Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Focaccia
Salad
Utensils
One tart tin (approx. 30 cm in diameter), base lined with baking paper
How it's done
Dough
Mix the flour, salt, baking powder and yeast in the food processor bowl. Pour in the water and oil, quickly knead into a moist dough using the dough hook on the food processor. Place the dough in the prepared tin, smooth down with the back of an oiled spoon, cover and leave to rise at room temperature for approx. 1½ hrs.
Focaccia
Drizzle the oil over the dough, use your fingers to make indentations. Sprinkle with olives, thyme and fleur de sel, press down gently.
To bake
Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow the focaccia to cool slightly on a cooling rack.
Salad
Whisk the mustard, balsamic and oil in a bowl, season. Add the pear and spinach, mix, serve with the focaccia.
| Tip: | Wait until just before serving to mix the salad, otherwise the spinach will wilt. |
|---|---|
| Tip: | When making the dough, it will feel very soft. Don't be deterred! Don't be tempted to add more flour at the start, fearing that the dough is too wet. |
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