Long-fermented yeast dough focaccia
Focaccia is a type of flat bread from Italian Liguria. It is very similar to a pizza.
Focaccia without additives is a delicious addition to various dishes, just like bread or other bread. But it is enough to cover the dough with various fresh toppings, such as tomatoes, onions, asparagus, herbs and simple bread changes its character. Instead of ordinary bread, take out a colorful spring dish from the oven.
I really like pizza dough, ciabatta or just focaccia, which ferment for a long time. It has a richer taste, and an additional advantage is that we can prepare the dough the day before and take it out of the refrigerator at a convenient time. I also recommend playing with the toppings and "painting" spring on the cake ;-)
- 300 g of type 00 flour
- 200 g of water
- 12 g of fresh yeast
- 1 teaspoon of sugar
- 20 g olive oil + additional portion
- 1/2 teaspoon salt
- additives - tomatoes, asparagus, onion, fresh herbs, black seeds, sesame... ul >
- Pour water into a bowl, mix it with yeast and sugar, let it stand for 10 minutes. We add the sifted flour, oil and salt. We knead into a smooth and elastic dough. Smear the bowl with olive oil, form a ball from the dough, put it in a bowl, cover it and put it in the fridge overnight. outgrowth. Put the dough on a baking tray lined with baking paper, form the cake with your hands smeared with plenty of olive oil. Use your fingers to make holes over the entire surface of the cake, spread out cherry tomatoes, onion rings, herbs and possibly other favorite additives. Leave to rise again for about 30 minutes.
- Preheat the oven to 220 ° C. Sprinkle the focaccia with olive oil just before baking and bake it for about 20 minutes.
* If we do not have time, we skip "sleeping" the cake in the fridge and leave the dough immediately to rise.