Prepare all the flour and 150g of water or milk in a bowl. Knead quickly and let the rough mixture rest covered with a damp cloth for 20 minutes. Then let it rest on the counter for about twenty minutes, still covered to prevent it from being in contact with air. Shape it into a rounded form.<\/p>\n
If the dough tends to shrink, let it rest for another 15 minutes and then roll it out in turns. Let it rise at room temperature (ideally around 22\/24\u00b0C) shielded from the air. It’s essential that the dough does not dry out on the surface, otherwise the focaccia won’t rise optimally. Once it has doubled in volume, bake it in a preheated 220\/240\u00b0C oven for about 20 minutes.<\/p>\n
Alternatively, if you prefer to prolong the leavening, after the kneading phase, transfer the focaccia to a container that is shielded from the air. Let it rest for 20 minutes at room temperature, then move it to the fridge for 10\/12 hours. After the necessary time has passed, roll it out, leaving it outside the fridge for about 30 minutes to regain temperature. Then proceed with the rising in the pan for two hours and the baking, in this case, in a 260\u00b0C oven.<\/p>\n
Knead quickly and let the rough mixture rest covered with a damp cloth for 20 minutes. Prepara toda la harina y 150 g de agua o leche en un taz\u00f3n. Amasa r\u00e1pidamente y deja reposar la mezcla cruda cubierta con un pa\u00f1o h\u00famedo durante 20 minutos. Luego d\u00e9jala reposar sobre la encimera durante unos veinte minutos, a\u00fan cubierta para evitar que entre en contacto con el aire.<\/p>\n
Dale forma redondeada. Si la masa tiende a encogerse, d\u00e9jala reposar otros 15 minutos y luego exti\u00e9ndela en tandas. Deja que repose a temperatura ambiente (idealmente alrededor de 22\/24 \u00b0C) protegida del aire. Es esencial que la masa no se seque en la superficie, de lo contrario, la focaccia no crecer\u00e1 de manera \u00f3ptima.<\/p>\n
Una vez que haya duplicado su volumen, horn\u00e9ala en un horno precalentado a 220\/240\u00b0C durante unos 20 minutos. Alternativamente, si prefieres prolongar el levado, despu\u00e9s de la fase de amasado, traslada la focaccia a un recipiente que est\u00e9 protegido del aire. D\u00e9jala reposar durante 20 minutos a temperatura ambiente, luego mu\u00e9vela al frigor\u00edfico durante 10\/12 horas. Una vez transcurrido el tiempo necesario, est\u00edrala, d\u00e9jala fuera del frigor\u00edfico durante unos 30 minutos para que recupere la temperatura.<\/p>\n
Luego procede con el levado en la bandeja durante dos horas y la cocci\u00f3n, en este caso, en un horno a 260\u00b0C. Amasa r\u00e1pidamente y deja reposar la mezcla cruda cubierta con un pa\u00f1o h\u00famedo durante 20 minutos.<\/p>\n","protected":false},"excerpt":{"rendered":"
Prepare all the flour and 150g of water or milk in a bowl. Knead quickly and let the rough mixture rest covered with a damp cloth for 20 minutes. Then let it rest on the counter for about twenty minutes, still covered to prevent it from being in contact with air. Shape it into a […]<\/p>\n","protected":false},"author":1,"featured_media":244,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107],"tags":[],"class_list":["post-245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-and-baking"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/posts\/245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/comments?post=245"}],"version-history":[{"count":0,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/posts\/245\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/media\/244"}],"wp:attachment":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/media?parent=245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/categories?post=245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/tags?post=245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}