Italian Week Day 2 – Focaccia

No.90

This week has been passing very fast, tomorrow is already the last day of my Italian Week. For Day 2 I made this Focaccia.  But to be honest with you, I actually had a pizza in my mind for Day 2. I had already chosen 5 different food that are characteristic and representing in Italy (a meat dish for Day 1, Day 2 a baked food, a dessert for Day 3, a vegetable dish for Day 4 and you will see what I have chosen for Day 5 tomorrow), a good italian pizza seemed the most appropriate dish for Day 2, but I after all chose Focaccia because my daughter had come home from her school. She makes good Focaccia and yes it was fun to cook with her! So this recipe is including my daughter’s advice for you.

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Focaccia
1 Focaccia in a pan 22cm ø 1400ml in volume.
If you double this recipe, you will get 1 focaccia in a long pan 25cm x 30cm.

A)  Mix 175 cc lurk warm water, 1/2 tea spoon of sugar and 4g dry yeast. Stir well until it all dissolved. Put a plastic wrap and set it aside for 10 minutes.

300g flour
1/2 tea spoon of regular salt
100cc Extra Virgin Olive Oil

Topping:
3/4 small yellow onion, minced and lightly sautéed with olive oil without any salt and pepper. Cool.
12 cherry tomatoes
Coarse sea salt
Fresh herbs like rosemary and baby oregano
Extra Virgin Olive Oil

Directions

1.  Put the flour in a large bowl and sprinkle with the salt. Mix well.  Then pour A) yeast mixture in the flour. As you mix, add 100cc of extra virgin olive oil.

2.  Use a spoon or a spatula to stir until the flour, water and oil are well combined and the flour has been well absorbed. Give it a sprinkle of flour if the dough is very sticky and tacky. (This flour is not included in the quantities given in this recipe)  When you see the dough has come together, use your hand to knead in the same bowl for 5 minutes. Curl your fingers around the dough and press it together to form a compact ball.

3.  Continue to knead for about 8 minutes. When the dough is evenly soft and firm and no longer sticks to your hand. place it in a new bowl (coat the inside lightly with olive oil) and cover with a plastic wrap.  Leave it in a warm place for 60 minutes. As the temperature is never higher than 30 degrees in Oslo, I fill a bucket with hot water and place an oven tray on top of it and then place the bowl with the dough in on it. Cover with a tea towel. It helps a lot.

4. I find good rising makes a good focaccia. The dough will be pressed down later in a baking pan but a good dough will rise quickly again.

5. When 60 minutes have passed, the dough must have been doubled in size.

6.  Coat a baking pan 22cm ø with 50cc extra virgin oil. Not only the bottom but also the sides of the pan must be well oiled.  This oil will “fry” the focaccia in the pan, so be generous with the olive oil!

7.  Using your hands, spread it into a circular shape to fit the pan.

8.  Dimple the dough surface with your finger.  Let it rise for 40 minutes.

9.  Cut the cherry tomatoes into half and fill in some of the holes with them.  Sprinkle with the onions.

10.  Sprinkle with herbs and corse salt. drizzle with olive oil. It is ready to bake!

11.   Bake in an oven at 220C for 20 minutes.

12.   Here you go! Enjoy!

Here is a bento version 🙂   Focaccia makes a good bento!

I hope you enjoy it!

xxxxx Rie

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