3h vs. 30h Focaccia by @fitgreenmind

3h23
Medium

10 servings

💧

400 ml

Water

🍬

4 g

Sugar

🧫

7 g

Instant Yeast

🧂

6 g

Salt

🌾

470 g

Wheat Flour

🫒

Olive Oil

Preparation Steps

  1. Step 1/11

    Measure 400 ml (1 1/3 cups) lukewarm water into a large mixing bowl. Add 1 tsp sugar, 7 g instant yeast, and 1 tsp salt, then stir until combined.

    lukewarm water
    sugar
    instant yeast
    salt
    🥣large mixing bowl
    🥄measuring cups
    🥄measuring spoons
    ⚖️digital kitchen scale
    🥄wooden spoon

  2. Step 2/11

    Add 470 g (3 3/4 cups) wheat flour to the yeast mixture. Mix until a shaggy dough forms.

    wheat flour
    🥣large mixing bowl
    🥄measuring cups
    ⚖️digital kitchen scale
    🥄wooden spoon

  3. Step 3/11

    Knead the dough until it becomes smooth, elastic, and stretchy. Use lightly oiled hands if the dough is sticky.

    olive oil
    🥣large mixing bowl
    🔪dough scraper

  4. Step 4/11

    Drizzle about 1 tbsp olive oil over the dough. Cover the bowl and let the dough rest at room temperature for 150 min.

    olive oil
    🥣large mixing bowl
    🥄measuring spoons

  5. Step 5/11

    For the long-fermented version, refrigerate the covered dough overnight for about 1,440 min. Remove it from the refrigerator 120 min before shaping.

    🥣large mixing bowl

  6. Step 6/11

    Brush a rectangular baking dish with about 1 tbsp olive oil. Slide the dough into the dish without deflating it.

    olive oil
    🫕rectangular baking dish
    🖌️pastry brush
    🔪dough scraper
    🥄measuring spoons

  7. Step 7/11

    Cover the dough in the baking dish. Let it rest for 30 min until it relaxes and spreads.

    🫕rectangular baking dish

  8. Step 8/11

    Preheat the oven to 220°C (450°F). Drizzle the remaining 1 tbsp olive oil over the dough.

    olive oil
    🫕rectangular baking dish
    🥄measuring spoons

  9. Step 9/11

    Press your fingertips into the dough to create deep dimples. Distribute the dimples evenly without tearing the dough.

    🫕rectangular baking dish

  10. Step 10/11

    Bake the focaccia at 220°C (450°F) for 20 to 25 min. Bake until deeply golden and crisp around the edges.

    🫕rectangular baking dish
    oven mitts

  11. Step 11/11

    Transfer the baked focaccia to a wire rack. Cool for at least 10 min before cutting into 10 pieces.

    🧊wire rack
    🔪dough scraper

Composition

Ingredients

Types

Sweeteners, Baking, Seasonings, Grains, Oils

Ingredients

Water, Sugar, Instant yeast, Salt, Wheat flour, Olive oil

Allergens

Gluten, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free

Calories

210 kcal

Macro nutrients

Protein: 5.7g, Carbohydrates: 40.1g, Fiber: 1.6g, Sugars: 0.6g, Fat: 3.7g, Saturated Fat: 0.5g

Nutritional Information

Minerals

Sodium: 235mg, Iron: 2.1mg, Potassium: 65mg, Calcium: 13mg

Vitamins

Vitamin B1: 0.3mg, Vitamin B3: 3.1mg, Folate: 78mcg, Vitamin E: 0.7mg

Preparation

Time Information

Preparation

3 hours 0 minutes

Cooking

23 minutes

Overall

3 hours 23 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

large mixing bowl, measuring cups, measuring spoons, digital kitchen scale, wooden spoon, dough scraper, rectangular baking dish, pastry brush, wire rack

Appliances

oven, refrigerator

Type

Type

Type Of Dish

Bread, Side Dish, Snack

Occasions

Breakfast, Brunch, Lunch, Dinner, Picnic, Party

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Airy, Chewy, Crisp crust, Tender

Flavors

Yeasty, Wheaty, Savory, Mildly sweet, Olive oil

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 2 days (Cool completely before storing,Keep in an airtight container or bread bag,Store away from direct sunlight), fridge : 5 days (Store in an airtight container,Reheat before serving for the best texture), freezer : 3 months (Cool completely before freezing,Wrap individual pieces tightly,Store in a freezer-safe bag or container)