Ever since I started making Foccachia-bread, there has been a drastic decrease in bread-rolls here in the household. This is just SO much easier! And really, really yummy!
Now after Pesach and our break from leavened breads and all kinds of baked goods, we are more than ready for it! So today we have refilled our kitchen with fresh chametz (leaven) and I am looking forward to lots of baking and filling up our freezer and cookie-boxes again!
It always feels a little bit weird as you open your first bag of flour in the kitchen, after working so hard to remove anything like that very recently. But, – there truly is a time and a season for everything. And right now is a pretty perfect time for some fresh bread. So here comes my Foccachia Recipe:
5 cups flour
3 teaspoons dry yeast
2 Tablespoons salt
2 Tablespoons sugar
4 Tablespoons olive oil
2 1/3 cups lukewarm water
extra olive oil, salt and spices to put on top
You mix all the ingredients together, either by hand or by an electric mixer. The dough is very wet, but don’t worry, and don’t add more flour, it is supposed to be wet, and you are not going to have to knead it and shape it into anything.
Leave it to rise until doubled in size.
Then dump it onto a baking sheet, and with olive oil on your hands just stretch and flatten the dough out until it fills the sheet. Add plenty of olive oil, salt and spices on top.
Here I have added rosemary, but other times I have often put sundried tomatoes and basil. You can really do whatever you prefer and have available. It is also tasty to add these additions inside the dough as well as on top.
Let it rise a bit again, while the oven heats up till at least 200 degrees Celsius. Then bake until browned on top. Enjoooooy the smell of fresh bread that fills your house!
And then enjoy your homemade fresh bread! Now wasn’t that easy??! No wonder we do this every week! 🙂