Pan Focaccia

Undecided between pizza or focaccia for dinner? Why not pan focaccia with mixed cold cuts and vegetables!

Vedi anche: Potato Dumplins           Vedi anche:Blue Berry Risotto

Ingredients:

• Type 0 flour 300g
• Warm water 180g
• Sourdough 30g (or 15g brewer's yeast)
• 5g salt
• Honey (or sugar) 1 teaspoon 
• Olive oil 20g + 10g for seasoning
• Coarse salt
• Fresh rosemary

Method:

Dissolve 30g of sourdough paste in 180g of warm water and a teaspoon of honey as a starter to better activate the yeast. Let it rest at room temperature for a few minutes and add salt, olive oil and sifted flour and start kneading by hand for at least 10 minutes. When the mixture is compact, transfer to a clean, lightly floured surface.  

Knead the dough, folding it over several times, for at least another 10 minutes.

Cover the dough with a damp cloth and leave it to rise for about 4-5 hours. When the dough has risen, take it and roll it out on a clean, lightly floured work surface.

Roll out the dough into a circular shape as if it were the base of a pizza, use the pizza wheel knife to make a cut in the centre as if to divide it, but leave the edges intact, then make another 6 cuts in the base at regular intervals without crossing the cuts.

Now pinch the dough with your fingers, bringing the outer edges closer together.

Season the focaccia with olive oil, coarse salt and rosemary.

Bake for 15 minutes, or 240°C in static mode.