During the forced closure, we discovered that we do not only like to eat and taste dishes around the various restaurants, but we also love to cook. So we also made the homemade focaccia.
Let’s say that we too have put our hands in the dough, they know us more with our first blog thesprintsisters.com and for this perhaps, nobody has ever thought of us as bloggers who love to cook.
Quick focaccia ingredients:
- 400 gr of flour 0
- 150 gr of durum wheat semolina
- brewer’s yeast, both powdered and cubed yeast are fine to dissolve in warm water
- 2 teaspoons of sugar
- 150 ml of warm milk
- 150 ml of lukewarm water, to be honest I also used a glass of sparkling water, why I tell you later.
- 100 ml of sunflower oil
- 1 teaspoon salt
- water and olive oil for brushing
- coarse salt and rosemary to season, but you can season it in many ways
The times of the homemade focaccia are fast, it is usually done in:
- Preparation time: 15 min
- Cooking time: 25 min
- leavening: 2
- Ready in: 40 min
I preferred to prepare it the night before, let it rise all night, and then let it rise again for another two hours. Usually a double leavening dough is lighter to digest.
Preparation of the very soft focaccia
First we take a bowl, inside we mix the two flours. Add the baking powder or the dissolved yeast and mix with your fingers. If you don’t want to get your hands dirty, you can initially use a wooden spoon to start mixing, but I can assure you that the feeling is not the same. Also add the two teaspoons of sugar, they will help the yeast to activate.
Let’s take another bowl now. In this we add warm milk, warm water, sunflower oil and a teaspoon of salt. We begin to mix with our hands and add the flours a little at a time.
Mix everything well until you obtain a homogeneous, soft and elastic dough. If you have followed all the instructions you will have obtained a stick, leave it in the bowl and cover it with plastic wrap. Let it rise in a warm place, the oven is also fine or covered with a cloth, for about 90 minutes. In this shutter speed it should double its volume.
Now take a baking sheet and grease it with oil, roll out the dough and let it rise again overnight. In this way there will be a double and very long leavening. Do you remember that I told you about sparkling water? Well yes, now I will reveal the secret. I use it because in this way the dough rises by creating bubbles inside, do you know the voids you see when cutting the focaccia? This is because the dough is super light and super digestible.
Forget about the leavening focaccia 12 hours until the next morning. In the morning all you have to do is pull out the pan and crush the focaccia with your fingers, making the holes it has on it. Let it rise for another two hours. When the leavening time is over, we make the holes on the focaccia and brush a mixture of water and oil. Sprinkle with coarse salt and the focaccia is ready to be baked. 180 ° for 25 minutes in a fan oven, otherwise 190 ° for 25 minutes in a static oven.
How to season homemade focaccia
We have just seen the classic version, but the focaccia can be seasoned at will. I decided to make 4 flavors:
- with cherry tomatoes, which dry out in the oven, but leave the holes of the focaccia beautiful, juicy and tasty
- to cheeses, what could be better than the crunchiness of the focaccia and the softness of the cheeses
- with herbs, add rosemary, oregano and salt, you will have a nice tasty focaccia
- the classic version
Once the super soft focaccia is cooked, remove it from the pan and let it cool before bringing it to the table.