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Add a photoThis is an infallible no kneading recipe for a foolproof Ligurian focaccia. The recipe is very easy to follow (for dummies), you just have to be a little patient!
Ingredientes
- For the dough
- 250 g 00 flour
- 250 g 0 flour (or Manitoba)
- a block of fresh yeast (25 g)
- 225 g lukewarm water at 68° F (I suggest you to put this amount, and then go adding water until the mixture is easily mixable with a spoon)
- 2 tablespoons extra virgin olive oil
- salt
- For the brine
- 65 g lukewarm water, about 68° F
- 65 g extra virgin olive oil
- salt (I put it just a bit, and then you'll understand why)
Direcciones
- In a can (I used a measuring cup) emulsify water, oil and salt. Leave it aside.
- Now put in a bowl the two kind of flours and the salt, add two spoons of extra-virgin olive oil and the yeast, previously melted in warm water. As mentioned, add water until the dough will be easily mixed with a spoon (it's a very soft dough). Now oil the dough, cover the bowl with a dishtowel and let the dough rest for 10 minutes.
- Oil the pan, cover it with baking paper, then pour the dough into the pan and spread it out evenly with a spoon (the equalization won't be perfect, but it won't affect the result). Oil again the surface of the dough and let it rest for another 10 minutes.
- After the 10 minutes rest, you should GENTLY press the dough with a rolling pin twice, once from the center to one side, once from the center to the other side. Gently, because otherwise you might break the air bubbles inside the dough. Earlier I said "you should", because I press the dough not with a rolling pin, but with my hands, pressing gently with open palms, so that the bubbles will remain alive and well. Once this is done, let the dough rest for another 20 minutes.
- After the 20 minutes rest, riddle the surface of the dough with holes (do it with your finger) and then pour all (yes, I said all) the brine (after mixing it vigorously) over the dough; it may seem drowning in the brine, but look at the picture: it's perfectly normal!!! Let the dough rest for another 20 minutes, during wich you preheat the oven to 427°F (220°C).
- After these last 20 minutes rest, you can garnish the dough with all the ingredients you like (green/black olives, rosemary.. Cold cuts and cheese must be added AFTER cooking). I put coarse salt on the dough surface: it's why I put less salt in the brine!
- Once you've garnished the dough as you like (but it's very good also with salt only), put it in the oven and bake it for 25 to 30 minutes or until golden brown. Make sure that the focaccia is also well cooked at its bottom!
- Take the focaccia out of the oven and let it cool down on a grid.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 136 | 98% |
| Total Fat 15.39g | 19% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 23mg | 1% |
| Total Carbs 0.45g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.0g | 0% |
| Protein 0.45g | 1% |
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