Instructions to create one serving of a side dish using:
For the initial part, you’ll require:
– 14g of dehydrated yeast
– Water heated to 90ml lukewarm temperature
– 10g of refined sugar
– 110g of high-gluten flour
For the subsequent part:
– 240g of water warmed to a lukewarm temperature
– 110g of olive oil
– 20g of refined sugar
– A pinch of salt weighing 10g
– High-gluten flour weighing 430g
– 300ml of premium olive oil
To complete the dish:
– 200ml water
– Consistent sea salt weighing 10g
– Few stalks of rosemary
Start off by producing the focaccia for your crostini. Pre-warm the oven at 200 degrees Celsius. Pour all first part ingredients into the mixer and blend using medium speed with the dough hook attachment for five minutes. Let the dough rest in the same bowl, shield it with a damp cloth and allow it to rest in a heated area to grow in size.
Once the dough has inflated in size, introduce the ingredients of part two – except the olive oil – and blend for a solid ten minutes at a high speed. Having cleared the bowl, the dough now needs to be baked.
For your baking needs, ready your metallic rectangular tray of around 1½-2in depth. Pour 300ml of olive oil into it. Subsequently pour the dough, flatten it using your fingers till it covers all corners of the tray. Give it a cover with the damp cloth again and let it rest in the warm area again to rise in size, approximately for 45 minutes.
Once the dough is in a smooth, dome-like shape, it is nearly prepared for baking. Blend the choice sea salt into the water. Detach the rosemary leaves from their stalks. Lastly, use your fingers to create holes in the dough, till the base of the tray is visibly punched into all across. Pour the salted water across such that it fills these holes. Sprinkle the removed rosemary leaves carefully on top and place it in the oven.
Allow it to bake for 25-30 minutes till it turns deep brown and crisp. Once done, let it rest on a wire rack.
Upon cooling, proceed to meticulously slice the loaf length-wise. Following this, proceed with cutting each portion into large rectangular pieces. These will serve as the foundation for your crostini.