My Classic Focaccia 

Today I propose my recipe for making focaccia. 

Ingredients:

• Flour type 0 300g
• Warm water 180g
• Mother yeast 30g (or brewer's yeast 15g)
• Salt 5g
• Honey (or sugar) one teaspoon 
• Evo olive oil 20g + 10g for seasoning
• Crosty salt
• Fresh rosemary

Procedure:

Dissolve in 180g of lukewarm water 30g of sourdough and a teaspoon of honey as a starter to better activate the yeast. Let it rest at room temperature for a few minutes and add salt, evo oil and sifted flour and start kneading by hand for at least 10 minutes. When the mixture is compact, move to a clean and slightly floured surface.  We knead the dough, folding it into a book several times and making folds for at least another 10 minutes.

Cover the dough with a damp cloth and let it rest for about 4-5 hours. After the leavening time has elapsed, we resume the dough and roll it out on a baking tray covered with greaseproof paper and shape the dough by making grooves with our fingers. Dress the focaccia with evo oil, coarse salt and rosemary.

Cover with a damp cloth and leave to rise for another 1 hour, bake at 200-220°C in ventilated mode for 15-20 minutes, or at 240°C in static mode.

Let's enjoy it hot, maybe with some cold cuts!