高含水、大氣孔義式佛卡夏 免機器 五樣材料輕鬆做

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories and canned options are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs maintain flavor and are often less expensive.

Mix the dry beer yeast with water in a bowl.

Add all the Caputo Nuvola flour to the bowl and mix with a fork until no dry flour remains.

Cover the bowl and let it rest for 30 minutes to allow the flour to absorb water and develop gluten.

After 30 minutes, add 5 grams of salt and mix well to help with absorption.

Slap the dough inside the bowl about twenty times to give it extra strength, rotating the bowl while slapping.

Let the dough rest for ten minutes, covered.

After ten minutes, add the remaining saltwater and a little olive oil, then slap the dough again until smooth and stretchy.

Prepare a clean bowl with olive oil, transfer the dough, cover it, and let it ferment at room temperature for one hour.

Move the dough to the refrigerator for low-temperature fermentation for 16-24 hours.

Take the dough out of the refrigerator two hours before baking to bring it to room temperature.

Oil a non-stick baking tray and preheat it until it starts smoking.

Brush olive oil on the surface of the tray, moisten your hands, and transfer the dough into the tray.

Fold the dough over itself in a square shape to strengthen the gluten, then flip it over.

Cover the dough and let it relax and ferment at room temperature for about forty minutes until it doubles in size.

Preheat the oven to the highest temperature, moisten your hands, and stretch the dough gently to fill in gaps.

Generously drizzle olive oil over the top, sprinkle salt flakes, dried oregano, and black pepper.

Set the oven to fan mode at 210°C and place the dough on the lowest rack.

Bake for eight minutes, then move to the middle rack and bake for another seven minutes until golden brown.

Remove the focaccia from the baking tray and let it cool slightly on a rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens