Focaccia is a perfect Italian snack. Fragrant, hot fresh from the oven with the distinctive scent of home and authenticity. Read on to know how to prepare this delicious dish using Partanna olive oil.
The soft focaccia is excellent on its own, but it tastes even better when accompanied by cold cuts or grilled vegetables. If you are among the lovers of savory snacks, here is the recipe you were looking for to gather young and old at the table, also ideal for a picnic!
We have chosen to flavor it most classically: with rosemary and tasty salt flakes that will slowly melt and release a pleasant savory taste on your tongue. Once you taste it, undoubtedly, it will be saved among your favorite preparations. Let’s start cooking!
Note: These are according to a 26 cm diameter pan.
Flour 500 Grams
Room Temperature Water
Partanna Italian Olive Oil 20 Grams
Salt Up To 5 Grams
Fresh Brewer’s Yeast 4 Grams
Salt flakes to taste
Rosemary to taste
Partanna Extra virgin olive oil 30 g to grease worksurface, baking tray, and dough.
Water 15 g
If you’re thinking of where to buy Partanna olive oil, you can shop it from the Italian food store online.
How To Prepare The Soft Focaccia
- To prepare the soft focaccia, first, pour the crumbled yeast into the water and mix until completely dissolved.
- Pour the flour into the bowl of the mixer with a hook.
- Add the water with the yeast and start kneading at low speed.
- Add the salt and finally the oil.
- When the dough is smooth and homogeneous, stop the planetary mixer. It will take about ten minutes.
- Oleate with a little oil on the worktop then inverse the dough.
- Work it with your hands – just long enough to give it a spherical shape.
- Then transfer it to a bowl and cover with plastic wrap.
- Let it rise for two hours at room temperature.
- After this time, resume the leavened dough accurately with the oil.
- Grease a bowl with 5 cm height with 26 cm diameter.
- Place the dough in the center and spread it over the entire surface of the pan with your hands.
- Cover with cling film and let rise for one hour at a temperature between 25 ° -28 °. Meanwhile, prepare a brine by mixing the water with the oil.
- After the leavening time, retake the dough and press the surface with your fingertips to create the typical holes of the focaccia, then spread over the brine and the salt flakes.
- Also, add the rosemary needles and cook in a preheated convection oven at 200 ° for 40 minutes. Once cooked, take out your soft focaccia, let it cool, and move it out of the bowl, then serve it.
The soft focaccia can be kept for 1-2 days in a paper bag. It can be frozen once cooked and left to cool before thawing and heating it as needed.
Final Advice From Chef
When searching for Partanna olive oil near you, make sure you purchase the genuine oil. Else, you may not get the desired taste. Once cooked, it can be opened halfway and stuffed with the one you like best. For example, you can opt for cheese when it is still hot so that it will melt and then add raw or cooked ham!