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With just five simple ingredients and a bowl, you can make one of the favorite types of bread among Italians - La Focaccia.
With a dough hydration level of up to 80%, this recipe achieves the trendy airy texture while keeping the bread moist and chewy for a perfect mouthfeel. It has excellent moisture retention, so the bread won't become hard even if left out for the whole day.
【80% Hydration Italian Focaccia】
[Dough Part 1]
Bread flour (with protein content of 12% or higher) - 300 grams
Water - 220ml
Dry beer yeast - 1g
💡 If using instant yeast, use 0.7g; if using fresh beer yeast, use 2g.
💡 You can optionally add some barley malt syrup to give the focaccia a golden and flavorful appearance.
[Dough Part 2]
Water - 20ml
Salt - about 5g
Olive oil - about 20ml
[Toppings]
Salt flakes - as needed
Dried oregano - as needed
Black pepper - as needed
Olive oil - as needed
💡 Once the focaccia is baked, remove it from the pan immediately and let it cool on a wire rack to maintain a crispy crust.
🥗 The serving variations for focaccia are highly versatile. It pairs well with various cold cuts, lettuce leaves, and cheese, perfect for enjoying the Italian summer.
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