Focaccia without SOVA: easy craftsman to make at home

Focaccia without Sova: it offers a surprising flavor and easy preparation for all skill levels

The easy focaccia, also known as bread without bread, is perfect for those looking for practicality. Very easy and perfect to start the art of making bread

Enter for 4 people.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Type of meal: Classic (no restriction), vegetarian

Preparation: 02:30 + Final rest time (short or long)

Interval: 02:00

Tools

1 bowl (s), 1 spatula (s), 1 shape (s) or refractory (s), 1 canvas (s), 1 kettle

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Pre-female ingredients:

– 40 g wheat wheat flour (with protein from 12 to 14%)

– 40 ml of hot water

– 8 g of dry biological yeast

Focaccia of the ingredients without a drink – Pasta:

– 420 g of bread wheat flour (with protein from 12 to 14%)

– 340 ml of hot water, gradually added + a little if necessary

– 10 g of sugar

– 10 g of salt

– 24 ml of olive oil + a little for fat

Coverage and finish of the ingredients:

– salt flower to taste (or coarse salt)

– Oil to taste

Ingredients other suggestions for coverage:

– fresh rosemary to taste (optional)

– Parmesan to taste (optional)

– Cherry Tomatoes To Taste (optional)

– blackless black olive to taste (optional)

– onion to taste (slices and well drained)

Pre-repair:

1. Prepare the pre-hentle:
   • In a bowl mix the flour, water and dry yeast. Mix until it forms a homogeneous mixture.
   • Cover with a plastic wrap and leave it in a hot position for 1 hour, until it is doubled and bubbles.
   • If the yeast does not grow and does not form bubbles, repeat the process from the beginning.
2. Organize the tools and ingredients necessary for the recipe. Use bread flour with a percentage of protein from 12 to 14% for every 100 g. For 02 portions, use a square or refractory shape of 20×20 cm. For 04 portions increase to 20 x 30 cm. For further portions, double the amount of refractory and divide the mass between them.

PREPARATION:

Focaccia without SOVA – PREPARATION OF PASTA:

1. In the bowl, mix flour, sugar and salt.
2. Add the pre-hentle, the olive oil and gradually incorporate the hot water until a sticky and homogeneous pasta is obtained.
3. Mix with a spatula until it gives the point:, coherent, but without the possibility of forming a ball.

Rest and folds:

1. Cover the bowl with plastic casing and let it rest for 20 minutes.
2. After the rest, with your hands slightly fat with olive oil, make 4 simple folds (pull a edge of the dough and fold over the center; repeat on each side).
3. Leave to rest for another 20 minutes and repeat the process.

Fermentation:

1. Welcome the dough in the anointed form/refractory. It stretches and smooth with a moistened hand so that it will settle uniformly.
2. Cover again with plastic wrapping and keep in the refrigerator to ferment for 8-10 hours.
3. If you prefer a short fermentation, let it rest for 2 hours at room temperature.
4. Important: long fermentation improves taste and digestibility. If you have time, opt for her.

Final rest + Finish:

1. Remove the dough from the refrigerator and leave to rest at room temperature for about 30 minutes or until the dough reaches the height of the shape/refractory.
2. After this rest period, fatten the fingers with olive oil and gently press the dough, creating the characteristic cavities.
3. Add the dressing, season again with a drizzle of olive oil and finish with a pinch of coarse salt or salt flower throughout the surface.
4. Preheat the oven to 220 ° C with an empty pan on the bottom. In a kettle, heat some water to create the steam to cook the focus.
5. Let the dough rest for about 15-30 minutes before cooking. Final rest guarantees the softness of the focaccia and helps to develop the characteristic cavities.

5. Cook:

1. Put the focaccia in the oven and as soon as you do it, pour hot or hot water into the empty pan to create steam.
2. Close the oven door immediately to avoid losing steam.
3. After 10 minutes, quickly open the oven, remove the pan with water (or let it escape the steam) and rotate the shape of the focus to ensure a uniform golden.
4. Cook for another 10-15 minutes or until the surface is golden and crunchy.

Finishing and assembly:

1. Remove the bread from the oven and let it cool for 5-10 minutes before cutting.
2. Serve with flavored olive oil, fresh cheese and various appetizers.
3. If desired, heat it Focaccia without SOVA in a preheated oven and consume hot.
4. Keep in the refrigerator or freeze for next consumption.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.