My first time baking focaccia – I found the recipe in a magazine and made it for a BBQ. It’s fast to make (except the resting time of the dough) and easy and actually really tasty and nice for summer!
Ingredients (for one small flat bread):
- 1/2 cube of fresh yeast
- 300 g light spelt flour (it would also work with normal flour)
- 3-4 branches of rosemary
- 1 tbsp sugar
- 6 tbsp olive oil
- 1/2 tsp salt
- 60 g (pitted) black olives
- peel of 1 lemon
- coarse sea salt
- Wash rosemary and separate leaves from branches. Chop finely and mix with sea salt between fingertips (aroma will spread more like this)
- Crumble the yeast in 200 ml lukewarm water and add sugar until both dissolves. Knead the yeast mix in the flour, add 2 tbsp of olive oil and 1/2 tsp of salt and knead until the dough is smooth. Place in a big bowl, cover with a kitchen towel and let it rest for 30 min in a warm place (I preheat the oven in 50 degrees, turn it off again and keep the dough inside with the door slightly open. Don’t use a plastic bowl when you do this.)
- Cover a baking tray with parchment paper and place the dough on top. Sprinkle with a little flour and spread evenly with the hands on the tray (1-2 cm thick). Pinch the dough with your fingertips so that the dough looks slightly uneven. Let it rest for another 15 minutes.
- Quarter the olives and mix with 2 tbsp olive oil. Mix the lemon peel with some sugar or sea salt between your fingertips, then spread olives, lemon and rosemary on the dough and sprinkle remaining 2 tbsp olive oil on top.
- Bake in 200°C (upper/lower heat) for approx. 20 minutes. Cover with a kitchen towel and let it cool down. Enjoy ♥