Focaccia + tips for toppings
Ingredients for 1 person
Ingredients · Servings 1
- 300 g flour
- 180 g lukewarm water
- 7 g dried yeast
- 3 g salt
- 2 tablespoons of oil
- 50 g sun-dried tomatoes
- 1 red onion (sliced)
- 50 g olives (halved)
- 30 g Parmesan
- 3 the pesto verse
- Sprigs of fresh rosemary and thyme (roughly chopped)
- Coarse sea salt
- Olive oil
- 30 g Grana Padano cheese or Parmesan cheese
- 30 g green olives
- 1 red onion (thinly sliced)
- Fresh Italian herbs rosemary and thyme
Method · 2 h
- Put the flour in the bowl of your mixer and add the salt and yeast separately. They must not touch each other, as the salt reduces the yeast's effectiveness. Add the water and 2 tablespoons of olive oil and knead into a smooth dough. You need to knead the dough for about 10 minutes. You will notice that the texture becomes more supple. When you pull the dough apart, a thin membrane, just like a chewing gum ball, should form.
- Place the dough in a greased bowl and turn it around briefly so that all sides are coated with oil. Cover the bowl with plastic wrap or a damp tea towel and let the dough rise for an hour. The dough is ready when it has doubled in volume.
- Take a baking sheet and line it with parchment paper. Press the dough out onto the baking sheet until a rectangular sheet about 2 cm thick is formed. Sprinkle some sea salt over the bread. There is not much salt in the dough itself because you will sprinkle extra salt over it afterwards.
- Distribute the desired toppings over the focaccia. You can also choose just one topping. Do you want to make focaccia art? Then arrange the ingredients over the dough in the shape of a flower. Drizzle with a little olive oil. Let the focaccia bread rise for another 20 minutes under a damp tea towel.
- Preheat the oven to 200 degrees (top and bottom heat). Bake the focaccia in the preheated oven for approximately 20 minutes. It tastes best freshly baked. You can store it for up to 3 days, but reheat it briefly in a preheated oven.
brood
- Put the flour in the bowl of your mixer and add the salt and yeast separately. They must not touch each other, as the salt reduces the yeast's effectiveness. Add the water and 2 tablespoons of olive oil and knead into a smooth dough. You need to knead the dough for about 10 minutes. You will notice that the texture becomes more supple. When you pull the dough apart, a thin membrane, just like a chewing gum ball, should form.
- Place the dough in a greased bowl and turn it around briefly so that all sides are coated with oil. Cover the bowl with plastic wrap or a damp tea towel and let the dough rise for an hour. The dough is ready when it has doubled in volume.
- Take a baking sheet and line it with parchment paper. Press the dough out onto the baking sheet until a rectangular sheet about 2 cm thick is formed. Sprinkle some sea salt over the bread. There is not much salt in the dough itself because you will sprinkle extra salt over it afterwards.
- Distribute the desired toppings over the focaccia. You can also choose just one topping. Do you want to make focaccia art? Then arrange the ingredients over the dough in the shape of a flower. Drizzle with a little olive oil. Let the focaccia bread rise for another 20 minutes under a damp tea towel.
- Preheat the oven to 200 degrees (top and bottom heat). Bake the focaccia in the preheated oven for approximately 20 minutes. It tastes best freshly baked. You can store it for up to 3 days, but reheat it briefly in a preheated oven.
