Foccacia

Summary

Prep Time	45 mins
Total Time	6 hrs 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Pour lukewarm water into a large bowl. Dissolve the dry yeast and sugar in it. Then set the mixer to the lowest setting and stir in 2 cups (500 ml) wheat flour and 2.5 teaspoons salt. Stir for only about 2 minutes until everything is mixed.
Then stir in 2 cups of flour again and possibly Italian herbs or similar. Again only stir briefly (approx. 4 minutes). The dough should be very soft and sticky, but loosen a little from the edge of the bowl when you stir it. If necessary, stir in an additional quarter cup of flour.
Cover the bowl and place in the refrigerator overnight (at least 4-5 hours). Take out of the refrigerator and place in a halfway warm corner for about 2 hours. Heat the oven to top-bottom heat 260 ° C.
Oil a baking sheet with olive oil (use parchment paper if necessary, but this should also be oiled a little). Carefully drop the dough out of the bowl onto the baking sheet. As little air as possible should escape from the dough. Brush carefully with 2 teaspoons of olive oil.
Now dip your fingers in oil and use all your fingers to gently spread the dough out on the baking sheet. To do this, dip your fingers into the dough (down to the tray) and pull a little in the appropriate direction, 2-3 cm at a time. Small holes should be created in the dough (close again when baking, only indentations remain).
Overall, the dough should have a height of about 2.5 cm and be slightly irregular in shape, which is rather rustic. Carefully brush the dough again with a little olive oil. Sprinkle with 2 tablespoons of fresh or dried rosemary and a little coarse salt.
The dough does not need to rest again. Immediately put the tray in the oven. Turn the stove down to 230 ° C and bake for 15-20 minutes on the middle rack, with fan-assisted air for 25 minutes at 200 degrees.