01/10/2023
FOCACCIA
TORTA AL TESTO
Here’s our classic .
Flour 500 g
Water (at room temperature) 340 g
Fresh brewer's yeast 7 g
Extra virgin olive oil 25 g
Salt up to 10 g
Make a well with the flour. Add the crumbled fresh yeast, water, salt and olive oil, and mix all ingredients to make a soft dough, transfer it to the counter. Cover the dough with a bowl and let it rest for 15 minutes. It is important to wait this time, because during the resting time the dough develops its gluten mesh.
After the resting time has elapsed, do some 'slap&fold' folds, i.e. lift the dough with both hands and bang it on the work surface, then proceed by turning it 180° and repeat the operation by lifting and banging, at least 2-3 times.
These folds will need to be done at least a couple of times, 15 minutes apart. During the 15 minutes rest, always cover with the bowl.
Transfer the dough into a bowl greased with olive oil, seal well with cling film and leave to rise at room temperature for about 3 hours: it should triple in volume.
After the leavening time has passed, oil a 25x38 cm baking pan, pour in the dough and roll it out with your hands, either by gently spreading it towards the edges, or by pressing with your fingertips to spread it over the entire surface
Let the focaccia rise again covered with cling film (or with a damp cloth) for 1 hour. Once the leavening time has passed, pour some olive oil onto the focaccia and dig your fingers in to form the typical holes.
Season the surface with salt and bake for about 30 minutes at 200° in a preheated static oven. Take the focaccia out of the oven. Serve hot.
It can be eaten either as bread or stuffed.
(Cut in half and stuff with prosciutto or chicory or spinach sautéed with olive oil, garlic and hot chili pepper, or roasted pork sausages, or grilled vegetables or cheese. You can also dress with rosemary or olives or tomatoes).
