Italian breads have a beauty that is theirs alone to claim. Simple, earthy and classic, they belong to a league of their own. The basic bread has no special flavouring agent and no other additives, just the dear old yeast doing its thing. And yet, the bread is so wholesome and beautiful. Focaccia is not an extra soft bread, but it is a textural delight to the palate, the visual drama not to be missed. Fresh herbs and olive oil render its flavour memorable, leaving behind a soft trail of roasted garlic, not too overbearing. A classic bread, a simple recipe and incredible flavours. Focaccia, next on stage.
Makes 2 flat sqares of Focaccia
Ingredients
380 g all purpose flour
2 tsp yeast
2 tsp sugar
2 tsp salt
5-6 cloves garlic, chopped
1.5 cups lukewarm water
1 egg, whisked
3-4 sprigs of fresh thyme
3 tablespoons oil
1 red onion, sliced
10-15 black olives, pitted and sliced
A pinch of coarse sea salt
Method
Mix the flour, yeast, salt, sugar, warm water and egg to form a firm, yet soft dough. Mildly flour the dough and let it rise until it has doubled in size. Keep in covered with a wet and clean kitchen towel to preserve the moisture in the bread.
In the meantime, place the garlic cloves and thyme (or rosemary) in a bowl with some olive oil. Let it rest for about 1 hour.
Once the dough has doubled in size, punch out the air with your fingers and let it rise again for 30 minutes.
After the second rise, roll out the dough into a neat and even rectangle. Make small holes in the dough with your little finger, without pushing out the air. Spread the oil mixture evenly on the surface of the bread. Place the onion rings and olives on the bread. Sprinkle some coarse sea salt.
Place the bread in a preheated oven (in a greased baking tray) at 200 degree Celsius for 15-30 minutes until it becomes a nice golden colour. Bon appetite!
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