Focaccia Rustica – the smell and taste of the Mediterranean 🙂 Focaccia is an Italian bun with a texture similar to pizza, but herbs are also added, olive oil and sea salt are mandatory.
Unlike pizza, here there is more yeast and the dough rises much more. Sometimes there can be cheese, onions or meat on top, and that's a real feast. The tastiest for me is the plain one without any fillings.
Javorka Filipović, Kitchen Magic blog
Focaccia Rustica - Javorka Filipović
Focaccia Rustica – the smell and taste of the Mediterranean 🙂
- 250 g flour (soft)
- 250 g flour (sharp)
- 10 g of honey (or sugar)
- 20 g yeast (fresh)
- 1 teaspoon of salt
- 300 ml of water
- flour (a little for sprinkling)
SPREAD:
- 50 ml of olive oil
- 2-3 pieces of rosemary (sprigs)
- 1 teaspoon sea salt (coarse)
- Dissolve the yeast and honey (or sugar) in half of the lukewarm water. Sift the flour and spread it out on the work surface and make a well in the middle where you put the salt and the resulting yeast mixture (it is not a bad idea to warm the flour a little before that).-
- Mix slowly to form a sticky mass. Add the rest of the water, knead and roll, gently but vigorously, until it becomes white and smooth. Then let it stand in a warm and humid place (without drafts) for about 40 minutes. It is best to cover it with a cloth or transparent film; cut it with a knife - it will rise faster.
- After about 40 minutes, when the dough has doubled in size, squeeze the air out of it by punching it and knead it a little. Take a baking sheet and lightly flour it. Roll out or stretch the dough to a height of 1 cm, don't waste time on aesthetics, it's enough that it has some shape, the most beautiful is the homely, rustic way.
- Place the dough on the baking sheet and evenly spread the coating on top and slightly below the dough. Finally, make those signature holes by pushing your fingers deep into the dough, which will allow the coating to seep into the dough.
- Wait until the dough doubles again (about 45 minutes). Heat the oven to the highest temperature. Bake for about 15 minutes.
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