The recipe should make quite a sizeable focaccia. Use for sandwiches what you will not eat immediately. I suggest that you add carrot paste with roasted vegetables and cumin which helps heal spring colds.
FOCACCIA:
- 750 g wheat flour
- 10 g fresh yeast
- 520 ml warm water
- 1 tablespoon of salt
- Olive oil
Dissolve the yeast in a large bowl with water. Add flour, salt and knead thoroughly until the dough leaves fingers. Cover the bowl with a tea-towel or plastic wrap. Set aside in warm place for about 45 minutes . Spread olive oil on a 30×40 cm baking tray and on your hands. Put the dough on the tray and fold it inside with two moves – the way you fold a letter. Cover with the foil and put aside for another 45 minutes. Repeat the folding twice, each time leaving the dough for rising for 45 minutes. After the last folding, flatten the dough with your fingertips so that it covers the entire tray (it is important that the tray is oiled well). Add your favourite toppings: cherry tomatoes, nigella seeds, rosemary, fried onion. Put aside for 25 minutes. Drizzle with oil mixed with water on top. Bake for about 10-12 minutes in 250° c. Then, lower the temperature to 200° c and bake for another 15-20 minutes until golden. After baking take out of the tray and let it cool.
Recipe: Marta Wajda, photos: Krzysztof Kozanowski/USTA Magazine
