Focaccia

Wer hätte gedacht, daß im September das gute Wetter sich hält!! Ich hätte es nie für möglich gehalten, im September noch draußen grillen zu können. Letztes Wochenende haben wir gegrillt und ich buk zum ersten Mal ein Focaccia, was ich fürs Grillen sehr passend fand. Bei Hüttenhilfe habe ich das Rezept gefunden. Im Rezept stand 16 Minuten Backzeit, was ich persönlich etwas zu kurz fand. Ich habe die Focaccia ca. 20-22 Minuten gebacken, weil ich die etwas knuspriger mag.

Who have thought, that in september the weather is still good!! I never could imagine to have Barbecue outside in september. Last weekend we had barbecue and I baked for the first time focaccia, which I think fits for barbecue. I found the recipe from hüttenhilfe. In the recipe it is written 16 minutes, but in my opinion it is too short. I baked my focaccia about 20-22 minutes, because I like the bread more crispier. Because the original recipe is written in german I will try to translate in english.

Ingredients for 1 bread:

25g fresh yeast
350 ml lukewarm water
500g flour
1-2 tsp. salt
1-2 tblsp. olive oil
rosemary
some black olives
sea salt

Methode:

1. Mix water with yeast and flour and knead until a soft dough is formed. Knead salt into the dough. Then sprinkle olive oil on dough and knead again. Put dough in a bowl, sprinkle some oil and let it rest about 15-20 minutes until dough double its size.
2. Place dough on a baking tray and let it rise again.
3. Press with a muddler or a finger 4 cm holes in the dough.
4. Disribute chopped rosemary, black olives and sea salt on dough. Bake bread 16 minutes (or in my case 20-22 minutes) by 200 °C. Place a bowl with water in stove while baking.
5. After baking sprinkle bread with oil. Bake a couple of minutes in oven before serving.