# Focaccia Bianca

This is a recipe for a white focaccia with tomatoes and basil.

- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

1. Form the polish with flour, water, and fresh yeast.
2. Leave the polish to rest at 18-22 degrees Celsius for 18-22 hours.
3. Mix the yeast into some water.
4. Add flour, the polish, and the water with yeast in a terrine and mix.
5. Add water gradually.
6. Knead the dough by hand or with a mixer.
7. Add salt.
8. Let the dough rest for half an hour.
9. Knead the dough.
10. Let the dough rest for a quarter of an hour in the fridge.
11. Repeat kneading and putting it in the fridge 2-3 times.
12. Let the dough rise.
13. After the dough has risen, stretch it in a tray with some olive oil.
14. Make dimples in the dough with your fingers.
15. Add the cherry tomatoes and basil.
16. Cover with tomato water.
17. Bake at 230-240 degrees Celsius for 10-15 minutes.
18. Add olive oil and some salt after taking out of the oven.

## 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!

## Source

- Original video: https://youtu.be/UJAlvZId5RY?si=Cv5aomQExqAPG5Ih
- Recipe page: https://www.cliprecipe.com/recipe/265bef3c-478a-4255-8de5-3e048c05d0d9
- Extracted: 2025-05-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt