This delicious recipe from Anna Pravato it is absolutely worth saving! Without too much effort you get a fantastic focaccia and without turning on the oven!
Focaccia "without oven" made with ours Chianti Classico EVO DOP.
❗NOT NEED TO MIX! ❗
Are you curious?
Here is the recipe!
Dough ingredients
✅ 100 gr re-milled semolina
✅ 100 gr of "0" flour
✅ 100 gr of "00" flour
✅ 7 gr salt
✅ 250 g of water
✅ 1 tsp sugar
✅ 3 gr dry yeast
✅ a drizzle of oil
Emulsion ingredients
✅ 3 cups of extra virgin olive oil Chianti Classico EVO DOP.
✅ 1/3 cup of water
✅ 2 pinches of salt
✅ spices to taste
Method
- Mix the flours together and add 200 g of water to obtain a non-homogeneous dough.
- Dissolve the sugar and yeast in the remaining 50 g of lukewarm water.
- When it froths, add the leaven obtained to the dough.
- Mix with your hands and finally add the salt. The result is a very sticky dough.
- Cover the dough with a drizzle of oil and make the folds in the bowl 3 times every 20 min.
- Let it double.
- Oil a non-stick pan, gently pour the dough over it and adjust it to the pan.
- Leave to rise for another hour. Brush over the emulsion obtained and stuff to taste.
- Cover the pan with aluminum and put the lid on top.
- Cook in the largest burner on low for about 45 min, then turn the focaccia upside down and continue for another 15 min.
Spectacular! And you want to try it?