Focaccia: mediterranean flavours

What’s the best way to end a busy and super funny weekend?
Easy: bake something tasty and possibly that reminds you of your home country. Olives, cherry tomatoes, olive oil and rosemarine…mmh I love them!

Yesterday evening when I came back home after having watched the Wimbledon final in a local pub, I opened my cupboard and luckily I had all the ingredients I needed…well, almost. I didn’t have any yeast, but hey, one of the things I love about London is that you can find anything anywhere, at any time.

For the dough I used around 600 grams of flour, one sachet of dried yeast, one glass of milk (I found out it makes the dough softer) and a pinch of salt.
First you have to melt the yeast in a glass of warm water (please note that the water should not be too hot or it will destroy the yeast’s effect), when ready pour it over the flour and start mixing. When all the water has been absorbed, pour the milk (better if slightly warm) and keep mixing till you get a smooth and soft dough.

Place it on a baking tray (the same one you are going to use to bake it) and let it rise for about one hour.
Advice: warm up the oven for a few seconds, turn it off and put the dough…this will make the rising process faster!

Once the dough has doubled its size you can start dressing it. I normally put olives, cherry tomatoes, a hint of rosemarine and pepper, and I finish everything with some olive oil.

Bake for about 40 minutes in the oven at 180°C and enjoy it! 🙂

Mediterranean focaccia!

Mediterranean focaccia!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s