Focaccia is one of those things that reminds me of family. My sister and I no longer live with our parents, so writing about this recipe makes me think of all the memories attached to it. Makes me think of thursday´s night with our parents, talking about lots of things, drinking red wine, eating this with some tomato sauce, green olives, and some more olive oil and maybe some cheese and background music.Jump to Recipe
And that makes me miss this. It also makes me think of the power certain things have to make us remember. Music, food and even certain smells. When I think of this I always think of that scene in the disney movei Ratatouille, where the food critic tries Remy’s (the mouse) ratatouille and has a flashback to his childhood. The taste of it reminds him of his mother and the ratatouille she used to make for him as a child. It is quite special to be able to love thoose memories again.
We like focaccia like this. Not thicker not thinner, just like this. In the sweetspot of it being fluffy yet crunchy and crisp at the same time.
We use a pizza stone to bake the focaccia, because it makes all the difference, it makes it cook way faster, which makes it crisp and airy. There are several types of pizza stones, they are placed in the oven before baking and the dough should be placed directly onto the pizza stone, this simulates a stone ove. It is really easy to get one online or in a specialized kitchen shop.
If you like this recipe, you have to see pur no knead ciabatta.
- 3/4 C + 2tbsp warm water
- 1 1/4 tsp dry instant yeast
- 1 tbsp granulated sugar
- 2 1/2 C all purpouse flour
- 1/2 tsp salt
- 1/4 C olive oil
- 1 tbsp dry oregano
- 1 tbsp garlic salt
- parmesan cheese to taste
In a medium size bowl, combine the water and sugar and add in the yeast, and let it sit for about 15 min.
Once the 15 minutes are over stir in the flour, salt and olive oil, and mix using your hands.
Take the dough out of the bowl and place it on a clean, floured surface, and start kneading it for 10 minutes.
Form a ball and place it in a bowl, with some oil, and cover it with a kitchen towel. Let it rest for 30 min. aprox.
Place the pizza stone in the oven and preheat to 482°F (250°C).
Take the dough out of the bowl and roll it out using a rolling pin and form a circle (it doesn´t have to be perfect). Sprinkle the garlic salt and oregano over it. Then grate some parmesan cheese on top and add some more olive oil.
Bake at 482°F (250°C) for about 10 to 15 min. or until the focaccia starts to turn golden, placing the focaccia on top of the pizza stone.