As I told you in a recent post the minute my partner had left for Ireland I started to think about foods for one. And one of the first things that popped into my mind was the lovely focaccia!
This is just bread you may think, and not really a meal. True, but I can make a sandwich with it or simply have a salad and the focaccia on the side. Or I could lean over to my bench neighbor in the canteen and soak up their lovely (hopefully) homemade sauce with my focaccia. The list is long. Very long. I decided to have the first bit with dinner (which is usually cold meats and cheese, lots of cheese. This is Switzerland after all) and the rest for lunch. Magically transformed into a sandwich.
If I like one thing then it is the texture of the focaccia. If you knead it long enough (but not too long) you’ll get these wonderful holes in the dough which make it so fluffy. I usually sprinkle the olive oil and salt on top of the bake (just before putting it into the oven) to do the rest.
Olive oil to taste 1. Mix the flour, salt and yeast in a bowl. Bake for 25 minutes at 220° in the preheated oven.
2/3 tsp salt
10g fresh yeast, crumbled
1,6 dl lukewarm water
1,5 tbsp olive oil
Rosemary to taste
Salt to taste
2. Add the water and the olive oil and work into a soft, smooth dough.
3. Leave at room temperature to rise for about an hour.
4. Spread the dough gently onto a baking tray and push down until its about 2cm thick.
5. Cut some crosses with a knife into the dough.
6. Sprinkle salt, rosemary and the olive oil on top if desired.
Olive oil to taste
1. Mix the flour, salt and yeast in a bowl.
Bake for 25 minutes at 220° in the preheated oven.