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This focaccia is delicious. The kind of dish you will love to make on a Saturday and have so much fun playing with the toppings. Such a wide range of possibilities. Plus, this bread, so Mediterranean, gives happiness by itsleft, and along with some fresh salad, olive oil and balsamico, will make you travel to the sun light.
500 g strong flour, orgánic
325 g tepid water
7g sachet of dried yeast
Extra virgen olive oil
Mix of fresh herbs; 1 small handful of rosemary and thyme sprigs,
plus a few leaves of sage, basilica and oregano.
Combine water and yeast. In a mixing bowl add the flour, salt and olive oil, start with a spoon and continue kneading gently until smooth. Push the dought away and pull it back, in orther to strech the gluten. We really want to build it elastic. Dont let the gas escape, we need to hold the air in, to get a spongy result. T
his should take about 10 minutes.
Cover the bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture.
Prepare a baking tray with some semolina on the base. Transfer the dough inside. Spread out evenly using the palm of your hands and expel the gas from the dough. The dough must be beautiful and airy. Drizzle a few spoons of extra virgin olive oil over the surface of the dough and using your fingertips; ‘dimple’ the dough. Make sure you don’t press all the way through to the base. Cover again with the tea towel and leave to rest in a warm place for 45 minutes more.
Preheat the oven at 200º. Place the baking tray in for 20-30 minutes or until lightly golden; this will vary depending on temperature of your oven, so it’s best to keep a close eye on the foccacia.
While baking mix together 2 tbsp of good olive oil, plus 1 tbsp of water. So, immediatelly when the foccacia goes out of the oven, brush the bread with the emulsion to moister the surface. Maybe an extra touch of fresh herbs and a bit of salt.
Warm or cold is simply delicious. Serve it with a big bowl of baby spinach salad, with pinions or nuts, parmesan and dressed with balsamic oil.
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