Roman Focaccia - Pizza bianca
Rome has its great gastronomy classic: pizza bianca. In other Italian regions, this is what is known as focaccia (flat bread), in Rome, it is simply “Pizza Bianca-White pizza”. Thin, crunchy and soft, puffy and chewy, salty and oily, so simple but so much delicious. The locals eat it plain or serve it with thin slice of mortadella (mortazza, the Roman term for mortadella), or other food, such prosciutto (cured ham), or mozzarella cheese. The recipe Adapted from Gabriele Bonci, the owner of a famous Roman Pizzeria «Pizzarium». I made some minor modifications to adjust the recipe to my taste
- 350 g strong white flour (min 12% protein)
- 270 ml sparkling water
- 7 g fresh yeast (1 tsp dry yeast)
- 2 tsp sugar
- 2 tsp salt
- 1+1+3 tbsp EV olive oil (vegetable oil)
- 1 tbsp water
- rock salt
- Put the fresh or active dry yeast in a small bowl. If using fresh yeast, crumbl it with your fingertips. Add the sugar and a bit of water, and stir until the yeast has dissolved. Set the mixture aside for about 10-15 min.
- Add in the rest of the water. Gradually adding the flour make the smooth dough, add the salt and 1 tbsp of oil at the end.
- Dust a working desk with the flour, transfer the dough onto the working desk, knead thoroughly for 15 min, place into a greased bowl, cover and allow to rise for 40 minutes.
- Grease a baking sheet with 3 tablespoons of olive oil. Place the dough onto the greased sheet and with the fingertips stretch and shape into the medium size rectangle, fold it in three (to make 3 layers of dough )cover and let rise for 15 minutes.
- After 15 minutes with the fingertips gently stretch the dough from the center toward opposite ends, shape the dough into the rectangle 35x25 cm sized. Cover with lightly oiled cling film and let rise for 45 minutes.
- Use your fingertips to form dimples in the dough, brush with 1tbsp oil+1tbsp water mixture and sprinkle with some rock salt.
- Bake in a preheated oven to 250ºC for about 10-12 minutes or until lightly golden.
- Cut in squares and sliced. Serve focaccia with mortadella, prosciutto and figs or mozzarella.