Last Saturday we invited few friends over for dinner. The choice for the menu came almost by itself, I wanted something easy, quick and that people could easily love. So I opted for some Focaccia bread with a selection of Italian charcuterie as a starter, a seafood pasta as a main and a classic tiramisu as a dessert. The preparation started on Friday night when I decided to prepare the focaccia to avoid to spend all Saturday running out of time to get everything ready.
I start reading many blogs on how to prepare the focaccia, which flour to use, how much yeast and how long the raising process should last. I came across many different ways of thinking so I decided to get some essential instruction and proceed with my own method. In the end I can not complain for the results, as my guests enjoyed it very much.
500g “00” flour
2 tsp of salt
1 x 7g fast action dried yeast
Extra virgin Olive Oil
150-250ml warm water or probably more
1 bunch fresh rosemary
Put the flour into a large bowl, add some of the water and start mixing gently. Next, add the yeast, keep mixing while you add more water. At this point it possible to add the extra virgin olive oil and in the end the 2 tbs of salt. The dough should feel quite loose. The more water is used the lighter the bread will be.
Knead the dough for about 10 minutes by hand on a lightly floured work surface or for five minutes if you are lucky enough to have an electric mixer.
Put the dough back in a large bowl and add a drizzle of olive oil. Cover it with clean film and leave it to raise for 2 or three hours.
Drop a bit of oil in a baking tray, put the dough in the tray and squeeze it using your tongs, cover it and leave it for one more hour. In the main time pre-heat the oven at 200 degrees. Once the dough will double its size it is ready to be cooked.
Cook it for 20 minutes more or less.