Lucan focaccia

Ingredients

• 500 g sifted flour
• 320 g water with gas
• 1.5 hours per year
• 18 g pressed yeast
• 3 h. l. Sahara
• 2 tablespoons of olive oil
• For the filling:
• 4 tablespoons of olive oil
• 4 tbsp sweet paprika

Cooking

Step 1

First we revive the yeast, for this we grind the yeast with sugar and add 2 tbsp of warm water. When bubbles appear on the surface, the yeast is ready. Mix the yeast mixture with sparkling water (warm), add salt, butter and flour (gradually). We knead the dough well (10 minutes), the dough turns out to be sticky, so that it is easy to work with it, we grease our hands with vegetable oil.

Step 2

We roll the dough into a ball, put it in a greased dish and put it on rise for 30 minutes.

Step 3

Put the risen dough on the table, form a rectangle with your hands, fold the dough with an envelope, roll it up and set it for another 40 minutes to rise.

Step 4

We roll out the dough that has come up into a rectangle 0.5 cm thick, pour it with oil and smear it well with a brush, then sprinkle with paprika and also smear everything with a brush, sprinkle with garlic on top.

Step 5

Wrap the edges of the rectangle towards the middle (alternately) and lightly press down with your hands, distributing the oil and paprika evenly. Expand the rectangle again to its original state.

Step 6

Roll the dough into a roll and then roll it into a spiral. Place the focaccia on a parchment-lined baking sheet and let rise for 30 minutes. Preheat oven to 250°C with baking stone or baking tray. Brush the focaccia with oil, sprinkle with coarse salt and place in the oven. After 10 minutes of baking with steam, lower the temperature to 220°C and bake for another 15-18 minutes. Cool the cooked focaccia on a wire rack. GOOD!!!