Silvia Colloca Instagram – Airy and bouncy focaccia! That golden tan is courtesy of an intense chillie oil… 🌶️🥵 🌶️
This is THE BEST focaccia recipe ! It’s a bit more laborious than my usual no-knead one, but all the steps are worth the effort, to create this Italian classic staying true to its authentic recipe. And it’s #vegan !!!
INGREDIENTS, makes 1 large focaccia
1 tablespoon of dried yeast
3/4 cup lukewarm water
1 teaspoon of barley malt syrup or honey (if you use honey it won’t be 💯 vegan though)
320 gr (2-2/3 cups) 00 or plain flour
2 tablespoons of extra-virgin olive oil
2 teaspoons of salt
For the glaze : 2 tablespoons of extra-virgin olive oil, 1 tablespoon of water.
HOW TO
In a large bowl dissolve yeast with water, add flour, oil and barley malt syrup or honey. Knead for 5 minutes, then add the salt. Knead vigorously until it looks smooth and elastic (feel free to use an electric mixer with a dough hook). Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel.
Stretch it with your hand to form a rectangle and fold into 3 or 4. This step will give strength and texture to your dough and is essential in order to obtain a soft, airy and chewy focaccia.
Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size.
Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with sea salt.
7. Let it rest for another 30 minutes, then, using your fingertips, press the dough down onto the tray to create lots of little holes.
Drizzle the holes with the glaze and sprinkle with some more salt. You can top it with caramelized onion or cherry tomatoes if you wish, but , believe me, this is already amazing as it is.
Let it rest for another 20 minutes then bake at 200C for 20-25 minutes or until golden and irresistible! Naturally #vegan #focaccia #italianfood | Posted on 15/Apr/2024 03:17:27
