I decided to prepare Locatelli’s focaccia because he is a sympathetic chef. I’ve been following him on Italian Masterchef and felt like preparing his recipe – also because it is pretty simple and quick to prepare, considering there’s leavening involved.
I’ve found this Locatelli’s focaccia on La Pancia del Lupo blog. I adapted it to the flours I had at home and even if I prepared all the brine, I used only half of it because, as you may know if you have already read some other recipes here, I am the one who put breaks on when faces too much fat or sugar. On the recipe below I wrote the quantities I used.
Suggestion: it’s simply fantastic served with mortadella mousse.
- 2 cups flour 1 (all purpose flour less refined)
- 2 cups all purpose flour
- 2 cups water (consider you may need some Tbsp more)
- 0.2 oz baker’s yeast
- 2 Tbsp extra virgin olive oil (plus per greasing)
- 1 3/4 tsp salt
for the brine:
- 0.68 fl.oz. water
- 0.65 fl.oz extra virgin olive oil
- 2 tsp salt
- Warm lightly the water and melt the baker’s yeast in it. Add the 2 Tbsp oil and mix.
- Put the flours into the mixer bowl (or any bowl if you make it manually with a wood spoon) and add the water mixture. With the K hook mix it until well combined. Add little water Tbsp by Tbsp if needed. You should have a very soft dough.
- Grease lightly the dough surface and cover with a kitchen towel. Let it rest 10 minutes.
- Grease abundantly a 7.8 x 11.8 in. flat pan.
- In a marmellade vase put together the brine ingredients. Close it and shake vigorously to emulsionate it.
- Grease your heands and roll out the dough gently covering the whole pan.
- Cover the dough with a kitchen cloth and let it rest 20 min.
- Shake the brine once again.
- Grease your hands again and, using your fingertips, create dimples on the dough. Gently spread the brine over it.
- Let it rest 20 minutes more and turn on the oven 428°F / 220°C.
- Bake for 20/30 min or until surface is golden.
- Buon appetito!