#focaccia #pizza #asmrcooking
Italian Olive Focaccia (32 cm pan)
Ingredients
For the dough:
340 g “00” flour (medium strength, W 260-280) or bread flour
210 g water
6 g fresh yeast
7 g salt
25 g extra virgin olive oil
For the topping:
Olives (as needed)
Water (as needed)
Extra virgin olive oil (as needed)
Salt (as needed)
Step-by-step process with time schedule
11.00 – Dough preparation
– Pour all the flour into a bowl.
– Add the crumbled fresh yeast on top of the flour.
– Pour almost all the water (leaving a small amount aside) and start mixing with a fork or your hands.
– Once the dough starts coming together, add the salt and the remaining water, continuing to knead.
– Finally, incorporate the extra virgin olive oil and knead until the dough is smooth.
– Cover the dough and let it rest for 40 minutes.
11.40 – First fold on the counter
– Transfer the dough onto the work surface without flouring it.
– Give the dough a strengthening fold, bringing the edges toward the center.
– Cover again and let it rest.
12.15 – Second fold
– Repeat the process, giving the dough a second fold on the work surface.
– Place the dough in an oiled bowl and cover with plastic wrap or a lid.
– Let it rise until doubled in size.
13.30 – Rolling out the dough
– Transfer the dough onto a lightly floured surface and roll it out with a rolling pin to fit the 32 cm pan.
– Place it into a greased pan and let it rest for 1 hour, covered.
14.30 – Adding the olives
– In a small bowl, mix the olives with water, olive oil, and salt.
– Distribute the mixture evenly over the surface of the focaccia.
– Let it rise for another 30-40 minutes.
15.10 – Baking
– Preheat the oven to 240°C (464°F).
– Bake the focaccia on the bottom rack of the oven.
– Bake until golden brown, about 15-20 minutes.
– As soon as it comes out of the oven, brush the surface with extra virgin olive oil to enhance the flavor and aroma.