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Focaccia with Herbs & Violets
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 420 g flour
- 300 g water
- 10 g salt
- 20 g fresh baker's yeast
- 1 tbsp. sugar
- 2 tbsp dried herbs (basil, oregano, Provencal herbs)
- 50 g olive oil
- 2 tsp fine salt
- 1 tsp. fleur de sel
- 1 leaf of green, red (special variety, or kale) cabbage
- 1 handful of edible flowers, e.g. violets, dandelions, chive flowers, clovers, etc.
Instructions
- Place olive oil, 2 tbsp dried herbs in the bowl and heat for 3 min/80°C/spoon speed. Transfer to a container and leave to infuse for at least 30 minutes, until the oil is cold.
- Prepare an oiled recipient and set aside.
- Put 50 g water, baking powder and sugar in the bowl and heat for 2 min/37°C/speed 2.
- Add the remaining 250g of water, 40g of infused olive oil, flour and salt and knead for 5 minutes. Transfer the dough to the prepared oiled container and press down with your hands. Cover with cling film or a damp cloth and leave to rise until doubled in size (approx. 1 hour).
- Generously oil a sheet of baking paper and place it on a baking tray. Place the dough on the baking sheet and spread with your fingertips over the entire surface of the sheet, raising the edges slightly. Cover with lightly oiled cling film on the bottom surface and leave the focaccia to rise for about 30 minutes.
- Shortly before the end of the rising time, preheat the oven to 200°C (gas mark 6-7).
- With lightly oiled fingertips, make small holes in the surface of the focaccia, brush with the remaining infused olive oil and sprinkle with fleur de sel.
- Divide the kale leaves and sprinkle with flower petals and brown the focaccia in the oven for 20-30 minutes.
- Serve lukewarm or cooled.
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