Focaccia

Preparation Method
Yield: 20 Portions 1. Dissolve the fresh brewer's yeast in approximately 100 g of
lukewarm water taken from the total and store it. In a large
Preparation Time bowl or mixer bowl, put the water, salt, extra virgin olive oil,
and malt, then mix with a spatula to dissolve everything.
Prep Cooking Total 2. Add half of the flour and start mixing with a spatula until you
35 min 45 min 1 h 20 min get a fairly liquid and sticky mixture. Then add the yeast and
the rest of the flour and continue working the dough with a
Ingredients spatula until the dough begins to take shape and has absorbed
all the flour.
For the Dough:
1 Kg wheat Flour “00” 3. Transfer the dough to a work table and knead for at least 10
500 gr water (at room minutes: start kneading with the fingertips, wrap the dough on
temperature) itself, with smooth and quick movements, then continue with
50 gr extra virgin Olive Oil the palms of the hands also giving it folds of reinforcement,
42 gr fresh brewer’s Yeast until the gluten mesh has developed (during this process, even
18 gr fine Salt if the dough is very sticky, do not add flour or oil, but help
8 gr Malt yourself with a tarot or a spatula turning the dough on itself).
Then form a ball, cover it with a clean and damp cloth, and let
For the Topping: it rest for about 20 minutes on the work table.
20 gr pitted Green Olives 4. After the rest time, slightly widen the dough and form two
1 Medium White Onion rounds of folds in the bag, that is, folding it on itself from both
20 gr Sherry tomatoes sides.
1 Tbsp Maldon or other flaky
sea salt 5. Lightly grease the bottom of a baking sheet with extra virgin
1 Tbsp Oregano olive oil and place the dough on it, widening it slightly and
1 drizzle with extra virgin turning it to grease both sides. Then let it rise in the oven for
olive oil about 1 1/2 hours until it has doubled in volume (internal oven
temperature should be around 30 - 35 °C).
6. Once it has risen, grease the pan with another little oil and
Food Safety Control spread the dough out with your hands, trying not to pull on it,
but pressing it down very gently, until it covers the entire pan.
I. Hand wash
Then he sprinkles the surface with a little salt and lets it rise
II. Cross-Contamination
again in the oven for another hour. Meanwhile, prepare the
XI. Labeling & Dating
filling.
7. Finely chop an onion, put it in a bowl and season with oil and
salt. Wash and cut the tomatoes in half, then put them in a bowl
Allergens and Intolerances and season with salt, oregano and oil. When the dough has
risen, pour a little warm water and extra virgin olive oil on the
surface and use your fingers to make the classic holes.
Gluten
8. At this point, you can season the focaccia to your liking: with
Sulphites onions, cherry tomatoes, olives or, for the classic focaccia,
simply sprinkle the surface with a little coarse salt. Then let it
sit in the oven for about an hour.
 After this time, bake the focaccia in a preheated static oven at
230°C (or in a ventilated oven at 210°C) for 15-18 minutes.
Watch constantly, thus preventing it from burning.

9. The focaccia is ready. Remove the focaccia from the oven and
let it rest for a few minutes on a cooling rack covered with a
cloth before cutting into squares.

Storage and Shelf life:

For preservation, the focaccia should be stored in an airtight
container once they have cooled. Make sure the container is clean
and dry. They should be stored no more than 3 days in the
refrigerator, at a temperature between 0 and 5 degrees Celsius. Label
the product in accordance with the procedure established for this
purpose.

Nutritional Information per Serving:

Calories Fat Saturates Sugars Salt Proteins Carbs Fibre
463 18.0 g 2.9 g 2.2 g 0.1 g 8.8 g 65.0 g 3.0 g