Recipe in Finnish / Resepti suomeksi
When we lived in Lanzarote we did a lot of baking and often baked fresh bread for lunch. We home schooled our children for 4 years and as the kids weren’t having any school lunches away from home it was a constant effort to keep the engines going. If we didn’t make baguettes we made some sort of olive bread which we used to enjoy.
Focaccia was one of them. We also had a different type of olive bread we used to make every week. That one had olives, garlic and herbs inside it. I can’t find the recipe anywhere unless it was one of our own creations at the time.
This is the focaccia recipe we used. I had completely forgot about the existence of focaccia after our move from the Spanish island. So, I am very happy I came across this recipe again while cleaning my old computer files.
This recipe is absolutely the best as the dough is so easy to make and it gives you the softest focaccia you will ever have.
You can top your focaccia with lots of different toppings: olives, feta cheese, sundried tomatoes, onion rings, herbs, just to give you a few ideas. We love olives and like to keep it as simple as possible with little rosmary and salt on top. But do make your focaccia with the toppings you like.
Super Soft Focaccia
- 1 sachet dried yeast
- 700 ml plain flour
- 1½ tsp salt
- 350 ml water (42° C)
- 50 ml (olive) oil
- 1 tbsp honey
- olive oil
- rosmary (I use dried)
- (finger) salt
- Mix the yeast, flour and salt in a bowl.
- Add the oil, honey and water, and mix into a smooth dough. The dough is still sticky but it should.
- Cover the bowl with a cloth and leave the dough to raise for 30 minutes somewhere warm.
- Cover an oven tray/dish (25 x 35 cm) with a baking parchment. Oil the baking parchment generously with (olive) oil.
- Pour the dough into the dish and spread the dough across the bottom, for example using well floured fingers. Let the dough raise for another 30 minutes.
- Heat the oven to 250 ° C.
- Once the focaccia has raised, sprinkle generously with olive oil and add the olives. Press the olives slightly into the dough. Sprinkle rosmary and salt on top.
- Bake for 10-12 minutes until golden. Let the focaccia cool slightly.
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