Red Wine Focaccia "focaccia al vino"
How to make Red Wine Focaccia Recipe "focaccia al vino" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2 1/2 hours
4 Servings
for the focaccia:
4 cups (500 g) all-purpose flour
2/3 cup (150 ml) full-bodied red wine
1 1/4 tbsp. (15 g) fresh yeast, crumbled
2/3 cup (150 ml) lukewarm water
1 tbsp. plus 1 tsp. (20 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt
for the genoese brine:
3 tbsp. plus 2 tsp. (50 ml) water
1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil
1 1/4 tsp. (7 g) coarse salt
Method:
Put the flour onto a clean work surface and make a well in the center. Add the wine to the well. Dissolve the yeast in the water.
Pour the yeast mixture and oil into the well, and gradually start incorporating them into the flour a little at a time. Lastly, add the salt and knead the dough until soft, smooth, and elastic. Let the dough rest for about 10 minutes. Form a ball with the dough and let it rise on a work surface until doubled in size, about 40 minutes.
Grease a baking pan with oil. Roll out the dough to a thickness of about 1/3 inch (1 cm) and place it the pan. Let it rest for another 10 minutes and using your fingertips, spread the dough out to cover the base of the pan.
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.
Sprinkle the focaccia with the brine, smearing it over the surface with your hands, and prod the dough with your fingers to form small dimples where the seasoning will collect. Let rise in a warm place until it has doubled in volume, about 90 minutes.
Bake in the oven at 390°F (200°C) for 20 minutes, or until golden brown.
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