Every now and then I have an Italian food craving. This time it’s bread. Salty flat bread with lots of olive oil, garlic and fresh herbs from my balcony. FOCACCIA.
Secret ingredient: your imagination (imagine early summer in Florence, Tuscane, Italy. At a local bakery, large trays with freshly baked bread. Behind the counter 4 Italian mama’s, one is slicing a nice piece of focaccia and put it in a paper bag which is immediately drenched in olive oil from the salty focaccia. You take it outside, enjoy the bread on a sunlit bench on the local square.)
Yield: 4 to 6 servings.
- 250gr strong flour (durum wheat)(I used Italian bread/pasta flour ‘De Cecco’ Farina di Grano Duro. Ideale per Pasta e Pane.)
- 1 tsp salt
- 7 gr (1 sachet) of dried active yeast
- 200gr water
- 1 tsp olive oil
- more olive oil to coat
- sea salt flakes (I used Maldon)
Topping: Fresh oregano, rosemary, garlic and organic green olives. (But you can use anything you like)
Preheat the oven: 220 degrees Celsius.
1Put the flour on the working surface. Make a well in the middle and add 1 tsp of olive oil, salt and yeast.
2When everything is combined, knead the dough for about 10 to 15 minutes until smooth and stretchy. Put it into a bowl dusted with flour or oiled.
4Take the dough out and put it gently in a baking tray.
7Let this proof for another hour
8Drizzle again some olive oil on top and sprinkle on some sea salt flakes (be generous too)
Bake it in an preheated oven 220 degrees Celsius for about 20 minutes.
Secret ingredient: Time and patience.
Secret thingy: To check when it’s perfectly baked (applies to all bread actually) take it out the tray and tap on the bottom, it should be rock hard and sound hollow.