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
Bake
How it's done
Dough
Mix the flour, salt and yeast in the food processor bowl. Add the water, pear juice and dill, mix, knead into a smooth dough using the dough hook on the 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, cover and leave to rise once again for approx. 30 mins. Drizzle the oil over the dough, make indentations with oiled fingers. Top with the pear and fennel, sprinkle with the fleur de sel.
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. Top with the honey and dill.
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