Focaccia
Source: https://www.meranermuehle.it/rcp_recipe/focaccia
Baking/cooking time
30 Minutes
Rest time
2 Hours
20 Minutes
Difficulty
easy
Ingredients
Ingredients for 1 baking tray (40 × 30 cm)
| 500 | g | Mix Focaccia |
| 300 | g | cold water (14 °C) |
| 15 | g | olive oil |
| 25 | g | lard |
| For the brine | ||
| 40 | g | water |
| 40 | g | olive oil |
| q.s. | Salt | |
| In addition | ||
| q.s. | Dried oregano | |
| q.s. | Flaked salt |
Preparation
- Place the mix in a planetary mixer fitted with a dough hook. Add the water, olive oil, and lard, then knead at medium speed for approximately 12 minutes, until a smooth dough is obtained. Transfer the dough to a lightly oiled bowl, cover, and allow to proof for 60 minutes.
- Roll out the dough into a 40 × 30 cm baking tray lined with baking paper. Cover and allow to proof for a further 50 minutes.
- Prepare the brine by blending the water, olive oil, and salt until emulsified. Pour the brine evenly over the focaccia and, using your fingertips, press to create the characteristic dimples. Allow to proof for an additional 30 minutes.
- Before baking, sprinkle with dried oregano and flaked salt. Bake in a conventional (static) oven at 240 °C on the second rack from the bottom for 30 minutes. Allow to cool slightly before serving.
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