Bakkerij
Focaccia Charcuterie Board
2 u 30 minVoor 8Nutri-Score C€€
C
2 u 30 min
2 u 30 minFocaccia Charcuterie Board
wat je nodig hebt
Ingrediënten
bread flourGranen500 g
dried fast action yeastVoorraadkast7 g
fine sea saltKruiden en specerijen10 g
olive oil (plus extra for oiling the ramekins)Voorraadkast75 ml
water (lukewarm)Dranken350 ml- flaky sea saltKruiden en specerijen5 g
rosemary (leaves picked)Groente en fruit10 g
per portie
Voedingswaarden
305kcal
- Koolhydraten
- 48 g
- Eiwitten
- 7 g
- Vetten
- 10 g
wat je gebruikt
Keukengerei
Mengkom
Ramekin ×2
Ovenschaal
Oven
stap voor stap
Bereiding
- Stap 1
Make the dough
- Combine the bread flour, dried fast action yeast and fine sea salt in a mixing bowl.
- Add the lukewarm water and most of the olive oil, then mix to a soft dough.
- Knead until smooth and elastic.
- Stap 2
Let the dough rise
- Cover the bowl and leave the dough to rise in a warm spot until doubled in size.
- Stap 3
Shape around the ramekins
- Oil the baking dish and the two ramekins.
- Tip the dough into the dish and press it out flat.
- Place the oiled ramekins in the middle and shape the focaccia up and around them.
- Stap 4
Second rise
- Cover and leave the shaped focaccia to rise again until puffy.
- Stap 5
Top and bake
- Drizzle the focaccia with the remaining olive oil and dimple it with your fingers.
- Scatter with the rosemary and flaky sea salt.
- Bake at 220 °C until golden and cooked through.
- Stap 6
Fill and serve
- Remove the ramekins from the baked focaccia.
- Fill the hollows with your favourite charcuterie and picky bits.
- Serve the focaccia board warm or at room temperature.