Description
The recipe for this quick bread taken from Jamie Oliver's culinary magazine "Jamie". Prepared from wheat flour. I really liked its simplicity. A Lenten dish, but in the contest we're not involved)))
Ingredients
-
Flour
375 g
-
Yeast
1 pack
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Sage
-
Olive oil
4 Tbsp
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Salt
-
Water
250 ml
Cooking
The sage roughly chopped
Mix the flour, yeast,1H. tsp salt and half the chopped sage
Make a well in the center of deepening and pour in 250ml water and 1tbsp. l. oil. Knead the dough
Roll the dough into a ball, add more flour, if it is a liquid (or water, if it turns out a little dry). Knead the dough until then, until it becomes homogeneous and elastic. Put into heat for 1-1,5. The dough should rise together
Then form the dough prjamougolny thickness of about 0.5 cm (here a note from me - I suggest You roll the dough thicker, because coarse flour I have raised the dough is not very strong and my Focaccia was a little sore similar to a crumpet). Put the dough on a greased baking sheet, cover with a tea towel and leave to rise for 45 minutes
Preheat the oven to 230* (this is very important! I put in a slightly heated oven and the bottom of my Focaccia too hard). Mix the remaining oil with the 1st. l of water. Make the dough into finger grooves, sprinkle with a mixture of water and oil (I just took a brush and smeared its blank)
On top sprinkle the remaining sage and a large sea salt.
Bake in a hot oven for about 20 minutes. Readiness check by knocking on the crust-the sound must be deaf
Focaccia turned out fragrant and delicious. Welcome to the table!
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