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Once the rising time has elapsed, take the dough and roll it out on an oiled baking sheet, gently pressing it with your fingers to form an even layer.
Sprinkle the surface with chopped rosemary and coarse salt. Add a drizzle of oil and let it rise for another 20 minutes.
Preheat the oven to 220°C and cook the focaccia for about 25-30 minutes or until golden and crispy.
Remove from the oven and let it cool before serving.
Serving and storage tips:
Farmer's focaccia is ideal as an appetizer or side dish, accompanied by cold cuts, cheeses and grilled vegetables.
If not consumed immediately, it can be stored in a paper bag or wrapped in a cloth to keep it fresh. It is also excellent the next day, reheated for a few minutes in the oven.
You can enrich the focaccia with olives, dried tomatoes or grated cheese for an even richer flavor.
Variations:
Olive focaccia: Add chopped black or green olives to the dough for a stronger flavor.
Cherry tomato focaccia: You can add fresh cherry tomatoes cut in half on the surface of the focaccia before cooking.
Onion focaccia: Add thin slices of red onion on the surface for a sweet and aromatic touch.
FAQ:
Can I use dry yeast instead of fresh yeast? Yes, you can replace the fresh brewer's yeast with 7 g of dry yeast. In this case, you will have to add the yeast directly to the flour, without having to dissolve it in water.
How can I get an even crispier focaccia? You can increase the oven temperature to 240°C in the last 5 minutes of cooking, for an extra crispy effect.
Can focaccia be frozen? Yes, the farmer's focaccia can be frozen once it has cooled. Just wrap it well in cling film and store it in the freezer for up to 3 months. When you want it, just defrost it at room temperature and reheat it in the oven.Introduction: Farmer's focaccia is a rustic and tasty recipe that contains all the goodness of fresh and genuine products, typical of the countryside. Perfect for any occasion, this focaccia stands out for its crispy exterior and soft interior, enriched with olive oil, rosemary and a light salting. With its inviting aroma, it can be prepared as an appetizer, snack or main course.
Ingredients:
500 g of type 00 flour
300 ml of warm water
25 g of fresh brewer's yeast
50 ml of extra virgin olive oil
10 g of salt
1 teaspoon of sugar
2 sprigs of fresh rosemary
Coarse salt to taste
Extra virgin olive oil for brushing
Instructions:
In a bowl, dissolve the brewer's yeast and sugar in warm water. Leave to rest for about 10 minutes until a light foam forms.
In another bowl, sift the flour and add the salt. Make a hole in the center and pour in the dissolved yeast. Add the olive oil and start kneading.
Work the dough until it has a smooth and homogeneous consistency. If necessary, add a little flour or water.
Cover the dough with a cloth and let it rise in a warm place for about an hour, until it doubles in volume.
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