Pizza Romana! (Focaccia)
You will need:
Dough:
- 400g Flour (Le Cinque Stagioni)
- 350g Water (room temperature)
- 5g Sugar
- 5g Salt
- 100g Biga (Recipe)
- For the topping:
- Olive oil
- Salt
- Rosemary
- To begin, mix the flour, sugar, and salt together.
- Dissolve the Biga in water by stirring it. The Biga should dissolve.
- Now, combine the wet and dry ingredients using a spatula or your hands.
- Cover the dough with a cloth and let it rest for 20 minutes.
- Then, take each edge of the dough with your hands and fold it towards the center.
- Flip the dough over so that the folds are facing downward, cover it, and let it rise at room temperature for 5-7 hours.
?(I prepare the dough in the evening, cover it with plastic wrap, and refrigerate it overnight. In the morning, before moving to the next steps, I let the dough come to room temperature.)
- Next, either divide the dough into two portions and shape them into balls or keep it as one ball without dividing.
- Generously dust a baking sheet with flour and place the dough on it with the folds facing downward.
- Brush the surface with olive oil, sprinkle with salt, and let it sit at room temperature for 1-3 hours. No need to cover it.
- The dough will significantly increase in size and start to bubble.
- Gently flatten (stretch) the dough on the baking sheet using your hands.
- Preheat the oven to 260 degrees Celsius (500 degrees Fahrenheit). In my case, the oven preheats to 250 degrees Celsius (480 degrees Fahrenheit), and that’s why I turn on the ventilation function.
- Drizzle olive oil over the dough and use your fingertips to create indentations by pressing firmly (but not touching the bottom).
- Make these indentations along and across the dough.
- Then sprinkle with salt and rosemary and bake for 15-20 minutes. The surface should be golden in color.
- Allow the focaccia to cool slightly (5 minutes) before serving it at the table.
