Tried and Tested: Focaccia

Baking seems to be the obvious answer when the weather is as miserable as now.

If I didnt' know better I would have thought we were in October...

I have mentioned before the lovely focaccia recipe with a "secret" trick I found on Fru Hermez' blog.

Here it is in English:

The "secret" is to make the dough the night before and leave over night to rise in the fridge (!) and then also a little on the counter before baking.

Yes, it will actually rise in the fridge and makes the entire process so timeconsuming! Me like! I normally put the dough together on Friday evening and that way we have the bread for lunch on Saturday. It feels like NO work!

Mix in a mixmaster or food processor (or by hand)

1 generous tsp of yeast  (30grams if you use fresh yeast) with

6 dl flour

1 tsp salt

1 tsp sugar

2 tblsp olive oil

3 dl lukewarm water

Form to a ball, cover and put it in the fridge overnight. SIMPLE!

The next morning:

Let the dough rest a little on the counter.

Shape it and put in a suitable tin or ovenproof dish

Add some sea salt, chopped garlic, rosemary and olives plus a generous helping of olive oil over the dough

Bake in the oven on 200 degrees for 20-30 mins