Making a good Focaccia (Italian plain pizza) a good dough is required.
I use indifferently the dough for pizza as well as that of bread, but in general I think you have a better Focaccia with the bread dough, enriched by other ingredients, such as butter, boiled potatoes, oil, etc…
Starting from a very basic recipe, for the dough you need:
- 500 g (2 cups) of all-purpose flour,
- 10 g (½ oz of salt,
- around 200 g (7 oz) of warm water
- 15 g (¾ oz) of fresh brewer’s yeast.
Leavening can also be made aside, melting yeast in a few water, whisking 2 tbsp of flour. Make a block, put to leavening, until its volume is doubled. Then combine 500 g (1 lb, 2 oz) of all-purpose flour with the other ingredients, adding the yeast set aside. Knead well the two mixes.
For a richer dough, add 50 g (2 oz) of butter or lard, or 20 g (¾ oz) of oil.
After leavening (from 2 to 4 hours, until the volume is doubled), roll the dough, push your fingertips on it to have the classic Focaccia’s dimples and season with oil and warm water mixed together, adding cooking salt on the surface.
Why water and oil?
Because in this way the Focaccia will not result dry, but soft, oily and more tasteful.
Among the variations, there is that with potato dough, which results softer and thicker.
- 350 g (12 oz) of all-purpose flour,
- 150 g (5 oz) of potatoes, boiled, peeled and mashed with a potato masher,
- 15 g (¾ oz) of brewer’s yeast,
- oil, and salt.
Knead the ingredients altogether, season with salt at your taste, roll the dough by hand making the usual little dimples, baste with the mix of warm water, oil, and salt.
Finally, bake in pre-heated oven at 180° (350F), from 25 to 30 minutes.