Who wants bread? Well, this one is not exactly French or Eastern, La Focaccia comes from our charming neighbor: Italy!
Autumn is here, we can start to work bread without fear for his bikini body. And it’s even better if we do it ourselves.
We will only put one rule for this recipe: a qua-li-ty olive oil.
Let’s go ?
Serves: 6-8 – Preparation time: 10 min – Resting time: 1h10 Cooking time: 25-30 min
- a pot that can be put in the oven
a big bowl
- 125g of cream
- 150 mL of cold water
- 150 mL of boiling water
- 3 tbsp of sea salt + a pinch to serve
- 2 tbsp of sugar
- 2 pack of baker’s yeast
- 3,5 cup of whole flour
- 3 tbsp of cumin seeds
- 1 tsp of ground coriander seeds
- 200mL of very good olive oil
- 1 tsp of sumac
First, mix the cream with cold, boiling water in a large bowl.
Then add salt with sugar and yeast (make sure you do not make direct contact between salt and yeast, as salt kills it!).
Then mix this mixture with the flour, the 2 tablespoons of cumin seeds and the coriander ground until the dough forms a ball.
Do not be afraid to work the dough strongly, this ensures that the bread will rise well.
Cover the bowl with a cloth and let the dough rest somewhere warm. By letting the bread rise, I found that the oven (cold) with the door closed is the ideal place to do it!
Then line the baking pan with parchment paper and place the dough in it. Stretch the dough to the size of the pot without piercing it. Then using your fingers, drill deep holes everywhere.
Cover the dough with a cloth and put it in a warm, draft-free place to let it rise for at least 1 hour (if you can let it rest during the night, it’s better).
Once the rest time is over, preheat the oven to 200 ° C.
Remove the rag and sprinkle the olive oil over all the dough, making sure it covers all the centimeters and holes.
Then, sprinkle the entire surface of the dough with the flakes of sea salt and sumac.
Place the pot on the top shelf of the oven and cook for 25 to 30 minutes until the focaccia is golden brown.
There you go !