Oregano focaccia
Making a focaccia is always a pleasant task when you have some time to spare to make something lovely and fragrant for the whole family. Focaccia, with its aroma filling your house, just makes you want to dive straight in as soon as it comes out of the oven! This crunchy version sprinkled with oregano, is really fabulous!
Ingredients
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water 200 millilitres
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yeast 200 grams
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barley flour 50 grams
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spelt flour 400 grams
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sea salt 13 grams
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oil 150 grams
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oregano
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746 350 grams
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Preparation
Prepare the dough by mixing all the flours together and, if you want a softer dough, sift them. Add 80 g of malted barley to the flour (optional), the mother yeast, and oil. Mix with water and add some salt dissolved in water. To manipulate the dough into a baking tray, oil your hands so that the dough does not stick to them when handling. Sprinkle with plenty of oregano. Let it sit in the pan for about 2/3 hours, depending on the ambient temperature. Bake at 250 °C for 10 minutes and then 20 minutes at 180 °C on the middle shelf of the oven.
Step by step
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Mix the flours
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Add 80 g of malted barley (optional)
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Add the oil
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Add the water
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Put some sea salt in a bowl
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Dissolve the sea salt in water, then add to the dough
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Grease your hands with a little oil
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Prepare a greased baking tray lined with baking parchment
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Add some oil to the surface of the dough so that the dough is not too sticky while handling
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Roll out the dough in the baking tray
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Sprinkle with oregano and bake
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Serve
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