Crispy and Fluffy Focaccia Bread : Shockingly Easy

This Crispy and Fluffy Focaccia Bread that I have been making for years is tried and tested, so I decided to give you the complete recipe, actually I also make PIZZA  with it. Making it is super easy, you can use the planetary mixer or in the bowl making the Dough. You will see that by following my directions it will be really super easy to make it. If there is one thing that smells like home. Soft inside, slightly crispy outside and with that touch of extra virgin olive oil that makes it irresistible.

Ingredients :

For the Dough:

• 500 g (4 cups) type 0 flour (or all-purpose flour)
• 325 g (1 ⅓ cups) water
• 10 g (2 tsp) salt
• 1 teaspoon sugar
• 15 g (½ oz) fresh yeast (or 5 g dry yeast)
• 30 ml (2 tbsp) extra virgin olive oil

For Topping:

• Extra virgin olive oil, as needed
• Fresh rosemary, as needed
• Coarse salt, as needed

How to make Crispy and Fluffy Focaccia Bread:

Dough :

1. In a large bowl, combine the flour and salt, then add the water a little at a time, incorporating the dissolved yeast. Stir with a wooden spoon.
2. Transfer the dough to a floured pastry board and knead for about 10 minutes, until elastic and smooth.

Rising :

1. First rising: Shape into a ball, place in a bowl greased with oil and cover with plastic wrap. Let rise in a warm place for about 2 hours, until doubled in volume.
2. Rolling out and second rising: Grease a baking pan with oil and roll out the dough with your hands, without deflating it too much. Cover with a cloth and let rise for another 30 to 40 minutes.

COOKING :

1. Seasoning and baking: Preheat the oven to 220°C. Brush the surface with an emulsion of oil, water and salt. Bake for about 20-25 minutes, until the focaccia is golden brown.
2. Once ready, let’s take it out of the oven and while still hot pour over an emulsion of oil mixed with water, add a pinch of coarse salt and rosemary, let it cool or cool, and serve.

Tips:

• High hydration: A dough with a higher percentage of water will turn out softer.
• Slow rise: If you have time, let the dough rest in the refrigerator for 12 to 24 hours. The result will be even more digestible and fragrant.
• Do not roll out with a rolling pin: Use only your hands to avoid deflating the dough.
• Quality oil: Extra virgin olive oil is essential for authentic flavor.

Bon Appetit!