High Hydration Focaccia Recipe
Category: Bread
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| “Farina 1” (Type 1 flour) | 400g |
| Water | 320g |
| Fine salt | 8g |
| Extra virgin olive oil | 15g |
| Fresh yeast | 6g |
| Extra virgin olive oil (for drizzling) | q.b. |
| Sea salt flakes | q.b. |
| Cornmeal | q.b. |
Instructions:
Step 1: Prepare the Dough
Begin by sifting the flour into a large mixing bowl. Don’t worry if the dough doesn’t appear smooth at first; you will need to continue working it until the water is absorbed. The mixture will be rough and sticky at this stage.
Step 2: Mix the Dough
Using an electric mixer fitted with dough hooks, begin kneading the dough on medium speed. Slowly add a little water at a time, in which you’ve dissolved the fresh yeast. Add the water almost drop by drop, allowing the dough to absorb each addition before adding more. Continue this process until all the water is incorporated, and the dough is well combined.
Step 3: Add Salt and Olive Oil
Once the dough is well-formed, add the fine salt. Then, slowly drizzle in the extra virgin olive oil, allowing it to be absorbed into the dough. This mixing step should take between 10 to 15 minutes.
Step 4: Rest the Dough
Once the dough is smooth and elastic, detach it from the sides of the mixing bowl and gather it towards the center. Cover the dough with plastic wrap and let it rest for 10 minutes. This resting period will allow the dough to relax and become smoother.
Step 5: Fold the Dough
After the dough has rested, lightly wet your hands and perform a set of folds within the bowl. Gently lift the dough and fold it over itself. Repeat this folding process a few times to help develop the dough’s structure. Cover it with plastic wrap once again.
Step 6: Let the Dough Rise
Allow the dough to rise until it has tripled in volume. This could take several hours, depending on the ambient temperature and the activity of the yeast.
Step 7: Prepare the Pan
While the dough is rising, prepare your baking pan. Choose a dark-colored pan, as it conducts heat more efficiently. Grease the pan lightly with olive oil, and then dust it with cornmeal to prevent the dough from sticking.
Step 8: Shape the Focaccia
Once the dough has risen, transfer it to a cornmeal-dusted work surface. Gently flip the dough onto the surface and use your fingertips to stretch and shape the dough, working from the center outwards, until it covers the entire surface of the pan.
Step 9: Final Rest and Drizzle
Once the dough is spread out in the pan, drizzle a little extra virgin olive oil over the top. Allow the dough to rest for a brief period, giving it time to relax and further rise.
Step 10: Bake the Focaccia
Bake the focaccia in a preheated oven at 220°C (425°F) for around 20-25 minutes, or until the top is golden and crispy, and the bread sounds hollow when tapped.
Step 11: Serve
Once baked, remove the focaccia from the oven and sprinkle with sea salt flakes. Allow it to cool slightly before slicing and serving. This focaccia pairs wonderfully with a variety of dips, salads, or as a side to your favorite Mediterranean dishes.
This High Hydration Focaccia is a wonderfully airy and flavorful bread, perfect for any occasion. With its soft interior and golden, crispy exterior, it will become a go-to recipe for your baking collection.
