Foccacia obviously is baked Italian bread. Delightful for soups and gravies or for sandwich. Foccacia can also be eaten just like that if you sprinkle herbs on top of the dough before baking. Rosemary is the most loveable herb and of course crushed black pepper sea salt and chopped garlic will elevated the taste further. Additionally, pair freshly baked foccacia with olive oil combined with balsamic vinegar.
10g yeast (dried)
60g warm water
1/4 tbsp sugar
50g hard/bread flour
120g warm water
45g olive oil
Pinch of salt
200g hard flour
Others (as needed)
Crushed black pepper
Make sponge by dissolving yeast in warm water and sugar. Add flour and stir until sponge forms. Cover and allow to double in size.
Meanwhile, measure out dough ingredients and add into now doubled sponge.
Knead again until a smooth dough forms.
Allow to rest until double in size.
Punch down and spread on sheet pan lined with olive oil.
Brush olive oil on top of dough, sprinkle herbs, crushed pepper, sea salt and chopped garlic.Bake at 200C.
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