Sunday, August 28, 2011
Sunday, August 21, 2011
Thursday, August 11, 2011
Romina's recipe for Focaccia
(20 cm x 30 cm bread tin)
750g of bread flour
38 g fresh yeast (NOT dried )
390 ml lukewarm water
7 tbsp (tablespoon) of Olive Oil for the dough + 10/15 tbsp for top of focaccia and tin.
2 tsp (teaspoon) of Sugar
23 g coarse salt
Salt to taste
1.Crumble the yeast in a small bowl, add the sugar and half of the lukewarm water. Mix all to dissolve the yeast, then cover the bowl with a saucer and wait until a light foam forms on the surface.
2. Dissolve the salt in a glass with the rest of the water.
3. Combine the flour, 7 tbsp of oil, and the yeast mixture in a large bowl. Knead for 10-15 minutes, until the dough is homogenous, elastic and smooth (If the dough is too firm add some water and if it is too soft add some flour) - the dough should be spongy and should not stick to your fingers.
Using your fingertips make dimples in the dough and pour the oil over them . Then turn the dough upside down and repeat the process on the other side.
6. Pre-heat the oven to 400 degrees F.(200°c/Gas Mark 6)
Sprinkle the surface of the dough with the coarse salt and spray lightly with the salted lukewarm water. Bake it for 10-15 minutes until golden. Buon appetito.