Juicy and airy Focaccia with lots of good flavors from the topping. Wilfa Probaker makes the job very easy.
|
Fits to shape approx. 25x40
Ingredients |
|
DOUGH |
|
|
5 dl |
Cold water |
|
1/2 pk |
Pizza Yeast |
|
1 bag |
Sourdough from Idun |
|
800g |
Wheat flour, preferably tipo 00 |
|
2 pp |
Olive oil |
|
3 tsp |
Flake salt |
|
TOPPING |
|
|
½ dl |
Olive Oil |
|
|
Fresh Rosemary |
|
|
Green olives |
|
|
Flake salt |
|
How to do it |
Put all the ingredients except the salt in Wilfa Probaker baking bowl and knead together on low speed for 10 minutes.
Add salt and knead for 2 more minutes.
Cover the bowl with foil or a towel and leave to rise until doubled in size, about 1 hour.
Preheat the oven to 240°C.
Pour the oil over the focaccia and make dimples all over the dough with your fingers. Stick fresh rosemary and olives into the dough and sprinkle with flaky salt.
Put it in the middle of the oven and lower the heat to 220°C. Bake for 15-20 minutes until golden and makes a hollow sound when tapped.
Invert onto a wire rack and cool.
Feel free to divide it into 6 and make wonderful sandwiches that can be taken on a trip this summer. With a good drink and fruit in the basket.
See how to make Focaccia here.