Focaccia for lunch

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wulkan
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To make airy and fluffy focaccia, consider the following key points:

1. **High-Quality Flour**: Use high-protein bread flour to ensure the dough has enough strength to rise and create air pockets.

2. **Proper Kneading**: Knead the dough sufficiently to develop gluten, which will help trap air during the rising process.

3. **Yeast Activation**: Ensure your yeast is fresh and activate it properly in warm water with a pinch of sugar. This will ensure a good rise.

4. **Slow Rise**: Allow the dough to rise slowly in a warm environment. This allows for better flavor development and aeration.

5. **Gentle Handling**: Once the dough has risen, handle it gently to avoid deflating the air pockets that have formed.

6. **Olive Oil**: Incorporate olive oil into the dough and use it generously when dimpling the dough before baking. This adds flavor and aids in achieving a moist crumb.

7. **Dimpling**: Before baking, dimple the dough with your fingers to create indentations. This not only gives focaccia its characteristic appearance but also provides pockets for the dough to puff up.

8. **High Temperature**: Bake the focaccia at a high temperature (around 450°F/230°C). This initial burst of heat helps the dough rise quickly in the oven, creating a light and airy texture.

9. **Steam**: Place a pan of hot water in the oven or spritz the dough with water before baking to create steam. Steam helps to create a crusty exterior while keeping the inside moist and airy.

10. **Resting After Baking**: Allow the focaccia to rest for a few minutes after baking. This helps to set the crumb and ensures a soft, fluffy interior.

Full recipe is on my website ⬇️⬇️⬇️
https://natashasbaking.com/sourdough-focaccia/

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