Focaccia
- serving for 3-4
- 1+2+24 hours
- oven
For Focaccia
Ingredient
00 flour 500 g
salt 1 tbsp
warm water 420 ml
dried active yeast 7 g
extra virgin olive oil
Toppings
vine tomatoes 3 pc
infused garlic oil
sea salt
fresh thyme
fresh rosemary
Directions
Put yeast into water and sit for 5 mins
Mix yeast water with flour and salt to form a dough
Cover dough with EVOO for non-stick and prove overnight in fridge
Grease tray with oil and transfer dough to tray prove for 2 hours
Slice tomatoes, chop thyme and rosemary
Wet finger to press hole on dough and topping with infused oil, herbs, tomatoes and sea salt
Bake at 200c for 20 mins
Principles
- Yeast in warm water: activate yeast at optimal temperature and ensure even distribution to dough
- Proofing: the fermentation of yeast causing the dough to rise and create airy texture
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Focaccia: a type of flat Italian bread made with yeast and olive oil and flavored with herbs
credit to chefthombateman