Ingredients:
- 1000 gr Mix Pizza Poiatti
- 650 g Water
- 20 g fresh brewer’s yeast
- 25 gr Salt
- 80 gr oil
- Rosemary to taste
- For the brine: 40 g of extra virgin olive oil, 50 g of water, 15 g of salt
Preparation:
Mix 1 kg of Mix Pizza Poiatti with 550 g of water in which we have dissolved the fresh brewer’s yeast.
Add the last 100g of water and finally the salt. Finish by adding the oil.
Knead the ingredients until you obtain a smooth and homogeneous dough, divide into 2 parts, forming two loaves and place them in a container covering with a cloth or cling film.
Leave the two loaves to rise for approximately 2 hours at room temperature.
Spread the two loaves on two baking trays (approximately 30 x 40 x 0.7 cm) sprinkled with extra virgin olive oil or vegetable margarine, leaving to rest for approximately 30 minutes.
Prepare the brine by emulsifying 40 g of extra virgin olive oil, 50 g of water, 16 g of salt with a whisk. It is possible to increase the doses of the ingredients to your taste if you want to obtain a focaccia that is more or less rich in oil. Pour the brine over the two focaccias, pressing with your fingers to create dimples. Finish everything by adding rosemary to taste.
Cook the focaccia at 250 degrees for 18/20 minutes.
