Soft Focaccia

To prepare the soft focaccia, first, crumble the yeast into the water at room temperature 1 and stir until completely dissolved 2. Alternatively, you can crumble the yeast directly in the stand mixer. Pour the flour into the bowl of the stand mixer fitted with a dough hook 3.

Add the water with the yeast 4 and start mixing at low speed. Add the salt 5 and finally the oil in a stream 6.

When the dough is smooth and homogeneous, stop the mixer. This will take about 10 minutes 7. Grease the work surface with a little oil 8, then turn the dough out 9.

Knead it with your hands 10, just enough to shape it into a ball 11. Then transfer it to a bowl and cover with plastic wrap 12. Let it rise for 2 hours at room temperature.

After this time, take the risen dough 13, carefully grease a pan that is 2 inches high and 10 inches in diameter with oil 14. Place the dough in the center and spread it over the entire surface of the pan with your hands 15.

Cover with plastic wrap 16 and let rise for an hour in the oven with the light on (at a temperature between 77°F-82°F). Meanwhile, prepare a brine by mixing the water with the oil 17 18.

After the rising time, take the dough and press the surface with your fingertips to create the typical dimples of focaccia 19, then distribute the brine 20 and the salt flakes 21.

Add the rosemary needles 22 and bake in a preheated static oven at 392°F for 40 minutes. Once cooked, take your soft focaccia out of the oven 23, let it cool slightly, then remove it from the pan and serve while still warm 24!