Mix 800 g of flour (strong), 20 g of salt, 400ml of
water, 2 spoons of oil, and the dissolved yeast:
Mix, initially with a spoon...
... then remove from the bowl and stard kneading, for
at least 10 minutes, until you obtain something like
this:
Place the dough in a bowl, cover with cling film and
leave to rise for 4 hours at least. This is the result:
Switch on the oven to 220C, ideally with a baking
stone in it. Split the dough in two parts and flatten
each part using your hands. Using your fingers, prepare
some holes in the dough:
In a cup, prepare a mix of oil and water (in equal
parts). Spread this emulsion over the focaccia (it will
rests in the holes you created with your finger). Add
some coarse salt:
Slide the focaccia in the oven (see the technique I
use for pizza) and cook for 7
minutes at 220 C, then reduce the temperature to 200 and
cook until light brown (it takes 8 - 10 more minutes in
my oven). Remove from the oven and let the focaccia
cool for a few minutes (it is very crusty
immediately after removing it from the oven). You can
optionally sprinkle more oil+water, if you like.
Homemade focaccia: This is a dose for 2 focaccia
Dissolve 8 g of fresh yeast in 100ml of water:
Mix 800 g of flour (strong), 20 g of salt, 400ml of water, 2 spoons of oil, and the dissolved yeast:
Mix, initially with a spoon...
... then remove from the bowl and stard kneading, for at least 10 minutes, until you obtain something like this:
Place the dough in a bowl, cover with cling film and leave to rise for 4 hours at least. This is the result:
Switch on the oven to 220C, ideally with a baking stone in it. Split the dough in two parts and flatten each part using your hands. Using your fingers, prepare some holes in the dough:
In a cup, prepare a mix of oil and water (in equal parts). Spread this emulsion over the focaccia (it will rests in the holes you created with your finger). Add some coarse salt:
Slide the focaccia in the oven (see the technique I use for pizza) and cook for 7 minutes at 220 C, then reduce the temperature to 200 and cook until light brown (it takes 8 - 10 more minutes in my oven). Remove from the oven and let the focaccia cool for a few minutes (it is very crusty immediately after removing it from the oven). You can optionally sprinkle more oil+water, if you like.
You could also add slices of tomato, if you like: