Focaccia recipe

The focaccia is a traditional and typical dish of Italian cuisine, it can be served with different types of fillings or alone. This dough consists of water, flour, yeast, salt and olive oil. It’s texture is very smooth and it have a crispy crust.

This will be our base recipe for all our focaccia. We have 3 variations of the recipe:

  • Focaccia recipe with fresh yeast.
  • Focaccia recipe with poolish.
  • Focaccia recipe with sourdough.

In this recipe we will use the stretch and fold technique to develop gluten instead of knead.

Focaccia recipe with fresh yeast

  • 1 kg Flour

    strong or manitoba

  • 700 grs Water

  • 20 grs olive oil

  • 20 grs Salt

  • 10 grs Fresh yeast

Focaccia recipe with poolish

  • 500 grs Flour

    strong or manitoba

  • 200 grs Water

  • 20 grs olive oil

  • 20 grs Salt

  • 1 kg Poolish

Focaccia recipe with sourdough

  • 850 grs Flour

    strong or manitoba

  • 550 grs Water

  • 20 grs olive oil

  • 20 grs Salt

  • 300 grs sourdough

Put in a large container the oil, water and yeast (yeast, poolish or sourdough).
Mix.
Add the flour, mix and rest for 30 minutes in the refrigerator, during this time the autolysis process will take place. This process will help the development of our dough. Once the 30 minutes have passed, we add the salt to our dough and integrate it.
First fold - Step 1 - Put your hand in water and then proceed to take the dough from the top side.
First fold - Step 1 - Stretch the dough without breaking it and bring it to the bottom side.
First fold - Step 2 - We take the bottom side and bring it to the top side.
First fold - Step 3 - We take the left side and bring it to the right side.
First fold - Step 4 - We take the right side and take it to the left side.
Rest in the refrigerator for 30 minutes.
Second fold - Repeat the steps of the first fold and rest 30 minutes in the refrigerator.
Third fold - Repeat the steps of the first fold and rest 30 minutes in the refrigerator.
Fourth fold - Repeat the steps of the first fold. With each fold we see that the dough is taking strength and tension.
Cover and rest 24 to 72 hours in the refrigerator.
Put olive oil generously on the entire surface of the baking tray. Put the dough directly on the baking tray without degassing. Stretch the dough carefully. In case the dough is elastic let it rest for 20 minutes and try again. Leave the dough rise for 1 hour.
With the tips of our fingers we make holes in the whole dough (without perforating the dough).
Emulsify 2 tablespoons of olive oil and 2 tablespoons of water. Paint our dough with this emulsion. We can put rosemary, salt flakes and black pepper.
At this point we can add our favorite ingredients. For example black olives.
Cook in an oven at 482° F (250° C) for 20 minutes. After removing from the oven, the focaccia must be placed on a wire rack and let cool.

  • Autolysis is the process by which cells self-destruct by the action of their enzymes.
  • Two of the most important enzymes of the flour in the dough are the amylase that provides elasticity and the protease that provides structure.
  • The focaccia can be portioned and freeze.
  • The stretch and fold technique is recommended in dough of high hydration or in dough that ferment more than two hours.
  • We can include fresh yeast in recipes with sourdough or poolish.

Poolish recipe

Poolish is a preferment (indirect method) used to start the fermentation process on doughs.

One of the main advantages of using this method is that it improves the bread’s duration and taste.

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