My Focaccia — 70% Hydration by @viviana_pisacane

55 min

16 servings

🌾

1.2 kg

Flour

💧

830 ml

Water

🍞

18 g

Fresh yeast

🧂

36 g

Salt

🫒

77 ml

Olive oil

  1. Mix
    • Flour
    • Water
    • Fresh yeast

    Mix the flour with 500 g of the water and the fresh yeast, without overworking the dough, to make a pre-ferment.

  2. Cover

    Cover and leave in the refrigerator overnight.

  3. Put
    • Water

    The next day, put the dough in the mixer (pétrin) and gradually incorporate the remaining 200 g of water.

  4. Add
    • Salt
    • Olive oil

    Add the salt, and once it is fully absorbed, add the olive oil a little at a time, working until the dough is elastic.

  5. Fold

    Let the dough rest, then give it a few folds.

  6. Place

    Place the dough onto a generously oiled tray.

  7. Divide

    Divide the dough in two and place it in the gastro (gastronorm tray) so it can relax.

  8. Step

    Gently stretch out the dough.

  9. Step

    Let the dough relax for about fifteen minutes.

  10. Step

    Stretch the dough out again so it no longer springs back.

  11. Rise

    Let the dough rise, about 1h30 to 2 hours maximum, until it is well puffed and full of bubbles.

  12. Mix
    • Water
    • Olive oil
    • Salt

    Mix together water, olive oil and fleur de sel to make an emulsion and pour it over the focaccia.

  13. Step

    Make the characteristic dimples in the dough with your fingers.

  14. Bake

    Bake at 230°C, static heat, for 20 to 25 minutes, until well golden.

  15. Drizzle
    • Olive oil

    Drizzle with a little olive oil as it comes out of the oven.

My Focaccia — 70% Hydration by @viviana_pisacane

55 min

16 servings

🌾

1.2 kg

Flour

💧

830 ml

Water

🍞

18 g

Fresh yeast

🧂

36 g

Salt

🫒

77 ml

Olive oil

Preparation Steps

  1. Step 1/15

    Mix the flour with 500 g of the water and the fresh yeast, without overworking the dough, to make a pre-ferment.

    🌾Flour
    💧Water
    🍞Fresh yeast
    🥣Bowl

  2. Step 2/15

    Cover and leave in the refrigerator overnight.

    🥣Bowl

  3. Step 3/15

    The next day, put the dough in the mixer (pétrin) and gradually incorporate the remaining 200 g of water.

    💧Water

  4. Step 4/15

    Add the salt, and once it is fully absorbed, add the olive oil a little at a time, working until the dough is elastic.

    🧂Salt
    🫒Olive oil

  5. Step 5/15

    Let the dough rest, then give it a few folds.

  6. Step 6/15

    Place the dough onto a generously oiled tray.

  7. Step 7/15

    Divide the dough in two and place it in the gastro (gastronorm tray) so it can relax.

    🍳Tray

  8. Step 8/15

    Gently stretch out the dough.

    Gastronorm tray

  9. Step 9/15

    Let the dough relax for about fifteen minutes.

  10. Step 10/15

    Stretch the dough out again so it no longer springs back.

  11. Step 11/15

    Let the dough rise, about 1h30 to 2 hours maximum, until it is well puffed and full of bubbles.

  12. Step 12/15

    Mix together water, olive oil and fleur de sel to make an emulsion and pour it over the focaccia.

    💧Water
    🫒Olive oil
    🧂Salt
    🥣Bowl

  13. Step 13/15

    Make the characteristic dimples in the dough with your fingers.

  14. Step 14/15

    Bake at 230°C, static heat, for 20 to 25 minutes, until well golden.

    🍳Tray

  15. Step 15/15

    Drizzle with a little olive oil as it comes out of the oven.

    🫒Olive oil

Composition

Ingredients

Types

Grains, Liquids, Leavening agent, Spices, Oils

Ingredients

Flour, Water, Fresh yeast, Salt, Olive oil

Notes

Flour (T65 Tradition wheat flour), Water (total, split 500g the night before and 200g the next day, for the emulsion poured over the dough before dimpling, amount not given), Salt (fleur de sel for the emulsion, amount not given), Olive oil (for the emulsion poured over the dough before dimpling, amount not given, drizzled on the focaccia after baking)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, soy-free, Sugar-Free

Calories

260 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 44g, Fat: 7g, Fiber: 2g, Sugars: 0.5g

Nutritional Information

Minerals

Sodium: 480mg, Iron: 1.5mg, Calcium: 15mg, Potassium: 90mg

Vitamins

Vitamin E: 1.2mg, Vitamin B1 (Thiamin): 0.2mg, Vitamin B3 (Niacin): 1.8mg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Bowl, Tray, Gastronorm tray

Appliances

Oven

Type

Type

Type Of Dish

Bread

Occasions

Everyday

Origin

Source

Platform

instagram

Original Creator

@viviana_pisacane

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Fluffy, Airy, Moist

Flavors

Savory, Olive Oil, Salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (wrapped in a clean kitchen towel or paper bag,away from direct sunlight), fridge : up to 4-5 days (in an airtight container or wrapped in plastic wrap,reheat before serving to restore texture), freezer : up to 2 months (wrapped tightly in plastic wrap and placed in a freezer bag,thaw at room temperature then reheat in the oven)