This recipe was given to me by an expert Italian lady who used to work in a bakery. She specifically told me not to mess around with any of the proportions. So I didn’t.
But got inspired by an Instagram post from NYTimes Cooking with ‘garden focaccia’ and tried it for myself with our home-grown vegetables this summer. Amazing result!
Ingredients
- flour, 450g (Italian ‘O’ works perfectly, regular flour is also fine)
- water, 400g
- dry yeast (do not substitute!), 7g (=1 Italian ‘bustina’ / =1/2 Swedish ‘påse’)
- sugar, 2 tsp
- salt, 1 tsp
Instructions
- Mix the dry ingredients
- Add the water
- Mix well (it will be fairly wet and sticky)
- Let the mixture grow ‘in the sun’ for 2 hours
- Spread the mixture on an oiled baking sheet
- Add oil on top and any herbs, vegetables, tomatoes etc. (not too heavy)
- Let ‘grow’ for another 20-30 minutes while the oven warms
- Bake in the warm oven at 190°C for 20 minutes without the fan
