Black Focaccia

Free

Difficulty: Low
Time: 1 h (plus proofing time about 4 h)
Quantity: 1 baking tray
Type: Leavened Doughs
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

FOCACCIA DOUGH

600 g all-purpose flour

10 g powdered activated charcoal

5 g dry instant yeast (or 15 g fresh)

8.5 g salt

4 g granulated sugar

500 g water

25 olive oil as needed

BRINE

45 g olive oil

45 g water

1.5 g salt

A soft focaccia with a deep color, achieved by adding powdered activated charcoal that gives it an elegant and mysterious appearance. The slightly crunchy surface and the olive oil, water and salt brine enhance its flavor and aroma. Perfect as an appetizer, as a base for fillings or as a showy bread to bring to the table. Ideal for Halloween, thanks to its dark and surprising color that captivates at first glance.

Method

Weigh the water in a bowl, add the yeast and stir to dissolve.

Add the charcoal and stir. Then add the flour.

Also add the salt and sugar and mix with a spatula for several minutes until all the ingredients are well combined.

Add the oil, transfer to an oiled work surface. Knead by hand using a plastic dough scraper.

A dough ball will not form; the dough will remain wet and sticky. Cover with plastic wrap and rest 30 min at room temperature. Remove the plastic wrap and oil your hands with a little oil.

Perform a few folds; gradually it will become more elastic and compact. More gluten will form, it gains strength and becomes less sticky.

Cover the surface with a drizzle of oil. Let rest another 30 minutes.

Repeat this step two more times so in total you should make the folds 3 times.

After the third fold place the focaccia on a baking tray lined with parchment paper. Let rise 30 minutes, always covered with a drizzle of oil. Now stretch the focaccia with your fingertips.

Rest 1 hour. Prepare the brine by blending the 3 ingredients together, pour it over the focaccia, spread it to fill the holes and press again with your fingertips.

Bake in a static oven at 200°C for about 22 minutes in the lower part of the oven. Let cool at room temperature. Then: - Make dough - rest 30 min - fold 1 - rest 30 min - fold 2 - rest 30 min - fold 3 - transfer to tray - rest 30 min - stretch - rest 1 h - pour brine, press - bake

Storage

Store in a food bag or container for 2-3 days Or freeze up to 1 month. I recommend thawing in the oven or air fryer to get a crunchy focaccia; in the microwave it would become softer and rubbery.