We hear it a lot, you just love our house bread!
At our house every meal starts with our freshly baked focaccia. It’s perfectly soft and fluffy and sprinkled with fresh rosemary and crunchy flaky sea salt and makes you want more. Every now and then you ask for the recipe, but like most restaurants we always say; Chef’s top secret.
But not anymore! We want to share this simple, but oh so delicious, recipe. The secret is to use top-notch ingredients, such as organic wheat flour, high quality olive oil and fresh rosemary. Also, let the dough rest overnight, to get the best result the next day.
Good luck, here’s the recipe:
Our organic house focaccia
16 dl organic semi-coarse wheat flour
7,5 dl cold water
0,5 dl sugar
33 g dry yeast
2 tbs salt
1 dl extra-virgin olive oil
Flake sea salt
Put wheat flour, sugar, salt and dry yeast in the mixing bowl and mix them with half-intensity in a food processor. Slowly add cold water until the dough still sticks to the bottom of the bowl, but doesn’t feel too sticky when touching it anymore. (it should still be slightly sticky)
After this, knead for six minutes.
Move the dough over on a baking tray covered with baking paper and stretch it to fill the tray. When it’s done it should be about 2 cm high all over. Top the dough with fresh rosemary and finish with a good drizzle of extra-virgin olive oil. Then poke your knuckles, a lot, into the dough across the surface.
Now, let it rest. Put on a plastic wrap and put it in the fridge for the next day.
Take out the bread to room temperature minimum 2 hours before you bake it. Remove the plastic wrap, scatter with sea salt flakes and bake in 200°C for about 20 minutes until the bread is golden brown all over.
The focaccia is as its best served warm, fresh out of the oven, but let it cool down for 10 minutes before you slice it. If you can resist it…