Basil Focaccia "focaccia al basilico"
How to make Basil Focaccia Recipe focaccia al basilico - Preparation time: 15 minutes – Cooking time: 25 minutes – Rising time: 1 1/2 hours
4 Servings
for the focaccia:
1 bunch fresh basil
4 cups (500 g) all-purpose flour
1 tbsp. (12 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
1 tbsp. (8 g) malt or 1 tsp. (8 g) honey
2 tbsp. plus 1 tsp. (35 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt
for the genoese brine:
1/2 cup (100 ml) water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
2 1/2 tsp. (14 g) coarse salt
Method
Blanch the basil in boiling water for 10 seconds, cool it in ice water, and then dry it. Chop or blend it finely.
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture and malt into the well, and gradually start incorporating them into the flour a little at a time. Add the basil and the oil. Lastly, add the salt and knead the dough until soft, smooth, and elastic.
Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes.
To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.
Transfer the dough to a lightly oiled 12-inch baking pan, stretching it gently with your fingertips. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the brine and let rise until it has doubled in volume, about 1 hour.
Bake in the oven at 390°F (200°C) for 25 minutes, or until golden brown.
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| Basil Focaccia "focaccia al basilico" |
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