La recette infaillible pour une focaccia moelleuse et alvéolée.
| Repos Total |
Cuisson |
Température |
| ~13h30 |
25-30 min |
200°C |
Ingrédients
| Quantité |
Ingrédient |
| 400 g |
Farine (type 00) |
| 320 g |
Eau |
| 8 g |
Levure boulangère sèche |
| 5 + 1 càs |
Huile d'olive |
| 1 càs |
Sel fin |
| 1 càc |
Herbes de Provence |
| 1 càc |
Fleur de sel |
Préparation
flowchart TD
Water@{ shape: stadium, label: "320g Eau" }
Yeast@{ shape: stadium, label: "8g Levure" }
Activate@{ shape: rounded, label: "Activer 15 min" }
Water --> Activate
Yeast --> Activate
Flour@{ shape: stadium, label: "400g Farine T00" }
Oil1@{ shape: stadium, label: "4 càs Huile d'olive" }
Salt@{ shape: stadium, label: "1 càs Sel fin" }
Mix@{ shape: rounded, label: "Mélanger (Touiller)" }
Activate --> Mix
Flour --> Mix
Oil1 --> Mix
Salt --> Mix
Rest1@{ shape: rounded, label: "Repos 30 min (Autolyse)" }
Mix --> Rest1
Fold1@{ shape: rounded, label: "Rabats (Pliage)" }
Rest1 --> Fold1
Rest2@{ shape: rounded, label: "Repos 30 min" }
Fold1 --> Rest2
Fold2@{ shape: rounded, label: "Rabats (Pliage)" }
Rest2 --> Fold2
Oil2@{ shape: stadium, label: "1 càs Huile d'olive" }
Coat@{ shape: rounded, label: "Badigeonner pâte" }
Fold2 --> Coat
Oil2 --> Coat
ColdProof@{ shape: rounded, label: "Frigo 12h (Nuit)" }
Coat --> ColdProof
PrepPan@{ shape: rounded, label: "Huiler caquelon/plat" }
Transfer@{ shape: rounded, label: "Déposer pâte + 1-2 pliages" }
ColdProof --> Transfer
PrepPan --> Transfer
Proof@{ shape: rounded, label: "Pousse TA 4h (Doubler volume)" }
Transfer --> Proof
Topping@{ shape: stadium, label: "Herbes Provence + Fleur de sel" }
Dimple@{ shape: rounded, label: "Planter doigts (Bulles)" }
Proof --> Dimple
Topping --> Dimple
Bake@{ shape: rounded, label: "Four 200°C - 25 à 30 min" }
Dimple --> Bake
Serve@{ shape: doc, label: "Déguster tiède" }
Bake --> Serve