Authentic Italian Focaccia

Last weekend we were visiting some good friends in Copenhagen. It was a weekend with a lot of good food, wines, TBONE on grill… and Focaccia. Steen Cornelius introduced me to this wonderful incredible unhealthy and tasty Italian bread.

So let me introduce you to “Focaccia”. This bread is one of the most recognized marvels of Liguria, a God-blessed region in north-west Italy. It is light, airy, bouncy and ever-so-satisfying. Well-seasoned with salt and extra-virgin olive oil it is a joy for the palate. It is an absolute dream, and should be eaten plain, fresh from the oven, warm and inviting. 

You will need

  • 750g of TIPO 00 flour
  • Yeast I use a pack
  • 175-300g of normal salted butter
  • 2 tablespoons of extra-virgin olive oil
  • Fresh herbs from the garden.
  • Salt and pepper

How To

  • Dissolve yeast with 3/4 cup lukewarm water. Add a table spoon of sugar, barley malt syrup or honey. Let it work for 5 minutes, until the yeast starts to bubble.
  • Mix the flour, olive oil, table spoon of salt, table spoon of sugar
  • Add the water with yeast; knead vigorously until it looks smooth and elastic (feel free to use an electric mixer with a dough hook). Add extra water if needed, we want a fairly wet dough.
  • Shape into a ball and rest for 60 minutes in a covered bowl.
  • Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with sea salt, and freshly chopped herbs.
  • Let it rest for another 30 minutes, then, using your fingertips, press the dough down onto the tray to create lots of little holes.
  • Cut the butter in cubes and place it on top of the bread.
  • Bake the bread at 200c for 20min

You can top it with caramelized onion or cherry tomatoes if you wish, but, believe me, this is already amazing as it is.

 

 

More pictures…

 

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