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Focaccia
Have you ever baked focaccia yourself? Julian Kutos shows you how to make the classic Ligurian version with herbs and olives, ideal for an aperitivo with friends.
For the bread:
| Ingredients (2 servings) | ||
|---|---|---|
| 250 | g | Water |
| 125 | ml | Whole milk |
| 20 | g | Fresh yeast |
| 600 | g | Wheat flour T 700 |
| 50 | ml | Olive oil |
| 10 | g | Salt |
| 15 | g | Sugar |
For the herbal Oil:
| Ingredients (2 servings) | ||
|---|---|---|
| 1 | teaspoon(s) | Fresh rosemary |
| 1 | leave | Sage |
| 3 | twigs | Thyme |
| 2 | tablespoon(s) | Olive oil |
| 25 | piece(s) | Pitted black olives (80 g) |
For serving:
| Ingredients (2 servings) | ||
|---|---|---|
| Olive oil | ||
| Aceto Balsamcio | ||
- Mix the water, milk and yeast in a bowl with a whisk. Add the flour, olive oil, salt and sugar. Create a dough and knead for 10 minutes. Season the batter with sugar and salt. Leave the dough to rest at room temperature for 30 minutes.
- Roll out the dough into a rectangle on a baking tray lined with baking paper using a rolling pin. Cover the dough with a tea towel and leave to rise for 45 minutes.
- Preheat the oven to 200 °C hot air. To make the herbal oil, finely chop the herbs and mix with the olive oil. Pit the olives and cut in half.
- Remove the foil from the dough and press the typical focaccia holes into the dough with your fingers. Brush with herbal oil and press the olives into the holes.
- Bake the focaccia for 20-30 minutes. It should be lightly browned, fluffy and airy. Serve warm with olive oil and balsamic vinegar.
From the cookbook "Simply Pasta, Pizza & Co" by Julian Kutos.
