Italian Focaccia with Olives and Tomatoes
Ingredients
- 690g flour
- 510g water
- 20g salt
- 18g yeast
Toppings
- Oil to taste
- Olives to taste
- Cherry tomatoes to taste
Preparation
Put all ingredients in the mixer except 50g of water and start kneading, adding the remaining water slowly only when the dough is well incorporated.
Place the dough on a covered work surface.
After 15 minutes, perform lamination.
Do two series of folds spaced 15 minutes apart.
If the dough is too soft, you can do two additional folds.
After the folds, place the dough directly on the baking tray, cover it, and let it rise for 1 hour and 40 minutes.
Press the dough on the tray and let it rest for another 30 minutes.
Add the topping and bake in a static oven at 250°C for 15 minutes in the lower part.
Bake for another 10 minutes in the central part of the oven at 250°C.
Notes
Use a 32 cm tray for standard thickness; for thinner focaccia, divide the dough into two trays.
