Focaccia

When I was a student, I used to have a part time job in a bakery with free access to the daily leftover. That was the time when I fell in love with focaccia. It is nice by itself, excellent with a glass of good wine and perfect with creamed soups.

  • Mix 2 g fresh yeast with 1 dl milk and a teaspoon sugar. Let it stay in a warm place until the yeast pops up on the top of the milk (about 10 minutes).
  • Measure 400 g white flour, 1.5 tablespoon salt and 0.5 dl olive  oil.
  • Add the yeast mixture to it and make a nice, soft dough.
  • Cover it with a wet tea towel and let it grow for about 1-2 hours (or, until it gets double sized).
  • Coat a baking pan richly with olive oil.
  • Put the dough onto the pan and stretch it out with fingers. Push some holes on the dough in order to make a craggy surface.
  • Add some topping. It can be pickled garlic, pickled tomatoes in oil, olives, onion in thick slices… whatever you like.
  • Drizzle the dough with olive oil and sprinkle dried basil and oregano.
  • Let the dough grow in a warm place (it can be the oven on 45 ºC) for about 1 hour.
  • Bake it on 200 ºC for about 30 minutes, or until it turns to golden brown.
  • Sprinkle with sea salt.