There deep and soft focaccia it is a soft and fragrant white pizza, a simple preparation that can be enjoyed at any time.
Get one deep and soft focaccia It’s everyone’s dream, but it’s not always easy to get a perfect result. First of all you need to use the right flour, the ideal is to mix zero flour with manitoba or durum wheat flour.
Another important thing is to do a dough ad high hydration which gives a beautiful honeycombing.
Finally, a very important step is the leavening of the dough which requires an adequate temperature, which varies depending on the climatic conditions. The external temperature influences leavening, and to guarantee an optimal result, it is recommended to let the dough rise in a warm, dry place with an ideal internal temperature of 22-25 °C.
If it is cold, you can set the oven to this temperature or use other heat sources such as the oven light or a radiator. In some cases, you can opt for a double leavening, with an initial leavening period of 60 minutes, followed by a short kneading and a further rest covered by cling film for 30 minutes.
In addition to the classic recipe, there are different variations of focaccia, such as Apulian focaccia, with cherry tomatoes, with olives or the focaccia with rosemary.
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