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:
Dissolve the yeast with water in a large mixing bowl
Addolie oil, honey and salt and mix well
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
Let the dough rise for one hour
Wash and dry rosemary twigs and use the leaves only
Slowly pour the dough into a baking pan with baking paper and distribute the dough evenly into every corner
Let the dough rise again for half and hour
Preheat oven to 200° C
Make deep holes with your finger tips in the bread and sprinkle with olie oil – also into the holes
Sprinkle with rosemary and flaked salt
Bake for around 40 mins.
Slide the focaccia from the baking pan and baking paper onto a wire rack and let it cool off before serving