Who am I? Mor.
And what do I like? dough!
And how do I like it? In a variety of shapes, flavors and textures.
And I really, really like this focaccia.
After seeing a million pictures of this focaccia with yummy topping online. Do you know what pictures I'm talking about?
Those close-up photos of the dough before baked, a perfect dough with tons of air bubbles, soft dough that the toppings just dive into. Just like the picture above 😜
So I decided it's time for my take off on it.
It turned out so good.
Airy and soft dough on the inside and crispy on the outside, garlic basil oil, artichoke a la Romana and Kalamata olives.
Also, you can make the dough and change toppings to what ever you like, you can add cheese or meat, different herbs, tomatoes, whatever you like.
*I used a combination of '00' flour for pizza and Manitoba flour. It can be converted to '00' flour for pizza only or all-purpose.
Ingredients:
200 grams of flour '00' for pizza
300 grams of Manitoba flour
8 grams of yeast
50 grams of lukewarm water
A teaspoon of honey
4 tablespoons of olive oil
A quarter teaspoon of salt
325 grams of very cold water
A flat spoon of smolina to powder the baking pan
Toppings:
Garlic basil oil - 4 tablespoons olive oil, 6-7 basil leaves and 2 cloves of garlic
7-8 Kalamata olives cut
3 pcs artichoke a la Romana
Prep:
In the mixer bowl, mix 50 ml of lukewarm water, the yeast, honey and 50 grams of flour. Mix well and leave it for 15-20 minutes and then continue to prepare the dough.
Add the cold water and half the amount of flour left and start kneading using the mixer's kneading hook at a slow speed for 2-3 min.
Add the rest of the ingredients and continue to knead for another 10-15 minutes on medium speed. The dough should feel a little bit sticky.
With oiled hands Remove the dough from the bowl and place it on a lightly oiled surface.
Shape the dough into a ball, oil the bowl and return the dough in it.
Cover with a damp towel and let the dough rise for an hour and a half - two hours.
While the dough is puffing, prepare the toppings and the basil garlic oil.
Finely chop the basil and garlic leaves and mix with olive oil. You can also add chili flakes or use other herbs you like.
When the dough has finished rising, oil a baking pan and after that sprinkle some smolina all over it.
Transfer the dough into the pan and stretch it to its full length and width.
Make small holes in the dough with your fingers and add the toppings.
Drizzle over the oil seasoned with basil and garlic, cover again with a towel and let the focaccia rise for another half hour - hour.
Preheat oven to 180 degrees.
Before baking, brush all the areas of the focaccia with oil [the oil that is on top, no need to add more oil]
Sprinkle some rock salt on top and put in the oven for 25-30 minutes until it gets golden.
Remove from the oven and let the focaccia cool for a little bit.
Enjoy! :)
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