Focaccia, the emblematic bread of northern Italy, is found almost everywhere on the tables of the Italian peninsula. It also has many followers in France as it is gourmet and infinitely versatile.
The recipe we are offering you today will go very well with your charcuterie and cheese platters, and will certainly impress your guests at “aperitivo” time. Also to be eaten without moderation at the table or as a snack at noon.
For 6 people and more
Preparation time: 2 hours
- 500g type 45 or 00 flour
- 30 cl of water
- 30ml olive oil plus more for the baking tray
- 10 g fresh baker's yeast or 5 g dry yeast
- 12 g Guérande salt (for the dough)
- 2 pinches of Balkan pyramid salt
- A teaspoon of caster sugar
- A tablespoon of oregano
- A tablespoon of rosemary
- In a large bowl, pour the flour, salt, oregano and mix well together. With your hand, make a small well in the middle of the flour.
- In a smaller mixing bowl pour the water, sugar and yeast. Dilute the yeast between the thumb and forefinger until there are no more lumps (for dry yeast simply mix with a spoon and wait 5 minutes).
- Pour half of the water, sugar and yeast mixture into the well of flour, then add 30 g of olive oil and start kneading with your hands, bringing the flour towards the centre. Add the other half of the liquid and continue to knead, taking care to recover the flour that is on the wall of the mixing bowl. Continue kneading until it forms a soft ball.
- Leave the ball of dough to rest directly in the bowl for an hour in a warm place covered with cling film or a damp cloth.
- Generously oil a baking sheet (30 by 40 cm) and place the focaccia dough on the entire sheet without using a rolling pin but pressing lightly with your hands from the center outwards. If the dough is not soft enough to cover the entire baking sheet, allow additional rest time by covering it with cling film or a damp cloth (20-30 minutes).
- Prepare in a bowl a mixture of water, olive oil (in proportion 50-50)
- Using your fingers, form small wells all over the focaccia and pour the mixture over the surface, filling the wells with a spoon or a brush (pour the preparation just after mixed because water and oil are not soluble).
- Leave a final resting time of 2 hours, covering the dough with cling film or a damp cloth so that it feeds well with the olive oil.
- Preheat your oven to 220 degrees Celsius, salt the focaccia with Balkan pyramid salt, sprinkle with rosemary and black pepper, bake on medium heat for 15-20 minutes on the grill mode.
For more indulgence, you can add brown olive pits to your focaccia after cooking.
If you don't have a place warm enough to rest the dough, set your oven to 30 degrees Celsius and bake there directly with the bowl.
With this recipe, you can give free rein to your imagination by adding other products according to your tastes and desires (cherry tomatoes, parmesan, red onions, olives, etc.) or simply use it as a dough base for your pizzas. taglio.