A guide to making focaccia/Walla system!
Focaccia that makes the house crazy with smells/Nimrod Saunders
One of the types of pastry that open our eyes every time is the focaccia - so earthy, so simple, so beautiful and real, and yes, also the easiest to prepare from the group of breads.
She doesn't just attract the most attention.
From time immemorial it was baked in the center of the house, and despite being flat, it always created a feeling of elevation in its nature and texture.
From the moment you decide to bake it, you will never give it up, and its sounds will wake you up at least once a week.
Why not actually?
She will get along with everything and everyone, is dedicated and always ready - for dips, salads, pizzas, and whatever you put on her she will gladly accept.
There's nothing to wait, start getting addicted to making (and eating) the focaccia and you'll find that it really centers everyone on it with pure pleasure.
Ingredients for 10 individual units weighing 100 grams
550 grams of flour
400 grams of water
20 grams of fresh yeast
20 grams of sugar
20 grams of olive oil
10 grams of salt
herbs (rosemary, thyme, sage and whatever you like)
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Instructions:
1.
Put water, yeast, flour and sugar in a mixer bowl in the following order.
Put with a kneading hook at slow speed for about 10 minutes.
2.
Drizzle with the olive oil and cook for another 3 minutes.
3.
Add the salt and knead for another 2 minutes until you get a slightly sticky, homogeneous dough that separates from the bowl.
4.
Swelling:
The first option is to swell at a warm room temperature of up to 25 degrees, for at least two hours, shape a shape and swell again for about half an hour.
A second option is to let it rise at a controlled temperature in the refrigerator for up to 24 hours, shape it and let it rest for about 10 minutes.
At this stage there are two options:
First option:
1.
Sprinkle flour generously on the marble surface.
Wet your hands a little and pinch pieces of the dough weighing 100 grams (if you place the dish with the dough on a scale, you can reset and see a decrease of 100 grams each time) and place on the floured surface.
2.
Using a spatula, a wide plate, a large kitchen knife or a metal bar, roll the pieces until they are coated on all sides with flour.
Let the dough rest a little.
3.
Open with a slight stretch from the inside of the piece to the outside, until you get a long oval shape.
Give a light rest again.
4.
Brush the unnecessary flour on top of the dough.
Place gently on an unlined baking sheet (or on a pumice stone, if you have one), give it a rest and make a final stretch, again from the middle to the outside.
With your fingers, gently press and make small dimples in the middle.
leaving wide and high margins without dimples.
Spray a little water on top or a little oil spray.
Garnish with herbs (thyme, rosemary, sage and the like) and sprinkle a little coarse salt or Atlantic sea salt.
Second option:
1.
Pour a generous amount of olive oil on the marble surface.
Place all the dough on top and cut again, as much as possible, pieces of equal size.
Perform the same stretches with rests as in the first option.
2.
Place on a tray greased with olive oil or oil spray.
Baking:
preheat the oven to 220 degrees in turbo mode.
Bake for 10 minutes on the lower level (until the edges are completely browned).
At the end of baking, immediately transfer to a cooling rack and apply olive oil generously.
Eat hot and enjoy every bite!
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Focaccia