Focaccia

Menu: Appetizer

Allergens: Gluten

Intermediate

This recipe is preset to 4 people

Why buy focaccia, if you can easily make it yourself? This Italian rustic bread, sprinkled with sea salt and rosemary, goes well with so many dishes, such as barbeques, salads and cold cuts.

Ingredients

For the starter:

white wheat flour

2 tbs

sugar

1 pinch

fresh yeast

21 g

salt

1 pinch

lukewarm water

100 ml

For the dough:

white wheat flour

500 g

salt

2 tsp

olive oil

80 ml

water

200 ml

For the topping:

rosemary

1 sprig

fleur de sel

1 pinch

Preparation

Prepare the starter. Add crumbled yeast, 2 tablespoons of white wheat flour and a pinch of sugar and salt into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes.
Add the starter to other ingredients and start kneading. Knead by hand for 10 minutes. Then, transfer the dough to a stand mixer and mix until the dough is elastic.
Flatten the dough and place it into a well-oiled 30 x 20 cm baking sheet. The thickness of the dough covering the pan should be 1 cm.
Drizzle the dough generously with oil and cover tightly with cling film to prevent access of air. Let rise for approximately one hour until it doubles in size.
Oil the dough again. Poke holes in the dough and sprinkle with sea salt (fleur de sel) and rosemary.

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Further "Appetizer" recipies

Ciabatta - baked

Bao buns - steamed

Smoked salmon puff pastry pockets

Spinach cream pinwheels