Focaccia is topped with salt and oil at its simplest. At its thickest, the surface is covered with a layer of meat or cheese like a pizza.
Focaccia is deliciously crunchy. Mari Moilanen
Focaccia is a delicious and quick-to-make flat bread that surprises with its ease.
This is how you succeed
1. Use only the amount of flour you need. The focaccia dough should be soft.
2. Select a metal baking tray as the frying pan. It helps the bread to crumble.
3. Do not skimp on the quantity or quality of olive oil.
In oil its a secret
Focaccia should use the best olive oil found in the cupboard. It has its roots in taste and focaccian crispness.
In addition to the dough, the olive oil is added to the focaccia frying pan. In this way, the bread also crumbles from the bottom. Olive oil is also poured on the surface of the bread with a sled on the wrist.
Tomato-mozzarella focaccia
(For 6 people)
4 1/2 dl water
1 ps of dry yeast
more than 10 dl spelled flour
1 1/2 teaspoons salt
1/4 dl olive oil
On:
1 tablespoon olive oil
3 grated garlic cloves
400 g of passata tomato sauce (eg mutti)
200 g grated mozzarella cheese
For decoration:
½ a pound of basil
1. Heat the water a little warmer than hand heat to 42 degrees. Mix the dry yeast with a small amount of spelled flour and add to the water. Gradually flour the dough and add salt and olive oil to the final stage of priming. The dough should remain soft. Double the dough in a bowl, about 30-45 minutes.
2. When the dough is very high, place it on the baking sheet on a baking sheet and pat the dough into the shape of an baking sheet. Grate or chop the garlic very finely and mix with the olive oil. Brush garlic oil over the focaccia.
3. Bake at 225 degrees for about 15 minutes, until the surface is slightly browned. Spread the tomato sauce and grated cheese on the focaccia and bake for another 10-15 minutes. Garnish with finished focaccia with basil leaves.