In the days of quarantines and lockdown, people experimented a lot with baking their own bread. But this much-needed foccacia variety is something you probably haven't tasted yet. Delicious as a dipper next to your well-stocked drinks board or out of the blue in combination with a good olive oil.
you will need
- 250g flour
- 1 bag 7g dried yeast
- 25ml olive oil and extra for sprinkling
- Tsp salt
- Pinch of black pepper
- Sea salt
- Fresh rosemary and sage
- Edible flowers*
- Baking tray with baking paper
HOW TO MAKE IT
Sift the flour and mix with 1.5 teaspoons of salt. Mix the yeast with 150 ml warm water and let it soak for a minute. Make a well in the flour mixture and pour in the water with the yeast and 25ml of olive oil. Mix with a spoon and then knead with your hands to a supple dough.
Take a mixing bowl and dust the inside with flour. Place the dough ball in it and cover with a damp tea towel. Leave to rise in a warm place (around 25-30 degrees is best) for 45 minutes until the mass has doubled.
Heat the oven to 200 degrees. Line a baking tray with baking paper and place the dough on this. Press it apart with your hands to form a rectangle (keep some room on the baking tray because the dough will expand a little in the oven). Sprinkle with pepper and sea salt.
Take some tufts of rosemary and sage and stick them here and there in the dough, and cover it with edible flowers. Drizzle the top with a little olive oil and bake the focaccia for 30 to 35 minutes until brown. Cut the bread when it has cooled down.
MORE INSPIRATION
Want more of these sunny DIYs? Check out how to make a apertif bouquet or make your own floral crystals. Are you already following us on social media? You can find us on Facebook, Instagram and Pinterest.
*Never just sink your teeth into a flower or plant that has been cut, only use edible flowers from specialised suppliers that have been cultivated for consumption.
