Focaccia with love

This is my favorite focaccia – insanely delicious and fragrant bread, which is traditionally prepared in Italy.

📍For the test
500 g flour
380 ml water (depending on flour)
7 g dry yeast
2 teaspoons salt (no slide)
a pinch of sugar
100 ml olive oil
Herb blends (I had “Italian herbs”)

📍How I cook
The first thing we need for cooking is flour, it should be grade 00 and higher, I sift the flour through a fine sieve (you can do it twice to saturate it with oxygen), pour in water, the water should be barely warm, not hot, so as not to burn the yeast. I add sugar, yeast and mix, pour olive oil and salt on top of the dough, but do not knead. I put the dough for 30 minutes for proofing, then I start folding (I don’t know how to write this process. Gently pull one end up and put it on the second, and so on four sides. At the end, turn the dough over with the seam down and leave to rest for half an hour, covering the container with a film.
So you need to do 3 times with an interval of 30 minutes. Then we pause in the batch (autolysis) for 1.50 hours, if there is time, then you can leave it longer, this will have a positive effect on the test (bubbles should appear at this time), the rest is all as in the video. When you transfer the dough to the baking dish, let it rise again and only then start baking. This will leave as much air as possible inside the cake and make it very soft.

IMPORTANT☝️ The oven must first be preheated! Bake at 200 degrees for 25-30 minutes!

‼️Different types of flour absorb water in different ways, so control the water, the dough should turn out moist and airy.

1. The filling for focaccia can be anything, only cheese, butter with garlic, tomato slices, even mushrooms. Improvisation!
2. To make the product slightly fluffy, try using mineral water instead of regular water.
3. Pay attention to the temperature of the water: for a correct check, it is important that it is warm

If you have any questions write in the comments📝

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