Spoon focaccia, an easy and quick focaccia dough that is mixed in a bowl with a spoon. Every time there is no bread, you can quickly make a delicious focaccia at home. I also prepare it when I have guests, and they really appreciate these small details, like a focaccia to accompany the aperitif or the appetizer, but it can be served throughout the meal. But you know I love kneading, so I might also prepare some olive baguettes, or walnut ones, which are much loved by my family and anyone who tries them. It’s all very easy to make, and I can get ahead by kneading even the day before. The only precaution when kneading in advance is the choice of flour, and measuring the yeast well. For long fermentations, you need strong flour, a type 0 or stronger, and it’s better to use little yeast to allow our doughs to mature well.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Spoon Focaccia
- 3 1/2 cups flour 00 – 0 – or mixed
- 1 1/4 cups water
- 1/2 tsp fresh yeast
- 1 1/2 tsp fine salt
- coarse salt to taste
- Olive oil to taste
- to taste Oregano or rosemary
Tools for Making Spoon Focaccia
- 1 Bowl
- 1 Spoon
- 1 Plastic wrap
- 1 Baking tray
Steps to Prepare Spoon Focaccia
Let’s start preparing the dough for our spoon focaccia. In the bowl, we put the yeast with water, cold or lukewarm depending on whether we want a long or quick rise.
Mix to dissolve the yeast and then add the flour, not all at once, 2/3 immediately, the rest gradually. Choose 0 flour for a slow and long rise of at least 12 hours, or a mix of 00 and 0 flour for a rise of about 6-8 hours, or 00 flour for a rise in about 4 hours in warmth. Longer rises can be done at room temperature in winter, or in summer by leaving the dough in the fridge or cool for a few hours.
During the process, always mixing with the spoon, incorporate the salt before adding all the flour to the bowl. Take short breaks that give elasticity to the dough. Finally, add a tablespoon or two of olive oil to the dough and mix again with the spoon. Cover with plastic wrap and put it in the oven.
After 15 minutes, resume working for a minute, and repeat at 15-minute intervals 2 more times, then let it rise until the dough has at least doubled.
Grease a non-stick baking pan 12.5 inches in diameter with olive oil, use plenty, and then pour all the dough into the pan, adding a little more oil on the surface, and spread it out in the pan with oiled hands. Let it rise for about an hour.
Prepare the seasoning with water and oil and pour it over the focaccia, spread it well with your fingertips, pressing over the entire surface of the focaccia, then add oregano and coarse salt. Bake in a hot ventilated oven at 480°F for about 15 minutes, then always adjust according to your oven. Remove and enjoy, great even stuffed with mortadella, but it’s delicious on its own as well.
Mine rose a total of 6 hours with a mix half 0 flour half 00. Depending on the width of the pan used, it comes out taller or shorter, so adjust to taste.
