Foccacia and My Sandwich by @louloukitchen_

55 min

8 servings

🌾

500 g

Flour

💧

300 ml

Warm water

🍞

7 g

Baker's yeast

🫒

75 ml

Olive oil

🧂

0.4 g

Salt

🍯

15 ml

Honey

🌿

2 g

Rosemary

🫒

80 g

Small olives

🍅

150 g

Tomatoes

  1. Combine
    • warm water
    • dry baker's yeast

    Combine the warm water and dry baker's yeast in the large mixing bowl.

  2. Stir
    • honey

    Stir in the honey and 3 tablespoons of olive oil.

  3. Rest
    • Baker's yeast

    Rest the yeast mixture for 15 minutes until lightly foamy.

  4. Add
    • wheat flour
    • salt

    Add the wheat flour and salt to the bowl.

  5. Knead

    Knead the dough for 15 minutes until smooth and elastic.

  6. Rise

    Cover the bowl with the clean kitchen towel and let the dough rise for 60 minutes.

  7. Press

    Press the risen dough to release the air and knead it briefly.

  8. Spread
    • olive oil

    Oil the focaccia pan with 1 tablespoon of olive oil and spread the dough into it.

  9. Rise

    Cover the pan with the clean kitchen towel and let the dough rise for 90 minutes.

  10. Brush
    • olive oil

    Brush the dough with the remaining olive oil and press deep dimples into it with clean fingers.

  11. Scatter
    • rosemary
    • small olives
    • cherry tomatoes

    Scatter the rosemary, small olives, and cherry tomatoes over the dough.

  12. Bake

    Bake at 180°C (356°F) for 20 to 25 minutes until golden brown.

Foccacia and My Sandwich by @louloukitchen_

55 min

8 servings

🌾

500 g

Flour

💧

300 ml

Warm water

🍞

7 g

Baker's yeast

🫒

75 ml

Olive oil

🧂

0.4 g

Salt

🍯

15 ml

Honey

🌿

2 g

Rosemary

🫒

80 g

Small olives

🍅

150 g

Tomatoes

Preparation Steps

  1. Step 1/12

    Combine the warm water and dry baker's yeast in the large mixing bowl.

    💧warm water
    🍞dry baker's yeast
    🥣large mixing bowl
    🥛measuring jug

  2. Step 2/12

    Stir in the honey and 3 tablespoons of olive oil.

    🍯honey
    🫒olive oil
    🥣large mixing bowl
    🥄measuring spoons

  3. Step 3/12

    Rest the yeast mixture for 15 minutes until lightly foamy.

    🥣large mixing bowl

  4. Step 4/12

    Add the wheat flour and salt to the bowl.

    🌾wheat flour
    🧂salt
    🥣large mixing bowl

  5. Step 5/12

    Knead the dough for 15 minutes until smooth and elastic.

    🥣large mixing bowl

  6. Step 6/12

    Cover the bowl with the clean kitchen towel and let the dough rise for 60 minutes.

    🥣large mixing bowl
    🧻clean kitchen towel

  7. Step 7/12

    Press the risen dough to release the air and knead it briefly.

    🥣large mixing bowl
    🥐dough scraper

  8. Step 8/12

    Oil the focaccia pan with 1 tablespoon of olive oil and spread the dough into it.

    🫒olive oil
    🍳focaccia pan
    🖌️pastry brush

  9. Step 9/12

    Cover the pan with the clean kitchen towel and let the dough rise for 90 minutes.

    🍳focaccia pan
    🧻clean kitchen towel

  10. Step 10/12

    Brush the dough with the remaining olive oil and press deep dimples into it with clean fingers.

    🫒olive oil
    🍳focaccia pan
    🖌️pastry brush

  11. Step 11/12

    Scatter the rosemary, small olives, and cherry tomatoes over the dough.

    🌿rosemary
    🫒small olives
    🍅cherry tomatoes
    🍳focaccia pan

  12. Step 12/12

    Bake at 180°C (356°F) for 20 to 25 minutes until golden brown.

    🍳focaccia pan

Composition

Ingredients

Types

Liquids, Oils, Seasonings, Sweeteners, Herbs, Olives

Ingredients

Flour, Warm water, Baker's yeast, Olive oil, Salt, Honey, Rosemary, Small olives, Tomatoes

Notes

Rosemary (for topping, no amount given), Small olives (for topping, no amount given), Tomatoes (for topping, no amount given)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Dairy-free, Egg-free, Nut-free

Calories

390 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 62g, Fat: 12g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 180mg, Iron: 3.1mg, Potassium: 165mg, Calcium: 31mg

Vitamins

Vitamin E: 2.1mg, Vitamin K: 13µg, Vitamin C: 4mg, Folate: 115µg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large mixing bowl, measuring jug, measuring spoons, dough scraper, clean kitchen towel, focaccia pan, pastry brush

Appliances

Oven

Type

Type

Type Of Dish

Bread, Side Dish, Snack

Occasions

Breakfast, Brunch, Lunch, Aperitif, Picnic

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Chewy, Airy, Crisp-edged

Flavors

Savory, Herbal, Fruity, Olive-rich, Slightly sweet

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store completely cooled in an airtight container or bread bag.), fridge : 5 days (Store in an airtight container; reheat before serving for the best texture.), freezer : 90 days (Wrap cooled slices tightly and freeze in an airtight freezer bag.)