Classic Ligurian focaccia bread

Instructions

1. In a cup pour 50 ml warm water. Add the yeast and sugar and set aside to rise for 5 minutes.
2. Put all dough ingredients in the food processor fitted with the dough hook. Add the raised yest and mix until homogeneous and smooth ball. Cover the dough with kitchen towel and set in the oven heated to 50 C for 30 minutes to rise.
3. Roll the dough on a floured surface to 1 cm thickness and place in a greased tray 25 x 40 cm. size. Put the tray in the oven for 15 minutes. Press the dough with your hands to ensure it covers all the tray.
4. Prepare the topping by mixing the water, salt and olive oil. Use your fingertips to create depressions on the surface of the dough. Spread the topping on top with your hands, making sure it gets into all the craters. Let it rise for 80 minutes in the oven.
5. Get the tray out of the oven and preheat the oven to 250 C. Bake the Focaccia for 18-20 minutes.

• Servings : 12
• Ready in : 180 Minutes
• Course : Main courses
• Recipe Type : beef, Breads, Kids are cooking, recipes for fall
• Ingredient : Caster sugar, Dry yest, Italian "00" flour, Olive oil, Potatoes, Salt, Sugar