|Focaccia topped with coarse sea salt|
- 2 1/2 cups of white flour
- 1 t salt
- 2 1/4 t active dry yeast
- Pinch of sugar
- 1 cup of warm water (around 110 degree Fahrenheit)
- 5 T olive oil
- Coarse sea salt
1. Add yeast and pinch of salt to the warm water and stir a couple of time and let it set for 10 minutes.
2. Mix flour and salt.
3. Brush some olive oil on your pizza stone or a tart tin (around 10 inches).
4. Incorporate the yeast/water to the flour mixture and stir until flour has disappeared to get a rough dough. if it feels very sticky add no more than 1/2 cup of flour.
5 . Transfer the dough on a floured surface and knead it until it feels smooth to the touch with a nice look elastic.
6. Put the dough on the pan of your choice and press down to make a nice even circle.
7. Put the pan in a warm place (above 80 degrees) for 1 or 2 hours or until the dough as doubled.
8. Preheat the over at 400 degree Fahrenheit.
9. When ready, push your finger down all over the dough. This process will deflate the dough.
10. Brush the entire dough with some olive oil and add the coarse sea salt.
11. Bake for 25 minutes or until the bread is slightly golden.
12. Let the bread cool down on a rack a bit before serving.
What do I think about this recipe?
- It does not look as long as it appears. Do not let the length of the steps discourage you.
- At the first bite you can taste the saltiness of the sea salt and feel that the crust is barely hard and the softness of the inside. It is delicious!
- I would add less sea salt and try with different kind of herbs. Rosemary and olive oil would be my next try...
Adapted from Making Bread the Taste of Traditional Home-Baking published by Lorenz Books