A foccacia is one of the most applicable and versatile food-elements I know. It is tasty together with some aioli, olive oil or pesto, as a sandwich and together with soups and salads. And everybody loves it!
“The most important thing when making a foccacia is not to make the dough too firm”
A focaccia is one of the most applicable elements I know. It is tasty together with some aioli or pesto, as a sandwich and together with soups and salads. And everybody loves it!
The dough should double its size before you bake it, so consider this when choosing baking pan. For this recipe, I used a pan 4 cm high, and 20×30.
4 dl lukewarm water
1 teaspoon salt
25 g yeast
2 tablespoons sour cream or Greek yoghurt
Whip all of these ingredients together until you get foam on top
4 dl flour
Stir it all together until you get a semi-running dough.
Put the dough in a baking pan covered with baking paper
Cover the pan with a plastic bag and let it rise in a warm, non-drafty place until at least doubled, about ½-1 hour.
Cut a handful of fresh parsley and rosemary in small pieces, and stir it into 1 dl of good olive oil.
Preheat the oven to 240 degrees Celsius
Remove the plastic bag and sprinkle the dough with the oil and herbs
Sprinkle with 1-2 teaspoons of salt flakes
Bake the bread for 20-30 minutes, or until cooked and golden brown.
Let the bread breath for 10 minutes before you cut it