June 30 2021
Our 5 tips for a delicious focaccia
USE "00" FLOUR:
The "00" indicates that it is the purest and whitest flour available on the market. Its fine sifting make it feel and look lighter. The gluten in this flour gives the dough more elasticity, which is essential for it to be rolled out correctly. This product will be your best ally in successfully making pizza and focaccia dough. Once baked, the crust will be crispy on the outside and soft on the inside.
KEEP THE DOUGH HYDRATED:
Focaccia requires a very hydrated dough, which is what gives it a soft texture. So, it’s all the more important to ensure that it does not dry out. That’s why it’s kept in the refrigerator covered with a few drops of oil and rises at room temperature under another veil of oil. It’s also why we work the dough with wet or oiled hands.
WITH OR WITHOUT ROLLING PIN:
To roll out the dough, you can choose to use a rolling pin or to do it with you hands. We suggest you to use your fingers to form small craters on the surface (see photo below for inspiration).
GIVE THE DOUGH TIME TO RISE:
One of the most important tips for tasty dough is taking your time with it. Let the dough rise for about 3 hours until it has doubled in size. Like for pizza, the room must be free of humidity and drafts. We suggest, for example, that the oven be turned off.
FOLLOW YOUR HEART’S DESIRES:
One of the most interesting things about making focaccia is that you can let your imagination run wild! Add rosemary, olives, parmesan, peppers, truffles, or delicatessen. Okay, you get it — treat yourself and amaze your guests.
DISCOVER OUR FOCACCIA RECIPES :
Cherry Tomato and Potato Focaccia