Happy Friday, everyone!
Yesterday I really wanted to bake bread with some whole wheat flour that we had finally found in a supermarket here in São Paulo. The Brazilians aren’t that crazy about whole wheat and whole grain products as the Norwegians, so it’s not an obvious thing to find in any supermarket. Anyway, I didn’t want to bake a very time consuming bread and I wasn’t too eager to get my hands full of dough either, so I figured I would make focaccia. I remember watching other people make it before and it seemed so easy and I wanted to try myself. It turned out so great that I decided to make a new one this morning to take to my mother-in-law’s house for her to taste, as focaccia isn’t something very common here in Brazil. For those of you that haven’t tasted it before focaccia is an Italian bread that is very soft and sometimes it has olives, sundried tomatoes and fresh herbs in it.
This morning I posted this photo on Instagram and lots of people wanted the recipe, so here it comes:
400 ml whole wheat flour
600 ml flour
10 grams dry yeast
0,5 teaspoon salt
1 teaspoon sugar
500 ml water, lukewarm
2 tablespoons olive oil, plus more for sprinkling
Salt for sprinkling
Sundried tomatoes, optional
Fresh rosemary, optional
1. Mix all the dry ingredients in a big bowl.
2. Warm the water until it’s a little warmer than your body temperature (lukewarm) and add it to the dry ingredients with the olive oil. If it’s too hot the yeast will die and if it’s too cold the rising process will take longer. Mix well.
3. Cover the dough with plastic wrap or a wet kitchen towel and let it rise in the warmest place in your house for 30 minutes.
4. Coat an oven pan (20×30 cm) with olive oil and move the dough from the bowl to the pan. Push the sundried tomatoes and rosemary into the dough and sprinkle with olives, if using. Sprinkle with salt and olive oil.
5. Preheat the oven to 180°C while letting the focaccia rise for 10 more minutes.
6. Bake the focaccia for 20-25 minutes in the middle of the oven. You can check if it’s done by putting a fork inside the middle of the bread and if it comes out clean it’s ready.
7. Let the bread cool before cutting and serving.
My recipe is inspired by Tine.