Focaccia

Focaccia – delicious bread for most meals

In our family we eat a lot of focaccia. Usually I make a double portion, as one is always eaten as a snack befone dinner – that’s how good it is!

I garnish the bread traditionally with rosmary, but you can decorate with onions, sliced tomatoes, mushrooms, aspargus and a lot more. Foccacia can easily be baked on a barbeque grill fint bages på en grill, both gas and traditional barbeque works fine. Just keep  the temperature on 200° C.

Leftover foccacia can be used for yummy sandwiches and panini the next day.

Time: 15 mins.

Total time: 2 hrs. 15 mins.

Servings: 4-5 people

Utensils:

• Stand mixer
• Baking pan
• Dough scaper
• Baking paper

Ingredients:

Dough

• 4 dl water
• 25 g active yeast
• 5 dl flour tipo 00
• 1 tbsp. honey
• 3 tbsp. olive oil (or homemade herb infused oil)
• 1 tbsp. salt

Garnish

• Olive oil
• 3-4 fresh rosmary twigs
• Flake salt

Method:

1. Dissolve the yeast with water in a large mixing bowl
2. Addolie oil, honey and salt and mix well
3. Gradually add flour and mix well – maybe you should use more or less flour than 5 dl – the dough must not be neither too dry or too wet
4. Let the dough rise for one hour
5. Wash and dry rosemary twigs and use the leaves only
6. Slowly pour the dough into a baking pan with baking paper and distribute the dough evenly into every corner
7. Let the dough rise again for half and hour
8. Preheat oven to 200° C
9. Make deep holes with your finger tips in the bread and sprinkle with olie oil – also into the holes
10. Sprinkle with rosemary and flaked salt
11. Bake for around 40 mins.
12. Slide the focaccia from the baking pan and baking paper onto a wire rack and let it cool off before serving
13. Cut the bread in nice large squares and serve