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Translated from Portuguese (Brazil)
Focaccia
Author:
georgeredivo

Yield:

 Focaccia

Times:

Prep time: 5 minutes; Rest time: 24 hours and 40 minutes; Cook time: 40 minutes; Total time: 25 hours and 25 minutes

What to expect...

Perfect for: Breakfast, Appetizer, Starter, Snack, Happy hour.

  • Preparation method
  • Total time: 25 hours and 25 minutes
  • 1. Mix the ingredients until the dough is smooth. No need to knead.
    Water (180 Grams) Wheat Flour (300 Grams) Olive Oil (20 Grams) Dry Yeast (10 Grams) Salt (5 Grams)
    Prep time: 5 minutes; Total time: 5 minutes
  • 2. In a bowl, let the dough ferment at room temperature, covered with plastic wrap, for 24 hours.
    Rest time: 24 hours; Total time: 24 hours
  • 3. To develop the gluten, take the ends of the dough and place them in the center of the dough. Wait 5 minutes and repeat the movement. Do this 5 times. Then fold the dough in half. Wait 5 minutes. Repeat 3 times.
    Rest time: 40 minutes; Total time: 40 minutes
  • 4. Grease a baking tray with olive oil and place the dough in the tray so that it is 1.5 fingers high. Poke holes in the dough with your fingers. Be careful not to cut the dough with your fingernails.
  • 5. Cut the tomatoes in half and plunge them into the dough, open side facing up.
    Cherry Tomatoes (10 Units)
  • 6. Remove the rosemary leaves from the branch and spread evenly over the dough
    Rosemary (1 Unit)
  • 7. Spread the coarse salt evenly over the dough.
    Coarse Salt (1 Tablespoon)
  • 8. Drizzle the pasta with olive oil
  • 9. Bake in a preheated oven at 300° until the dough is golden brown.
    Cook time: 40 minutes; Total time: 40 minutes
  • 10. Let it cool and enjoy;

Created on 09/24/2021.
Last updated on 08/23/2025.