Tuscan style Focaccia (schiacciata)
What you need
- 500g (4 cups) of white lour (the Manitoba kind is preferred)
- 7-8g (2 1/2 tsp) of fresh yeast or 35g (4 tbsp) of dry Lievito Madre or Instant dry yeast
- 60ml (4 tbsp) of extra virgin olive oil (includes 1 tbsp for coating) - Tuscan olive oil is recommended!
- 10g (2 tsp) of sea salt for the topping
- 5g (1tsp) of fine salt
- 300-320ml (1 1/4 cup) of lukewarm water (might be more or less depending on the type of flour - best to add gradually)
- 1 tsp of sugar
- A baking sheet
- Plastic wrap or clean kitchen towel
- Fresh rosemary to taste
How to make it
- If using fresh yeast, place it in a small cup and add the sugar. Leave it to soften for a few minutes
- Once the yeast has softened (should be close to liquid consistency), add half the amount of water and stir.
- In a mixing bowl, mix the flour with the salt until well incorporated, then add the olive oil and the water/yeast mixture.
- If using dry yeast, add it in with the dry ingredients.
- Gradually add the rest of the water
- If using a stand mixer, attach the dough hook and let it run until the dough forms into a ball and detaches easily from the mixing bowl. If needed, gradually add flour/water.
- If mixing by hand, continue to knead until well incorporated.
- The dough should not be too sticky nor too hard and reach a stretchy but adequately firm consistency.
- Form the dough into a ball and gently coat it with olive oil.
- Place the dough in a bowl (lightly greased with olive oil)
- Cover with plastic wrap or a clean kitchen towel and let it rise at room temperature for about 3-4 hours or until it has doubled its size.
- Ensure the dough is allowed to rise away from any cool sources.
- Remove from the bowl, and gently smash it against a clean work surface (this will remove any air bubbles).
- Using your fingers, stretch the dough over the baking sheet and let it rest for additional 10-15mins.
- Gently dimple the surface of the focaccia using your fingers, as shown in the picture.
- Sprinkle with extra vergin olive oil.
- Add sea salt and fresh rosemary throughout the surface of the focaccia.
- Bake at 220 C (425 F) for approx. 20 minutes or until golden brown.
- Let it cool for a few minutes before serving.
- Enjoy!