FOCACCIA DOUGH, easy, quick, a focaccia recipe with very little yeast, digestible and perfect. We can prepare it for a buffet party…or simply for everyday dinner and lunch.
Focaccia is perfect to cut in half and fill with grilled vegetables or cheeses. Ideal as a dinner saver and if desired, we can even make it in advance and keep the dough well sealed in an airtight container in the fridge for 1-2 days maximum. It is made with few ingredients that we usually all have at home; as for the flour, I recommend using pizza flour or type 0 flour with 12 proteins.
You can prepare the focaccia dough by hand or with a stand mixer, the order of ingredients does not change.
But now let’s go to the kitchen and I’ll show you how to make FOCACCIA DOUGH
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 35 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
- Energy 455.08 (Kcal)
- Carbohydrates 87.31 (g) of which sugars 2.25 (g)
- Proteins 14.84 (g)
- Fat 7.13 (g) of which saturated 1.08 (g)of which unsaturated 1.01 (g)
- Fibers 3.86 (g)
- Sodium 975.28 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 4 cups type 0 flour
- 1 1/2 cups water
- 2 tbsps extra virgin olive oil
- 2 tsps salt
- 1 1/4 tsps fresh brewer's yeast
Tools
- 1 Bowl
- Spoon
Steps
Let’s start preparing the
Let’s start preparing the focaccia dough: pour the flour into a bowl, add the crumbled fresh yeast and the water (but not all) at room temperature, little by little as you start mixing the ingredients, so that the flour absorbs the water evenly.
Add the extra virgin olive oil and continue kneading, the salt, and add the remaining water.
Cover the dough with a plate and let it rest for 15 minutes. It is important to wait this time because during the resting moments the dough develops its gluten mesh.
After the resting time, perform some folding turns, take the dough keeping it still in the bowl and give it a turn of folds: lift the dough from below and fold it over itself, turn the bowl 90 degrees, and repeat the same operation as before; turn 90 degrees and again, lift and fold. Cover with the plate and let it rise for about 3/4 hours.
Here is our focaccia dough ready!!
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