Focaccia

Instructions

1. • 500 g wheat flour (Type 550)
   • 7 g dry yeast
   • 10 g salt

   Weigh the flour into a large bowl, add the yeast and salt and mix briefly.

2. • 400 g water
   • 25 g olive oil

   Also weigh out the olive oil and water and pour into the dough. Mix briefly with a dough card or moistened hands until a moist mass is formed. Cover with a kitchen towel and let rest for 30 minutes.

3. Cover the dough and with moistened hands, reach under about a quarter of the dough and invert over the rest of the dough on the opposite side. Turn the bowl 90 ° and repeat until the round is complete. Now do the same again. Then cover and leave to rest for another 30 minutes.

4. You can tell that the yeast is active when the dough starts to bubble so slowly. Repeat the folding method from above and let the dough rest covered for another 30 minutes.

5. You can tell that the yeast is active when the dough starts to bubble so slowly. Repeat the folding method from above and let the dough rest covered for another 30 minutes.

6. Fold the dough for the last time and place it covered in the refrigerator overnight. This gives the dough the necessary rest and allows the flavour to develop.

7. • olive oil

   Grease a baking dish or baking tray with olive oil. Pour in the dough and roughly shape it. Leave to temper, covered, at room temperature for about 2 hours.

8. • olive oil
   • salt (coarse)

   Preheat the oven to 230 °C. Sprinkle plenty of olive oil and coarse salt on the focaccia dough. With moistened fingers, make the typical indentations in the dough and then bake in the oven for 25 to 30 minutes until golden.

Happy cooking and Mahlzeit!