My takeaway from the latest trip to Rome – pita thin, but not flat focaccia. Chewy, spongy and delicious!
Ingredients:
- Active Starter – 100 gr
- Water (room temperature) – 430 gr
- Molasses – 1 tbsp
- Bread Flour – 512 gr
- Salt – 10 gr (more to sprinkle on top)
- Olive oil – 2 tbsp (more to sprinkle on top)
Directions:
- Pour water into a big bow.
- Add active starter
- Add molasses, mix well
- Add flour and salt
- Mix all ingredients together with the spatula
- Put in a warm place for 4-6 hours
- Add olive oil, fold it into the dough, cover and keep in a warm place for another 8-10 hours. The dough should raise at least twice and be full of bubbles (total time depends on the room temperature)
- Unload the raised dough onto a well oiled baking sheet (you can cover baking sheet with parchment paper)
- Spread the dough evenly with your hands
- Sprinkle with olive oil, rosemary, sea salt, red pepper flakes (all optional, can be any herb you like)
- Bake in preheated to 450°F for 25-30 minutes or until golden brown crust.
