Components
- 3 1/4 cups of wheat flour (tea measurement)
- Half a teaspoon of instant dry active yeast
- Two tablespoons of salt
- 13/4 cups of warm water
- 4 tablespoons of extra virgin olive oil
- Half a teaspoon of coarse salt
Setup mode
- In a spacious bowl, combine the flour, yeast, and salt. Pour in the warm water all at once and stir thoroughly using a silicone spatula. There’s no need to soak; simply mix until the flour fully absorbs the water. The dough will be sticky—this is normal, so avoid adding extra flour. Be mindful of the water temperature: it should be warm enough to initiate fermentation, which will occur in the refrigerator; if the water is too hot, it could deactivate the yeast.
- Put 2 tablespoons of olive oil into a bowl large enough to allow the dough to expand and increase in volume. Move the dough into the bowl with the olive oil, using a silicone spatula to scrape it thoroughly. Use the spatula to lift the dough from the bottom to the top, ensuring it is coated with olive oil. The oil does not need to be mixed into the dough, just cover the surface.
- Wrap the bowl with plastic wrap to prevent the dough from drying out, or use a bowl with a lid if you prefer. Place it in the refrigerator and let it rest for a minimum of 12 hours and up to 36 hours. During this time, the dough will ferment gradually, and the high water content will help gluten form without kneading.
- Once the fermentation period is complete, place the dough onto a 30 cm × 20 cm non-stick baking sheet — if your baking pan is not non-stick, coat the bottom with one tablespoon of olive oil. Using your hands or a spatula, evenly spread the dough across the bottom of the pan. There’s no need to stretch it to cover the entire surface, as it will expand slightly and settle during baking.
- Place a cloth over the dough and allow it to rest for 50 minutes. It should be kept at room temperature and well-aerated before baking.
- If you skip the 30-minute resting period, set the oven to 220 °C (high heat). Lightly crush the coarse salt using a mortar and pestle, breaking it into smaller chunks without turning it into powder.
- After resting, dampen your fingertips with water and gently press the dough without puncturing or tearing it. Then, drizzle 2 tablespoons of olive oil over it and sprinkle with coarse salt.
- Place in the oven and bake at 220 °C (high heat) for 15 minutes, until it puffs up and starts to caramelize around the edges. Then reduce the temperature to 200 °C (medium heat) and continue baking for 20 minutes, or until it turns golden brown.
- Take the attention away from the oven and place the dish on a cooling rack (or on the stove grate) to let it rest before slicing. Serve immediately afterward.
Note: Be familiar with your oven, as cooking times may differ. This can vary depending on whether your oven is electric or gas. We conducted the test in a gas oven and used the grill for 3 minutes after baking to add sweetness.
Punto de congelación
The focus stays soft for 3 days and can be stored in the freezer for up to 3 months. To freeze, wrap the slices (fries) separately in paper and aluminum foil. When thawing, place the desired amount in a frying pan over medium heat, spray with some water, and cover with a lid. The slices can also be thawed in an oven set to 180°C or in an electric oven.
