Focaccia is an Italian, flat yeast bread with oil, often made with herbs. This recipe gives a fluffy and tasty bread, with a crunchy crust. Serve it with salds, aioli, pesto and tapenade, or make a delicious sandwich.
It is also suitable for situations with limited kitchen facilities. If you have an oven, this is the perfect no-knead bread. Just mix the dough, and pour it into a baking pan.
If you do not have a oven, you can even bake it in a frying pan with cover on low heat.
– 1 kg wheat flour
– 1 liter water
– 1 packet of yeast
– 1 tablespoon salt
– maldoon salt
– oil and fresh herbs (f. ex thyme and rosemary)
Mix 1-3 dl of oil with herbs in a kitchen machine, or chop the herbs and mix them with the oil. Cover the bottom and sides of a baking form with baking paper and cover it with some of the herb oil.
Mix wheat flour, salt and yeast. Add water with body temperature, and mix together. The dough is loose, and can be poured into the baking form (35×45 cm). The top of the bread is dimpled with your fingers and brushed with the herb oil, and then maldoon salt is sprinkled on top. Let the bread rise for 30-45 minutes, then bake it at 170°C for 40 minutes.
Endless possibilities! Vary with different fresh herbs, sun-dried tomatoes, garlic or olives.
I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.