Description
Focaccia. Perhaps the most delicious Focaccia I've ever tasted. Light, fragrant, olive-lemon-chesney-sufficient Focaccia is a bread to any soup or as a separate dish at lunch. In the current Italian Focaccia is the oldest universal form of pizza. There is even a view that Focaccia is the predecessor of all known meals.
Ingredients
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Water
350 ml
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Flour
700 ml
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Yeast
11 g
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Salt
1.5 tsp
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Olive oil
50 ml
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Honey
1 Tbsp
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Olive oil
50 ml
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Garlic
3 tooth
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Lemon juice
1 tsp
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Basil
2 Tbsp
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Black pepper
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Red onion
1 piece
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Olive oil
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Salt
2 tsp
Cooking
Prepare the necessary ingredients.
Heat the water to 45 degrees and feels warm, but not hot, and pour it into more capacity (for making dough). Dough: In a separate container, mix the flour, salt and dry yeast until smooth. Add the mixture to the water, just add the olive oil and honey. Mix.
Knead the dough manually for about 10 minutes. Kneading in a food processor 5 minutes. The dough should look elastic, but slightly sticky to the hands.
Close with cling film and leave in a warm place for 30 minutes. Someone puts to the battery, personally, I solved the problem this way: I poured warm water in the sink and put a container of test (though once the water had to be changed as it has time to cool down).
Take a large baking dish (I 23х33см). Thoroughly grease it with olive oil. Put approached the batter into the pan and raspredilit it evenly. So the dough doesn't stick - just dip your fingers in olive oil or flour. As soon as the dough will lie evenly, cover with a tea towel and cook uncovered 30 minutes.
Turn the oven to heat up to 250 degrees. Sauce: Mix olive oil, chopped Basil, pressed garlic and lemon juice. Stir and add pepper to taste. Chop the onion half-rings.
Finger to push a small hole in the dough (as pictured). As when working with the dough, so the dough doesn't stick obmanite fingers in olive oil or flour.
Cover dough with even layer of sauce and sprinkle with sliced red onion and coarse salt. I used sea salt in the mill for salt - regulated until coarsely ground. Put in the oven permitno 12 minutes - until the bread becomes Golden brown.
As soon as I get the bread out of the oven, brush it with olive oil. The bread is ready to eat as soon as has cooled slightly.
Bon appetit!
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