Focaccia

Foccacia dough requires a lot of work when kneading it.

🛒Ingredients

🌾 100 g Mevalia flour (17 mg Phe)

🌾 100 g Loprofin flour (7 mg Phe)

🌾 50 g all-purpose flour (260 mg Phe) - I used a Slovak brand which has10 g protein/100 g

🍞 3.5 g dried yeast (84 mg Phe)

🧂 8 g salt

💧 163 ml warm water

🫒 Olive oilIngredients:

Total weight of baked Foccacia: 437g foccacia (368mg phe)

1. Start by mixing 50ml of warm water and dried yeast.

2. In the second bowl, mix rest of the ingredients. Add 1 table spoon of olive oil.

3. Add yeast to the bowl with all ingredients and start mixing it with a table spoon until it gets difficult to continue. Then start kneating a dough with hands.

4. The process of kneating takes about 5 minutes until it gets to the desired consistency - picture below:

5. Leave a dough to rise for about 45 minutes, max 1 hour.

6. Dough will double the size.

7. After the first rise, pour olive oil into the baking pan, place the dough inside, and drizzle more olive oil on top. Press your fingers all over the surface of the dough, creating deep dimples.

8. Add any toppings you like, such as fresh tomatoes, olives, or thyme. My daughter prefers only olives and thyme, which is why I chose this combination.

9. After adding your topping, cover the dough again and let it rise for another 45 minutes to 1 hour, until it doubles in size once more. Before baking, sprinkle with sea salt or Himalayan salt.

10.  Bake at 200°C using top and bottom heat for the first 15 minutes, then change the oven setting to hot air (fan) and bake for another 10–15 minutes at 220°C.

Bon Apetit:)