Bakkerij
Focaccia 4-Way
3 uVoor 8Nutri-Score C€€
C
3 u
3 uFocaccia 4-Way
wat u nodig heeft
Ingrediënten
bread flourGranen500 g
water (lukewarm)Dranken400 ml
instant yeastVoorraadkast7 g
saltKruiden en specerijen10 g
olive oil (for the dough and the pan)Voorraadkast60 ml
cherry tomatoes (halved)Groente en fruit150 g- pestoVoorraadkast60 g
mozzarella (torn)Zuivel125 g- black olives (pitted)Voorraadkast80 g
- rosemary (chopped)Groente en fruit5 g
flaky saltKruiden en specerijen3 g
per portie
Voedingswaarden
303kcal
- Koolhydraten
- 50 g
- Eiwitten
- 9 g
- Vetten
- 8 g
wat u gebruikt
Keukengerei
Mengkom
Ovenschaal
Oven
stap voor stap
Bereiding
- Stap 1
Make the dough
- Mix the flour, water, yeast and salt in a bowl until no dry flour remains.
- Knead until smooth and slightly elastic.
- Stap 2
Let the dough rise
- Cover the bowl and let the dough rise until doubled in size.
- Stap 3
Prepare the pan
- Oil the baking dish generously with olive oil.
- Transfer the dough to the dish and stretch it gently towards the edges.
- Stap 4
Dimple and top
- Press dimples into the dough with oiled fingers.
- Drizzle with olive oil and sprinkle with flaky salt and rosemary.
- Top each quarter differently: cherry tomatoes, pesto, mozzarella or olives.
- Stap 5
Bake the focaccia
- Bake in a preheated oven at 220 °C until golden and crisp at the edges.
- Stap 6
Finish and serve
- Brush with a little olive oil and let cool slightly before cutting into portions.