Recipe Challenge Judge
Serves 4-5, Preparation 10 minutes + 3 h rising, Cooking 30 minutes
You need: A built-in baking pan or: a medium classic rectangular non-stick baking pan with high edges (38 x 27 x 5 cm height) or also a medium round non-stick pan with high edges (30 x 2.5 cm height).
- 300 g durum wheat semolina’s flour
- 200 g Italian flour 00 – All Purpose flour
- 360 ml of lukewarm water
- 9 g dry brewer’s yeast (or 8 g fresh brewer’s yeast to dissolve in 2 tablespoons of warm water)
- 5 g sugar – half teaspoon
- 12 g fine salt – a teaspoon
- Evoo – Extra Virgin Olive Oil, as needed to season
- Coarse salt, to taste
- a bunch of fresh rosemary
In a large bowl put the two flours together with the dry yeast, salt and sugar. If you are using fresh yeast, dissolve it in 2 tablespoons of water and then add it to the flour creating a small basin in the middle.
Mix well together, make a hole in the center and insert the water in.
Start stirring with a wooden spoon.
The mixture will be very sticky, and that’s fine!
Cover with transparent film or a dry kitchen towel and let the dough rise in the oven until it has doubled its volume. It would take about 2 hours.Tip: focaccia dough as well as the bread and pizza dough need a dry and warm temperature for leavening, if you don’t have a place warm enough to leaven it you can turn on the oven and pre-heat it a few minutes at 170 C, then turn it off and put the dough to rise in the oven.
Once the dough is doubled, remove it from the bowl, dust the work surface with a little flour to work it better and flour your hands.Tip: the rising time may change depending on the temperature and may take up to 4 hours.
Stretch the dough and make two folds closing it as if it were a wallet.Tip: the processing of the focaccia, like that of bread, does not require the use of a rolling pin, the dough should be kneaded and spread only with the fingers of your hands.
Transfer it into a baking pan slightly brushed with Evoo – no baking paper is needed – and, always using your fingertips, spread the dough evenly to the edges.
Add the rosemary leaves and a handful of coarse salt.
Put the baking tray back in the oven and let the focaccia rise for another hour.
After this hour, add a little more Evoo and flat the dough with your fingertips, then add more rosemary.
Bake in the oven to 200 C for about 20-25 minutes putting the baking pan on the bottom of the oven. The last 5 minutes put it in the upper part of the oven.
Let the focaccia cool down and then serve.