Monica's Focaccia Recipe (Rome, Mr. Clood)

 

Monica’s Focaccia

Ingredients for 5 focaccia

• 715 g of pizza flour

• 560-570 g of ice water (if kneaded with a mixer) 

• 3 g of dry yeast

• 14 g of salt

• 14 g of extra virgin olive oil

Half-recipe:

• 357 g of pizza flour

• 280-285 ml of ice water

• 1.5 g of dry yeast

• 7 g of salt

• 7 g of extra virgin olive oil

Directions:

Put flour and yeast into mixing bowl with dough hook

Pour 300ml (150ml for half recipe) ice water in, mix on lowest speed for 1 minute

Switch to speed 2 for 7-8 minutes

Add salt

Add oil, run mixer til absorbed

Add remaining water (in half recipe: 135ml) very slowly – so little that you give it time to “restring” before continuing, this can take several minutes

Total kneading time is 20-30 minutes (do not let dough overheat)

Transfer dough to very large bowl

Fold dough 2-3 times, cover bowl with plastic wrap

Let dough rise for 1-3 hours until it’s doubled in size

Then put in refrigerator and let continue to rise for 24 hours (ideally 30)

Stretch dough out in plenty of flour into long loaves

Cook at about 500 degrees for 10-12 minutes