Focaccia with orache and tomatoes
Focaccia is one of my favorite things to bake. The smell of fresh foccacia bread is just out of this world!
- 2 large focaccias:
- 2 ounces (around 50 g) fresh yeast
- 2 cups (5 dl) water
- 5 1/2 cups (14 dl) wheat flour
- around 1 tsp salt
- 1/2 cups (around 1 dl) olive oil
- sea salt
- a handful of orache, spinach, chard or some other leafy green vegetable
Focaccia is fantastic. It tastes wonderful and it's so easy to bake that it practically makes itself! I put different vegetables in it and experiment with what I have available at the moment. This orache focaccia was a real hit! Top it off with tomatoes and olives to give the bread some extra flavor.
Shred a little bundle of orache or other leaves.
Pan-fry quickly in a little bit of olive oil.
Put to the side and start working on the dough.
Dissolve the yeast in milk or water and add half of the wheat flour.
Add the leaves and then the rest of the flour.
Knead the dough and add a bit more flour if necessary. The dough should be a loose and sticky.
Let the dough rise in a bowl for 30 minutes.
Heat your oven to 440 degrees (225 degrees Celsius.)
Pour the dough into two greased pans or put it in a regular pan with baking paper.
Flatten the dough.
Push tomatoes and olives into the dough and sprinkle sea salt on top.
Let it rise for 30 minutes.
Bake in the oven for 20 minutes.
You can use other vegetables like asparagus, dried tomatoes, garlic or something else you have available in the garden right now. If you want to bring the bread with you, just cut it into squares before you bake it. Enjoy!
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth