Focaccia aus dem Pizzaofen

Focaccia aus dem Pizzaofen

Weiche, luftige Focaccia mit knusprigen Rändern und Olivenöl-Mulden – perfekt als Beilage, Snack oder Vorspeise.
Weiche, luftige Focaccia mit knusprigen Rändern und Olivenöl-Mulden – perfekt als Beilage, Snack oder Vorspeise.
Vorbereitung
25 Min.
Zubereitung
15 Min.
Portionen
1 focaccia (25 cm pan)

Zutaten

  • 300 g tipo 00 flour
  • 240 g water
  • 10 g salt
  • 10 g fresh yeast (or 2-3 g dry yeast)
  • 5 tbsp olive oil
  • 2 tsp dried rosemary
  • 1 tbsp flaky sea salt
  • 300 g tipo 00 flour
  • 240 g water
  • 10 g salt
  • 10 g fresh yeast (or 2-3 g dry yeast)
  • 5 tbsp olive oil
  • 2 tsp dried rosemary
  • 1 tbsp flaky sea salt

Zubereitung

  1. Dissolve the yeast in the water and add 2 tbsp olive oil. Add the flour and knead thoroughly in a mixer for about 7-10 minutes. Add the salt and knead for another 5 minutes.
  2. Cover and let the dough rise at room temperature for 1 hour. During this time, stretch and fold the dough over itself twice to build strength (coil folds).
  3. Transfer the dough to a lightly greased pan. Gently press it out to roughly fit the shape of the pan. Let it rise for another hour at room temperature.
  4. Drizzle over the remaining olive oil along with rosemary and flaky salt. Press the iconic dimples into the dough with your fingers.
  5. Bake at approximately 225°C for about 15 minutes. If using a heavy pan such as cast iron, the bottom may need longer than the top. In that case, remove the focaccia from the pan and bake a little longer directly on the stone.

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