I added this fragrant mix to the focaccia: the result is like that of the professional oven
Herb salt for focaccia is bakers' best-kept secret for making any type of bread or schiacciata unforgettable. This seasoning not only adds salt, but also evenly distributes the essential oils of aromatic herbs across the entire surface of the leavened bread, creating a fragrant and inviting crust.
- 200g coarse sea salt
- Rosemary 2 sprigs
- Sage 10 leaves
- Thyme 4 sprigs
- Fresh oregano 2 sprigs
- Thoroughly rinse all the fresh herbs (rosemary, sage, thyme, and oregano) under cold water and pat them dry thoroughly with a clean cloth to remove any remaining moisture. Remove the rosemary needles and all the leaves from their stems, then add them to the blender along with all the coarse sea salt.
- Blend the ingredients in short pulses for just a few seconds, just long enough to chop the herbs and allow their essential oils to color and flavor the salt without reducing it to a powder. Transfer the herb salt to a baking sheet previously lined with parchment paper, spreading it out in a very thin, even layer.
- Bake at 50°C (122°F) in a conventional oven for about 60 minutes, remembering to leave the oven door slightly ajar (you can insert a wooden spoon into the gap) to allow all the moisture released by the fresh herbs to evaporate. Remove from the oven when your aromatic salt is completely dry and crumbly, let it cool to room temperature, and then store it in an airtight glass jar, ready to be generously sprinkled on your focaccia before baking.
It's the perfect ally for enhancing a classic focaccia with bresaola and burrata or for adding character to a rustic dish like the 7-jar savory ciambellone. Using homemade flavored salt allows you to avoid preservatives and customize the flavor to your liking. You can use it to finish pizza-style puff pastry rolls or to add a hint of herbaceousness to rustic garlic bruschetta. Making herbed salt for focaccia is a simple process that takes just a few minutes, but it will elevate even the simplest dishes.
Doses & Ingredients
- Very low difficulty
- Very low cost
