Foccacia is a delicious Italian bread, which goes well with soups, stews and tapas (or antipasti as it is called in Italy). It can also be used alone for lunch, filled with e.g. pesto, mozzarella and bacon.
2 ts salt
1 pk tørrgjær
1 kg Tipo 00-mel
6 dl vann
2 desiliter olivenolje
Salt and possibly desired spices
Mix salt with yeast and flour. Add water and stir the dough together quickly without kneading (foccacia dough should be sticky). Put a little extra flour in the bowl before you cover it with foil and leave it to rise in the fridge overnight. Grease a baking tin with 1 deciliter of olive oil, pour in the dough and press it well into the tin. Make small holes evenly in the surface of the dough, and fill these holes with 1 deciliter of olive oil.
Sprinkle over whatever you want, e.g. sea salt and rosemary. Olives, sun-dried tomatoes, feta cheese and herbs can also be used. Let the bread rise a little before you bake it at 220 degrees for 20-25 minutes, or until the bread is just cooked through. Cool the foccacia on a wire rack.
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