Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To fold
Focaccia
Utensils
One baking tin (approx. 24 x 30 cm), lined with baking paper
How it's done
Dough
Mix the flour, salt and yeast in the food processor bowl. Add the water and oil, knead into a sticky, moist dough using the dough hook on the food processor for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 1 hr.
To fold
With lightly oiled hands, fold all four sides of the dough in towards the centre, cover and leave to rest for approx. 30 mins. Repeat this step three times. Cover the dough and leave to rise in the fridge for approx. 24 hrs.
Focaccia
Place the dough in the prepared tin, stretch the dough to fit the tin with oiled fingers, cover and leave to rise again at room temperature for approx. 2 hrs.
Drizzle the oil over the dough, use your fingers to make indentations. Sprinkle with salt.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 240 °C. Take the focaccia out of the oven, remove from the tin and place on a rack to cool.
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