Black Focaccia
I’ve already shared the recipe for black pizza with you, and I wanted to try making focaccia with the same flour! I think it’s really delicious, and I hope you’ll like it too :) Let me know what you think!
Enjoy your meal :D
Black Focaccia
Ingredients
- 500 g 7-grain flour (I used MOLINO SPADONI Pane Nero)
- 1 packet of dry yeast
- 3 tablespoons extra virgin olive oil + a drizzle of oil to pour over the dough before baking
- 300 ml lukewarm water + 2 or 3 tablespoons to pour over the dough before baking
- salt to taste
Directions
Just like with pizza, the dough for black focaccia doesn’t contain any salt; in fact, salt is added only on top of the dough before baking.
In a large bowl, combine the flour, oil, and yeast.
Gradually add the lukewarm water and begin kneading. If using a stand mixer, it takes just 3 minutes to achieve a smooth dough, while kneading by hand will take at least 10–12 minutes.
Once you have a nice, smooth ball of dough, it’s ready. Let it rest in the bowl, covered with plastic wrap, inside the oven (with the oven turned off but the light on) for about 1 hour. To help the dough rise better, I place a bowl of boiling water in the oven. The steam that forms will help the dough rise :)
After this time has passed, divide the dough into 2 balls, roll them out on 2 30-cm pizza pans, and return them to the oven to rise for an hour and a half or two. During this second rising as well, I placed the bowl of boiling water in the oven.
Once the second rise is complete, drizzle a little oil over the focaccia, add a splash of lukewarm water, and sprinkle a pinch of salt. At this point, we’re ready to bake it in an oven preheated to 220° C for about 10 minutes.
Once it’s out of the oven, you can enjoy it right away or let it cool on a wire rack before filling it or freezing it.