There is nothing as tasty as home-baked bread. You can’t get it fresher. The only disadvantage is that you have to eat it quickly otherwise it is already “old”.
That’s why I often divide the dough in half and bake then 2 small ones instead of 1 large one. If the bread is not cut, it stays fresh a little longer.
Ingredients:
500 gr. flour
1 bag of 7 g yeast
1 1/2 tsp salt
250 ml lukewarm water
75 ml olive oil + extra to brush the bread
Thyme
Rosemary
Coarse sea salt
Preparation:
Mix the flour, yeast and salt in a mixing bowl. Measure the oil and lukewarm water.
I always mix the first piece in my mixer with a dough hook. But of course it can also be done by hand. Do this by adding the water and oil to the flour while stirring.
When it forms a ball I continue mixing and kneading by hand. This does not need to take very long, but it must become a really cohesive dough.
Grease a (metal) bowl very lightly with olive oil. Place the dough in the bowl and brush some oil over the dough. Cover this with a damp tea towel. If the tea towel is not damp, it will draw moisture from your dough. Let this rise for an hour in a warm place.
Line a baking tray (or 2) with baking paper. Place the dough on the baking paper and press it with your fingers to a thickness of about 1 cm. Sprinkle the dough with olive oil and brush it with a brush.
Press small dimples into the dough with your fingers. Do not press too hard, there should be no holes or cracks.
Now sprinkle the rosemary, thyme and some sea salt over it. Do this the way you want and like it.
Cover the plate again with the damp tea towel. Moisten it if necessary. again, and put the plate back in a warm place. Let the dough rise again for an hour.
Preheat the oven to 180 degrees C (fan).
Bake the foccacia for 15-20 minutes.
Enjoy your meal.
