Time: 20 minuti più riposo
Difficulty: Facile

A bakery that embraces traditions and various recipes, reminiscent of the Ligurian focaccia and the crushed Tuscany. Fragrant and soft in the crumb, great to taste single or stuffed!
Features:
It resembles a crushed bread or a soft dough similar to that of the high pizza in a baking pan.
When cut it has the inside rather alveolate and a golden crust with dimples that retain the oil, the salt and the rosemary.
Loved by all generations and because over the centuries many regional variations have emerged.
historical notes:
Focaccia is a term that seems to derive from focus (fire or hearth) from the Etruscans. With the expansion of the Roman Empire the focaccia arrived in Europe: in Spain there is the pan de hogaza, in France the fugasse.
notes:
It can be transformed into a sweet if seasoned with sugar and fruit on the surface, or cut and stuffed with creams.
Ingredients for 1 kg of dough:
500 g Special Bread and Pizza Molino dalla Giovanna without lactose
25 g fresh yeast
420 g water
80 g extra virgin olive oil
10 g salt to taste
For the brine:
5 g coarse salt
EVO oil for painting
Gluten-free rice and corn flour for dusting


Process for making the dough:
Dissolve the yeast in water, then pour into the mix in a mixer or in a large bowl.
Work for a few minutes and then add the oil and then salt, continue to knead until it is completely incorporated giving a homogeneous and compact appearance.
Leavening and Cooking Process
Spread the dough in a baking dish with oily hands and cover the surface without tearing.
Place the pan to rise at room temperature for about 1 hour and 20 minutes.
Preheat the oven to 250 ºC and when it reaches temperature, cook the pan at 230 ºC for about 35/40 minutes.
Remove the pan from the oven and place the crushed to cool on a grid, brush with EVO oil and coarse salt, let stand for at least 30 minutes before tag