This is an Italian light flat bread made from soft dough, enriched with olive oil: traditionally, the tortilla is sprinkled with it before baking.
It is necessary
- - 450 g of special white flour for baking bread;
- - 1 tsp salt;
- - 1 bag of instant yeast (7 g);
- - 4 tablespoons olive oil;
- - 300 ml of warm water;
- - 0.5 tsp coarse sea salt.
Instructions
Step 1
Pour flour into a large bowl, add salt and yeast, and stir. Make a depression in the center and pour in 3 tbsp. olive oil and lukewarm water. Gradually mix the flour, butter and water, first with a wooden spoon, and then with your hand, until you get a soft dough that sticks slightly to your hands.
Step 2
Place the dough on a floured surface. Stir for about 10 minutes until it has a smooth, elastic consistency. To prevent the dough from sticking, turn it over, fold and crush it all the time. Sprinkle with flour, if necessary, but do not add too much to avoid weighting the product.
Step 3
Place the dough on a greased baking sheet, roll it into a round layer about 21 cm in diameter and 2 cm thick. Cover without pressing it with a tea towel, tuck the edges under the baking sheet and leave in a warm place for 45 minutes to fit (double in size).
Step 4
By the end of this time, heat the oven to 230 degrees. Remove the towel. Pour into a cup of hot water and press your fingertips into the rising dough, making dents. Dip your fingertips in water each time to keep the surface of the dough moist. Brush the dough with the remaining 1 tablespoon. olive oil and sprinkle with coarse sea salt.
Step 5
Bake the focaccia for about 15 minutes until golden brown. Transfer to a wire rack and cool for 15 minutes, then wrap in a tea towel to soften the crust slightly. Serve warm or let cool completely. You can refrigerate it in a plastic bag for 2 days or freeze it.
