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Focaccia on mineral water

I tried many focaccia recipes, really a lot, different ones. I can tell you that a recipe below is THE recipe for focaccia, a real keeper. The mineral water gives a dough its soft and light texture. It is after this recipe that I make all my yeast doughs using mineral water.

Focaccia on mineral water

  • 500 g bread flour (12% protein)
  • 300 ml mineral sparkling water at room temperature
  • 2 tbsp lard at room temperature (vegetable, olive oil)
  • 2 tsp salt
  • 2 tsp sugar
  • 10 g fresh yeast (3-4 g dry yeast)
  • rosemary, coarse sea salt
  • dissolve the yeast in small amount of water, add the sugar, 2 tbsp flour, stir well and leave for 15 min
  • pour in the rest of the water
  • gradually adding the flour make the smooth dough, add the salt and lard at the end
  • knead thoroughly for 10 min, place into a greased bowl, cover and allow to rise for 1 hour
  • divide the dough in 2 pieces
  • using your fingers flatten each piece into a rectangle, fold in two, make a 90 degree turn and fold in two again
  • dust a working desk with the flour
  • transfer the dough onto the working desk, seal side down, cover with the towel and leave for 5-10 min
  • shape each piece into focaccia, using you fingers or rolling pan, dust with the flour, cover with the towel and leave for 40-60 min
  • preheat the oven together with the baking tray to 230C
  • use your fingertips to form dimples in the dough, brush with 3 tbsp melted lard+1 tbsp water mixture and sprinkle with the rosemary, salt
  • transfer focaccia together with the baking paper onto the baking tray
  • bake for 13-15 min until nice and golden
  • cool down on a wire rack

It is better to use natural sparkling water. I use Vichy. The dough is perfect for pizza or pies. If you don't have bread flour, the AP 10% protein flour will work perfect as well. You can add more yeast if you want the dough to rise quicker. The dough could be kept in a fridge for 2-3 days. Take the dough 2-3 hours from the fridge prior to baking. I love to top hot focaccia with the thin slices of the frozen speck and sprinkle it with the freshly ground black pepper.