The best Focaccia - Our Recipe

 

Some things are very simple and yet extremely delicious. Such as an Italian bread - the focaccia. It does not always need many different ingredients and a complicated preparation. Sometimes the art lies in simplicity. We will show you how to prepare an airy and juicy aperitif bread from just a few ingredients.

Ingredients:

1 kg Flour
1 cube Fresh yeast
650 ml lukewarm water
3 tbsp Olive oil
1 1/4 tbsp Salt

For the covering:

2 tsp coarse sea salt
3 tbsp Olive oil
3 tbsp lukewarm water
1 bunch Twigs of rosemary
40 g pitted black olives

Tip:

You can add or change the coating as you wish. For example with cherry tomatoes, thyme, basil, green olives, garlic, pepper, chilli, or dried tomatoes.

Preparation:


  • Mix the yeast with 150 ml of the lukewarm water and let it stand for about 10 minutes.

  • Pour the flour into the bowl of a food processor, mix with the salt and form a hollow.

  • Pour the yeast water into the hollow, cover lightly with flour and leave to stand for about 10 minutes.

  • Add the remaining water and 3 tablespoons of olive oil and knead the dough first on a smaller and then on a higher setting for about 10-15 minutes to a sticky dough. In the meantime, grease a baking tray with olive oil.

  • Turn off the food processor, form the dough into a ball and place the dough ball on the greased baking tray. Leave to stand for a good 1 1/2 hours.

  • Pull the dough apart on the baking tray and shape it so that it covers the whole baking tray. Cover with a damp kitchen towel and leave to stand for 45 minutes.

  • Preheat the oven to 230°C. In the meantime, you can cut the olives into rings and mix 5 tablespoons of lukewarm water together with 5 tablespoons of olive oil.

  • With your fingers you now press in many deep hollows spread over the entire dough. Then pour the mixed oil and water over the dough so that it settles in the small hollows.

  • Sprinkle the dough with the coarse sea salt and olive rings and bake in a preheated oven for 10 minutes.

  • During baking you can pluck the leaves from the rosemary twigs.

  • After 10 minutes baking time, cover the dough with the rosemary leaves and then bake for another 5 minutes. 

  • Remove the focaccia from the oven and let it cool down.

 

Utilisation:

For a perfect aperitif you can cut this delicious focaccia into strips and serve it together with dip bowls filled with olive oil and balsamic vinegar. Your friends will be delighted. You can also use the Focaccia as a light dinner. For example, a tomato and mozzarella salad with fresh basil leaves tastes great.

In addition to this:

Oil-Vinegar Dip-Set

Oil-Vinegar Amphorae

Salt and Pepper Mill

Amarone Valpolicella

Oil-Vinegar Blue Twins

Oil-Vinegar Blue Trio