This durum wheat focaccia is extremely simple yet delicious!
You just need some good durum wheat flour, water, oil and salt. Then olives and small tomatoes for an extra burst of flavour.
Our 30 cm round blue-iron pan is perfect to bake crunchy and fragrant pizza and focaccia, and most importantly is made with excellent materials that ensure even heat distribution and are easy to clean.
Paderno – Blue-iron non-stick baking pan 5 pieces
Various sizes: from 14 cm to 40 cm
14,00€ – 46,00€
Below you can find the recipe of Verdemelissa
Ingredients (for a 30 cm round pan)
- 400g durum wheat flour
- 260g water
- 4g brewer’s yeast
- 8g salt
- 8g oil
- olives and tomatoes as required
- oregano
Instructions
- Place the flour, 200g water and the crumbled yeast in a stand mixer with the dough hook attachment and turn it on at medium-high. When the dough begins to form, gradually add the remaining water and the salt.
Knead until the dough forms a smooth and elastic ball, tip it onto an oiled bowl and cover it with some cling film or a damp cloth. Leave the dough to rise at room temperature for about 2-3 hours, or until it doubles in size. - Transfer the dough on a floured surface and roll it out with your fingers, then place it on our 30 cm round blue-iron pan. Top the focaccia with round sliced olives, diced tomatoes, oregano and leave to rest for at least 30 minutes.
- Preheat the oven to 220° and, when the set temperature is reached, bake for about 15 minutes.
