Authentic Italian focaccia
Ingredients (for 6 people)
| Strong flour | 450g |
| dry yeast | 7g |
| Lukewarm water | 300ml (375ml without carrots) |
| cane sugar | 10g |
| Carrots | 100g (grated) |
| salt | 10g |
| Olive oil ③ | 20ml (dough) |
| Olive oil ④ | 10ml (square plate) |
| Olive oil ⑤ | 20ml (dough) |
| rosemary | 3g (finishing) |
| salt | 2g (finishing) |
How to make it
1. Put the strong flour, dry yeast, grated carrot, brown sugar, and salt into a bowl and mix well with a large spoon, then add lukewarm water little by little and mix.
② Transfer the dough to a floured work surface and knead for 5 to 10 minutes, adding more flour as needed to make a dough that is not sticky.
3. Drizzle with olive oil, fold a few times, return to the bowl and let rise for about 2 hours.
4. Spread olive oil evenly on an oven tray and transfer the seeds to it.
5. Pour olive oil over the seeds and spread it over the entire plate, removing any air.
⑥Cover with plastic wrap and let it rise for a second time for 30 minutes.
7. Remove the plastic wrap, coat the entire surface with olive oil, and use your fingers to poke holes randomly all over the surface.
Sprinkle rosemary leaves and salt all over, bake in a 200℃ oven for about 20 minutes, and it's done!
Key points of carrot focaccia
Make sure to allow plenty of time for fermentation.
And use olive oil generously!
It's authentic Italian focaccia.
It's delicious when mixed with various seasonal vegetables!
