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Portions:

Focaccia

Prep time: 20 min | Total time: 60 min |

Conservation: 3 days |

Portions:

| Party-favourite

Allergens: Gluten

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the focaccia:

450 g white wheat flour
7 g dry yeast
400 ml water
20 g salt
2 tbsp extra virgin olive oil

For the brine:

50 ml water
2 tbsp extra virgin olive oil
1/4 tsp salt
1 tsp dried rosemary (optional)

Procedure

Make the dough by mixing flour, yeast and slowly adding water

Add salt and keep knitting

When the dough is fluffy add oil and knitt until absorbing.

The dough may be fairly liquid. It is ok.

Let the dough rest in the fridge overnight or up to 24 hours.

5 hours before baking, take the dought out of the fridge and let it rest at room temperature.

1 hour before baking, spread the dough in an oven form and let it rest.

Preheat the oven at 180 °C.

Mix the brine ingredients and after making holes on the focaccia dough with your fingers, pour the brine on top of the dough.

Bake for around 40 minutes or until golden brown.

Nutritional Information (per portion)

Calories: 200
Carbohydrates: 32 g
Protein: 5 g
Fat: 6 g
Iron: 2.0 mg
Calcium: 8.0 mg

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