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Cookbook tested: addictively tasty foccacia (plus recipe) | Culinary

Since the lockdown, we walk more, we drink an aperitif more often and we bake more. The annual city trip to break the winter grind was not there, so we gave ourselves a kitchen machine as a gift. Since then, the house often smells of fresh dough.

The book with that title introduced us to the noble art of baking bread, preparing puff pastry and let us dream away to nice holiday destinations thanks to naan bread, pita or focaccia. We’ve tried it all and with great success. Biggest achievement: homemade croissants.

On everything we’ve been out to now Fresh dough made, is hardly anything to criticize. Except for the naan bread. In itself a simple and tasty dough to prepare, but insufficiently explained how thick you should roll out the dough, for example. Point less for an otherwise excellent manual.

Never before have we taken such tasty focaccia out of the oven – baked a little longer than indicated in the book – and that while we had baked such bread before.

Addictively delicious. We had to hold back not to eat the flatbread all at once.

The decoration is optional, but a nice and tasty addition. The preparation is very simple, especially with the food processor that took over the kneading work for us on a gentle setting.

Recipe: focaccia

Required 11 g dried yeast, 500 g all purpose flour, 5 g salt, 100 ml olive oil + extra for greasing 2 tbsp. sea ​​salt Garnish: zucchini in ribbons, cherry tomatoes cut in half, red onion in rings

To do Mix 300 g of lukewarm water with yeast. Beat until the yeast has dissolved and let it stand for 5 minutes until it foams. Mix flour with salt, add yeast water and knead into a smooth dough. Grease a bowl with 1 tbsp olive oil, place dough in it and cover with a damp tea towel. Let rise for 30 minutes at room temperature until the dough has doubled. Grease a baking tray / oven dish with olive oil. Gently tip dough in here and stretch a little so that it covers the entire baking tray. Cover with a damp tea towel and let it stand at room temperature for another 30 minutes. Preheat the oven to 200 ° C. Push dimples in the dough with your fingers. If you want to decorate the focaccia, you have to do it now. Divide olive oil and sea salt over the dough. Bake for 25-30 minutes until golden brown and done.


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