The real Italian focaccia

The real Italian focaccia

Bring Italy to your home with this delicious and easy focaccia recipe! Sometimes it is so easy to traditional recipes yourself. We made this recipe with whole wheat flour instead of white flour, just to give it a bit of extra flavour and it will be more filling (and healthy!). This time, we added tomatoes and olives on top, but you can basically add whatever you like! For example, add mushrooms and cheese on top and you get a complete different flavour combination! We just love these kind of recipes where variety is endless. Are you going to try it?

Ingredients for 4-6 persons:

  • 500 g of whole wheat flour
  • 350 g of lukewarm water
  • 10 g of (beer/instant) yeast
  • 10 g sugar
  • 1 small potato
  • 12 g of salt
  • Olive oil
  • 10 cherry tomatoes
  • 10 black olives, without seeds
  • 1 tsp of oregano

Instructions:

Peel the potato and boil this for around 20 minutes, until super soft. Then, mash the potato. Mix the water, sugar and yeast in a bowl with a whisk until it is well blended. Then, add the flower and salt. First mix the dough with a fork and then start using your (clean) hands to mix it together. Knead the dough for around 5 minutes. Don’t worry if the dough is too sticky, this is supposed to be really sticky! When everything is well mixed, add the potato. Knead well. Add a little drop  of olive oil in a bowl and spread it over the bowls’ surface. Cover the bowl with some foil. Put the dough in the bowl and proof this for 1 hour in a dark place. After 1 hour, place a baking paper on a baking tray, add a bit of olive oil and put the dough on the baking tray. Spread the dough equally over the baking tray and try to shape it a bit (See picture). Put the baking tray in the oven (oven turned off!!!) and let this proof for another 45 minutes. Then, take it out of the oven. Now pre-heat the oven at 250 degrees Celsius. Cut the tomatoes and olives in half and divide them on the focaccia dough, push them a bit into the dough. Sprinkle the oregano on top. Put the focaccia in the oven for around 25 minutes. 

When it is ready, let it cool down a bit, then it is ready to serve! 🙂 

 

Optional: Stuff it with mozzarella and raw ham

 

Nutritional value (when cut into 6 pieces):

338 calories – 5 g fat, of which 0.8 saturated – 67 g carbohydrates, of which 9.7 g fibre and 2.8 g sugar – 11.5 g protein

 

Love,

Anna & Marit

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