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
Focaccia baking mix
Instructions for the gift card
Utensils
one preserving jar, approx. 1 l
How it's done
Focaccia baking mix
Place half of the flour in the jar. Add the semolina, sprinkle with the salt and sugar. Top with the rosemary to create an even layer. Layer the yeast and the remainder of the flour.
Instructions for the gift card
Place the focaccia baking mix in a bowl, add water and 3 tbsp of oil, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 hr.
Place the dough on a baking tray lined with baking paper, stretch into a rectangle (approx. 24 x 28 cm). Cover the dough and leave to rise for a further 30 mins.
Drizzle the remainder of the oil over the dough, make small indentations with your fingers, sprinkle with fleur de sel.
Bake the focaccia for approx. 25 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack. Garnish the focaccia with rosemary.
| Shelf life: | The baking mix can be stored in a sealed jar for approx. 1 month. |
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