Lucanian focaccia
Description
The recipe won't take much time. After making this delicious bread, you won't want any other, as its aroma and beautiful texture make it the best baking option. This bread should definitely be sprinkled with dried basil, paprika, or other spices to make it more fragrant and appetizing. I highly recommend rolling it into a spiral—it makes the bread slices look incredibly attractive. If desired, coarse sea salt can be replaced with sesame seeds or cumin.
Instructions
- 1
Step 1
1. Mix compressed yeast with sugar and 2 teaspoons of warm water. Stir until a paste forms, then add to the remaining warm water.
- 2
Step 2
2. Mix the dissolved yeast with the sifted flour, adding it in small portions. Add salt and 1 tablespoon of vegetable oil. Knead the dough for 10 minutes (it should turn out quite sticky).
- 3
Step 3
3. Grease a bowl with vegetable oil, roll the dough in it, and cover with plastic wrap. Let it sit in a warm place for an hour, until the dough doubles in size.
- 4
Step 4
4. Flatten the dough with your hands into a rectangle, fold it lengthwise into thirds, then roll it up into a spiral. Let the dough rest under plastic wrap in a warm place for 30 minutes.
- 5
Step 5
5. Roll out the dough into a 0.5 cm thick layer. Pour 2 tablespoons of vegetable oil over it and spread evenly using a brush. Add sweet dried paprika, dried garlic, and distribute evenly over the entire surface.
- 6
Step 6
6. Folding 1/3 of the dough, use massaging motions to help the paprika absorb into the dough. Repeat on each side. Sprinkle the dough with dried basil, roll it up into a log, then coil it into a spiral.
- 7
Step 7
7. Transfer the spiral to a baking sheet and cover with a towel at room temperature for 30 minutes. Brush the focaccia with vegetable oil, sprinkle with paprika and coarse sea salt.
- 8
Step 8
8. Transfer the focaccia to a preheated baking sheet, place it in a preheated oven at 250 degrees for 5 minutes, then reduce the temperature to 220 degrees and bake for 15-17 minutes.