Lazy focaccia

Lazy focaccia

دقائق15 تحضير · دقائق15 طهي
انشأ بواسطة سبينس
وقت التحضير 15 دقائق
Proofing time 30 دقيقة
وقت الطهي 15 دقائق
عدد الأفراد 4
مطبخ الإيطالي
النظام الغذائي نباتي
إرشادات التحضير وصفة سهلة
المعلومات الغذائية (لكل حصة)
سعرات حرارية 656
دهون 27.06g
المشبعة 3.9g
بروتين 16.5g
الكربوهيدرات 89.6g
السكريات 3.8g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد

طريقة التحضير

تحميل PDF

Combine the flour and salt in a bowl. In a separate bowl, add the yeast (fresh or active dried yeast) to the water and mix until dissolved. If using dried yeast, mix the yeast through the flour mixture.


Make a well in the middle of the flour mixture and pour in the water, then using a spatula, dough scraper, spoon or your hand, bring the dough together to form a loose dough, mixing for a few minutes until all the ingredients are evenly incorporated. If using a stand mixer, use the dough hook attachment to bring the ingredients together. You want a glossy dough with no lumps of flour in it.


Drizzle 2 tablespoons of the olive oil around the edges of the bowl and use a scraper or spoon to gently tease the oil around the edges of the bowl so it’s evenly distributed underneath and over the top of the dough.


Put your hands under one side of the dough, then pull it up and stretch it over to the other side. Do this from the bottom, then the top, then from each of the two sides (this is considered a single fold and will trap layers of air within the dough). Cover with a damp tea towel and leave to rest for 30 minutes. Give your dough three more folds in the same way, resting for 30 minutes after each of the first 2 folds. After the third and final fold, move the dough to the fridge and rest for 10 minutes.


Lightly oil a large baking tray with some of the remaining oil, then gently slide the rested dough into the prepared baking tray. Fold it in half (like a giant Cornish pasty) and massage the remaining olive oil into the surface of the dough, making sure it’s evenly covered. Press your fingers into the top of the dough to spread it out to fill the tray. Make sure you press over the whole surface of the dough (this will give your focaccia its dimpled appearance). Add the toppings (except the salt) and leave to rest for 30 minutes.


Meanwhile, preheat the oven to 240°C, or highest gas mark.


Sprinkle the top of the dough with salt, then transfer to the oven and lightly spray the oven chamber with water or place a baking tray filled with 120ml water on the bottom of the oven. Bake for 15 minutes or until crisp and golden.


Remove from the oven, brush with a little more olive oil, then cool and serve.