Koldhævet foccacia brød med oliven og oregano - lækkert madbrød
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Cold-raised foccacia bread with olives and oregano

Cold-raised foccacia bread with olives and oregano that I made based on my recipe for crunchy and airy bread rolls. It’s an unbelievably popular recipe! It’s actually my most read recipe and here I was, thinking you all came for the cakes 🙂 The basic dough can be used for many different breads and rolls with different kinds of flour, grains, seeds and fillings. I baked this foccacia bread with spelt and wheat flour, to give it extra flavor and a different texture. The bread also has olive oil, olives (both black and green), fresh oregano (I have loads of it in my garden), and, finally, it’s sprinkled with sea salt! The bread is cold-raised, but if you don’t have time for that, you can add 50 g of yeast and just let the dough rise for 1 hour. It’s a lot faster. Try this delicious foccacia bread with feta, herbs and tomatoes. The bread doesn’t need a food mixer, so it really is easy and quick to make. Enjoy!

Koldhævet foccacia brød med oliven og oregano

Foccacia brød for 8-10 persons
Preperation +60 min. / Cooking +60 min. / Total +60 min.
Ingredients

Foccacia bread

15 g yeast

500 ml tepid water

1 tbsp. runny honey, e.g., acacia honey

250 g all-purpose flour

250 g spelt flour

2 tsp. salt

Extras

Olive oil

Olives

Fresh oregano

Sea salt

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Approach

Foccacia bread

Dissolve the yeast in the lukewarm water in a mixing bowl of a kitchen machine. Add the honey and stir it with a wooden spoon. Mix the flour and salt together and stir them into the dough a little at a time until the dough has an even consistency. Don’t knead the dough during this step. It should resemble oatmeal porridge. Let the dough rest for 15 minutes. Run the dough at the highest speed with the flat hook (the “K”) for about 10 minutes until the dough is glossy and even. Replace the flat hook with the machine’s dough hook and mix the dough again until it releases from the bottom and “crawls up the hook.” The dough should be glossy, supple, wet and elastic (it doesn’t look like classic roll dough). Cover the bowl with cling film and a dish towel and let the dough raise in the refridgerator until the next day.

 

About 30 minutes before the dough is finished raising, heat the oven to 250 C convection. Carefully pour the dough into a dish lined with baking paper. Garnish the dough with olive oil, olives, oregano and salt. Bake the bread in the center of the oven for 20-25 minutes. It should be crispy and sound hollow when you tap it. Allow the bread to cool on a wire rack to keep it crispy. Enjoy!

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