Focaccia

We need:
Flour – 250 gr
Warm water – 180 gr
Dry yeast – 4 gr
Salt – fine large (a little less than a teaspoon)
Sugar – 1 teaspoon
Olive oil or, as an extreme case, sunflower oil

Mix all the ingredients except oil. Mix with a spoon. The dough should be soft. If your dough is not like this (it depends on some proteins in the flour, just add another 30-50 grams of water). Pour a little oil, cover with a film and put in the refrigerator for 10-15 hours.
We take out the dough, it increases in volume, we put it in a form greased with oil. We flatten a little. Cover with a towel or film and leave in a warm place for two hours. During this time I made the sauce. In a blender, I mixed greens of cilantro and parsley, a clove of garlic, a little chili, fine salt and oil. Interrupted

When the dough warms up and fits, grease your hands with oil and press down with your fingers. We pour our sauce (if you are too lazy to make a sauce, just sprinkle with rosemary or thyme and pour a little oil for a few minutes, add salt, it is especially cool when there is coarse sea salt)

Bake at 220 * for about 20-30. To redness.

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