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My recipe
Focaccia on mineral water
Introduction
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.
- 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
Thoughts and Ideas
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.
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