A LUXURY MOMENT FOR EVERYONE
Despite baking focaccia at home sounds like an activity that only privileged people planty of time can effort I found a way to make my own focaccia even spending more than tweelve hours per day working.
When I wake up I set my coffee and I begin the process making the dough. I spend maybe 20 min on my focaccia before living to go at work and when I come back I spend other 20 min plus the cooking time the focaccia needs inside the owen.
Try it yourself and discover how easy it is.
INGREDIENTS:
400ml water
4g dry yeast
500g flavor (semolina or 0, or a mix )
100g salt
20g extra virgin olive oil
PROCEDURE:
1 Mix the dry yeast with water in a 3 lt bowl, add the flavor, the extra virgin olive oil and at the end the salt. Use a spatula and avoid overworking the dough.
2 Cover it with a cover and leave it iside the fridge for a minimum of 8 hours.
3 After time as passed pull the dough out of the fridge, work the dough trying to fold the corners on the centre and then spread it in on a well-oiled baking tray and wait for 30 min. The dough will rise more.
4 Bake your focaccia after brushing it with olive oil and adding semi-dried cherry tomatoes and rolled anchovy fillets.
5 Season with fresh rosemary
If you only have aluminum trays, cook at 200° for 10/15 minutes directly placing the tray on the base of the oven and then moving the tray onto the grill. In this way we would exploit the initial direct heat to make the dough rise immediately, as is done in wood-fired ovens. This advice is valid for everything, even for cooking pizzas.
