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Focaccia Bread - Accompanies antipasto in meals
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Thata Magalhães
@thata_magalhaess- Ingredients
- Recipe
- Wheat Flour420 g
- Fresh yeast35 g
- Extra virgin olive oil40 ml
- Sugar1/2 dessert spoon
- Mineral water320 g
- Salt1 teaspoon
- Rosemary, rock salt, parmesan, black olives, cherry tomatoes to taste
- Mix all the ingredients in a bowl, starting with the yeast with a little warm water and then the rest, stir the dough with a large wooden spoon, the dough for focaccia has a lot of hydration, so the whole process takes place inside the bowl
- Let rest until doubled in size, about 2 hours.
- If you prefer prolonged fermentation, put it in the fridge for up to 12 hours or until it doubles in volume.
- After this process, place the dough in a low rectangular shape, grease the mold with olive oil, distribute the dough, create bubbles with your fingertips.
- Add olive oil on top, rosemary, cherry tomatoes, parmesan, coarse salt, black olives or whatever else you prefer, let the dough ferment for another 1 hour.
- Focaccia Bread is an Italian bread, consumed with antipasto, on the cold boards, at lunch or breakfast.
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