- Prep time: 35 minutes + 14 hours for proofing
- Cooking time: 15 minutes
- Serves: 1 aprox. 1 kg focaccia
- Difficulty: easy
- Course: baking
- Cookware: 36×25 cm form with 5 cm high sides, food processor KitchenAid
- Cuisine: European
Ingredients
For the dough
- 200 g ripe stiff starter
- 500 g strong bread flour
- 50 g whole grain wheat flour
- 200 g dark beer
- 175 g water
- 50 ml olive oil
- 12 g salt
For decoration:
- 20 ml olive oil
- 1 sprig of rosemary
- 8 pieces cherry tomato (cut in half)
- 10 green olives (pitted)
- 10 pcs black olives (pitted)
- 1/2 red onion (cut into rings)
- coarse sea salt
Cooking method
Step 1
Add starter, flour, beer and water into the bowl of the mixer. Knead the dough using a mixer or by hand. Knead for about 7-10 minutes, until the dough is smooth. Cover the bowl with cling film and set aside for 45 minutes.
Step 2
Add olive oil and salt to a dough. Knead with a mixer or by hand for 10 minutes, until the oil is completely mixed into the dough. Grease plastic container with olive oil and transfer the dough there. Make stretch and fold session. Cover the container with cling film and leave the dough to rest for 1 hour. After 1 hour repeat stretch and fold and repeat it 1 time for next 2 hours, so the total proofing time is 3 hours.
Step 3
Cover the baking form with parchment. Sprinkle the dough with olive oil and transfer to a form. Gently stretch it to the sides of the form. Cover the form with cling film and put the dough in the refrigerator for 10 hours.
Step 4
Preheat the oven to 250°C. Press the top of the dough in with wet fingers . Drizzle with olive oil and lightly press there chosen toppings: tomatoes, olives, olives, onions and rosemary. Sprinkle the foccacia lightly with coarse sea salt. Bake for about 15 minutes until golden brown. Remove the baked focaccia from the mold and leave to cool on the wire rack.
My tips and tricks:
Don’t limit yourself with the choice of foccacia toppings. The number of options makes it as varied as the pizza. You can use salt, rosemary, olives, olives, cherry tomatoes, goat cheese, figs, onions, bell peppers, asparagus, radishes or mushrooms – use whatever you like! The main thing to remember is that focaccia is baked at high temperatures, so cut everything coarsely: thin slices of toppings can burn a lot.
- For the dough
- 200 g ripe stiff starter
- 500 g strong bread flour
- 50 g whole grain wheat flour
- 200 g dark beer
- 175 g water
- 50 ml olive oil
- 12 g salt
- For decoration:
- 20 ml olive oil
- 1 sprig of rosemary
- 8 pieces cherry tomato (cut in half)
- 10 green olives (pitted)
- 10 pcs black olives (pitted)
- ½ red onion (cut into rings)
- coarse sea salt
- Add starter, flour, beer and water into the bowl of the mixer. Knead the dough using a mixer or by hand. Knead for about 7-10 minutes, until the dough is smooth. Cover the bowl with cling film and set aside for 45 minutes.
- Add olive oil and salt to a dough. Knead with a mixer or by hand for 10 minutes, until the oil is completely mixed into the dough. Grease plastic container with olive oil and transfer the dough there. Make stretch and fold session. Cover the container with cling film and leave the dough to rest for 1 hour. After 1 hour repeat stretch and fold and repeat it 1 time for next 2 hours, so the total proofing time is 3 hours.
- Cover the baking form with parchment. Sprinkle the dough with olive oil and transfer to a form. Gently stretch it to the sides of the form. Cover the form with cling film and put the dough in the refrigerator for 10 hours.
- Preheat the oven to 250°C. Press the top of the dough in with wet fingers . Drizzle with olive oil and lightly press there chosen toppings: tomatoes, olives, olives, onions and rosemary. Sprinkle the foccacia lightly with coarse sea salt. Bake for about 15 minutes until golden brown. Remove the baked focaccia from the mold and leave to cool on the wire rack.