Focaccia Locatelli recipe from of 10-10-2012 [Updated on 17-03-2020]
The Locatelli focaccia is one quick focaccia to do and that does not need to be mixed. I spotted this very soft focaccia some time ago on Aria's fb profile, a girl I met through my website and who also has a cooking blog, Ariaincucina, precisely, I was struck by the height of the focaccia and the honeycomb of the dough and then its name ... focaccia locatelli. Browse here, browse there I discovered that the recipe owes its name to its inventor Giorgio Locatelli, a well-known chef of international fame and not to the well-known brand of dairy products;)
Having read the recipe (which bounces a bit on all cooking blogs) with the procedure that involves not kneading the focaccia with your hands, but only mixing the ingredients and given the speed of execution, I decided to try it to bring it on the table at dinner ... after an hour and a half I was biting into my piece of focaccia enthusiastic for its softness and flavor.
But I have to make a small note to the recipe of Locatelli focaccia, I personally found it a little salty so I suggest you decrease the salt present in the emulsion by a few grams and it will become perfect: P
As a first experiment, I preferred not to add anything else but if you prefer, you can enrich the recipe by adding olives, cherry tomatoes, onions or whatever else on the surface, to accompany it instead ... cold cuts and cheeses. Have a nice day friends, we will read later, kisses
- Ingredients for a 30 cm mold:
- Ingredients for the emulsion
How to make focaccia locatelli
In a bowl, mix the flour and salt, make a hole in the center and add the warm water, yeast and extra virgin olive oil.
Mix the dough with a spoon (in the original recipe it is recommended not to knead with your hands) until it is homogeneous.
Grease the dough with a little oil, cover with a cloth and leave to rise for 10 minutes.
Pour the dough into a pan with a drizzle of oil, cover and let it rise for another 10 minutes.
Roll out the dough with your hands starting from the center and let it rise for 20 minutes.
With your fingertips, exert a slight pressure on the entire surface of the focaccia, being careful not to break the air bubbles present in the dough.
Prepare a brine by emulsifying the warm water with the oil and add the salt.
Sprinkle the focaccia with the brine and leave to rise for another 20 minutes.
Bake in a preheated oven at 180 ° C and cook the focaccia for about 30 minutes.
Let the focaccia cool before cutting it into slices and serving it.