Focaccia Italiana
Made by Alessandro Cipriano
For the dough
- 400 g flour
- 1½ tsp salt
- 20 g yeast, crumbled
- 3 dl water, lukewarm
Topping
- 4 cloves of garlic
- 1 shallot
- 3 tbsp of oil extra vergine
- rosemary and thyme
- coarse salt to sprinkle
Put the flour and salt in a bowl. Dissolve the yeast in the water and pour into the bowl. Mix everything with a ladle or a food processor until a smooth dough is obtained. Brush a bowl with some oil and put the dough into the bowl, dust with some flour. Cover and leave to rise twice. It may take about 30 minutes.
In the meantime prepare the topping. Chop the garlic, shallots and rosemary and thyme and fry them gently in the olive oil.
Now preheat the oven to 220°C.
Spread the dough on the prepared tray with wet hands about 35 cm x 25 cm. Press in the dough with your fingertips. Now spread the topping evenly.
Now add the tray into the middle of the oven and bake at 220°C for about 30 minutes.
Let it cool down after baking. Before serving, drizzle some olive oil and sprinkle coarse sea salt over it.
Ready to serve, enjoy!
