Focaccia
- Oven
- 220 °C220 °C (425 °F)
Ingredients
- 500 g strong white bread flour1 lb strong white bread flour
- 500 g durum wheat flour (semola rimacinata) (The page notes '(semolina flour)' beside the title; use finely milled durum semolina.)1 lb durum wheat flour (semola rimacinata) (The page notes '(semolina flour)' beside the title; use finely milled durum semolina.)
- 2 tbsp dried yeast
- 30 g salt1 oz salt
- 30 g honey1 oz honey
- 110 g butter, melted4 oz butter, melted
- 665 ml milk, lukewarm2¾ cups milk, lukewarm
Method
- Warm the milk until lukewarm and stir in the honey and yeast. Mix the flour, durum flour and salt in a bowl, pour in the milk mixture and the melted butter, and knead to a soft, stretchy dough.
- Leave to rise for 60 minutes.
- Tip the dough onto a greased baking tray and press it out with your fingers.
- Leave to rise for about 1 hour. Heat the oven to 220°C.Leave to rise for about 1 hour. Heat the oven to 425 °F.
- Bake at 220°C for about 25 minutes, until golden.Bake at 425 °F for about 25 minutes, until golden.
As she wrote it
Focacciabrauð.
(semolíuhveiti)
500 gr. hveiti - 500 gr. Durummjöl
2 msk. ger - 30 gr. salt - 30 gr. hunang
110 gr. br. smjör
665 ml. mjólk
+ hunang sett útí
Hefast í 60 min. Sett á plötu,
hefast í ca 1 klst.
220°c. í ca. 25 min.