Focaccia is an Italian flatbread usually made from wheat flour. It can be rectangular or rounded. Most often, the focaccia dough is fluffy, but sometimes the tortilla is crispy and thin. Before placing the focaccia in the oven, sprinkle it with coarse salt, dried herbs, chopped sun-dried tomatoes or slices of olives on top.
It is necessary
- - 450 g of wheat flour;
- - 350 ml of warm drinking water;
- - 10 g of salt;
- - 5 g of dry fast-acting yeast;
- - 5 g granulated sugar;
- - 1 large pinch of dried herbs;
- - pitted black olives (for decoration).
Instructions
Step 1
Put fast-acting yeast in a deep bowl or dish, add granulated sugar, salt and stir. Pour in warm water and stir again to dissolve the bulk solids in the liquid.
Step 2
Sift the wheat flour through a sieve. Stir in the flour to the yeast mixture in portions. Knead a soft dough. Take a clean bowl, brush the bottom and sides with vegetable oil and transfer the focaccia dough there. Cover with a cotton or linen tea towel and place in a warm place for an hour. Such a place can be, for example, a hanging cabinet of a kitchen unit - you can hoist a bowl of dough under the very ceiling of the kitchen, where it is always warm.
Step 3
Flour the work surface (kitchen table, silicone mat, or large glass cutting board). Lay out the dough and roll it into a not too thin cake.
Step 4
Grease a baking sheet with vegetable oil and move the cake there. On the surface of the dough, poke a few holes with your fingers, you can also use Chinese chopsticks for this. Cut the olives into round slices. Sprinkle the focaccia with chopped dry herbs and olives.
Step 5
Cover the dough again with a clean towel and let sit for 20 minutes. Then place the baking sheet in an oven preheated to 220 ° C and bake for 20 minutes. Coarsely chop the warm focaccia and serve, for example, with a vegetable salad.
