Tips and recommendations:
1. FLOUR It is recommended to use a quality flour with a percentage of protein from 12% (it is indicated on the label) Italian pizza flour or Manitoba flour are perfect POOLISH or PREFERMENTO, before preparing the chosen recipe I recommend taking it out of the fridge 1 hour before and leaving it at room temperature
WATER It is recommended to use bottled water, cold in summer, room temperature in winter
OIL, there is nothing better than a good extra virgin olive oil
YEAST, I use the cubes of fresh yeast that are sold in supermarkets, you can also use dry baker's yeast in a ratio of 3 to 1.
EXAMPLE 9 GR of fresh yeast = 3 GR of dry baker's yeastSalt: common fine salt2. Size and type of tray: I recommend a non-stick metal one, since it transfers heat better and helps the edges and sides of the dough to be crispy (if you don't have one, you can use another container lined with baking paper, this way so the focaccia will not stick).As for the size, with the quantities that you will see in the recipe, I used a 25×35x5 cm rectangular mold because I wanted a rather thick and fluffy focaccia. If you want a thinner and crispier focaccia, you can bake it directly on the trays that They come in the oven, which are larger (usually about 30×40 cm).3. oven temperature: I recommend baking the focaccia between 220 °C and 250 °C.The higher the temperature, the sooner the surface will brown and form a crispy crust. If we bake at 220 °C, you may notice that it is not so crunchy (which may be how you like it), but the interior is more SPONGIOUS.The first times you bake pizza / focaccias I recommend you watch and see how they cook to find the ideal tray position / temperature so that the recipe comes out to your liking
4. Position of the focaccia in the oven: baking in the lower third allows us a crispier base and if we later see that the top part needs to be toasted, we can raise the focaccia to the upper half or third.
5. You can eat it as it is or cut it in half and fill it, if there is leftover you can freeze it in pieces wrapped in transparent film and when you feel like it you take it directly from the freezer, remove the plastic and heat it in a sandwich maker for 8/10 minutes, It will be like fresh out of the oven!!!!
