Agias Sofias 16, Corfu 49100, Greece
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3 1/4 cup all-purpose flour
1 1/2 tsp salt
1 tsp sugar
1 sachet dry yeast (8gr)
1 cup fresh herb mix chopped oregano, rosemary, parsley, coriander
1 1/2 cups warm water
4 tbls olive oil
In a bowl mix ½ cup of the warm water, sugar and yeast, Cover and let sit 10 minutes.
In a large mixing bowl stir flour, salt, yeast mixture to combine. Stir in fresh herb mixture.
Add the remaining warm water into the flour mixture . Quickly stir the mixture until there is no dry flour and the mixture is completely moistened.You can stir by hand there is no need to knead.
Cover the bowl with plastic wrap and a towel and allow to rise for 2 1/2-3 hours. The dough will look very wet and appear to bubble a bit.
Pour olive oil into a 9-inch round cake pan . Swirl the oil around to coat the entire bottom of the pan. Scrape out the risen focaccia dough into the oiled cake pan. With oiled fingers, create dimples on the top of the focaccia. Cover with a piece of aluminum foil. Tenting slightly in the middle of the foil to allow for focaccia to rise and let rise for another 30 minutes.
Meanwhile preheat oven to 220 °C .
After 30 minutes place covered focaccia into preheated oven and bake 20 minutes covered. After 20 minutes remove the foil and continue baking an additional 10-15 minutes or until golden. Remove from oven and transfer focaccia to a cutting board or cooling rack.
NOTE: You can add any herbs that you like.
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