This focaccia recipe has two key features. First, it uses a lot of liquid in the dough. This makes the crust super crispy when baked, but it's hard to work with this dough with your hands - it's very sticky to everything it touches, not like a pan pita recipe. It's a good thing we have a second one. Second, we won't knead the dough with our hands, but we'll leave this function to the yeast and flour. The fact is that there are enzymes in the flour that can break down proteins into smaller proteins. Something similar is done by yeast, which, by releasing carbon dioxide, stretches the dough, aligns the protein bonds (of proteins already broken down by enzymes) and forms gluten. The problem is that they do all this for quite a long time. It is desirable to allow these processes to occur within 8-12 hours. But as I have found out by experience, in principle, 4 hours is enough for the dough to succeed in focaccia. The loss in flavor and texture, compared to a longer maturation of the dough, is almost imperceptible.
200mlwarm water(about 36-40 °C degrees: not hot, not cold)
1tsp.oregano
10mlolive oil extra virgin
30mlvegetable oil(olive oil, sunflower oil, or as you prefer)
Instructions
Sift the flour and mix with the salt and yeast. Mix with a whisk
Pour in 200 ml of warm water and 10 ml of extra-virgin olive oil. Mix the dough until homogeneous. Cover with a towel or cling film and leave for 2 hours in a warm place.// Or leave to rise at room temperature for 8-12 hours.
Grease the baking dish with butter. Pour a little vegetable oil on top and grease as well.
Grease your hands with butter and transfer the dough to the mold. Pour a little more oil on top of the dough (don't pour it all out, use as needed), coat the dough with oil on all sides with your hands and distribute the dough evenly over the mold.
Wrap the edges of the dough inside (4 to 5 sides) and flip the dough over. Cover with a towel or clingfilm and leave to rest for another 2 hours before baking.
Preheat the oven to 230-240°C / 450-465°F, on the top-bottom mode. Drizzle the dough with olive oil and sprinkle with 1 tsp oregano. Bake for 25-30 minutes on the lower level of the oven.
Take the mold out of the oven and cool for 5-10 minutes. Then take the focaccia out of the mold and cool on a rack for another 10 minutes. Serve warm.