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Focaccia, best made simply

At Bellini, one of our most popular touches is our serving of free focaccia while waiting for your meal.

tourism, culture,

Saturday 30 July 2016, 12:00PM

by Danilo Sangrigoli

In this recipe we will share our secret of how to make a fantastic focaccia in a really simple way. The focaccia base is made with five ingredients: flour, water, yeast, salt and olive oil.

The three most important steps are:
1. The sequence, i.e. the order you need to add each ingredient.
2. The proofing process (dough has around 300 chemical reactions to complete) if this is not done correctly, your stomach will need to provide this service.
3. The baking process, specifically the time and temperature. The focaccia in Italy is used as a starter, for example with tomato or onion on top, and also makes a wonderful sandwich. Focaccia also complements many main courses. If you check online you can find a thousand recipes. We at Bellini have developed a recipe that is low-fat and low-yeast, using just five natural ingredients.
Now we will go onto how we make a 30-centimetre square, which makes about 500 grammes of focaccia.
You must use high-quality ingredients. Put 1g of dried yeast in 5 millilitres of room-temperature water, mix until you get a cream. If you don’t have a mixer place 500g of your all-purpose flour in the middle of your table. Make a hole in the middle where you place other ingredients. Put 250ml of refrigerated water into the hole. Put in 8g of salt. Put 10ml olive oil (extra virgin). Start to mix with your fingers until the ingredients in the hole are combined, including the water and olive oil being fully dissolved. Slowly bring the remaining flour into the centre by mixing well. Add the yeast and work the dough out until it becomes elastic, this should take about five minutes. Place the dough in a bowl and cover with a cloth and let rest for 45 minutes. During the resting time, prepare whatever you would like to place on top, in our case onions and cherry tomatoes, but you can also use bacon and rosemary, for example.
For today, we are going to use onion and tomato, so place these ingredients into a separate bowl add a little salt and olive oil and mix well. In your square pan or round or whatever pan you have that is around that is 30 sq. cm, place 40ml of olive oil into the bottom the pan and using a brush make sure the pan is evenly covered, including the sides. Take the dough that has been resting, coat it with a little flour and with a wooden rolling pin flatten it until it is a little bit bigger than the tray you are going to use. Lift the dough and shake the excess flour off. Place inside the tray, ensuring the bottom of the pan is evenly coated. Place your toppings. Preheat oven to the maximum heat you can. Cover the focaccia with aluminum foil. Place in the oven. After 15 minutes, take off the foil then bake for another 10 minutes. Take out of the pan, place on a plate. Cut and enjoy your fantastic creation.



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vokman | 03 August 2016 - 15:16:36

WOW! What an incredible hard recipe to follow!! Seems very confusing and not what I would expect from an experienced Chef let alone a 'food writer'. Did anyone proof read this? 

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