It is amazing when you ve time what you are able to do. I never made focaccia and well here it is.
FOCACCIA – is a flat oven baked Italian bread, served as a side or made in a sandwich. It only requires 5 ingredients: flour, water, yeast, olive oil and salt
- I used some of the kohlrabi leaves and flowers to decorate and add flavour to the focaccia bread as well as fresh rosemary from my garden.
- Serve with good quality olive oil for dipping
- I used fleur de sel salt with piment d’espelette which I brought back from Biarritz last summer cause I like the heath.
- When stale, use it as croutons in salades ( next week I share my Cesar salad)
How gorgeous are these purple kohlrabi stems and yellow flowers.
My herb focaccia
- 300 gr strong flour ( '00')
- 2 table spoons olive oil
- 7 gr dry yeast
- a pinch for the dough and coarse salt for sprinkling
- 200 ml warm water (not boiling)
- rosemary and kohlrabi leaves and edible flowers
- Add the yeast to the warm water to start working.
- In a bowl add flour, pinch of salt, olive oil, add 100 ml of the water and mix with a dough hook. Add gradually the rest of the water mix and mix for a few minutes till well combined and the dough starts to stretch.
- In a well oiled bowl, add the dough ( this is a very wet dough), cover with a plastic or cloth bag. Place somewhere warm ( sunny window, heating, near a hot oven) for 1 hour.
- Line a baking sheet with baking paper, brush some olive oil on the parchment paper. Tip the dough onto the tray and stretch it to shape. Cover with a plastic or cloth bag and leave to proof again for an hour.
- The dough should now be puffy. Punch small dents with your finger and add some rosemary leaves. Add the kohlrabi leaves and some flowers ( reserve some for later). Brush with olive oil and sprinkle with coarse salt.
- Bake in pre heated oven at 180C for about 20 minutes, till golden and crisp. Serve warm with some extra fresh flowers for colour.
on www.leeksandhighheels.com by Sandra Slawinski
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