Super soft panfocaccia
A combination of bread and focaccia. Easy, soft and delicious.
For 4 Person(s)
- 500 g all-purpose flour
- 240 ml water
- 7 g active dry yeast* (see the notes to halve the yeast)
- 2 tsp sugar
- 1 tsp salt
- 80 g olive oil + more for the crust
Super soft panfocaccia Directions
- In a large bowl mix flour with dry yeast and sugar. Add water and stir. As soon as the flour begins to form a dough, let it rest for about 5 minutes (the flour will absorb the water and it will be easier to knead later)
- At this point add oil and salt and knead the dough for at least 10 minutes until it becomes smooth and elastic.
- Form a ball, transfer it to a slightly greased bowl, cover the bowl with some plastic wrap and let rise the dough for about 1 hour (or 2 hours if you have halved the yeast). The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
- After this period of time gently transfer the dough onto a baking tray covered with baking paper and without deflating it excessively, flatten the dough to give it the desired shape.
- Let the dough rise the second time for about half an hour (or 1 hour) then prick the dough with your fingertips and rub panfocaccia with more olive oil.
* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time
Looks pretty good - therock