We return to the load downwind at full sail, and we also do it in a big way with oven and everything. After this mini summer break we wanted to turn on the oven, so today we bring you a recipe that we could say practically by itself, an Italian focaccia that does not need kneading, yes, a little patience, but we assure you that the result will be fine. worth.
The recipe that we bring you today is an adaptation of Iban Yarza's recipe.
- 500 gr of wheat flour
- 380 ml of very cold water
- 10 gr of fresh yeast
- 10 grams of salt
- olive oil for
- sweet black olives
- fresh sage
- flake salt
- In a bowl add the wheat flour together with the salt and mix with your hands.
- Pour the cold water into a jar and add the crumbled fresh yeast. Then pour the water over the flour and mix with your hands. You will see that we obtain a very sticky dough, once all the ingredients are well integrated, we cover the bowl with transparent film and reserve it in the fridge for 12 hours, the ideal is to prepare it at night and continue the next morning.
- The next day we dump the dough on a surface that we have greased well with oil and fold the four sides stretching the dough without breaking it from the inside out, first the left side, right side, top and bottom. We put the dough in our 35 cm Gastronorm Efficient oven tray that we have previously painted with oil and let rest for 1 hour in the oven off.
- Once the time has elapsed, we pour the dough back onto the oil-painted marble and fold the dough four times, first stretching and folding the left, right, top and bottom sides. Return it to our baking tray and let it rest for another hour.
- Over time we will see that it has doubled its volume, we oil the entire surface with the help of our fingers trying not to wear out the dough, we simply make indentations with our fingers all over the surface, we paint with the help of a Efficient brush the entire surface with extra virgin olive oil, place some sweet black olives and some fresh sage leaves, if you don't have sage you can add any fresh herb you like, thyme, rosemary, basil...
- Preheat the oven to 250ºC and bake for 15 minutes. Just when we put the dough in the oven, spray a little water or place a tray in the lower part of the oven to which we add a glass of water to generate steam. After the first 15 minutes, lower the oven temperature to 230ºC and bake for another 25 minutes.
- Once the time has passed we already have our focaccia ready, if we want to get a crunchier crust we leave the focaccia in the oven off for 30 more minutes.
Photos and recipe by MJ .