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Categories:
flour weight Semolina yeast pinches sugar olive oil water salt olive oil _____ coating olive oil water salt
Viewed: 30 - Published at: 3 years agoIngredients
- FOR THE CRUST:
- 1/2 pounds, 2-5/8 ounces, weight All-purpose Flour
- 1/2 pounds, 2-5/8 ounces, weight Semolina
- 5/8 ounces, weight Fresh Yeast
- 6 tablespoons, 2 teaspoons, 4-5/8 pinches Plus 1 Tablespoon Lukewarm Water
- 1 pinch Sugar
- 2-1/2 Tablespoons Olive Oil
- 13 tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Lukewarm Water
- Coarse Sea Salt, For Sprinkling
- Olive Oil For Sprinkling
- _____
- FOR THE COATING:
- 3 Tablespoons Olive Oil
- 1 Tablespoon Water
- 1 teaspoon Salt
Method
- 1. Mix flour with semolina in a large bowl or on the kneading board. Make a small indent in it.
- 2. Place yeast into 100ml of warm water and mix with a spoon until dissolved.
- 3. Pour the yeasty water into the indent in the flour, add pinch of sugar. Gently mix flour and yeast.
- 4. Gradually add olive oil (2 1/2 Tablespoons) and 200ml of warm water to the flour. Knead until smooth, but not too soft.
- 5. Knead the dough for 5 minutes, then form a ball and place in a suitable container. With a knife cut a shallow cross on top of dough, cover with kitchen towel and let rise for 2 hours.
- 6. Move the dough into an oven-baking pan (measuring about 45x36cm), flatten with hand into the shape and size of the baking pan. Cover and leave to rise for another hour.
- 7. Prepare a mixture of olive oil, salt and water for brushing the dough. Heat oven to 230°C.
- 8. Make small indents, characteristic of focaccia, with your fingers in the dough.
- 9. Brush focaccia with the olive oil mixture and bake in oven for 10 minutes.
- 10. Sprinkle baked focaccia with additional olive oil and coarse sea salt if desired.
