Rezept Estelle Focaccia / promaFox - die Denkwerkstatt für die Gastronomie

Focaccia à la Estelle

Ingredients

750g flour
555g water
25g fresh yeast / 7g dry yeast
10g salt
80-100g extra virgin olive oil
Toppings to your own taste

Preparation

1. dissolve the yeast in the water in a bowl.

2. add the flour and salt to the bowl and work in with a rubber scraper.

3. now knead the dough.

There are different variations:

a. With your hands. --> The dough is very sticky due to the 74% hydration, so moisten your hands with water or olive oil. If necessary, a little flour can be worked in.

b. Knead in a food processor on high speed.

5. knead, knead, knead, approx. 10-15 minutes

6. form the dough into a ball and place it in a bowl. I like to add a little olive oil to the bowl before adding the dough. Cover the bowl with cling film or a slightly damp kitchen towel.

Now either:

Place in a warm place and leave the dough to rise. It should double or triple in size. Depending on the temperature and humidity, this can take between 1 and 3 hours.

Place the dough in the fridge overnight to rise and mature. This leads to a more complex flavour and more structure in the dough.

7 Now choose the crockery in which the focaccia will be baked. There is no predefined size, just choose according to your own requirements. Please note that the dough matures again, i.e. it doubles in size. The wider the mould, the flatter the focaccia will be.

8 Drizzle the crockery with plenty of olive oil. The oil should cover the base and be spread over the edges with a brush or your hands. Spread generously but do not overdo it.

9. now place the dough in the tin, press it into the dough with your spread hands so that it is evenly distributed in the crockery.

10 Cover the whole thing.

11. leave the dough to rise again at room temperature. It should double in size within 1-2 hours.

12. preheat the oven to 250 degrees fan.

13. as soon as the dough has doubled in size, drizzle olive oil on top and sprinkle with any toppings and spices, then work into the dough again with your spread fingers.

14. the focaccia is now placed in the oven and baked, this can take between 30 minutes and an hour, so it is important to check the oven from time to time. The focaccia should be golden brown. If the focaccia is getting too dark, adjust the oven temperature.

EN GUETE!

promaFox AG
Brown-Boveri-Strasse 12
5400 Baden

+41 56 265 50 00
info@promafox.ch