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Preparation:
1. Prepare the flour in a bowl and add the durum wheat semolina.
2. Then add the sachet of dried brewer's yeast and the two teaspoons of sugar used to activate the yeast, and mix all the ingredients well with your hands.
3. Pour the warm milk, warm water, sunflower oil, and ½ teaspoon of salt into another bowl. Start by mixing with your hands and gradually add the flour.
4. Work the dough for a while, then transfer it to a pastry board until you get a loaf with a soft and elastic texture.
5. Place the dough in a large bowl and cover with plastic wrap. Let it rise in a warm place until it has doubled in size; this will take about 90 minutes.
Tall and Soft Focaccia - Step 6
6. Grease a 28 cm diameter cake pan well and spread the dough with your hands. Let it rise in the pan for another 30 minutes.
Tall and Soft Focaccia - Step 7
7. Brush the entire surface of the focaccia with a solution of water and oil (half a glass of water and about 2 tablespoons of oil) and poke holes in it with your fingers.
8. Season with salt and add fresh rosemary.
9. Bake the focaccia for about 25 minutes at 180°C in a convection oven or about 25 minutes at 190°C in a static oven.
Once the soft focaccia is fully baked, let it cool, remove it from the pan, and serve!
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