Italian foccacia - bread

Ingredients for Italian foccacia - bread

Instructions for Italian foccacia - bread

To prepare the Italian foccacia - bread recipe, please follow these instructions:

Yeast, oil, salt and lukewarm water pour into a large bowl. The flour is stirred for a little while, so lumps are not formed until the dough is nice soft and just does not stick.

The dough raises for about 2-3 hours loose and covered with a dish until it is about double size

The dough is carefully placed in a frying pan that is good with olive oil. The dough is pushed out with fingers so that it fits the breadcrumbs, and there are small indentations formed everywhere. It is important not to grind the dough flat because we want the air bubbles retained in the bread (it gives the slight consistency / curve)

The dough is once again raised for a while, about 1-2 hours (depending on how much time you have left at this time!)

Oil is poured lightly over the bread and seasoned with sea salt, rosemary or whatever you prefer from spices.

The bread is baked 35-45 min. In preheated hot air oven of about 220 * until it is golden with a hard crust.

When the bread is baked, it will get another spicy oil and possibly a salty salt. It's just the last thing:)

tips:
Add if necessary. 2-300 grams spelled, graham or other coarse flour. Chop olives, sun-dried tomatoes or other delights and add the dough