Focaccia with olive oil or pizza bianca Recipe
Simple, light pizza bianca (white pizza) with olive oil is the most popular Roman focaccia.
Ingredients
- 300 g all purpose flour
- 300 g semolina
- 100ml + 1 tbs lukewarm water
- 16 g fresh yeast
- Pinch of sugar
- 2 1/2 tbs olive oil
- 200 ml lukewarm water
- Coarse sea salt for sprinkling
- Olive oil for sprinkling
- For coating:
- 3 tbs olive oil
- 1 tbs water
- 1 tsp salt
Directions
- Mix flour with semolina in a large bowl or on the kneading board. Make a small indent in it.
- Place small pieces of yeast into 100 ml of warm water and mix with a spoon until dissolved.
- Pour the yeasty water into the indent in the flour, add pinch of sugar. Gently mix flour and yeast.
- Gradually add olive oil (2 ½ tbs) and 200 ml of warm water to the flour, knead smooth, but not too soft, dough.
- Knead the dough for 5 minutes, then form a ball and place in a suitable container. With a knife cut a shallow cross on top of dough, cover with kitchen towel and let rise for 2 hours.
- Move the dough into the oven-baking pan (measuring about 45x36cm), flatten with hand into the shape and size of the baking pan. Cover and leave to rise for another hour.
- Prepare a mixture of olive oil, salt and water for brushing the dough. Heat oven to 230°C.
- Make small indents, characteristic for focaccia, with fingers in the dough.
- Brush focaccia with an olive oil mixture and bake in oven for 10 minutes.
- Sprinkle baked focaccia with olive oil and coarse sea salt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 480 | |
| Calories from Fat 119 | 25% |
| Total Fat 13.51g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Potassium 200mg | 6% |
| Total Carbs 75.76g | 20% |
| Dietary Fiber 3.9g | 13% |
| Sugars 0.31g | 0% |
| Protein 12.53g | 20% |
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