A new year calls for a new recipe! I’m starting off the year with something that is easy, quick and delicious! Every time I invite friends and family over, I always prepare snacks that go with and without a main dish. One of my favorites is Focaccia.
A divine Italian bread that leaves no one starving but instead asking for more! It’s the perfect choice for anyone as it is vegan, vegetarian, delicious and healthy. I bet you have had at least one picky eater at your table before, I know I did. But when it comes to Focaccia, I have found the jewel of all snacks and side dishes that will spare no mouth from salivating. It’s the perfect little gem among a party, so give it a try and I can assure you that you’ll receive a standing ovation. But beware for your guests might be showing up more often than they did before!
And a little tip: I usually prepare the dough straight away before I start with anything else and just use the preparation time for other dishes to let the dough rise. That’s what makes it so simple and carefree.
Here we go…
Time: 10 minutes
Ingredients for 6 portions (as a snack):
- 20 gr fresh yeast (half a fresh yeast cube)
- 500 gr all purpose flour
- 50 gr sun dried tomatoes
- 400 ml warm water (but not warmer than 36°C as it may harm the yeast)
- 4 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- Measuring cup
- Large bowl
- Kitchen cloth
- Baking tray
- Baking parchment
- Basting brush
Chop up those sun dried tomatoes of yours into little pieces depending on how you’d like them and add them to your large bowl together with the flour. Fill the measuring cup up with water and break up your yeast into tiny pieces and drop them into the warm water. Add 1 tbsp olive oil, 1 tsp sugar and 1 tsp salt to the measuring cup. Now stir well until the ingredients all dissolve. Then add the rather unappetizing looking liquid in your measuring cup to the flour and tomatoes in your large bowl. Again, stir well until you get a smooth and mixed dough. It will seem very liquid and it’s perfect that way, so no worries! Now cover your bowl with a kitchen cloth and put it some place nice and warm to let the dough rise. I usually let it rise between 1 hour and 4 hours depending on what other things I have to prepare. The dough should have doubled in size after about an hour. Preheat your oven to 200°C and then line your baking tray with parchment paper and pour/scrape your dough onto the baking tray. Wet your fingers with water and start spreading out your dough on the baking tray with your fingers. The water should prevent the dough from sticking to your fingers. What I do is really dig my fingers all the way down until they reach the baking tray and just pull the dough outwards. It doesn’t matter if the dough is uneven or has holes or even breaks. The holes will make it fluffy. Now spread 3 tbsp olive oil all over the top of the dough and use your basting brush and spread the oil over the dough. This should give it a beautiful color later. Lastly use your salt shaker and add some salt to the top of the dough. Now put your hunk of Italian goodness into the oven and turn down the heat to 180°C. Bake it for about 30 minutes to 35 minutes. Take it out, let it cool and cut it into adequate sized pieces and your done. Lecker smacker!