Focaccia warns you with its own name of how you can wear if you spend eating it, but still it is difficult not to indulge in it with unbridled passion.
Soft, hydrated, blessed by olive oil and culminated with the most diverse additions, it is one of the undisputed stars of the Italian panarra repertoire, and although its cousin pizza beats it by a landslide in popularity, it is increasingly common to find it both restaurants as in bakeries.
The focaccia of Pa de Kilo, in Barcelona, has become famous in its neighborhood, El Raval.
It is not for less, because it is pure lust.
Its manager, Oswaldo Brito, has taught us how to make it in two versions, and has also given us some guidelines to prepare it at home.
You have everything in the video above: we guarantee that you will get
focaccio
just from watching it.
FOCACCIA OF PA DE KILO
Ingredients
First day
185 g of flour
110 g of water
1 g fresh yeast
Second day
370 g of flour
310 g of water
10 g of extra virgin olive oil
10 g of salt
3 g fresh yeast
Third day
For the olives: fat olives, dressing of crushed black olives with oregano and olive oil, onion cut into julienne and coarse salt.
For the spicy tomato: tomatoes, tomato dressing and crushed capers with chili and olive oil, onion cut into julienne strips and coarse salt.
Preparation
Mix the flour, yeast and water from the first day and knead.
Reserve at 5ºC for 24 hours.
Knead the previous mixture with the flour, water and oil from the second day at low speed for 6 minutes.
Pass at medium speed for 5 minutes and add the salt.
Knead for 2 more minutes and add the yeast.
Let the dough rest for 30 minutes and make a fold on the table as seen in the video.
Rest for 30 more minutes and make another fold.
Let it rest in the fridge for 24 hours at 4ºC.
Dump on the floured table, make two 1-kilo portions and place on a baking tray.
Make small holes in the dough with your fingers as seen in the video, and top with the olives, the olive, onion and salt dressing, or the tomatoes, the tomato and caper dressing, onion and salt.
Bake at 230º degrees for 40 minutes.
