Focaccia casareccia
flavio_campaniolo
Preparation time
20 minutiDifficulty
FacileCooking time
20 minutiServings
12Lievitazione
6 ore e 30 minutiSoffice e dorata, la focaccia casareccia conquista con la sua crosticina croccante e il cuore morbido, perfetta da condividere in ogni momento!
Ingredients
- Manitoba flour2.5 Kg
- Water1.75 L
- Extra virgin olive oil180 ml
- Fine salt50 g
- Fresh yeast25 g
Procedure
0. Dissolve the yeast in the warm water.
1. Add the flour and mix vigorously until completely incorporated. This will take about 10 minutes with a mixer and 15 if kneading by hand.
2. Add the salt and oil and mix again until all the ingredients are combined.
3. Roll out the dough on a firm surface and fold it over once.
4. Once you've folded the dough, wait 15-20 minutes before doing another. You'll need to do three folds in total.
5. Let the dough rise for 6 hours. The dough should have almost tripled in size. Divide the dough into several loaves and let them rise separately for another 1-2 hours.
6. Preheat the oven to 220°C. Meanwhile, grease your hands and roll out the dough on an aluminum baking sheet. Then, use your fingers to form the characteristic focaccia holes.
7. Bake for 20 minutes until golden brown. Serve hot.
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Creation date Nov 25, 2023
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.