Brewer’s yeast, either fresh in cubes or in its dry version, is ideal to make a fluffy focaccia.
However, it’s not enough to mix yeast and flour as yeast must be activated first!
How? Easy! Allow yeast to melt in a glass of warm water (between 30° C and 40°C) with a pinch of sugar. If the water is too cold or too hot, that is to say less than 30°C or more than 40°C, the yeast won’t be properly activated.
Also, the water must not be too hard: use bottled water instead.
Once the yeast has melted and you obtain an homogeneous liquid, allow to rest for 10 mins in a cool place.
It’s a good sign if you see some foam in the glass: it means that the yeast has been activated!
Then it will be necessary to work and allow the dough to rest in a dark place sheltered from drafts. Slightly cut the dough crosswise to let the dough grow.
The climatic conditions will also be important for the perfect result of the leavening and it is therefore recommended to allow the dough to rest in a preheated oven at 50 ° C or in a space with a temperature not lower than 34 °.