Focaccia classica


by: Mikey

This is Federico Turri's fantastic foolproof focaccia, ready to bake in just over an hour. The dough is very soft, like a sponge, so that when you brush it with good extra virgin olive oil, it absorbs it. If you like, you can replace 1/3 cup of the quantity of flour with chestnut, chickpea or rice flour. Sometimes we roast the rice flour to give a darker color and slightly more intense flavor. We just put it in a dry pan and heat it in an oven preheated to 400°F or in a frying pan on top of a burner until it colors: whether you let it turn golden or a darker brown is up to you, though obviously don't let it burn.


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serves: 4

3 2/3 cups strong white bread flour

0.53 ounce (l5 grams) fresh yeast

1 cup water at 68°F

2 tablespoons extra virgin olive oil (plus more for greasing)

1 tablespoon salt

For the salamoia:

1/4 cup water at 68°F

1/4 cup extra virgin olive oil

2 1/2 tablespoons salt

For the topping:

small handful of rosemary sprigs (or handful of good pitted olives)

Nutrition Facts
Focaccia classica

Servings Per Recipe: 4

Amount per Serving

Calories: 648

  • Total Fat: 22.7 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 6383 mg
  • Total Carbs: 93.1 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 0.4 g
  • Protein: 16.6 g

how is this calculated?

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1.  To make the salamoia, whisk all the ingredients together so they emulsify and the color changes to light green.

2.  Preheat the oven to 425°F. In a bowl, mix together all the ingredients (except the topping) until they form a dough. Rub the surface with a little oil and leave to rest for 1O minutes, covered with a damp cloth.

3.  Oil a baking tray and transfer the dough to it, then rub a little more oil on the top of the dough (preferably spray on the oil, using a clean plant mister). Leave for another 10 minutes.

4.  Using a rolling pin and, starting at the center of the dough, roll it very lightly upward, once only, to the top of the dough. You need a light touch, so as not to break the bubbles in the dough. Go back to the center of the dough and, this time, lightly roll downward to the bottom of the dough, once only. Leave for 20 minutes, during which time the dough will double in size.

5.  With your fingertips, make deep dimples m the dough, taking care not to go all the way through. Whisk the salamoia, then pour it over the surface and into all of the holes. Leave for 20 minutes more.

6.  Either press the rosemary into the dough or push the olives into the holes. Bake for 25 to 30 minutes or until golden, then let cool on wire rack.

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