This recipe is a MUST.
Here is the Foodmetender version, which will allow you to make the thousand bubble focaccia “in the day”, without resting overnight in the fridge. The preparation is simple but requires a total of several hours (in which you can do many other things!) in which you will find yourself folding the dough several times.
Ingredients
- 500 g of Manitoba flour (but normal flour is also fine)
- 400g of light warm water
- 7 g of dry yeast
- 1 teaspoon of sugar
- 3 tablespoons of extra virgin olive oil
- 15 g of salt
Place the flour, the teaspoon of sugar and the dry yeast in a large bowl and mix well with a spoon. Add the warm water a little at a time, stirring with a spoon to mix everything well. Finally, add the salt and oil and mix until you obtain a homogeneous mixture.
Cover with a damp cloth or cling film and let rise for about 40 minutes.
Take the dough again and, with wet hands, take an edge of the dough and pull it until it covers and reaches the opposite side (fold). Repeat on the other side. Leave to rest for 30 minutes.
Repeat the folding operation 3 times in total. After the last fold, let it rest for another 30 minutes.
Oil a baking tray well, pour the dough and stretch it quickly with your hands. Cover and let rise for another 30 minutes.
Take the dough again, pour a generous amount of oil over it and with your greasy hands push it with your fingertips on the bottom, you will create some nice big dimples and air bubbles. Pour another generous drizzle of oil (it should accumulate a little in the dimples), sprinkle with rosemary, chopped cherry tomatoes and olives, and sprinkle with coarse salt and pepper if you like.
Bake at 190°C for 25 minutes, until the surface is nice and golden and crunchy.
Remove from the oven and let cool with a cloth on top.
And now… enjoy your thousand bubble focaccia! Mouth-watering!
