recipe // foccaccia bread

jeg kjemper for øyeblikket med en real foccaccia-avhengighet. bare på mandag lagde jeg et helt brød kun for meg selv. (altså, når man planlegger å sitte gjennom tre timer med hobbiten en mandags morgen må man ha skikkelig frokost.) det er det enkleste og raskeste brødet man kan lage (muligens, kanskje), og krever utrolig få ingredienser. tålmodighet, ettersom det skal heve to ganger, er likevel påkrevd.

aioli, brie, ruccula, grønnsaker og en salt type skinke (spekeskinke takkskalduha) på toppen av denne herligheten – du kan bokstavelig talt ikke be om en bedre frokost. eller lunsj. eller kvelds. altså, jeg kunne til og med spist dette til middag. det er såpass tasty.

denne oppskriften fra trines matblogg er min go-to-oppskrift for deilig foccaccia brød. les der, eller se den engelske oppskriften etter bildet.

foccaccia

i am currently battling a major foccaccia addiction. just yesterday i made an entire loaf of bread just for myself. (hey, when one is planning to endure three hours of the hobbit on a monday morning, one needs a solid breakfast.) it is the easiest and quickest thing in the world to make, and requires so little ingredients. patience, as the dough is set to rise twice, is however required.

aioli, brie cheese, arugula, vegetables and a salty type of ham on top of this deliciousness – you literally can’t ask for a better breakfast. or lunch. or supper. heck, i’d even eat it for dinner. it’s really that tasty.

this recipe is my go-to-recipe for a delicious foccaccia bread. it is however in norwegian, so let me break it down for you.

you need:

7 dl of lukewarm water
50 grams of dry yeast
3 + 1 tbsp of olive oil
1 tsp of salt
1/2 tsp of sugar
ca 14 dl of plain flour
extra olive oil
flakes of salt
rosemary

this is what you do:

mix the yeast with the water until it has dissolved. add the olive oil, sugar and salt. finally blend in the flour. the consistency should be like a sticky, porridge-looking dough. cover it with cling film and let it rise for half an hour. get ready a semi-large roasting pan, cover it with a baking sheet and add a bit of oil to the sides of it if you deem it necessary. here i used a round pan, 24 cm in diameter and this was only half of the dough. spread the dough in the pan, brush it with olive oil and ass flakes of salt and rosemary on top. (i didn’t have rosemary at hand, so i used an assortment of spices, which also tasted really good. i still prefer rosemary though.) poke holes in the top with your fingers and let it sit to rise for another twenty minutes. when it has grown big and beautiful, bake it on the lowest shelf in the oven at 200 degrees celsius (390F) for 30-40 minutes. check on it regularly to get that perfect shade of brown.

if you like you could add olives or sundried tomatoes to this recipe. if so, just press them into the dough when you have put it in the pan. don’t put tomatoes on top of the dough, at least not until the last few minutes, as they burn easily.

with love, lydia