Just to whet your appetite ... me with mortadella of course!
A crunchy and light focaccia like few others! Small tricks for an incredible result in a few hours. It is a focaccia with a preference of brewer's yeast, autolysis and high hydration, even 90%, which make the focaccia "holes, holes and lots of flavor!"
Time of realization: 1 hour and 15 minutes + 18 hours of leavening
Degree of difficulty (1 to 5): 3
2 trays 58x58 cm
Ingredients
Preference
150 g of water
200 g of flour w 380 - 400
3 g of compressed yeast (2 g if mature)
Dough
800 g of flour w 380 - 400
750 g of ice water
3 g of compressed yeast (2 g if mature)
30 g of olive oil
25 g salt
Procedure for making Focaccia Taratatitti
In a bowl, mix the water with the yeast and add the flour. We will get a consistent cream. Cover with cling film and wait for the doubling in about 90 minutes, when doubling keep in the refrigerator at 4 ° C for 12 hours.
Before starting the preparation, insert all the flour with 650 g of water into the bowl of the planetary mixer and leave it in autolysis for about 90 minutes, then proceed to the dough.
Add the preferment and the crumbled yeast to the flour in autolysis, mixing with the leaf.
At the beginning the dough will cling all to the leaf, eventually put it back down with the tarot and continue with the dough, adding the remaining ice water flush. Increase the speed that needs to be sustained.
With the dough partially strung, add the salt and knead by increasing the speed, thanks to the autolysis and the high protein value of the flour, stringing will be very simple.
With the dough perfectly strung and resistant, it will form the veil by pulling a flap, add the oil slowly and continue for a few minutes. The dough lasts 12 minutes and must be beaten well so that the dough incorporates a lot of air and with the adequate mechanical action a tenacious and resistant gluten develops.
Lightly grease a bowl and insert the dough, round and make a round of folds in a round in the bowl every 15 minutes three times. Seal and let rise. It is possible to proceed with an immediate leavening as I did today or a long maturation in the fridge. I haven't tried, but I guarantee it anyway.
Let it rise at 23 ° C for 5 hours, thanks to the preference the dough will have an extra boost.
Turn the dough over on a lightly greased pastry board, divide in two and make a few rounds of folds with the "stretching & fold" method to know what I'm talking about just see some tutorials on youtube, or if you are not practical with the help of a tarot until the dough takes consistency and tenacity. Cover like a bell and let it rest for an hour.
Grease the trays and place the dough by spreading it slightly. The dough will be tough and will not give out, no problem, cover with cling film and wait about 15 minutes, spread the dough again from below with your fingertips, it still does not cover the pan, then cover with cling film again and wait 15 minutes, spread now the dough is soft and will reach the corners.
Grease the mixture with plenty of oil, sprinkle with flavored salt and bake at a ventilated temperature of 250 ° C. The focaccia in 15 minutes, from a time trial, will be ready, crunchy and steaming all for you. If you have time, you can place the dough in the fridge for up to 24 hours by inserting 2 g of yeast in the pre-dough and another 2 in the dough and after refrigerating it, proceed exactly as above.
The recipe was made by Antonella Audino.
based on 3 Review (s)
