Ricetta dettagliata della focaccia classica con prefermento

Detailed recipe for classic focaccia with prefermento

This recipe is perfect for anyone looking to make a traditional focaccia with enhanced flavor and texture through the use of a cold preferment.

Ingredients:

  • For your preference:

    • 700 g of Prosperosa flour
    • 385 g of water
    • 7 g of fresh brewer's yeast

  • For the next day:

    • 300 g of Sacripante flour
    • 325 g of water
    • 18 g of fresh brewer's yeast
    • 20 g of salt
    • 60 g of extra virgin olive oil (EVO)

Tools Needed:

  • Large bowl for kneading
  • Refrigerator
  • Baking tray
  • Spatula or spoon

Preparation:

  1. Preparation of the Prefermento:

    • In a large bowl, mix together the Prosperosa flour, water, and fresh brewer's yeast until you get a smooth dough.
    • Let the dough rest at room temperature for 90 minutes.
    • Transfer the dough to the refrigerator and let it ferment for 16-20 hours. This slow, temperature-controlled development intensifies the flavors and improves the texture of the dough.

  2. Closing the Dough the Next Day:

    • Remove the preferment from the refrigerator and let it acclimatise for about 30 minutes.
    • Add the Sacripante flour, water, fresh yeast and start kneading until you obtain a homogeneous mixture.
    • Add the salt and continue kneading until completely incorporated.
    • Pour the EVO oil gradually while continuing to knead until you obtain a smooth and elastic dough.

  3. Drafting and Secondary Fermentation:

    • Grease a baking tray with part of the EVO oil.
    • Transfer the dough to the pan and spread it evenly, creating dimples in the surface with your fingers to retain the oil and seasonings.
    • Let the dough rise in the pan until it doubles in volume, about 1-2 hours, depending on room temperature.

  4. Seasoning and Cooking:

    • Preheat the oven to 250°C.
    • Before baking, distribute the remaining EVO oil evenly over the surface and add coarse salt to taste.
    • Cook the focaccia for 12-15 minutes or until the surface is golden and crispy.

  5. Cooling and Service:

    • Remove the focaccia from the oven and let it cool on a rack for a few minutes before cutting it.
    • Serve the focaccia hot or at room temperature, ideal as an appetizer or accompaniment.

This focaccia con prefermento recipe offers deep flavor and perfect structure thanks to slow fermentation and quality ingredients.

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