Barbecuing is the German’s most beloved activity in sunny weather. I also like to barbecue from time to time, but I don’t fire up the grill for only myself. This weekend my sister invited me to a barbecue and I was looking forward to it, since it was my first barbecue of the year.
I don’t know, if you are the kind of person like I am, who almost eats so much bread and tzatziki while the food is on the grill, that I am almost full, when the food is done. This time I made a focaccia that is so soft and fluffy, that I want to share the recipe with you.
I also had asparagus, zucchini, a tofu caprese package and some seitan meat substitute. What do you have when barbecuing?
- 400 g (14 oz) flour
- 1 pk. dry active yeast
- 1 tsp salt
- 2 tbsp olive oil
- about 230 - 250 ml (up to 1 cup) lukewarm water
- 1 hand full kalamata olives
- 2 branches rosemary
- coarse sea salt
- olive oil
- Heat the oven to 50° C (120° F), turn off.
- Knead all ingredients to a soft, not sticky dough. Maybe add some more water or flour. Knead for at least 5 minutes in the machine or 10 minutes by hand.
- Then place in a bowl, dust with flour and cover with a kitchen towel. Put in the oven and let rest for one hour, until the dough has risen significantly.
- Dust the dough with some flour and place on a piece of parchment paper. Don't knead, but fold two to three times then spread on the parchment paper and flatten. Heat the oven to 180° C (360° F).
- Press the olive deep into the dough and sprinkle over the rosemary and sea salt. Drizzle with olive oil and bake in the oven for about 20 minutes until golden. The bread is ready when it sounds hollow when you tap it.
- Let cool a bit and enjoy.