Focaccia is a Ligurian flatbread made from yeast dough, topped with olive oil, salt and possibly herbs and other ingredients before baking. The origins of focaccia go back to ancient times. The Romans called it panis focācius “bread baked in the pocket”. It is sometimes seen as a precursor to pizza. Focaccia is considered a Ligurian specialty, particularly in the metropolitan city of Genoa. There are variations all over Italy, but they differ from the original recipe. (Source: Wikipedia)
500 g wheat flour
100 ml yeast water
150 ml water
1 teaspoon of sugar
20 g salt
1 tablespoon of olive oil
15 ml of olive oil
25 ml water
coarse salt
rosemary
Put the flour in a large bowl. The yeast water, water, sugar, salt and oil are now added.
Knead the dough for about 10 minutes and then cover the bowl to prevent the focaccia dough from drying out. The whole thing is left at room temperature until the dough has at least doubled. This can take up to 24 hours.
When the dough has risen, you can place it directly in an oil-coated mold and shape it square with your fingers. The thickness of the dough should be about 2 cm. Alternatively, fold it a little beforehand so that there is a little tension on the outer skin (which is then on top). But this is optional.
Now cover the focaccia with a lid or a film and let it stand for up to two hours at room temperature.
Now push the dough a little further apart and use your fingertips to make small holes in the dough. Like a flatbread. Whisk the olive oil with the water and pour the focaccia with it. Salt and rosemary are now evenly distributed on top.
Bake it in the preheated oven with bottom / top heat at 220 ° C for about 20-30 minutes. Add a bowl of water here and spray the focaccia with it when you push it in.
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