How to Make Traditional Italian Focaccia at Home.

Same recipe without music : https://youtu.be/QohtRl4Mzm0

This recipe is inspired by the classic focaccia genovese, ready in just 4 hours.

Ingredients:
– 250 gr water
– 420 gr Italian “tipo 1” flour W280/300
– 10 gr fresh yeast
– 10 gr salt
– 40 gr extra virgin olive oil

For the brine:
– 40 gr extra virgin olive oil
– 50 gr water
– 5 gr salt

Instructions:
1. Pour the flour into the bowl of a stand mixer.
2. Gradually add water while the mixer is running at low speed.
3. After adding water, crumble the fresh yeast over the dough.
4. Continue kneading until the water is fully absorbed and the dough begins to form.
5. Add salt and continue kneading until fully incorporated.
6. Add the extra virgin olive oil and continue kneading until the oil is fully absorbed and the dough is soft and elastic.
7. Cover the bowl with plastic wrap and let it rest in a warm place at about 25°C (77°F) for approximately 30-40 minutes.
8. After the first rest, fold the dough to strengthen it and shape it into a loaf. Cover with a cloth and let it rest for another 45 minutes on the counter.
9. After the second rest, roll out the focaccia with a rolling pin and let it rise in the oven turned off at 27°C (80°F) for 45-60 minutes.
10. After this time, create dimples on the surface of the focaccia with your fingers and let it rise for another 45 minutes approximately.
11. Before baking, prepare the brine by mixing the extra virgin olive oil, water, and salt in a bowl.
12. Immediately pour the brine over the surface of the focaccia and bake the tray with the focaccia in the preheated oven in static mode, placing the tray on the base of the oven.
13. Bake for about 15-20 minutes, or until the surface is golden and crispy. The baking time may vary depending on personal preference – some prefer a softer focaccia, while others prefer it more golden and crispy.
14. Once baked, remove the focaccia from the oven and lightly brush the surface with extra virgin olive oil.
15. Allow to cool slightly before slicing and serving the focaccia.

Enjoy your meal!

00:00 Intro
00:26 Dough preparation
02:46 Folds
03:58 Stretching the dough
07:16 Brine
08:38 Cooking
09:38 Cutting the focaccia

10:00 am 250 gr of water 420 gr Italian “tipo 1” flour W280/300 10 gr fresh yeast 10 gr salt 40 gr extra virgin olive oil 10:20 am – place in the proofer at 25 °C – 77 °F 11:00 am 11:45 am

Place in the oven with the light on at 27°C – 80°F 12:30 pm let the focaccia rest for another 45-60 minutes. preheat the oven to 240°C (465°F). prepare the brine by mixing the oil, water, and salt 50 gr water 40 gr extra virgin olive oil 5 gr salt mix well 1:30 pm

Evenly distribute the brine bake the focaccia for about 15-20 minutes brush the top of the focaccia with extra virgin olive oil thanks for watching!