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
Utensils
One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased
How it's done
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Dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the water and all the remaining ingredients up to and including the oil. Using the dough hook on a food processor, knead for approx. 5 mins. to form a soft, smooth dough. Transfer the dough to the prepared tin. Stretch out the dough with oiled fingers. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Focaccia
Drizzle the oil over the dough, use your fingers to make indentations. Top with the blood orange slices and all the remaining ingredients.
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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