Italian. Who’s not a fan? Bowls the size of footballs, impossible to finsih, salads topped with fresh oliveoil and balsamico and not to mention the lasagna, mmm… But also, a real all time favorite, the focaccia, which is an old part of the italian culture and loved by people worldwide. With endless combinations of toppings, we have it for dinner, with our dinner, a sweeter one as a little something to the afternoon coffee (next up on our focaccia list is the combo raisins, sugar and orange peel!) or even bring it to our new neighbour!
For this easy to die for-recipe you’ll need only a few things, so go dive into the pantry!
For the focaccia bread…
- 25 gr yeast
- 200 ml water (warm but not boiling)
- 2 tbs oliveoil (or whatever is your favorite)
- 1 tsp salt
- 350 gr flour
…and for topping we used
- 2 beetroots, boiled, peeled and chopped up
- About 100-150 gr goat cheese , when the bread is halfway done, crumble it on top!
- One handful walnuts
- A drizzle of honey (wait until you get it out of the oven)
- Basil leaves
Mix all the ingredients for the bread in a bowl. Make sure to blend it completely, to get the best finished product.
Shape the bread as desired on a baking tray, but keep it thick enough so you can stick your thumbnail down and barely touch the tray. Let it set for an hour and put the oven on 230 degrees celsius.
Make 15-20 holes in the bread, using either your fingertip or a spoon, drizzle on oliveoil (be generous, we can promise you it’ll make it 10x better) and sprinkle on sea salt. Then add the rest of the toppings! Leave it in the oven for 15 minutes or ’til it has a golden, brown color. ENJOY!