FOCACCIA BREAD MADE WITH A PIZZA MAKER

August 8, 2024

August 8, 2024 5:35am

The AMAZING FOCACCIA made with my special pizza oven

700g flour
450g water
35g olive oil
A pinch of salt
15g fresh yeast
Fresh oregano (it's summer, so I have a pot of extremely fragrant fresh oregano!)

Combine the flour, water, olive oil, and salt. Mix them together.
Knead the dough for 15 minutes.
The dough will be quite sticky, as shown in the video clip.
Add the fresh yeast and continue kneading for another 5 minutes.
Cover the bowl of dough.
Let the dough rest for about 2 hours, or until it doubles in size. The resting time is not fixed; it depends on the room temperature. In hot weather, with room temperatures around 25 to 30°C, the dough needs about 1 to 2 hours to rise. In winter, when the room temperature is around 15 to 19°C, the dough needs at least 4 to 6 hours to rise.
Once the dough has risen, punch it down to deflate it.

Knead the dough for another 2 to 3 minutes. Roll the dough out to a thickness of about 2cm to 3cm. Place it in a tray lined with parchment paper.
Drizzle olive oil on the surface of the dough. Use a generous amount of olive oil, as Italian Focaccia contains a lot of oil.
Let the dough rest and rise until it increases by about 70%, which means it doesn't double in size.
Preheat the oven to the maximum temperature.
Bake the bread in the oven. Depending on the oven, the baking time may vary; just bake until the bread is evenly golden. With my oven, it takes about 3 minutes for a bread like the one in the picture. I told you it works like a brick oven!