Focaccia bread: the recipe for a soft and tasty savory sourdough product

He focaccia bread it’s a salty yeast very soft and with padded surfaceideal to taste instead of classic focaccia, or as bread substitute, excellent to fill as you wish. To achieve this, we dissolved the beer yeast in the waterbefore adding plain flour, sugar e sale. After step leaven the mixture will be divided into loaves on which we will have brushed theextra virgin olive oiladded the coarse salt and the format of the vertical and horizontal signs, which will give the focaccia bread the duvet effect.

How to make focaccia bread

First, dissolve the fresh brewer’s yeast in 250 ml of water.

In a large bowl, mix the flour with the sugar, yeast mixture, salt and stir with a wooden spoon.

Cover bowl with plastic wrap and let dough rise for 1 1/2 hours or until doubled in size.

Divide it into 3 loaves.

Sprinkle some breadcrumbs in the pan and place the loaves on top. Cover them with a tea towel and let them rise for 1 hour.

Brush extra virgin olive oil on the bread and use a skewer to make vertical and horizontal marks.

Sprinkle with coarse salt and bake in the oven at 190°C for 20 minutes.

storage

Focaccia bread will keep at room temperature, in a plastic or paper bread bag, for 1 to 2 days.