How to make…Focaccia bread
TAGS: bread, Florence, focaccia, herbs, italian, olive oil, olives, Tim Mälzer, tomatoes
“Learning by doing” are THE key words describing my first focaccia bread baking incident.
We were shooting James’ lamb sandwich video when he mentioned by the way: “Oh, I need focaccia bread.”. Not that you cannot get any bread called “focaccia” in German supermarkets, but is this perfectly squarish industrial product a real focaccia?
I don´t think so – and neither did chef Tim.
He told me in perceived 10 seconds how to make a focaccia bread and – surprise, surprise – it worked !!!!!
So feel encouraged to make it by yourself, with a bit of optimism and love everything is possible.
1 kg of wheat flour
1 yeast cube (42 grams)
600 ml water
1 teaspoon salt
1 tbsp. of honey
3 tbsp. of olive oil
½ bunch of any kind of herbs you like ( I used rosemary)
1 handful of dried tomatoes (up to your taste)
1 handful of olives (also up to your taste)
- Put the flour into a big bowl.
- Warm a cup of water and mix in the crumbled yeast. When the yeast is dissolved, add it to the flour and put in the rest of the water.
- Add honey, salt and olive oil and mix it together until the dough has a homogeneous texture.
- Cover the dough with a towel and put it for one hour in a windless, warm (22-24°C = room temeperature)place. Chop the dried tomatoes, fresh herbs and olives into small pieces.
- After the dough has risen, add the tomatoes, olives and herbs, knead until the ingredients are well-dispersed.
- Now again: time to relaaaax. Put the dough on a coated baking sheet, cover it again and let it thaw for 30 minutes. Preheat the oven up to 200°C.
- Bake in oven for 20-25 minutes until lightly brown. (If you´re not sure wether the focaccia is ready, carve a knife into the dough and see if there is some unbaked dough on the knife blade.)
- Remove the focaccia bread from the oven and leave to cool on an oven grid.
Don´t forget to enjoy
À la prochaine!