I seriously have to complain about the weather. I also did say that temperatures where going to drop but I didn’t expect it to be so drastic. Yesterday morning I had a stroke of genius and actually checked the temperature before I left for work in the morning: it was 4 degrees and I had to change my outfit completely. And of course the one time when I tried to be organised and chose one the night before so that I wouldn’t have to make too much noise in the morning. FAIL. Once again baking is the only source of heating at the moment, so we did have a bit of a bake party and ate cake for the last two days – life IS hard.
Next thing one should bake is FOCACCIA! The one food-related thing I miss the most about Italy! I know in Austria there are pretty amazing cakes and stuff but nothing can beat focaccia, also considering that it’s the only savory thing along with pizza (and now also quiche!) that I would eat for breakfast. My sous chef is in charge for yeast doughs, so this is his special recipe! It’s made it with potatoes as well, which make it extra yummy.
It’s fluffy, it’s finger licking good, it’s FOCACCIA!
In un bicchiere sciogliete il lievito di birra nell'acqua. In una ciotola mettete gli altri ingredienti e aggiungete il composto di acqua e lievito. Impastate il tutto fino ad ottenere un composto omogeneo. E' un impasto piuttosto morbido, non otterrete la classica palla, siete avvertiti 🙂 Fate riposare per circa 2 ore o fino a quando l'impasto sarà raddoppiato in volume. Ungete una teglia con dell'olio di oliva (io ne ho usata una da 40x32 cm), trasferite l'impasto della focaccia nella teglia e fate in modo che ne ricopra tutta la superficie. Fate riposare per un'altra ora. Preriscaldate il forno a 225 gradi C. Con i polpastrelli fate dei piccoli buchi sull'impasto senza forzare troppo. Distribuite la salamoia sopra l'impasto e aggiungete i semi di sesamo. Cuocete in forno per circa 30 minuti fino a quando la focaccia sarà dorata.Focaccia morbidissima di patate
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