Who doesn't love a piece of delicious bread with their dinner or on the tapas table? Here is my take on the delightful Italian focaccia bread.
Recipe for focaccia
Who doesn’t love a piece of delicious bread with their dinner or on the tapas table?
Here is my take on the delightful Italian focaccia bread.
This bread fits a 29 x 22 cm baking pan.
Servings: bread
Focaccia
Who doesn't love a piece of delicious bread with their dinner or on the tapas table? Here is my take on the delightful Italian focaccia bread.
Ingredients
- 12 gram Yeast
- 400 gram Water cold
- 500 gram Tipo 00 Flour can be substituted with sifted spelt flour or wheat flour
- 18 gram Salt
- Possibly. fresh rosemary and cherry tomatoes
Instructions
- Stir the yeast into the water.
- Then add the flour and mix until the flour is absorbed into the dough.
- Let the dough rest for 30 minutes.
- Then add salt and mix with the dough hook until the dough releases from the sides of the bowl.
- Let the dough rise covered, possibly in an airtight container.
- After 30 minutes, fold the dough under itself.
- Repeat this again after 30 minutes.
- Then pour the dough into a baking tray lined with baking paper (approx. 29 x 21 cm).
- Let the dough rest until it relaxes (approx. 30 min) and then poke the dough with your fingers to create dimples.
- Be careful not to press all the air out of the dough.
- Decorate your focaccia with halved cherry tomatoes, fresh rosemary, and salt.
- Poke a little more if needed to get the tomatoes, etc. down into the dough.
- Bake your focaccia in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) (fan) for 40 minutes.
- After 30 minutes, take the bread out of the tray and continue baking on a rack.
- Let the bread cool before slicing it.