Red Focaccia Bottle will be delivered with danish label, baking instruction will follow in English.
Inspired by Italian food culture, we have developed a focaccia bread with a Nordic twist. It consists of four different organic Danish varieties of flour that together with tomato granules, gives the bread an extra flavour dimension. It’s the perfect complement to dinner.
Wheat flour, durum flour, Oland wheat, cornflour, tomato granules, rock salt.
Content: 750 g
1 L Glass Bottle
Total: 1.330 g
Shelflife: 10 month
What you need: Yeast, oil and sea salt.
Dissolve 10 g of yeast in 550 ml of cold water. Add the Bottle contents. Knead slowly for 5 min. Then add 3 tbsp. of olive oil, and knead the dough for another 10 min. at a fast speed until the dough no longer sticks to the sides of the bowl. Choose a bowl that is twice the size of the dough and grease with oil before adding the dough. Put cling film over the bowl to avoid a hard crust (a tea towel does not work). Put the bowl in the fridge for at least 12-15 hours to cold prove.
Fast baking: Dissolve 20 g of yeast in 550 ml of lukewarm water (20°C). Knead for 10-15 min. until the dough no longer sticks to the sides of the bowl (preferably use a food mixer) and leave it at room temperature for approx. 2 hours to prove.
Then pour the dough into a baking tray with baking paper greased with oil. Put a little oil on your fingers and press holes in the dough and leave it for approx. 30 min. at room temperature to prove. Sprinkle with sea salt and rosemary (either dried or whole fresh twigs). Then put the focaccia in the oven for 20-25 min. at 230°C (not convection fan). The longer it is baked, the crispier it becomes.
Tip: Use a baking form instead of a baking tray, the baking time is approx. 5-10 min. longer. Alternatively, use a meat thermometer, the bread must be 97°C in the middle You can garnish the focaccia with olives, cherry tomatoes or feta cheese.