It has been three years since I moved to italy. Having the opportunity of eating the italian focaccia it is a special privilege. But knowing how to do it at home is a real blessing.
I want to share with you, my dear steemians, the best recipe I’ve found so far to make this focaccia at home. It’s quite easy; you will need:
For the focaccia:
*Flour (preferably type 0) - 500 g
*Salt - 8 g
*Olive oil - 2 tablespoons
*Beer yeast - 15 g
*Tepid Water - 225 g
*Sugar - 1 teaspoon
For the brine:
*Salt: 12 g
*Olive oil - 50 g
*Water - 60 g
Step 1
Prepare the brine. Mix the ingredients in a small bowl so the ingredients, specially if you use herbs, start to blend with each other.
Step 2
Mix in a cup water, beer yeast and sugar. It's important the water is tepid. Otherwise the beer yeast will not be as effective as it should.
Mix it well until you have an homogeneous solution.
Step 3
Make the dough for the focaccia. Mix all the ingredients in a large bowl.
Work the dough until you have something like this.
Make sure of not working on it that much. Cover it with a little bit of olive oil. Place it over oven paper in the container for baking it.
Cover it with a piece of a dry cloth or something and let it rest for 20 min.
Step 4
Using the finger tips, starting from the center, extend the focaccia in all your container. Be careful, do not push too hard.
Let it rest for another 20 minutes.
Step 5
Using again your finger tips, make the iconic holes of the focaccia.
Now with the holes done, add the brine on top of the focacccia.
Step 6
If you want to add some ingredients on topo of the focaccia this is the moment. It could be olives, baby tomatoes, onion, potatoes, herbs etc....
Bake it for 25-30 minutes at 220 degrees Celsius. After this you should have something like this:
I hope you enjoy this recipe. To be honest I haven't add yet any ingredient on top of the focaccia. My first choices would be cooked onions or baby tomatoes. What would be the best option in your countries? Please give me good ideas to put on top :)
The great thing about this recipe is that you can get creative with the toppings.
Please let me know how do you think about my recipe. Maybe an expert like 
Have a good one.