A magician never explains his tricks, but I do 😉
to get a soft focaccia make sure to add potato flakes! Intrigued? read more…
SERVES 4 PEOPLE (1 30 cm diameter baking pan)
READY IN 4 h
10 oz lukewarm water + ½ oz brewer’s yeast
9 oz all-purpose flour
4 oz semolina
2 tablespoons potato flakes
2 pinches salt
3 tablespoons extra virgin olive oil
1 cherry tomato can
4 tablespoons extra virgin olive oil
2-3 pinches salt
Oregano to taste
STEP 1: MAKE THE DOUGH
In a mixing bowl, blend: water +brewer’s yeast,
then add – little by little – all-purpose flour, semolina, potato flakes, salt and oil.
STEP 4: LET IT RISE
Cover the dough with cling film and let it stand at room temperature for a couple of hours.
STEP 3: ROLL THE FOCACCIA OUT
Put some flour and semolina on the pastry board, then place the dough on it and cover with a bit semolina . Roll the dough out carefully by hand (1-2 cm thick), then place it in a oiled baking tray.
Let it rise into the oven (off!) for about 30 minutes.
STEP 4: SEASON
Season cherry tomatoes with oil, salt and oregano.
Pour cherry tomatoes and juice on the focaccia and press with your fingers to get some holes where juice can slide. Let it rise for 1 hour.
STEP 5: BAKE THE FOCACCIA
Bake in preheated oven at 210 °C for about 15-20 minutes.
#getBready & enjoy your meal