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
To fold
Focaccia
Utensils
One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Pour in the water and oil, 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.
To fold
Add the oregano. With lightly oiled hands, fold all four sides of the dough into the middle, cover and leave to rest for approx. 15 mins. Repeat this step three more times. Transfer the dough to the prepared tin. Stretch out the dough with oiled fingers, cover and leave to rise again for approx. 15 mins.
Focaccia
Drizzle the oil over the dough, use your fingers to make indentations. Arrange the tomatoes and all the other ingredients on top.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack.
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