
Focaccia classica

by:




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.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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)
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
preparation

comments
arlene
May 11, 2012