Focaccia is a particularly popular dish, and if a lot of love is invested in it, its flavors can be amazing.
So if you invest a little in yourself, you can indulge in the focaccia that will make your day.
Raw material (for 2 large focaccia):
For dough:
500 g (3.5 cups + tablespoon) bread flour, sifted
10 grams (tablespoon) dry yeast
30 grams (2 tablespoons) sugar
5 grams (teaspoon) salt
60 ml (quarter cup) olive oil
400 ml (cup and three quarters minus 2 tablespoons) water
For additions:
2 tablespoons olive oil
Tablespoon of pesto spread
Half a tablespoon of chuma pepper spread
Zucchini peeled and sliced lengthwise into thin slices
Goat cheese roll, sliced
A little semolina, to scatter
A little grana padano and baby leaves, for serving
Preparation:
Place the flour, yeast, sugar and salt in a bowl and mix lightly.
Add the olive oil and water, and mix with your hands just until there is no excess flour left and the dough is relatively uniform.
Cover with cling film and set aside for half an hour.
Remove the bowl from the plastic wrap and perform the first folding action - fold the dough in the middle from four corners, cover and leave for half an hour.
Repeat the operation once more, leave again for half an hour.
Remove the dough from the bowl to a slightly floured surface, and cut it in half carefully to keep the air in the dough.
Meanwhile, preheat oven to 270 degrees and place a drop stone or inverted baking pan in the center of the oven.
Place each piece on greased baking paper.
Using oiled hands, open the dough into a round or oval shape with raised edges.
Cover each part and let rest for about 20 minutes.
Drizzle olive oil over the dough.
Place small mounds of pesto and chuma pepper.
Place slices of zucchini and slices of goat cheese.
Grease the raised edges of the dough a little and sprinkle a little semolina on them.
Place in the hot oven for about 10 minutes, until the focaccia is golden and bubbling.
Take out, sprinkle with Grana Padano and baby leaves - and devour.
Yael Dabi is a food blogger, a member of the "Israeli Kitchen" team.
For more recipes in "Israeli Kitchen", click here.
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