Boulangerie
Simple Focaccia with Basil Oil and Flaky Salt
1 h 40Pour 12Nutri-Score C€
C
1 h 40
1 h 40Simple Focaccia with Basil Oil and Flaky Salt
ce qu’il vous faut
Ingrédients
active dry yeastÉpicerie8 g
warm water (warm, for blooming the yeast)Boissons120 ml
flourCéréales600 g- waterBoissons480 ml
saltÉpices12 g
olive oil (for coating the pan and drizzling)Épicerie60 ml
flaky salt (for sprinkling)Épices5 g- basil oil (optional, for topping)Épicerie30 ml
par portion
Nutrition
227kcal
- Glucides
- 38 g
- Protéines
- 5 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Saladier
Fouet
Plaque de cuisson
Four
pas à pas
Préparation
- Étape 1
Bloom the yeast
- Whisk the active dry yeast into the warm water in a large mixing bowl.
- Let it sit until slightly bubbly.
- Étape 2
Make the dough
- Add the flour, water and salt to the bowl.
- Mix until a dough forms; it should be sticky and wet.
- Étape 3
First rise
- Cover the bowl with a kitchen towel and place it somewhere warm, such as on top of an oven set on low.
- Let the dough double in size.
- Étape 4
Transfer to the pan
- Mix the dough once more.
- Coat a quarter sheet pan with olive oil.
- Pour in the dough and stretch it to cover the pan.
- Étape 5
Second rise
- Cover the pan with a kitchen towel and let it rise somewhere warm.
- Étape 6
Top the dough
- Drizzle the dough with olive oil and dimple it with your fingers.
- Sprinkle flaky salt over the top.
- Étape 7
Bake
- Bake at 425 °F until golden and crusty outside but fluffy inside.
- Étape 8
Finish and serve
- Top the warm focaccia with basil oil and more flaky salt.