List of Ingredients
- 1 1/3 C. of allpurpose flour
- 2 1/4 c. special flour for thincrust pizza, plus extra for the work surface
- 3/4 C. of shelled walnuts
- 1/3 C. of red wine
- 1/4 C. of grated Grana Padano cheese
- 1 OZ. of lard
- 3/4 OZ. of brewer’s yeast
- extravirgin olive oil
- Salt
Method
In a bowl, mix the type 0 flour and the yeast crumbled into a scant 1/2 cup of water to form a smooth, even dough. Let it rise in the oven for 2-3 hours using the dough rising setting.
After rising, mix in the special pizza flour and the lard.
Then add the wine, 2 or 3 tablespoons of water, 1 1/3 teaspoons of salt and the shelled walnuts. Finally, add the grated cheese and knead the dough for a long time on your work surface until it is smooth. The resulting dough should be fairly soft.
Gather the dough into a ball and place it in a bowl, put the bowl in the oven and allow it to rise for another 30 minutes using the special dough rising setting.
Flour your work surface and stretch the dough out with your hands to form a disk. Generously oil a round pan (about 10 inches across), place the disk of dough on it and let it rise in the oven again until it doubles (this should take about 40 minutes).
Bake using the steam bake setting at 375°F for about 30 minutes with 1 release of steam after putting it in the oven. Remove from the oven when the focaccia’s surface is a light brown. Drizzle with oil while still hot.
The steam will make the focaccia golden and crisp outside and soft on the inside.