Today I have something very special in the backhand. A fluffy soft rosemary focaccia with over-night option. So if you do not have time to leave the dough alone, you can simply leave it in the fridge for 12 to 24 hours. Perfect for all professionals!
My last week was probably the best week of the year and full of good news, so the last few days have been quiet around me. Because I received the promise for a job last Monday and was also allowed to start on Wednesday There was no time to prepare for my blog and the last few days were very long. Of course, that has its good side as well – apart from more money – I pay more attention to cooking food fast, or cooking something that you can prepare well or reheat. Therefore, there is this focaccia recipe with an overnight option . The dough can be quickly stirred on the eve (which is great during advertising ) and the next evening / afternoon, it goes on again. An hour later, this super soft aromatic rosemary focaccia is on the table.
I baked the whole thing in a 22 cm round shape, which is a practical size for us 2 of course you can also prepare a larger portion. I would advise against baking, because the Focaccia tastes fresh just the best. The dough was created as a byproduct of my innumerable pizza experiments and I immediately found it so successful that I used the recipe immediately for this purpose, instead of pizza (which was a bit too “offbeat” to taste) good).
But quickly continue to the recipe, as usual in old detail!
So that’s it again and if it is noticed, again there is no popcorn! But next sunday we will have another popcorn Sunday. Promised!
- 250 g wheat flour (Tipo 00 or type 550) or spelled flour type 630 – divided into 170 g and 80 g
- 170 ml of water
- 1 tsp dry baking yeast (overnight option: ½ tsp)
- 1 tbsp. Good olive oil
- ½ tsp salt
- 3 sprigs of rosemary
- 1 – 2 tablespoons good olive oil (maybe a little more)
- 1 generous pinch of sea salt
- In a bowl, dissolve the yeast in 170 ml of water. Add 170 g flour and stir well with a wooden spoon. Put the dough in a bowl of oil (The dough is quite liquid!). Cover with foil and leave in a warm place for 30 – 45 minutes or in the overnight option just under 60 minutes. After the first walk, the first bubbles should appear on the surface and the volume should have increased significantly.
- Place the batter in a mixing bowl. Add the remaining flour (80 g), salt and oil and everything else with the dough hook of the food processor or similar. knead into a homogeneous dough in 10 minutes. The dough is quite moist and slightly sticky. Place the dough in a lightly oiled bowl and let it rest for another 45 – 60 minutes until it has increased significantly again. For the overnight option : Do not allow the dough to air again, but place it in an airtight container (please choose a sufficiently large one, as the volume is doubled and previously spread with a little oil, so that the dough later dissolves easily). Leave the dough overnight in the fridge at 4 ° C (prepare in the evening until late afternoon of the next day)
- Place the dough on a floured surface, degas and then knead well. Look round and place in a slightly oiled round shape (d = 20 cm). Gently pull the dough into shape and press (do not worry the dough will spring back slightly, this will give itself after another walking time). Let the dough go for 30 minutes while gently puffing it up.
- Meanwhile pre-heat the oven to 200 ° C convection (or 220 ° C top / bottom heat). Wash the rosemary sprigs and let them dry. Strip the needles and spread on the dough. Use your finger to press indentations into the dough (see image of uncooked focaccia), lightly moisten the finger with oil so that the dough does not stick to it. Spread 1 tablespoon of olive oil over the dough (add a little more if necessary) and sprinkle a pinch of sea salt over it.
- Bake the focaccia in a hot oven for about 20 – 25 minutes until the surface is slightly browned (see pictures).
- Remove and allow to cool. Best enjoyed fresh!