Thick and airy focaccia

Place the LUISA flour and 60% of the water (6 kg) into the mixer bowl. Start mixing on first speed and, after about 5 minutes, switch to second speed (if available). Once the dough reaches the proper consistency, gradually pour in the remaining water in a thin stream.

Then add the yeast and olive oil, allowing them to be fully absorbed. Finally, add the salt — after about two minutes, the dough will be ready.

The final dough temperature should be approximately 24–25°C.

Initial fermentation:

Transfer the dough to a container and let it rest at room temperature (25°C) for 20 minutes. Perform one strengthening fold, then leave it to rest again for another 20 minutes.

Dividing and shaping:

Divide the dough and shape it into oval loaves weighing 1300–1400 g, which will make it easier to stretch the dough evenly. From the full batch, you will obtain approximately 12 focaccias in 60×40 cm trays.

Resting:

Place the loaves on trays greased with olive oil and cover them with a cloth. Leave to rest at 25°C for about 60 minutes.

Stretching:

Stretch the dough evenly across the entire surface of the tray. If the dough is too elastic, wait 10 minutes and stretch it again. Leave to proof at 25°C until it doubles in volume.

Final stretching and emulsion:

Prepare an emulsion by dissolving 10 g of fine salt in 100 g of warm water and 80 g of extra virgin olive oil (quantity per 60×40 cm tray). Pour the emulsion over the dough and, using your fingertips, create the characteristic dimples at intervals of about 3 cm across the entire surface.

The dimples will fill with the emulsion, ensuring that after baking the focaccia remains moist and juicy.

Proofing:

Leave to proof at 25°C for approximately 45–60 minutes.

Baking:

Bake in a convection oven at 200°C for about 12 minutes with the vent closed, then for a further 4 minutes with the vent open, or until the focaccia achieves an even, golden color.