John Myers
Foccacia
The perfect foccacia recipe with a picture and simple step-by-step instructions.
- 700 g Wheat flour type 812
- 100 g Polenta semolina
- 15 g Yeast fresh
- 60 g Olive oil
- 4 tbsp Olive oil brush
- 15 g Salt
- 150 g Boiling water
- 300 g Lukewarm water
- 1st breakfast: Bring 150 grams of water to the boil, pour over the 100 grams of polenta and stir. Let it cool and let it steep in the refrigerator for at least 6 hours or up to 24 hours.
- Main dough: weigh out the water and dissolve the yeast in it. Add the brewing soup and the salt. Mix the ingredients with the mixing spoon. Now pour the olive oil over it and mix. Knead the dough by hand for about 5 minutes. If it is too moist, one or two tablespoons of flour can be added at the beginning of the kneading process. Let rise at room temperature for four hours (or in the refrigerator for 24 hours).
- Preheat the oven to 180 ° C and bake with steam for 35 minutes. If the top is too dark, put aluminum foil on top.
- This foccacia is quite “naked” and actually a bread. I baked them like a sandwich in an Italian wine bar. (Foccacia in the style of a tramezzini) Although it was grilled, it wasn’t a tramezzini or panini – it was more of a filled foccacia. I didn’t have a recipe, but I came close to the model. If you want more ingredients, you can add all sorts of things to the dough before baking. The following are conceivable: oregano, thyme, rosemary, chilli, onions, garlic, anchovies, fresh tomatoes or tomatoes pickled in oil. On top of that, you definitely need sea salt.
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