Focaccia Bianca

Serves 1
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Directions

  1. 1Form the polish with flour, water, and fresh yeast.
  2. 2Form the polish with flour, water, and fresh yeast.
  3. 3Form the polish with flour, water, and fresh yeast.
  4. 4Leave the polish to rest at 18-22 degrees Celsius for 18-22 hours.
  5. 5Leave the polish to rest at 18-22 degrees Celsius for 18-22 hours.
  6. 6Leave the polish to rest at 18-22 degrees Celsius for 18-22 hours.
  7. 7Mix the yeast into some water.
  8. 8Mix the yeast into some water.
  9. 9Mix the yeast into some water.
  10. 10Add flour, the polish, and the water with yeast in a terrine and mix.
  11. 11Add flour, the polish, and the water with yeast in a terrine and mix.
  12. 12Add flour, the polish, and the water with yeast in a terrine and mix.
  13. 13Add water gradually.
  14. 14Add water gradually.
  15. 15Add water gradually.
  16. 16Knead the dough by hand or with a mixer.
  17. 17Knead the dough by hand or with a mixer.
  18. 18Knead the dough by hand or with a mixer.
  19. 19Add salt.
  20. 20Add salt.
  21. 21Add salt.
  22. 22Let the dough rest for half an hour.
  23. 23Let the dough rest for half an hour.
  24. 24Let the dough rest for half an hour.
  25. 25Knead the dough.
  26. 26Knead the dough.
  27. 27Knead the dough.
  28. 28Let the dough rest for a quarter of an hour in the fridge.
  29. 29Let the dough rest for a quarter of an hour in the fridge.
  30. 30Let the dough rest for a quarter of an hour in the fridge.
  31. 31Repeat kneading and putting it in the fridge 2-3 times.
  32. 32Repeat kneading and putting it in the fridge 2-3 times.
  33. 33Repeat kneading and putting it in the fridge 2-3 times.
  34. 34Let the dough rise.
  35. 35Let the dough rise.
  36. 36Let the dough rise.
  37. 37After the dough has risen, stretch it in a tray with some olive oil.
  38. 38After the dough has risen, stretch it in a tray with some olive oil.
  39. 39After the dough has risen, stretch it in a tray with some olive oil.
  40. 40Make dimples in the dough with your fingers.
  41. 41Make dimples in the dough with your fingers.
  42. 42Make dimples in the dough with your fingers.
  43. 43Add the cherry tomatoes and basil.
  44. 44Add the cherry tomatoes and basil.
  45. 45Add the cherry tomatoes and basil.
  46. 46Cover with tomato water.
  47. 47Cover with tomato water.
  48. 48Cover with tomato water.
  49. 49Bake at 230-240 degrees Celsius for 10-15 minutes.
  50. 50Bake at 230-240 degrees Celsius for 10-15 minutes.
  51. 51Bake at 230-240 degrees Celsius for 10-15 minutes.
  52. 52Add olive oil and some salt after taking out of the oven.
  53. 53Add olive oil and some salt after taking out of the oven.
  54. 54Add olive oil and some salt after taking out of the oven.

Ingredients

  • 150 g farina w280
  • 150 g farina w280
  • 150 g farina w280
  • 150 ml acqua
  • 150 ml acqua
  • 150 ml acqua
  • 0.5 g lievito
  • 0.5 g lievito
  • 0.5 g lievito
  • 3 g lievito birra fresco
  • 3 g lievito birra fresco
  • 3 g lievito birra fresco
  • 12 g sale
  • 12 g sale
  • 12 g sale
  • 200 ml acqua
  • 200 ml acqua
  • 200 ml acqua
  • 320 g far tipo 1
  • 320 g far tipo 1
  • 320 g far tipo 1
  • pomodorini
  • pomodorini
  • pomodorini
  • basilico
  • basilico
  • basilico
  • aglio
  • aglio
  • aglio
  • olio
  • olio
  • olio

Tips

  • Use a rolling pin.
  • If you do not have a mixer, after kneading for a while and the dough becomes sticky, cover it and put it in the fridge for half an hour.
  • Also keep the water cold.
  • If it's winter and you are kneading by hand, it is even better!