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
Spring onions
Dough
Focaccia
Utensils
For a baking tin approx. 24 x 30 cm, lined with baking paper
How it's done
Spring onions
Heat the oil in a pan. Add the spring onions, sauté for approx. 4 mins. Remove, leave to cool.
Dough
In a bowl, mix the flour with all the other ingredients up to and including the thyme. Pour in the water, knead into a moist dough using the dough hook on a food processor for approx. 10 mins. Add the spring onions, knead into the dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Place the dough in the prepared tin, stretch out the dough with oiled fingers. Cover the dough and leave to rise again for approx. 30 mins.
Focaccia
Drizzle the oil over the dough, use your fingers to make indentations. Sprinkle with the thyme and fleur de sel.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Take the focaccia out of the oven, remove from the tin and leave to cool on a rack.
| Tip: | Focaccia tastes best lukewarm. |
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