Focaccia without dough: super crunchy and with a wonderful leavening!
Do you want to prepare a focaccia but don’t feel like kneading the dough? Here is the recipe that is right for you, complete with ingredients and steps.
Focaccia without dough: super crunchy and with a wonderful leavening!
Ingredients:
- 500 grams of flour 0
- 370 grams of slightly warm water
- 15 grams of brewer’s yeast
- 1 teaspoon of sugar
- 1 teaspoon of salt
For the worktop: semolina flour to taste.
To fill the focaccia:
- 4 raw grated potatoes
- 2 tablespoons of water + 2 tablespoons of extra virgin olive oil (they will be used to make an emulsion)
- 1 mozzarella
- A few sprigs of fresh rosemary
- Oil and salt as needed.
Make the dough for the focaccia
In a bowl pour the flour. In another container, dissolve the brewer’s yeast in warm water, add a spoonful of sugar and mix, then add it to the bowl with the flour and mix with a wooden spoon, add salt and mix well. The result should be a rough and sticky dough. Let the dough rise covered for two hours.
Sprinkle the work surface with plenty of durum wheat semolina flour. Lay the dough on the work surface and knead it with your hands forming two folds. Roll out the dough by spreading it with your hands, cover it with a clean cloth and a piece of plastic wrap. Leave to rise again.
Fill the focaccia
Transfer the dough onto a sheet of baking paper and spread it a little more with your hands. In a glass, create an emulsion with two tablespoons of water and two tablespoons of extra virgin olive oil, mix the two ingredients. Pour the emulsion over the dough spreading it with your hands and add salt.
Separately in a bowl grate the raw potatoes and season with salt, oil and sprigs of fresh minced rosemary, mix everything with your hands. Spread the potatoes on the focaccia, then pass everything on the oven grill and cook in a preheated convection oven at 250 degrees for 15 minutes. Remove the focaccia from the oven and add the diced mozzarella. Continue cooking in the oven at the top until it is golden brown.
Serve the focaccia with a few more sprigs of rosemary. We thank the youtube channel “Tutti a Tavola”.