Flatbread
Description
There are many focaccia recipes, and this is just one of them. The main thing is to make the dough; for that, follow the step‑by‑step recipe, and which filling to add is up to you. In any case, the result will be very tasty and won’t disappoint. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Add salt and malt to warm water, then pour in olive oil.
- 3
Step 3
Add half of the flour, sifting it through a sieve.
- 4
Step 4
Crumble the yeast.
- 5
Step 5
Add the remaining flour.
- 6
Step 6
Replace the dough.
- 7
Step 7
Cover with a napkin and let stand for 15 minutes.
- 8
Step 8
After 15 minutes, do a kneading by the method of “stretching and folding,” then let it rest for another 15 minutes.
- 9
Step 9
Grease the dough container with olive oil, turn the dough so that it is also coated with oil on all sides, and let it ferment for 1 hour.
- 10
Step 10
After an hour, the dough has risen well.
- 11
Step 11
Pour a little olive oil onto the baking sheet and stretch the dough by hand over the entire surface. There will be two focaccias, the first on a silicone mat. Let it proof for 30 minutes.
- 12
Step 12
The second focaccia will be on a baking sheet.
- 13
Step 13
While the dough is proofing, prepare the filling, slice the onion into wedges, and halve the cherry tomatoes and olives.
- 14
Step 14
Make indentations in the dough with your fingers, spray it thoroughly with water, and then drizzle with olive oil.
- 15
Step 15
Arrange the filling arbitrarily, gently pressing it into the dough, and sprinkle with dried oregano.
- 16
Step 16
Do the same with the second focaccia, place the onion and olives on it. Bake in a preheated oven at 220‑240 °C for 15‑20 minutes, watching for doneness.
- 17
Step 17
Ready first focaccia with cherry tomatoes and olives.
- 18
Step 18
Ready second focaccia with onions and olives.
- 19
Step 19
Cut the focaccia with a knife or break it with your hands, it’s very tasty, aromatic, and crunchy—impossible to resist!