Focaccia is undoubtedly one of the favorite snacks of children in Italy. It’s tasty and simple with just a few grains of salt and rosemary on top. Sometimes topped with cold cuts or cheese.
Buying it ready-made is convenient, but why not try making it at home? Eating it hot out of the oven is just such a delightful experience, you’ll be glad you made the effort! But even the effort isn’t all that much, since the recipe for focaccia is so simple. So – few ingredients and very little work. Sounds like a pretty good deal to us!
Our recipe for traditional Tuscan focaccia
To make a soft and tasty focaccia, start by dissolving ½ oz of fresh brewer's yeast in a glass of water (or milk). Then mix 17 oz of type” 00” flour with the yeast, a pinch of sugar, another glass of water, half a glass of extra-virgin olive oil. Only at the end, add a little salt. Work the dough with your hands or using a standing mixer. Let the dough rest for two hours inside the oven turned off in a bowl covered with plastic wrap. Then spread the dough inside a well-oiled baking pan and use your fingertips to create small dimples on the surface. Mix equal parts water and oil in a coffee cup and use it to brush the surface of the focaccia. Complete with coarse salt and bake in a hot oven at 445-450°F (230°C) for about 30 minutes. If you prefer using sourdough starter instead of brewer's yeast, the exact amount is 4 oz (and the dough will need to rise longer – for about 5-6 hours).