Focaccia is of course a typical Italian recipe, but we have given it a little twist to make it a bit Spanish. This focaccia is soft, fluffy and rich in flavour thanks to one key ingredient: high-quality extra virgin olive oil from Spain .
We use olive oil liberally in this recipe, so choose an oil with character like Oro de Genave, perfect for a good bite on focaccia bread.
Ingredients
- 120 ml extra virgin olive oil Gold of Geneva
- 2 cloves garlic, finely chopped
- 1 tbsp fresh rosemary (or 1 tsp dried)
- Optional: 1 tbsp fresh thyme (or 1 tsp dried)
- 1/4 tsp black pepper
- 235 ml lukewarm water (43–46°C)
- 2 1/4 tsp instant yeast (1 sachet)
- 1/4 tsp sugar, honey or maple syrup
- 325 g flour
- 1 tsp fine sea salt
- Optional: Cherry tomatoes, olives or other ingredients as desired
Preparation method
1. The dough
- Heat the olive oil with the garlic, rosemary, and black pepper over low heat (do not let it brown). Let cool.
- Combine the warm water, yeast, and sugar in a bowl. Let it sit for 5 minutes.
- Add 130 g of flour and 60 ml of the herb oil. Stir briefly and let it rest for 5 minutes.
- Add the remaining flour and salt. Knead lightly (10–15 times) until a smooth dough forms.
- Let rise in a greased bowl for 1–2 hours until the dough has doubled in size.
2. Baking
- Preheat the oven to 230°C.
- Grease a 22x33 cm baking tray or dish with 2 tablespoons of the herb oil.
- Press the dough into the baking sheet or oven dish, make indentations with your fingers, and brush with the remaining oil. Let rise for 20–30 minutes.
- Bake for 15–20 minutes until golden brown. Let cool completely for best results.
Tips for the drinks platter
For the best focaccia, use an aromatic and fruity oil such as Oro de Genave for baking. The quality of the oil determines 80% of the flavor of this bread.
We have created a drinks platter, ideal for the holidays such as Sinterklaas and Christmas with Cuac Olive Oil for dipping, with mortadella, Parma ham, mozzarella and basil.
A true flavor explosion! Try it yourself.
