Recipe by Nikolaj Juel
- 1000 g organic bread flour, preferably tipo 0, or a mix of strong bread flour and tipo00
- 750 g cold water
- 20 g yeast
- 20 g salt
- Olive oil
Add water, yeast, flour, and salt to a bowl and mix well. If you are using an electric mixer, mix for 10-12 minutes, till the dough I complexly smooth. If you kneed by hand, it would take a little longer.
Pour a little olive oil over the dough. Run your hand underneath the dough, and lift the dough up gently, without breaking it.
Leave the dough to prove till it doubles in size. Pour a little olive oil on the dough and stretch the dough again.
Leave the dough to prove till it doubles in size. Repeat the stretch process.
The dough is now ready to make focaccia.
- 1 recipe breaddough
- 1 sprig rosemary
- Maldon salt
- Olive oil
Take a bakingtray, that will fit in the Forno. Drizzle a little olive oil in the bottom of the tray and turn the dough out on the tray.
Drizzle a little olive oil over the dough, and press your fingertips into the dough, so you make little holes in the dough. Leave the dough to rest for 30 minuttes.
Press your fingertips into the dough again and leave to rest for a further 30 minuttes.
Press your fingertips into the dough one last time. Sprinkle with Maldon salt and rosemary. Drizzle with olive oil and bake for 15-20 minuttes or until golden and crisp.