Focaccia made easy
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Focaccia made easy
Focaccia is an Italian flat bread that comes in many variations throughout the country. Try this easy traditional recipe from the northwestern region Liguria. All you need is a little time.. plan to make it when you are at home for a few hours, like on a Sunday afternoon. We choose to use a whole grain unrefined, unenriched and unbleached flour, stone ground made from only Italian wheat. Whole flours are rich in nutrients and taste and will make a darker and more flavourful bread. Usually local farmer’s markets will offer local good quality, possibly organic wholewheat flours. We also love natural fermentations and love keeping a sour dough starter.. it’s a great excuse to have to make bread, pizza and focaccia at home every week or so. It sounds scary but once you get into the habit, it’s a piece of cake. If this is one step to far for you, fresh yeast will work just as well.
Alice Noel Fabi
Mother yeast starter, 3 ounce (6 tablespoons)
or fresh yeast from store, if so 2 ounces are enough
Whole grain flour, 1 pack (1 kg)
Luke warm water, 2 ½ cups
Sea salt, 2 tablespoons
Sugar, 1 tablespoon
Extra virgin olive oil, 9 tablespoons
Oven, oven tray, electric mixer or bowl, tea towel, rimmed baking sheet
Place all ingredients but the oil in the electric mixer or in a bowl and mix or knead until smooth and uniform. Add 4 tablespoons of oil and mix. Cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Preheat oven to 390 F. Grease the tray with a little oil (1 tablespoon). Now knead lightly and gently press into the baking tray, flatten to fill whole tray and obtain a sheet no higher than 1 inch. If the dough is too sticky use some flour on your hands. Drizzle the whole surface with the remaining 4 tablespoons of oil and 2 tablespoons of water. Bake for about 30 to 40 minutes, or until the crust looks crispy and light brown.
- Enjoy with some delicious spreads, cheeses and salumi (cured meats).