Bread

Focaccia

I love baking bread and I love focaccia. Focaccia basically is like a bread, just that it is baked flat in a pan, instead of a loaf.

20130711_focaccia_kl
Focaccia with rosemary, red onions and sundried tomatoes. On the left before baking.

The recipe is one from Leila Lindholm's book:  "A piece of cake" . Which is one of two books from her that I have. 

The recipe calls for 25 grams yeast, 300 ml lukewarm water, 50 ml olive oil, 2 tablespoons honey and approx. 425-480 g of wheat flour.

I pour the water in a bowl, add the yeast and honey and stir it together, then I add the olive oil and flour and mix it together in a bowl.  I am in luck because I have a wonderful red Kitchen Aid and the mixing is no science of work at all. 

Then I cover the bowls with a cloth and let it rest for at least 40 mins. Usually I let it rest longer because I forget all about it, which doesn't harm the dough the least it only rises a bit more. 

Then I drizzle some olive oil and sea salt on a deep baking pan and with my hands I stretch out the dough all over ot and cover it up again to let it sit for another 30 mins, after which I poke some "holes" in the dough with my finger. In fact they're not actual holes, just little deep pockets were I stuck in my finger. 

I mostly divide my focaccia in three parts, one with finely chopped rosemary to drizzle it over the dough, one part  with finely chopped sundried tomatoes and one part with thinly sliced red onions. Then I drizzle some olive ol on top and put it in the preheated oven (225° Celsius) and let it bake for 10 mins. 

This bread is also great to take with you to work, and eat it with maybe some caprese (tomatoe, mozzarella and basil) . 

What do you like to bake?