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Focaccia Bread - Accompanies antipasto in meals

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Focaccia Bread - Accompanies antipasto in meals

In a partnership with

@delirec

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

1 servings

Thata Magalhães

@thata_magalhaess
  • Ingredients
  • Recipe
  • Wheat Flour420 g
  • Fresh yeast35 g
  • Extra virgin olive oil40 ml
  • Sugar1/2 dessert spoon
  • Mineral water320 g
  • Salt1 teaspoon
  • Rosemary, rock salt, parmesan, black olives, cherry tomatoes to taste
  1. Mix all the ingredients in a bowl, starting with the yeast with a little warm water and then the rest, stir the dough with a large wooden spoon, the dough for focaccia has a lot of hydration, so the whole process takes place inside the bowl
  2. Let rest until doubled in size, about 2 hours.
  3. If you prefer prolonged fermentation, put it in the fridge for up to 12 hours or until it doubles in volume.
  4. After this process, place the dough in a low rectangular shape, grease the mold with olive oil, distribute the dough, create bubbles with your fingertips.
  5. Add olive oil on top, rosemary, cherry tomatoes, parmesan, coarse salt, black olives or whatever else you prefer, let the dough ferment for another 1 hour.
  6. Focaccia Bread is an Italian bread, consumed with antipasto, on the cold boards, at lunch or breakfast.

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