Focaccia – crispy, airy & simple
The simplicity of pleasures: Uncomplicated focaccia recipe for all baking lovers! Sometimes it’s the simple things in life that give the greatest pleasure. Our focaccia is living proof that masterpieces in the kitchen can be created without complicated ingredients or sophisticated techniques. Here, the elements of Italian flavor come together in a delicious melody that anyone can recreate.
The secret behind this deliciously airy focaccia? It’s neither exotic starter cultures nor complicated preparations. All you need is a little fresh yeast and a pinch of patience. Don’t be afraid of sourdough, yeast water or lievito madre – this focaccia proves that it can be done differently. The long maturing time of the dough ensures an aroma that enchants your senses and a wholesomeness that accompanies every meal.
The history of focaccia dates back to ancient Rome, where it was known as “panis focacius” – a flat, crusty bread that was often enhanced with herbs and oil. Today, it’s hard to imagine Italian cuisine without focaccia. It is a tribute to the simplicity and unadulterated flavor of Mediterranean culture.
So grab a piece of Italian tradition and get ready to transform your kitchen into a fragrant baker’s paradise. Our uncomplicated focaccia recipe is waiting to be discovered and enjoyed by you – no frills, but with a big dose of flavor and love.
Preparation time: 35 minutes
Resting time: 19 to 21 hours
Baking time: 25 to 30 minutes
INGREDIENTS
- 400 g pizza flour Tipo 0 / Tipo 00 (alternatively wheat flour type 550, as baking strong as possible)
- 100 g durum wheat flour (semola rimacinata)
- 350 g water
- 15 g fresh yeast
- 15 g olive oil
- 12 g salt
- 50 g water as needed (bassinage)
- Durum wheat semolina (to work up)
- fleur de sel
- fresh herbs (e.g. thyme, rosemary or oregano)
PREPARATION
- Mix the water, pizza flour and durum wheat flour briefly but thoroughly. Then leave covered for 40-60 minutes for autolysis.
- Add the fresh yeast and knead for about 8 minutes at slow speed. Then knead again, for about 8 minutes, at a higher speed, adding the olive oil and salt in batches. If the dough still absorbs water, knead in portions of up to 50 g of water.
- Place the dough in a well-oiled bowl or dough pan and let rise at room temperature for 2 hours. Stretch and fold twice, after 1 and 2 hours. Preferably laminate instead of the 2nd fold).
- Then leave to mature in the refrigerator (4-6 °C) for 16-18 hours.
- After cold proofing, grease a deep baking tray or similar well and sprinkle with a little durum wheat semolina or cover with baking paper.
- Gently slide the dough onto it using a pastry card.
- Apply a generous amount of olive oil. Feel free to use your hands for this.
- Cover loosely and let it acclimatize for 120 minutes.
- Preheat the oven to 250 °C top/bottom heat in good time.
- Then, using well-oiled fingertips, carefully tap wells into the dough, if possible without destroying air bubbles. Carefully pull the dough apart to the desired size towards the edge of the baking tray.
- Sprinkle with fleur de sel and fresh and/or dried herbs.
- Bake for about 25-30 minutes. After 10 minutes, reduce the temperature to 210 °C top/bottom heat.
- Spray with a little water immediately after baking.
Preparation in the Thermomix
- Place flour, durum wheat flour and water in mixing bowl, process on dough kneading setting for 1 minute.
- Let stand for 40-60 minutes for autolysis.
- Add the yeast, knead for 6 minutes on the dough kneading speed. If necessary, assist with spatula through lid opening at beginning.
- At the end of the kneading time, gradually add olive oil, salt and, if necessary, up to 50 g more water through the lid opening.