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 a 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.
