DOES IT DO FOCACCIA? OH YEAH!
The recipe below is based on using a normal bag of our pizza mix (400g).
In addition 400 grams of pizzamix, you will need:
- 430g lukewarm water
- 16g of sugar
- 6g salt (in the dough)
- 16g olive oil (in the dough) + more olive oil along the way.
- And 10g (fresh) yeast if it is made the same morning as you will eat it in the evening; 6g if you do it the night before. If you only have two hours before baking a focaccia you need 20 grams of fresh yeast (1,5 proof in room temp).
You only need a bowl, a (sturdy) ladle (not with too thin a wooden handle), an ovenproof dish and baking paper.
Dissolve the yeast and sugar in the warm water. Pour in the olive oil (16g) and stir. Empty the contents of the bag, stir and add the salt. Stir until the dough is smooth. It is very sticky! Let rest for 30 minutes. Then pour about 10g of olive oil over the dough ball, and spread the oil around the entire dough ball so that it comes off the sides of the bowl.
In an ovenproof tray (approx. 20cm*25cm), pour approx. 10g of olive oil into the bottom - possibly put baking paper first if the form is not non-stick (also brush the sides). Place the dough on top and flatten it to the edge of the form and pour over another 5g of oil. Wrap in plastic and put in the fridge. During the day or overnight.
Take the tray out of the fridge about 2 hours before you are going to eat it. Drizzle a little more olive oil all over the top and gently press into the dough with your fingertips so that you get the classic focaccia "dimples". Leave to rise for about 1 - 1.5 hours and start the oven at 220 degrees C(elcius).
When the dough is about double (of the original size when you put it in the tray), pour over oil, spice or anything else you want on the focaccia. Possibly push back in one "dimple" or two again and bake for 25-28 minutes (feel free to turn shape halfway, so you get a smooth, crispy surface).
Hey presto and you’re done!
