Wholesome Delights: Crafting an Authentic Italian Focaccia from Scratch

Stage 1: Preparing the pre-dough

Ingredients:

- 500g flour type 00 (high W coefficient - 280 or higher)

- 500g room temperature water

- 2g dry yeast

1. In a mixing bowl, combine the flour and dry yeast thoroughly.

2. Gradually add the room temperature water, stirring with a wooden spoon until a uniform dough forms.

3. Cover the bowl with plastic wrap, making small holes on the surface, and let the dough rest in the refrigerator for at least 24 hours.

Stage 2: Preparing the dough

Moving on to stage 2, you'll need:

- 200g flour type 00 (same as stage 1)

- 300g mixed cereal flour

- 250g room temperature water

- 2g dry yeast

- 35g olive oil

- 20g salt

1. Allow the refrigerated dough to sit at room temperature for 2 hours.

2. Add 250g of room temperature water and whisk until smooth.

3. Mix the flours and yeast in another bowl.

4. Gradually blend the mixed flours and yeast into the dough until smooth.

5. Introduce the olive oil, whisking until fully incorporated.

6. Finally, add salt, cover the bowl, and let it rest until the dough doubles in volume.

Stage 3: The Baking Finale

It's time to bring your creation to life!

1. Preheat the oven to 250°C (480°F).

2. Line a baking tray with parchment paper.

3. Using a plastic scraper, transfer the dough onto the prepared tray.

4. Bake at 250°C (480°F) for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for an additional 30-35 minutes until golden brown.

Take a look at the video recipe here.