White Focaccia, thanks to the highly hydrated dough and yeast.
I was craving white pizza to fill, but had little time to prepare it, so I used my tried-and-tested recipe for high hydration pizza and adapted it for the occasion.
The soft dough and the use of yeast allowed me to enjoy an excellent focaccia in just over two hours.
In the dough, I always use 20% of re-milled durum wheat semolina flour; this allows you to get a fragrant and slightly crunchy pizza despite the soft dough.
To knead it well, I used the stand mixer, but it’s a simple dough that you can also make by hand. In this case, I recommend kneading in a large bowl because, being soft, the dough can be sticky.
For those who love having their hands in dough, I also remind you
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour 45 Minutes
- Preparation time: 10 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: Italian
- Energy 244.42 (Kcal)
- Carbohydrates 46.18 (g) of which sugars 1.63 (g)
- Proteins 8.07 (g)
- Fat 4.36 (g) of which saturated 0.60 (g)of which unsaturated 0.23 (g)
- Fibers 1.53 (g)
- Sodium 391.01 (mg)
Indicative values for a portion of 106 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
The ingredients are few and essential: flour, water, oil, and salt.
- 14 oz all-purpose flour
- 3.5 oz re-milled durum wheat semolina flour
- 1.5 cups water (indicative weight)
- 0.5 oz fresh yeast
- 1 teaspoon sugar
- 1 tablespoon extra virgin olive oil
- 0.2 oz salt
- 1 tablespoon extra virgin olive oil
- 3 tablespoons water
- to taste salt
Tools
To knead quickly, my advice is to use the stand mixer
consi
- 1 Stand Mixer Howork
- Baking Trays
Preparation
The preparation is very simple and involves only one rising and a short rest on the tray.
Place all the flour in the bowl of the stand mixer, crumble the yeast, and start kneading at low speed. Gradually add the water, 1.5 cups should be sufficient to achieve a soft but not too sticky dough. Add the water little by little to see if you need all of it, as happened to me, or you might need a bit less or even a bit more.
When the dough is nice and homogeneous, add the sugar, oil, and finally the salt.
let the dough mix well with the ingredients and stop kneading.Grease a glass or plastic container well, take the dough with oiled hands and place it in the container. Try to shape it into a ball by pushing the edges down with oiled hands.
Cover the container with cling film and let the dough rest until it doubles in volume, in a slightly sheltered place like a turned-off oven.
When the dough has doubled in volume, take it and place it on a work surface floured with semolina flour, and slightly stretch it into a loaf to place on the baking tray lined with parchment paper. Flatten it slightly with your hands to create a rough rectangle and let it rest covered with a dish towel for about 10 minutes.
After 10 minutes of rest, with wet hands, stretch the dough by pressing with fingertips and spread it across the entire width of the oven. Let it rest for another 10 to 15 minutes, brush it with the oil and water emulsion, add a bit of salt on the surface, and bake in a preheated oven at the highest temperature.
The tray should be in contact with the bottom of the oven during cooking or on a baking stone, to cook well, quickly without drying the dough.
NOTES
With this recipe, you will get a fragrant and soft focaccia that you can consume straight out of the oven or let it cool a bit, cut it in half, and fill it with cured meats for a great appetizer or with hazelnut cream for a tasty snack.
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Frequently Asked Questions
Can the dough be frozen?
You can easily freeze the dough after the first rise, so you just need to bring it back to room temperature and follow the baking steps.
Can I use type 1 or type 2 flour for kneading?
You can replace all-purpose flour with type 1 and 2 flours, but adjust the amount of water as these are richer in fiber. The dough should be soft.
