The fridge is empty, and the food shelf? For the Italian Focaccia, it doesn’t take much. Georg Matthes, EU-correspondent of the DW wants to be able to read in the in the past and the future of Italy.
Watch the Video
03:09
Share
Georg Matthes is baking Italian Focaccia
Send
google+
Tumblr
VZ
Newsvine
Digg
Permalink https://p.dw.com/p/3Dja8
Georg Matthes is baking Italian Focaccia
In the Multimedia series “Baking Bread” bakes European correspondent Georg Matthes 28 loaves of bread from 28 countries of the EU and decorates his baking instructions with typical anecdotes. This time: Italian Focaccia.
Ingredients
- 400 g wheat flour (type 00)
- 300 ml lukewarm water
- 4 g fresh yeast
- 10 g salt
- Olive oil
For the topping: Cherry tomatoes and fresh rosemary
And the Focaccia is made, Italian flatbread,:
- The fresh yeast in 300 ml of water.
- The wheat flour and the salt. Knead to a smooth dough.
- A closable bowl with olive oil auspinseln and the dough is 4 hours.
- Once per hour (so a total of three Times) in the dough from all sides like a towel, fold, and each with a TBSP of olive oil.
- Line a baking sheet with parchment paper. The dough it falls and gently with the fingertips spread.
- Preheat the oven to 240 degrees to preheat.
- Now the covering can be distributed. Tomatoes cut in half, and then with the rosemary firmly into the dough. Again olive oil on the Focaccia top.
- The dough under a kitchen towel for 20 minutes at room temperature, let it rest.
- At 240 degrees the dough is Golden-yellow and bake until colored. For About 20 Minutes.
Watch the Video 01:50
Back video – step-by-step