Italian Classic Focaccia
Ingredients: farina blue cinque stagioni (W 330), classic auto flour (W 390), water, extra virgin olive oil, salt · 840 min cook time · 350kcal · ~₩12,000
Ingredients
550g farina blue cinque stagioni (W 330), 150g classic auto flour (W 390), 500g water, 15g extra virgin olive oil, 50g salt, 15g fresh yeast
Instructions
1. Dissolve the fresh yeast into the water. Mix in both flours to form a sticky dough (about 70% hydration).
2. Add the salt and extra virgin olive oil, making sure the dough absorbs the oil completely.
3. Let the dough rest at room temperature for an hour, maximum two.
4. Place the dough straight into the fridge to proof for at least 12 hours.
5. Remove the dough from the fridge, perform folding to reactivate the yeast, and let it rest for another couple of hours.
6. Stretch the soft dough gently on a floured surface and transfer it to an oiled baking tray. Let it proof again at room temperature for 3 to 4 hours until doubled in volume.
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