Focaccia

Focaccia Dough Recipe Serves 2-4

This focaccia makes for a great aperitivo (appetizer), bread for a cheeseboard or sandwhich. This is easy to make dough, however, due to proving you must allow 12-13 hours from start to finish.

Ingredients:

500g Le 5 Stagioni Napoletana “00” Pizza Flour*

295g warm water

1.5g yeast

15g salt

Method:

Dissolve the salt into the water.

Add 10% of the flour and yeast into the water and begin mixing. Continue to add a bit at a time. You can do this in a bowl or in a mixer with a dough hook. Mix for 10 minutes to form gluten.

Cover with a damp towel. Rest for 30 minutes, then envelope fold. Rest another 10-12 hours at room temperature with a damp towel overtop, once doubled in size, stretch to a 9x13 baking sheet.

Preheat Oven 450F.

Dose the top with extra virgin olive oil and dimple the dough with your fingertips. Add more extra virgin olive oil and sea salt or other preferred garnishes, bake for 12 minutes. If you’d like the top to get more golden brown, turn on the broiler for a minute.

*We do not recommend substituting the flour for this recipe due to it was created for the protein and gluten structure specifically for pizza dough.

Topping Ideas:

• Sea Salt

• Rosemary

• Onions

• Tomatoes