Today we are going to prepare a delicious FOCACCIA with 36h Poolish and we will add SOY flour to the dough to get a more digestible and light dough, it is ideal to replace bread and complement Vegetarian and vegan diets.
1. We take out of the fridge the poolish made the day before2. We add fresh yeast dissolved in bottled water, extra virgin olive oil, strong flour and soy flour,3. Mix briefly with a spatula and continue kneading with a mixer with a kneading rod for 10 minutes.4. After 10 minutes add the salt and continue kneading for 10 more minutes5. In total we knead for 20 minutes, until we get a smooth dough without lumps6. We spread the table with a little oil, pour our dough, extend it with our hands and let it relax without moving for 10 minutes 7. After 10 minutes we will work the dough in this way (WATCH VIDEO), we will store it in the fermentation bucket and let it ferment at room temperature until it doubles in size8. FERMENTATION TIP (an example with 24 °C / 75 °F room temperature more or less will take an hour and a half at higher room temperature it will take less time at lower temperature it will take longer, you can also store the dough in the fermentation bucket fermentation in the fridge and continue with the recipe after 12 - 24 H) 9. our dough has doubled in size, we sprinkle the dough with corn semolina and we will make a reinforcement fold, this way we will obtain a lighter and crunchier focaccia, light, We return the dough to the fermentation tank until it doubles in size, the same procedure previously done10. We already have our dough ready and also the hot oven at maximum power 240 °C / 464 °F I recommend heating the oven for half an hour before we sprinkle the table with corn grits we pour our dough and cut a portion of 800 GR to prepare a focaccia11. Delicately move the dough over a tray greased with a little oil and finish adjusting, brush generously with extra virgin olive oil and finish with a pinch of maldon salt or coarse salt12. Bake in the lowest part of the oven for 12 - 14 minutes at 240 °C / 464 °F13. We will take out our focaccia and put it on top of a grid to dissipate the humidity and after 10 minutes we can cut it and enjoy it as we like.14 GOOD APPETITE
Video
Notes
If you have leftover focaccia you can freeze it in portions, for when you need it
As you can see in the video, this delicious FOCACCIA / pizza bread can be made very easily and the result is delicious.
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Until next time, CIAO 🤩
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