Today is the right day for bakery lovers: I leave you the recipe for a high and soft focaccia, high hydration, perfect to fill, as you see in VIDEO TUTORIAL. Easy recipe with sourdough or brewer's yeast and long maturation in the refrigerator. The ideal is to use the planetary mixer, because the dough is very soft and sticky due to the high amount of water, equal to 85% of the weight of the flour. But you can also prepare it by hand in a large bowl, arming yourself with a little’ of patience. And if you love tall buns, also check out the pizza in the wheel And the Apulian focaccia with potatoes in the dough.
I suggest you cook this focaccia in a round baking tray with high edges, almost like a cake: you will get a high and well-honeycombed focaccia. Soft and fragrant extra virgin olive oil, perfect to be cut and stuffed, Maybe with a little’ by mortadella Bologna Igp. My favorite in quick sandwiches. You have already taken a look at all my BREAD RECIPES? From Sicilian sesamo mafalde at beer bread.
The percentage of yeast, be it sourdough or beer yeast (and I always advise you to use the dry one) is very low. This is because the dough must rest 48 hours in the refrigerator to form a stable gluten mesh that makes it then workable and elastic. Once the maturation is completed, you have to make a series of reinforcement folds while the dough is still cold. Then put it in the pan well greased with oil and let it rest until doubled. You will be rewarded by the appearance of many bubbles, as you see in VIDEO TUTORIAL. And here's my favorite moment: drill holes in the dough with fingers greased with extra virgin olive oil. I'm addicted to it. And now run to prepare the dough.
350 grams of double zero flour
150 grams of zero flour
425 milliliters of natural mineral water
12 grams of salt
50 grams of sourdough or 0,6 grams of dry brewer's yeast (a coffee spoon)
extra virgin olive oil, to taste
Maldon salt and sesame, to taste
To prepare this high and soft focaccia you have to dissolve the sourdough in water at room temperature. Put in the planetary mixer first the two types of flour, then all the water with the sourdough. If you use dry brewer's yeast, it is not necessary to dissolve it in water, it is enough to put flour in a planetary mixer, water and yeast together.
Work with the leaf hook at medium speed for 2 minutes, add salt and work for another 3-5 minutes, until water and flour have mixed well. Then let the coarse dough rest and it will have formed for about 5 minutes.
Work again for another 5 minutes, at increasing speed, until the dough is smooth and homogeneous. You will see that the result will be quite sticky. It's normal. Leave the dough in a planetary mixer for about 30 minutes, then work for another 30 seconds in a planetary mixer, extract the dough and put it in a container greased with extra virgin olive oil. Cover with plastic wrap and close tightly, refrigerate for 48 hours.
After 48 hours, remove the dough from the refrigerator and leave it at room temperature for about 30 minutes. Gently turn it over on a well-oiled work surface, making two or three sets of reinforcing folds, folding the dough on itself from the long side and the short side.
Grease an aluminum baking sheet of 18-20 centimeters and deposit the dough for the focaccia. Cover with plastic wrap and let stand in a warm, dry place (oven with light) until doubled. You will see that the dough will form several bubbles.
When the dough has doubled, preheat the oven to 230 degrees static. Emulsify in a bowl extra virgin olive oil and a few tablespoons of water, pour over the focaccia and - as you see in VIDEO TUTORIAL - insert the greased fingers into the focaccia so that the oil penetrates inside. Complete with Maldon salt and sesame seeds. Cook for 10 minutes at 230 degrees, then lower to 190 degrees and continue cooking for another 15-20 minutes. Allow to cool slightly before removing the focaccia from the pan. Bon appétit!