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Italian Focaccia with Oregano

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5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Resting time 2 hrs 30 mins
Course Accompagnement
Cuisine Italienne, Méditéranéenne
Servings 15

Ingredients
  

  • 500 g flour type 00
  • 7 g baker’s yeast dry or 14g if fresh
  • 10 g sugar e.g. brown
  • 50 ml olive oil
  • 300 ml lukewarm water 25-35 °C
  • 8 g salt
  • 10 ml olive oil
  • 2 teaspoons dried oregano

Instructions
 

  • Start by placing the yeast, 10 cl of water deducted from the total amount of water and sugar in a glass. Leave to rest for 15 to 30 minutes. It should foam.
  • Place the flour in a large bowl. Add the yeast mixture. Then add the olive oil. Mix it all.
  • Then add 200 ml of water and mix again. Then add the water step by step.
  • Depending on the type of flour and oil you use and the moisture in the air, the amount of water indicated may be too high or insufficient. Always be careful not to pour too much at once and pay attention to the texture of the dough. This one should be slightly humid but not too sticky.
  • Knead the dough for 5 minutes until it is soft. Then place the dough in a bowl with a little olive oil in the bottom. Let it rest for 1,5 to 2 hours.
  • Preparing the oregano garnish
  • Once the dough is rested, it must have doubled in volume. Remove the air from the dough by pressing the dough with your hands.
  • Pour a little oil into a baking dish (25 cm x 35 cm). Place the focaccia dough in the dish, making sure the dough is evenly distributed throughout the dish. Let the dough rest for another 45 minutes to 1 hour.
  • Preheat the oven to 200°C (fan oven). Mix 10 ml of olive oil and dried oregano and pour the mixture over the focaccia. Then make holes with your fingers in the focaccia. Let it rest for another 20 minutes.
  • Bake for 20 minutes at 200°C. Before serving, sprinkle with fleur de sel.
Keyword bread
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