Hi lovelies! Today, I’m excited to share my recipe for a thick and pillowy focaccia, made extra soft and fluffy using a special Italian technique called farina scottata, or scalded flour.
This method involves pouring hot water or milk over the flour, creating a thick paste that helps gelatinize the starches. It might sound simple, but it makes a big difference in texture, perfect for focaccia and other rustic breads!
I hope you’ll watch the full recipe and give it a try. Let me know what you think in the comments.
Happy baking, and God bless! 💕🌾🍞
Ingredients
For the Scalded Flour /Farina Scotatta
100g water
50g flour
For the dough
600g flour (tipo 00 or all-purpose )
150g farina scotatta
360g room temperature water
10g fresh yeast
12g salt
30g extra virgin olive oil
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Ciao everyone! Today, join me as we bake focaccia alta or thick focaccia, using an Italian technique called farina scottata or scalded flour. I know for many of you, this might be the first time hearing about this, This technique helps improve the texture and softness of our focaccia. So, let’s get baking! let’s make our farina scottata. Just two ingredients: water and flour. This water in the saucepan bring it to a boil. And as soon as you see bubbles appearing immediately pour it onto the flour don’t let the water stay too long on the heat to avoid evaporation. Mix this until it forms a paste. This technique is very similar to the Tangzhong method in Asian baking, The difference is, the Asian way cooks the flour in the liquid, while the Italian version the flour is only partially cooked or blanched. The benefits are; Better water absorption, improved elasticity, longer freshness, and a milder flavor. Once done, cover it with plastic wrap and press it onto the surface. Put in the fridge or let it cool completely before using. or refrigerate it overnight. You can also do this the day before. Once your farina scottata is ready, it’s time to make the dough. In a mixing bowl, add your flour, reserving half a cup for kneading later. I’m using tipo 00, but all-purpose flour works too. Medium-strength flour is require for this recipe. next the scalded flour. Pour the room-temperature water. Make a well in the center and pour in half of the water. Add the fresh yeast and melt it completely. Gradually add the rest of the water while mixing Set aside a little water for the salt. Fold the dough until it starts to form. add your salt pour the remaining water. We’re adding a bit of water to help the salt absorb into the dough. Keep folding or kneading in the bowl. Once you no longer see any liquid, add the extra virgin olive oil. What’s usually used in focaccia is extra virgin olive oil because it adds a nutty taste or enhances the flavor, texture, and moisture of the focaccia. But since it can be expensive, some people use regular oil or just light olive oil—even if it’s not extra virgin. or just light olive oil even if it’s not extra virgin. Once the oil is completely incorporated into the dough, transfer it to your working surface. Dust flour on top and underneath. For kneading by hand, your best friend will be your scraper. This dough is very sticky, so we’ll use the slap and fold technique. Slap and fold, slap and fold do this about 5–7 times, dust with flour then scrape and slap and fold again until the dough becomes strong and elastic. After 8–10 minutes, here’s the result of our slap and fold: the dough is strong and elastic. Get a bowl, grease it with oil, then return the dough, cover it, and let it rest for 30 minutes. Dust your kneading board and transfer the dough onto it. Let’s give it a simple fold once, and two then the other side too. We’ll do this fold twice. After folding, return it to the bowl. Grease the bowl and also the surface of the dough. Cover again and proof for 2 hours or until it doubles in volume. Once the dough has doubled in size, prepare your baking pan. Pour in plenty of oil so the focaccia doesn’t stick after baking. Spread the oil all over the pan. Flip the bowl, so the bottom becomes the top and the top becomes the bottom no need to flip your dough again. Use your fingertips to gently stretch or spread the dough until it reaches the edges of the pan. For the stretch, you should push, not pull. Once it reaches the edges, cover it again and let it ferment for the last time for 2 hours or until it doubles in volume. 20–30 minutes before baking, preheat the oven to 240°C. After the final proofing, add a generous amount of extra virgin olive oil over the dough. Finally, my favorite part the famous focaccia dimples! For me, this is a very satisfying part. Press your fingers down to create holes. If it’s not enough, you can add more. Then, for the final touch, sprinkle rock salt on top of the focaccia. Bake in the preheated oven at 240°C (475°F) for 15 minutes. After 15 minutes, move it to the bottom of the oven and bake for another 3–5 minutes. Oh, right? Our focaccia looks so gorgeous perfectly cooked. Once out of the oven, brush some olive oil on top so it doesn’t dry out. Lovely viewers, if you haven’t subscribed yet to Ana’s Passion, please consider subscribing. Your support means a lot to me and helps me make more amazing recipes. Thank you so much! And finish with rosemary or any herbs you like. From this recipe, you can explore different flavors or toppings. I’ll show you how soft it is inside. Wow! Che buono! (so good!) lovely viewers please leave a comment below and let me know what you think or feel of our focaccia alta. You can slice it in the middle and make a sandwich out of it. Yummy! Thank you so much for watching see you in my next recipe. Ciao for now!
2 Comments
Ang sarap na!❤❤❤❤❤😊
Yummy! Making me hungry. Nice video😁