Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 87

This is Federico Turri’s fantastic foolproof focaccia, ready to bake in just over an hour. The dough is very soft, like a sponge, so that when you brush it with good extra-virgin olive oil, it absorbs it.

If you like, you can replace 50g of the quantity of flour with chestnut, chickpea or rice flour. Sometimes we roast the rice flour to give a darker colour and slightly more intense flavour. We just put it in a dry pan and heat it in an oven preheated to 200°C, gas 6, or in a frying pan on top of a hob until it colours: whether you let it turn golden or a darker brown is up to you, though obviously don’t let it burn.

Makes 1 loaf

500g strong white bread flour (see page 140 and above)

15g fresh yeast

225g water at 20°C

2 tablespoons extra-virgin olive oil, plus more for greasing

10g salt

For the salamoia:

65g water at 20°C

65g extra-virgin olive oil

25g salt

For the topping:

small handful of rosemary sprigs or handful of good pitted olives

To make the salamoia, whisk all the ingredients together so they emulsify and the colour changes to light green.

Preheat the oven to 220°C, gas 7. In a bowl, mix together all the ingredients (except the topping) until they form a dough. Rub the surface with a little oil and leave to rest for 10 minutes, covered with a damp cloth.

Oil a baking tray and transfer the dough to it, then rub a little more oil on the top of the dough (preferably spray on the oil, using a clean plant spray). Leave for another 10 minutes.

Using a rolling pin and starting at the centre of the dough, roll it very lightly upwards, once only, to the top of the dough. You need a light touch, so as not to break the bubbles in the dough. Go back to the centre of the dough and, this time, lightly roll downwards to the bottom of the dough, once only. Leave for 20 minutes, during which time the dough will double in size.

With your fingertips, make deep dimples in the dough, taking care not to go all the way through. Whisk the salamoia, then pour it over the surface and into all of the holes. Leave for 20 minutes more.

Either press the rosemary into the dough or push the olives into the holes. Bake for 25-30 minutes or until golden, then let cool on a wire rack.