Focaccia is a popular italian flat bread made with wheat flour and olive oil and usually seasoned with herbs such as thyme, rosemary and oregano, or tomato. Here, I made a version with genmaicha !
It turns out that for some reason, I prepare dishes that require some preparation the day before…But as usual, you can make it as early as possible in the morning, the most important being having time to let the dough rest for a few hours (at last 5).
- 250g wheat flour
- 15g genmaicha powder
- 1 tea spoon salt
- 15cl water
- 3g dry yeast
- 5cl olive oil
- pinch of sugar
- In an appropriate container, pour the dry yeast and the sugar in the water, let it infuse for a dozen of minutes, then add the oil.
- In a bowl, sift and mix the flour, the genmaicha powder and the salt.
- Add the yeast mixture into the flour mix, stir in and start kneading for a few minutes (around 5 minutes, can be longer if you have a machine). Let it rest for 30-40 minutes.
- Repeat the knead-rest alternating at least twice. Then cover with a clothe and let rest in the fridge overnight.
- The day after, knead the dough one last time, spread it on the oven tray, and let it rest for a couple of hours.
- Make a few holes in the dough with your finger. Brush it generously with olive oil, pour a bit of it in the holes. You can pour some genmai if you have some!
- Bake at 180°C for around 20 minutes.
It’s ready! I generally use tea for sweet food, but the sal-tea version turned out great! I hope you’ll enjoy it!