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
Topping
Serve
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Dough
Mix the flour, salt, sugar and yeast in the food processor bowl. Add the olives, lemon zest and thyme. Pour in the water and oil, knead into a smooth dough using the dough hook on the food processor for approx. 5 mins. Transfer the dough to the prepared tin, cover and leave to rise at room temperature for approx. 1½ hrs.
Topping
Make indentations with oiled fingers, top with the lemon and anchovies, sprinkle with salt and pepper.
Bake
Approx. 40 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, allow the focaccia to cool slightly on a rack. Remove the tin frame, leave to cool.
Serve
Drizzle with oil, sprinkle with thyme, serve with the mozzarella.
| Tip: | Instead of regular thyme, use lemon thyme. |
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