Focaccia Locatelli

Focaccia it's a staple in Italian cuisine and this recipe it's foolproof.

It is Giorgio Locatelli recipe and it's delicious plain with just some fresh rosemary or you can add anything you like on top (olives, sundried tomatoes, red onions, cherry tomatoes).

Will keep well for 2-3 days but it's best eaten on the same day, alternatively you can freeze it for up to 3 months.

Takes 5 minutes to make, 30 mins to bake plus 1h proving.

Ingredients :

For the dough

250 g all purpose flour

250 g strong white bread flour

7 g dry yeast (or 15 g fresh yeast)

1 tablespoon honey (only if using dry yeast)

300 - 320 ml water, at room temperature/20°C

2 tablespoons extra-virgin olive oil

8 g salt For the brine (salamoia) 65g water (at room temperature)

65g extra-virgin olive oil

15 g salt (25g in the original recipe)

Dissolve the dry yeast in a small bowl with the water and honey, set aside for a couple of mins.

Mix the flours, salt and olive oil in a big bowl. Make a well and pour the yeast and water in the centre. Mix with a spoon until smooth (be careful to not over mix and don't use your hands to mix either ) .

Rub the dough with some oil and cover with a damp cloth to prove 10 mins. Oil a 30 cm baking tray and transfer the dough on it, let it prove another 10 mins.

With the hands covered in oil roll out the dough to cover the whole baking tray and let it prove for 20 mins.

In the meantime preheat the oven at 180 C and make the brine mixing the water, olive oil and salt with a whisk.

Press gently your fingertips into the dough but be careful to not break air bubbles, pour the brine over the focaccia and let it prove for another 20 mins.

At this point you can add any toppings of your choice but i like mine just with rosemary and Maldon sea salt.

Bake it for 25- 30 mins until golden with the static function.

Let it cool on a wire rack and enjoy!

Buon appetito!