Focaccia
Focaccia is popular, and with good reason. Very good and easy to make - there you have the answer. Fits so much, liked by so many. This is a slightly different variety than you usually encounter, with little yeast and a fairly liquid dough. Snacks!
Find out
Bread tin/fireproof tin
Kitchen machine
Approach
Mix room temperature water and yeast, add flour and salt and leave this to rise for 30 minutes. Knead the dough for 5 minutes by hand. Use a little flour on your fingers and in the dough to prevent it from sticking. Put baking paper and a little olive oil in the mold and put the dough inside. Pour over olive oil and leave the tin in a warm place for 1-11⁄2 hours until it has doubled in size. Preheat the grill to 220 °C. Grill on indirect heat for approx. 30 minutes until the focaccia is golden. Remember that the baking time varies depending on how big your tin is and how tall the dough is.
Tip: To give your focaccia the taste you like best, you can use most herbs and aromatic vegetables in the dough, and on top. Rosemary and onion is one winner, while capers and oregano is another. If you have plenty of time, you can make the dough the day before and leave it to rise in the fridge overnight. Serve with mayonnaise or aioli.
Ingredients
5 dl water
500 g wheat flour
5 g of yeast
2 tablespoons acacia honey 10 g salt
2 dl olive oil
Focaccia
Focaccia is popular, and with good reason. Very good and easy to make - there you have the answer. Fits so much, liked by so many. This is a slightly different variety than you usually encounter, with little yeast and a fairly liquid dough. Snacks!
Find out
Bread tin/fireproof tin
Kitchen machine
Ingredients
5 dl water
500 g wheat flour
5 g of yeast
2 tablespoons acacia honey 10 g salt
2 dl olive oil
Approach
Mix room temperature water and yeast, add flour and salt and leave this to rise for 30 minutes. Knead the dough for 5 minutes by hand. Use a little flour on your fingers and in the dough to prevent it from sticking. Put baking paper and a little olive oil in the mold and put the dough inside. Pour over olive oil and leave the tin in a warm place for 1-11⁄2 hours until it has doubled in size. Preheat the grill to 220 °C. Grill on indirect heat for approx. 30 minutes until the focaccia is golden. Remember that the baking time varies depending on how big your tin is and how tall the dough is.
Tip: To give your focaccia the taste you like best, you can use most herbs and aromatic vegetables in the dough, and on top. Rosemary and onion is one winner, while capers and oregano is another. If you have plenty of time, you can make the dough the day before and leave it to rise in the fridge overnight. Serve with mayonnaise or aioli.
