Never Fail Focaccia

Focaccia is a traditional Italian flat bread usually baked with rock sea salt, rosemary and heaps of good quality Olive Oil.   Topping it with more substantial yummy things like cheese and chorizo will make it a nice alternative for the Friday night pizza.

It is so easy to make!
First you will mix in a large bowl – 2.5 envelops of dried bread yeast, 7g each (the original recipe called for 37.5g fresh yeast) with 250ml of lukewarm water, 1 teaspoon of sugar and one teaspoon of salt.   Mix 100g of flour and leave it for 10 min.


Add 350g of white flour, one egg and 50ml of milk. Knead quickly to have all incorporated in a sticky dough. Leave it to rise in a warm place, covered with a tea towel for 30 min.


Meanwhile prepare the filling as you like.

For this Focaccia I used two fresh chorizos without the skin and broken stir fried with one sliced red onion, 3 cloves of garlic, half cup of Kalamata olives and about a tablespoon of fresh rosemary.  For an extra dimension of taste sprinkle with some lemon zest and pepper to taste.




 
When the filling was cooler, I also added a generous cup of cubed fresh Pecorino Cheese. 

Pre heat the oven to 180C. 


Using your hands greased with some olive oil, open the dough in a large tray lined with baking paper. 


Press all over with the tip of your fingers and drizzle olive oil. Leave proofing  for 10 min.



Spread the filling, top with a hand full of grated Parmesan cheese and some sea salt to taste. Sprinkle some fresh rosemary, and some halved cherry tomatoes, drizzle olive oil. Put it in the oven for about 30 min, until the bread is baked and golden.

And here it is... Ready to be devoured with a nice glass of red wine!  Cheers!


 
Never Fail Focaccia


2.5 envelops dried bread yeast (7g each)
1 teaspoon sugar
1 teaspoon salt
450g white flour
1 egg
250ml lukewarm water
50ml milk
Olive Oil to drizzle


Mix the yeast, the lukewarm water, the sugar and the salt in a large bowl - stir in 100g of the flour to make a sponge.  Set it aside for 10 min.

Add the egg the milk and the remaining flour.

Using a bit of flour to help, knead quickly to have all incorporated - it will be a sticky dough.  Leave it proofing in bowl greased with olive oil and in a warm place, covered with a tea towel for 30 min.

Pre heat the oven to 180C.

Using your hands greased with some olive oil, open the dough in a large tray lined with baking paper. Press all over with the tip of your fingers and drizzle olive oil.  Leave it rising for 10 min.

Top it with whatever your imagination conjure up.    Put it in the oven for about 30 min, until the bread is baked and golden.


Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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