Text and images Britt-Arnhild Wigum Lindland
The smell of freshly baked bread, it must be one of my favorites. Focaccias are so easy and fast to make, I make them several times a week. Often with white flour, but trying to live a more healthy life I tend to bake more dark ones. Often I top my focaccias with olive oil and salt only, or I can vary with different toppings, even sweet ones. The one on the photos is topped with green olives. A perfect taste of Italia.
Blue Cafe's Focaccia
25gram fresh yeast, a little salt and a litt sugar. The sugar and salt make the yeast melt. Add 3dl fingerwarm water and flour (white or a mixture) till you have a smooth dough.
Rise for half an hour. Kneed out in a pan, ca 15x25cm. Top the dough with olive oil and salt.....and olives, sundried tomatoes or what you have...... Rise another 30 minutes.
Bake in oven, 225C for 25 minutes
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A piece of focaccia, a glass of wine and Yo-Yo Ma. The night is perfect.
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