Delicious and easy-to-make focaccia in a Staub pot.
Enveloped in a golden crust with a rich, chewy yet soft inside, this focaccia is easily baked in a pan and tastes incredibly rich and satisfying. Perfect as a side dish, this Italian flatbread can also be a base for your pizzas and sandwiches, or simply enjoyed with some roasted vegetables. Pair with your antipasto platter, hearty soups, or dip in marinara for a quick snack, this focaccia will be an instant hit at the table so remember to make extras!
For this recipe, you can use a Staub Saute Pan Chistera or any French Oven. The cast iron allows for even heat distribution, ensuring that it bakes the focaccia evenly while the enamel finish ensures that it is easy to release from the pot once finished
Serves 2 to 4 | Makes 2 Loaves
Recipe source: Zwilling Kitchen Inspiration
Ingredients
-
- 600g wheat flour (type 550)
- Half teaspoon of salt
- 370ml lukewarm water
- 2g fresh yeast
- 4 tbsp. olive oil
- 2 to 4 sprigs of rosemary
- 1 jar of dark olives
- A little flour for kneading
- A little olive oil for brushing
Method:
- Mix the flour and salt thoroughly, add lukewarm water and 4 tablespoons of olive oil and crumble in the yeast. Knead the mix briefly into a smooth and supple dough (for best results, use the dough hook attachment on a food processor or handheld blender).
- Next, let the dough prove for 24 hours. Place the dough in a bowl, cover and allow to stand at room temperature for eight hours. While the dough is still in the bowl, pull it upwards and fold it over from all sides. Repeat this process several times over the following eight hours.
- Remember to pull the dough for the last time around eight hours before baking, then cover it well and leave to stand again for another 8 hours at room temperature.
- Once that's done, sprinkle flour over your work surface and place the dough on top. Separate into 2 halves and carefully fold and mould each piece into a round shape. To do this, lift the dough a little from all sides 5 to 6 times and slightly pull the lip inwards and gently press down. After that, be mindful not to knead the dough anymore and try not to push the air from it.
- Place the dough in a lightly floured Staub Pan with a Chistera lid (26cm) with the smooth side facing up. Lightly press the dough flat and drizzle and brush olive oil over the surface. Spread out somewhat with your finger and gently press into the dough and spread it outwards to the edge of the pan. Allow the Focaccia dough to rest in a warm place for 1 hour.
- Preheat the oven to 240°C (upper/lower heat). Oil your hands again and using the tips of your fingers, press small indentations into the dough without making holes. Drizzle some more olive oil over it and place 1 or 2 handfuls of olives on the dough and sprinkle a little sea salt on top.
- Cover with the lid and bake at 240°C for around 20 to 25 minutes. Remove the lid around 5 minutes before the end and sprinkle plucked rosemary over the Focaccia.
- Remove the pan with your freshly baked, golden brown Focaccia from the oven. Repeat the process again from step 5 and bake your second Focaccia loaf. For best results, enjoy fresh!
