Focaccia with Grana Padano | Crispy Italian Flatbread
(0)
45 min
Under an hour
Sezamo
O rețetă autentică de focaccia italiană, crocantă la exterior și aerată în interior, îmbogățită cu brânză Grana Padano DOP rumenită la cuptor și crenguțe de rozmarin proaspăt. Perfectă pentru mese festive, gustări sau aperitive alături de ulei de măsline extra virgin de calitate.
Ingredients
Preparation method
Dough preparation
In a large bowl, dissolve the dry yeast and multiflower honey in 280 ml of lukewarm water. Let the mixture sit for 5-10 minutes until a fine foam forms on the surface, indicating the yeast has activated.
Add the sifted type 000 white wheat flour and sea salt. Begin mixing with a spatula or by hand, adding 30 ml of the extra virgin olive oil. Knead vigorously for 8-10 minutes until you get a soft, elastic, and slightly moist dough.
Grease a clean bowl with a little olive oil, place the dough ball inside, cover with a clean towel or cling film, and let it rise in a warm place for about 60 minutes, until doubled in size.
Chef's tip
For an even crispier crust, you can spray a little water onto the oven walls during the first few minutes of baking or use a well-preheated baking stone.
The focaccia stays fresh for up to 2 days wrapped in a cloth napkin and can be easily reheated in the oven before serving.
35 min
Under an hour
