 1 tbsp salt
- 1 tsp honey
- 1 1/2 tsp fresh baker's yeast
- 1 tbsp butter
- to taste salt
- to taste extra-virgin olive oil
- to taste rosemary (optional)
Steps
In a bowl, mix the Manitoba flour with the fresh baker’s yeast dissolved in the water. Cover and let rest at room temperature for 16-18 hours, until the preferment is well fermented.
In a large bowl, pour the preferment. Add the two flours (half type 0 and half Manitoba), the yeast dissolved in the water and the honey. Finally, also incorporate the salt and the softened butter.
Knead all the ingredients well until you get an elastic and slightly sticky dough.
Cover and let rest for 30 minutes. Then, in the same bowl, perform three series of folds with intervals of 30-40 minutes between them.
After these steps, transfer the dough to the refrigerator for 2 hours. Take the dough out, perform a final series of folds and place it in a lightly oiled 12-inch baking pan.
Cover and let rise for 2 hours at room temperature. Use your fingers to create dimples on the surface of the dough and season with extra-virgin olive oil, coarse or fine salt and, if desired, rosemary.
Preheat the oven to 428°F. Bake for about 25 minutes, until the surface is golden.
Remove the panfocaccia from the oven and let it cool slightly before serving. It can be enjoyed with cured meats, cheeses and other ingredients to taste.
Bon appétit and… see you at the next recipe!
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