Plenty of food production is going on to keep the family and myself happy during the Corona lockdown... here's the latest succesful experiement worth repeating.
Ingredients
- 500g Pizza Flour (Typo 00) or regular wheat flour
- 1 table spoon Salt
- Olive Oil
- Rosemary (optional)
- Sourdough (ideally Livieto Madre)
Preparation
- Mix about 150g of the flour with the sourdough (don't forget to start a new culture for your next project!), some warm water to create a basic dough that is a bit tougher than your usual pizza dough.
Whay that? Sourdough gets a lot softer while it is maturing, hence you want to give it some room to do so
Let it rest over night until it has softend and is showing a good amout of bubbles on the surface.
- Add the rest of the flour, about 2 table spoons of olive oil, 1 table spoon of salt, some more warm water and the optional rosemary. Knead it to to create a nice dough that does not stick to the bowl.
Let it rest for 2-3 hours (or longer) until it rises to the top of your bowl.
- Prepare your baking sheet with a pinch of olive oil to avoid that the focaccia sticks to it. Preheat your fan oven to 200°C.
- Take the dogh out of the bowl and create a sheet about the size of your baking sheet. Transfer it to the baking sheet, cover it with a kitchen towel and let it rest for about half an hour.
- With the tip of your finger pinch the characteristic dips into the dough, moisten the full surface and spinkle a mix of water, olive oil and salt into the dips
- Bake it for about 20 minutes until golden.
if it risies too far, feel free to pinch 2-3 small holes into the surface to let excess air out
- Take it out of the oven and brush it with olive oil. The surface may feel harder than anticipated, but that is no problem at all.
- Cover the focaccia again with the kitchen towel and let it cool off.
- Be proud and enjoy!
