Focaccia – traditional Italian bread of a home cooking. Despite simplicity and availability of ingredients, it always turns out very tasty and fragrant. With additions to focaccia it is possible to experiment the same as with pizza. Here we will tell how to make focaccia with olives and fragrant herbs.
It is required to you
- - water – 700 ml;
- - flour – 200 g;
- - olives – 20-30 pieces;
- - olive oil – 5 tablespoons;
- - salt – 0.5 teaspoons;
- - sugar – 1 teaspoon;
- - a yeast powder – 5 g;
- - dried basil and oregano.
Instruction
1. We fill in yeast with the water which is warmed up up to the temperature about 35 degrees. We add sugar. We mix before full dissolution of all dry ingredients. We add 4 spoons of a sifted flour, salt and it is carefully mixed by a nimbus, breaking lumps. We leave mix in the closed ware for 10-15 minutes – before emergence of bubbles and a volumetric gain. Then we pour other flour and we knead a smooth plastic dough. We leave it in the closed ware for 1 hour.
2. In a separate pan we mix 2 tablespoons of olive oil with dried herbs and we leave to infuse.
3. We add 2 tablespoons of olive oil to the risen dough and we knead once again. We roll layer 1 cm thick. If you want to receive more magnificent focaccia, layer can be rolled more thickly – up to 3 cm. We spread it on the baking tray oiled olive, and we allow the test to rise a little more within 10 minutes.
4. We exempt olives from stones and we cut ringlets. By a finger it is done on all area of flat cake of deepening, we spread in them olives. From above it is evenly oiled with herbs and we salt a little. We put focaccia in the oven warmed up to 200 degrees and we bake 15-20 minutes to a light flush. You shouldn't overdry – inside focaccia has to remain porous and soft. We spread ready focaccia on a lattice and we allow to cool down slightly.