The famous Italian flatbread. Traditional Focaccia contains a simple "stuffing" — olive oil and salt. In later times appeared the more complex options — herbs (Basil, oregano), cheese, tomatoes, olives, onions, fruits, etc.
|Cooking time 130 minutes||Number of servings 6|
In a bowl pour water, add yeast, fine salt, sugar, 2 tablespoons of oil. mix well and leave in a warm place for 10 minutes.
add the sifted flour, knead the dough and put in a warm place for 30-40 minutes.
This one beats them all the time, again knead hands dough.
put in a warm place for another 20 minutes.
Oil/1 tbsp/ shape (35 cm in diameter). put the dough, gently and slowly push the top with your palm, stretch the dough to much as it will allow you... to repeat the procedure after 10 minutes, until your dough reaches the edge of the form. Leave to rest for about 20 minutes.
on top, your fingers, to make small holes.
mix the remaining oil with 2 spoons of water and spread with a brush the surface of the Focaccia