very tasty focaccia according to Karina's recipe
250 grams of bread flour
160 g of mineral water with gas (I took the usual)
2 tsp. salt
9 g fresh yeast
2 tsp. Sahara
1 tbsp. olive oil
4 tbsp. ground sweet paprika
4 tbsp. olive oil
large sea salt
Mix yeast with sugar, add a little water, stir and leave for 10 minutes.
Remove the yeast with the remaining water, sift the flour and add the flour in portions to knead the dough.
Add salt and olive oil.
Knead the dough for 10 minutes.
Grease a cup with oil and put dough rolled into a ball and cover and leave in a warm place for 30 minutes.
The dough should increase in two.
Fit the dough, put it on a floured surface, form a rectangle with your hands,
roll three times, and then roll.
Put in greased dishes, cover and let go for another 40 minutes.
Roll out the dough into a rectangle slightly less than 1 cm thick.
Pour two tablespoons of oil, and smear with a brush over the entire area of the dough.
Sprinkle dough 2 tbsp. l paprika.
Wrap the edges of the rectangle to the middle and lightly press down with your hands, evenly distributing the butter and paprika.
Expand the rectangle again to its original position.
Pour over two tablespoons of oil again and sprinkle with paprika, wrap the edges again, distribute the oil and paprika
and then expand the rectangle.
Roll the dough into a roll and then coil it.
Fold out the focaccia on a baking sheet laid with paper and leave to come for 30 minutes, covered with a towel.
Preheat oven to 250 C.
Oil focaccia, sprinkle with coarse salt
and put in the oven
After 5 minutes, reduce the temperature to 220 ° C and bake for another 15-18 minutes.
Cool focaccia on the grill
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