There is hardly any other recipe we pass on to our guests more often than Manuela's "famous" focaccia. Anyone who has ever had dinner with us will already be familiar with this flatbread made from yeast dough. Freshly prepared every day, it is an integral part of our kitchen and accompanies our 5-course menu every evening.
That's why we are very happy to share Manuela's focaccia recipe with you in this blog post and, as always, wish you good luck and Buon Appetito.
Ingredients
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10 g fresh brewer's yeast
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500ml of water
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Half a glass of extra virgin olive oil
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1,500 g flour, incl:
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500 g 00 flour
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400 g spelled flour
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300 g wholemeal or rye flour
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According to taste: aromatic herbs (e.g. rosemary, sage, oregano) or seeds (e.g. linseed, poppy, pumpkin)
Preparation
Dissolve the yeast in the water, add the 500 g of 00 flour while stirring and then leave the dough to rest for an hour. Then add the remaining ingredients and knead well until an elastic and not-too-hard ball of dough is formed. Leave this mixture to rise in a baking tray for about three quarters of an hour and seal tightly so that no air can get in. For example, you can let it rise in the switched off and closed oven. If you want, you can use part of the dough for the focaccia and use the rest to make bread or a pizza.
If you have decided on the focaccia, first check whether the dough has really risen and then roll it out. Brush with equal parts oil and water, add salt and aromatic herbs (e.g. rosemary, sage, oregano) or seeds (e.g. flaxseed, poppy, pumpkin) to taste and leave for a further 20 minutes to rest. In the meantime, preheat the oven to 200°.
After the 20 minutes, bake the focaccia for 25 minutes at 200°, then reduce the temperature to 180° and leave the bread in the oven for another 50 minutes.
Manuela's tips:
For a good result, Manuela recommends paying particular attention to the following factors:
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The quality of the flour: preferably it should be artisanal and organic
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The rising time: the dough must rise for at least 4 hours. Here it helps, for example, to prepare the first dough the night before
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The quality of the oil: we only use Ligurian virgin olive oil made from Taggiasche olives
Manuela and the team from the Locanda Mistral wish you every success. We would be happy if you could please send us photos of your successful focaccia :-)
