This one yes yes! It is the ultimate focaccia recipe. Let's prepare one Super fluffy focaccia that will ferment for several hours in and out of the fridge.

We strongly encourage you to prepare homemade focaccia. It is very simple, cheap and they are delicious. Maybe when you read that it is fermenting for several hours you are a bit scared or lazy, but really your working time to make a focaccia is minimal, we guarantee it. In the rests the yeast and the time are in charge of doing their part, which is to generate gas and air so that it has an airy and fluffy crumb.

If you are in a hurry and cannot spend so many hours resting, we recommend these express versions with formidable results:

quick stuffed focaccia

Today we bring to Thermorecetas a great recipe: quick stuffed focaccia. This plane will fix us a dinner or a snack...

Quick focaccia with seasoned black olives

Quick version of olive and onion focaccia, with salt flakes and a good olive oil that we prepare in an hour.

To decorate it and give it flavor we have opted for onion cut into very fine julienne strips and green olives. And two ingredients that cannot be missing in a foccacia are the flake salt, and the great protagonist, a good extra virgin olive oil.

You can eat it as it is or fill it in... although it's so good on its own... you're taking it, you're taking it... when you want to remember... you've eaten half of it!

Definitive super fluffy focaccia with rest

Print recipe

Save recipe

Please login to bookmark

A delicious, healthy, super fluffy and addictive homemade focaccia! As a snack or side dish, this easy focaccia will not leave anyone indifferent.

Definitive super fluffy focaccia with rest

Irene Arcas

Kitchen: Italian company
Recipe type: masses
Calories: 150
Rations: 6

Preparation time: 20H
Cooking time: 30M
Total time: 20:30 p.m.

Ingredients

420 g warm water
6 g dry baker's yeast (1 and a half teaspoons)
5 g of honey (1 teaspoon)
15 g of extra virgin olive oil
10 g of fine salt (1/2 tablespoon)
500 g of bread flour
green olives
extra virgin olive oil (for the base of the tray and before baking)
flake salt
1/2 onion cut into fine julienne

Music

In the thermomix glass we put the flour, salt, honey, olive oil, water and yeast. we program 1 minute, knead function.

Let stand in the glass for 15 minutes.
We smear our hands well with oil and remove the dough into a bowl. We make a few folds on itself and let it rest for 2 hours covered so that it does not dry out.
We dip our hands in olive oil again, we make some folds on itself and form a ball.

We take a container with a lid (tupperware or large bowl) and paint it well with oil, both the base and the walls so that it does not stick. We keep the dough in the fridge overnight.
We prepare a baking tray of about 25cmx35cm and pour a good stream of oil and with our hands we distribute it both on the walls and on the base.

We put the ball that we had resting in the fridge directly on the tray and very carefully not to crush it and with our hands wet with oil we will spread it lightly all over the tray. (Don't worry if it doesn't cover the entire tray because now we will rest for 2 hours and then it will expand by itself).
We cover with a cloth, plastic or we can use the oven tray to cover it and let it rest for 2 hours (inside the turned off oven it is a very good resting place).
After resting, add another jet of olive oil to the surface and gently introduce your fingers so as not to remove the air, but to give it that characteristic shape of little holes that the surface of the foccacia has.

We crown with our favorite ingredients. In our case: julienned onion, olives, salt flakes and olive oil.
Bake at 200º for 20 minutes or until well golden.

ThermoRecetas

Definitive super fluffy focaccia with rest

Definitive super fluffy focaccia with rest

Ingredients

Music

Leave a Comment Cancel reply