Milk Focaccia: How to Achieve Perfect Softness and Lightness

Ingredients:

• 480 ml (2 cups) milk
• 5 g fresh yeast
• 60 ml (1/4 cup) olive oil
• 600 g (4 3/4 cups) all-purpose flour
• 13 g (3/4 tbsp) salt
• Additional olive oil
• Coarse salt
• Fresh rosemary

Instructions:

1. Prepare the Yeast Mixture: In a mixing bowl, combine the milk, fresh yeast, and olive oil, stirring until the yeast is fully dissolved.
2. Create the Dough Base: Place the flour in a large bowl. Gradually incorporate the yeast mixture, stirring with a wooden spoon until a consistent dough forms. Cover the bowl with cling film and let it rest for 15 minutes.
3. Add Salt and Fold the Dough: After 15 minutes, sprinkle in the salt and mix well. Transfer the dough to a lightly floured surface and, with slightly damp hands, fold the dough. Cover it with the mixing bowl (upside down) and allow it to rest for another 15 minutes.
4. First Rise: Grease the bowl thoroughly and use greased hands to make additional folds in the dough. Place the dough back in the bowl, cover with cling film, and let it rise for 1 hour, or until it doubles in size.
5. Prepare for the Second Rise: Oil a 25×35 cm baking pan and transfer the dough onto it. Gently fold the dough, then use your fingertips to spread it slightly across the pan. Brush the surface with olive oil, cover with cling film, and let it rise for an additional 40 minutes.
6. Shape and Season: Once risen, use your fingertips to press and spread the dough evenly across the pan. Drizzle with olive oil, sprinkle with coarse salt, and add fresh rosemary for flavor.
7. Bake to Perfection: Preheat your oven to 240°C (460°F). Bake the focaccia for 20 minutes or until golden and crisp on top.

Enjoy this delightful, soft, and light milk focaccia fresh out of the oven!