FOCACCIA
Ingredients (serves 6)
- 500 g strong flour
- 325 ml lukewarm water
- 7 g dried baker’s yeast (or 20 g fresh yeast)
- 1 teaspoon sugar
- 10 g salt
- 3 tablespoons melted Easy ghee (plus a little extra for brushing)
- 1 sprig fresh rosemary
- Flaky salt or coarse sea salt to taste
Focaccia is one of the most iconic breads in Italian tradition: fluffy, aromatic and with an airy crumb. It is usually made with olive oil, but today we suggest a different and surprising variation: focaccia with Olympus Easy ghee.
Ghee, known as clarified butter, has a mild, slightly toasted flavour and is easier to digest and more stable at high temperatures. Using it in this recipe gives the focaccia a delicate texture, an irresistible aroma and an even golden colour, transforming it into a gourmet bread. Ideal for accompanying salads, soups or simply enjoying with a little coarse salt and rosemary.
STEPS TO FOLLOW TO MAKE FOCACCIA
Enjoy this delicious focaccia by following these steps from Codina:
- Activate the yeast. In a large bowl, mix the warm water with the yeast and sugar. Leave to rest for 10 minutes until it starts to bubble.
- Form the dough. Add the flour and salt. Mix with a wooden spoon and then knead on a floured surface for 8-10 minutes, until you have a smooth, elastic dough.
- First rise. Place the dough in a bowl lightly greased with ghee, cover with a clean cloth and leave to rest in a warm place for 1 hour, or until it doubles in size.
- Prepare the baking tray. Grease a baking tray with Easy ghee. Spread the dough with your hands, shaping it into a rectangle or circle. Leave to rest for another 20 minutes.
- Shape and flavour. Use your fingers to make small indentations in the surface. Brush with melted ghee, add the fresh rosemary and sprinkle with coarse salt.Bake. Preheat the oven to 220 °C and bake the focaccia for 25-30 minutes, until golden brown and crispy around the edges.
- Serve. Allow to cool for a few minutes before cutting and enjoy the contrast between the crispy crust and the fluffy crumb.
