Focaccia
Italian focaccia is a yeast bread. It can be simply brushed with olive oil and sprinkled with salt and rosemary, or stuffed with vegetables, ham and cheese. Whatever focaccia you cook, the most important thing is a good dough
Ingredients
Servings 8–10- zucchini
- baked cherry tomatoes
- baked eggplant
- mozzarella, emmental, ham
- pesto sauce
- olive oil
- 195 g flour
- 2 g fresh yeast
- 105 ml water
- 1 kg flour
- 750 ml water
- 50 ml of olive oil
- 10 g fresh yeast
- 25 g of salt
Cooking
Step 1
Dissolve yeast for dough in warm water, add flour and mix. Leave for 30 minutes and then refrigerate for 12-24 hours.
Step 2
Remove the dough 1 hour before the start of kneading. Pour the dough into the mixer bowl, pour in 600 ml of water, add the yeast, mix until smooth. Add flour and mix on speed 1. Leave the dough for 20 minutes. Continue kneading while adding the rest of the water. Finally, add salt and olive oil. The dough at the end of the kneading should remain sticky, wet and not smooth. Place the dough in a large rectangular mold, generously greased with olive oil, cover with cling film and leave for 1.5 hours.
Step 3
Every 30 min. perform a test run. To do this, without removing the dough from the container, stretch the right third of the dough to the side and fold it into the center. Also pull the left third to the left, cover the right third with it - you will get a rectangle 1/3 in size. Stretch and fold the short side of the dough in the same way. The result is a roll of dough. Pick it up from the two "open" sides and place it seam side down. Place the risen dough in the refrigerator for 12-48 hours.
Step 4
Take the dough out 1 hour before cutting, let it warm up and turn it over on a generously floured surface. Shape the dough into a 1.5 cm thick rectangle. Cut a 7-9 cm wide strip. For the open focaccia, lay out the vegetables and sprinkle with cheese. For the closed focaccia, brush the middle of the pastry strip with pesto, top with vegetables and cheese, and pinch the edges. Put on parchment.
Step 5
Preheat the oven with a stone (or an inverted baking sheet) to 250 ˚С. Transfer the focaccia parchment to the oven and bake until golden brown, 12 to 15 minutes. Cool on a wire rack. Place slices of ham, cheese and arugula on the open focaccias.