La Focaccia

Typically Mediterranean, Italian focaccia, a native of Genoa, has conquered the worldwith its soft and appetizing Latin charm. The secret lies in careful preparationa lifting and triple. It is easy to achieve with your KitchenAid oven because it controls stagesLifting accurately. It is eaten alone or as an appetizer dipped in olive oilextra virgin fragrant rosemary, garnished with olives or to your liking.

Ingredients (For 1 plate) :

•   750 g white flour Type 55 or "for bakery and pastry "
•   30 g of yeast
•   38 ounces of water
•   4 level tbsp of extra virgin olive oil
•   1 1/2 tablespoon salt
•   1 tablespoon malt extract (it helps get a perfect lift and gives a beautiful color your golden focaccia,    you find it in food stores)

Directions :

  The dough :

Sift the flour and add the malt. Form a fountain. Pour warm water (at a temperature below 36 ° C) whereinyou dissolve the yeast. Add salt and oil and knead vigorously. If you have a food processor Artisan KitchenAid makes the dough more easily Using the dough hook. Choose a low gear (2) and process until the dough gathers into a ball around hook. Place in a bowl and cover with a cloth wet.

  Lifting : 

1. The first lift is made by leaving the paste in the bowl and using the oven function for this purpose (turnorders "Funct. Special - Lifting "). Place List container at the furnace on the screen. Make up thedough for 60 minutes.

2. Remove from oven and, without turning off the lifting function, spread the dough roughly on a plate brushed with oil extra virgin olive oil. Slide the plate in the oven, always same level, and made up a second time 30 minutes.

3. Without switching the lift function - which will once last time - remove the plate and stretch the dough withhands adhering to the edges of the plate. Put in the oven at the same level and let again rise for 30 minutes. The secret of perfect fluffy focaccia true lies precisely in this mulitilift in a perfectly controlled environment.

  Cooking :

 Preheat the oven by selecting commands "Bakery Pro - Focaccia." With the finger tip, form small dimples on the entire surface to give it its focaccia authentic look. Melt 10 g of salt 2 tsp. with soup and water, brush, brush the surface. Brush again with two tablespoons. tablespoons oil extra virgin olive oil. You can then make any desired changes, adding rosemary sprigs or adding olives in the dough ... give free rein to your imagination!

Bake at the recommended height to the screen and bake for 35-40 minutes. At the end of thecooking, wait at least 10 minutes before enjoying a fragrant and soft focaccia.