Focaccia Italiana

🥘 Ingredients

• active dry yeast
  5 gr
• bread flour
  440 gr
• cherry tomotoes (optional)
• fresh basil (optional)
• fresh oregano (optional)
• fresh thyme (optional)
• honey
  10 gr
• olive oil
  12 ml
• potato slices (optional)
• rosemary (optional)
• salt
  10 gr
• sea salt
• semolina
  20 gr
• sliced shallots (optional)
• sugar
  1 tsp
• water (35°-40°C)
  400 ml

🍳 Cookware

• bowl
• baking pan

1. 1

   Add luke warm water to a bowl .

   water: 60 ml (35°-40°C)
2. 2

   Add sugar and active dry yeast . Stir well and let it stand for ⏱️ 10 minutes .

   sugar: 1 tsp, active dry yeast: 5 gr
3. 📝

   Do not use a metal utensil to stir the yeast mixture.

4. 3

   Add water , bread flour , salt , semolina , olive oil , and honey . Stir until all the ingredients are incorporated into a wet dough.

   water: 340 ml, bread flour: 440 gr, salt: 10 gr, semolina: 20 gr, olive oil: 12 ml, honey: 10 gr
5. 4

   Cover the bowl and allow to ferment for ⏱️ 1 hour at a warm place.
6. 5

   With oiled hands, stretch and fold over the dough.
7. 6

   Let the dough rest for ⏱️ 30 minutes . Then, repeat the steps (stretching, folding, resting) 3-4 times.
8. 7

   Transfer the dough onto a baking pan once it is bubbly and elastic. Moisten fingers with olive oil and gently spread the dough out by creating dimples.
9. 8

   Allow the dough to double in volume in ⏱️ 30 minutes .
10. 9

    After 30 minutes, make dimples in the dough again and add your desired toppings. Such as cherry tomotoes , sliced shallots fresh basil , potato slices , rosemary , fresh thyme , fresh oregano , etc.

    cherry tomotoes (optional), sliced shallots (optional), fresh basil (optional), potato slices (optional), rosemary (optional), fresh thyme (optional), fresh oregano (optional)
11. 10

    Drizzle with olive oil and then allow the dough to double in volume again.
12. 11

    Sprinkel with sea salt and bake at 200°C until golden brown, about ⏱️ 20-25 minutes .

    sea salt