Focaccia, a typical Italian bread, in the early days baked on hot stones and that became wonderfully airy. Focaccia is delicious with a soup or barbecue. Without additions it’s lovely, but you can also add flavors or filling . Now I had some leftover basil and parmesan cheese salt (yes this salt is so delicious that it has vanished fast!) . I’ve bought it in a small local shop called Kookstijl and used it before at the recipe spaghetti with shrimps and arugula. (If you can’t buy it in your neighborhood, try mixing some coarse salt with grated parmesan and chopped basil.) But this salt is so great that I had to use it to pimp this focaccia. And after baking the bread had a nice savory flavor. It is one of those bread that’s already so delicious that it needs nothing more. Ideal to accompany a soup or as a snack and appetizer.
Recipe : Focaccia with basil , salt and parmesan cheese
Ingredients (1 bread):
- 375 grams of flour;
- 180 ml of water;
- 2 tablespoons olive oil;
- 0.5 teaspoon salt;
- 1 teaspoon yeast;
- 0.5 teaspoon of sugar;
- Olive oil to pour over the bread;
- Basil and parmesan cheese salt.
- Breadmaker or mixer with dough hooks;
- Baking plate.
Bread baking machine:
Put all ingredients in the bread machine in the right order as specified by the manufacturer. Then turn the machine on the dough mode into the position in which the machine kneads the dough and run the 1st rise. Go further at the *.
With a mixer or by hand
Put tepid water, yeast and the sugar in a small bowl , mix well and let stand 5 minutes. By then there should be bubbles (if that is not the case, then the yeast is no longer good and you must use a new package) Put the flour in a bowl with the salt and mix well. Then mix the oil through it. Stir well with a wooden spoon so that all the liquid is absorbed. Stir in the yeast mixture and start kneading (by hand or with the mixer). Knead until the dough is smooth and elastic to the touch and that will certainly takes 10 minutes of kneading . Shape the dough into a ball .
Grease a bowl with oil and place the dough in it. Turn once and cover the bowl with a damp towel and put it away on a warm place. Let the dough rise for half an hour (or until doubled in volume).
*Lay the dough on a greased workplace. Press the air out, form a ball and let it rest for 15 minutes. Press the dough into an oval. Place the damp towel over the tin and leave the bread to rise for an hour in a warm place. After half an hour preheat the oven to 200 degrees Celsius.
After the second rise you moisten the top of the loaf with water. Push with your fingertips dimples in the bread. Drizzle with olive oil and sprinkle with basil parmesan salt. Put this bread in the oven for 20 minutes and then remove the bread from the oven. Let cool on a wire rack.