Share
Focaccia 78% hydration
Focaccia super fofinha com 78% de hidratação Read more
🇧🇷Brazil
•View in original language
(Português)
2815 min(s)
6 servings
Castão
@joap_castao- Ingredients
- Recipe
- Flour300 g
- Water468 g
- Levain180 g
- Olive Oil10 g
- Salt4 g
- One day before preparation, we feed the Levain so it becomes strong so we can use it and we start the autolysis.
- For autolysis, we will mix all the water and flour until a homogeneous mixture is obtained, place in the refrigerator to rest overnight
- The next day, place the other ingredients on top of the autolysis and mix with your fingertips, pressing but always being careful.
- After incorporating everything, make folds, pulling the dough underneath towards the center to kind of “enclose” the yeast inside the dough.
- Leave it to rest for 20 minutes covered with something.
- After this time, we will make our first fold
- Prepare a bowl with water and coarse salt to moisten your hands and remove the dough from the corners of the bowl it is in.
- Lift the dough so that one side goes down and repeat this until it forms an envelope.
- Let it rest covered for 30 minutes and do the second fold. Repeat this process until the fourth fold.
- After the fourth fold, with the help of olive oil and a dough cutter, cut it and weigh it into molds or make a large focaccia in a larger pan.
- Let it ferment again, make the famous holes with your fingers and fill as you wish.
- Bake the focaccia at 180°c in a dry oven until it rises and is golden brown (around 20 to 30 minutes)
Did you like this recipe?
