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
How it's done
Dough
Mix the flour, salt and yeast in the food processor bowl. Pour in the water, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.
Focaccia
Place the dough on a baking tray lined with baking paper. Stretch out the dough with oiled fingers. Drizzle with oil, cover the dough and leave to rise for a further 30 mins. Make indentations with oiled fingers, top with the squash and sage, press down gently. Brush the squash with oil, sprinkle with fleur de sel.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly on a cooling rack.
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