ITALIAN THIN FOCACCIA
“The perfect treat, with drinks of course, to watch rugby on a Saturday afternoon!”
- 2¾ cups cakeflour
- 180 ml ice cold water
- 10 g yeast
- 1½ teaspoons sugar
- 2 teaspoons salt
- 20 ml olive oil
- fresh rosemary
- garlic, to taste
- more olive oil
Mix the flour, yeast, sugar, salt and ice cold water, and knead well.
When the dough looks ready, add the olive oil and knead more, total time about 10 minutes from start.
Make 4 – 6 round pieces cover with cling film and put in the fridge for a couple of hours or overnight.
Pre-heat the oven to the maximum (I got 260 °C) with oven pan upside down; if you have a pizza oven, even better (you will bake the focaccia on the upside down pan and not inside the pan).
Roll the dough to a very thin round disc, paint with olive oil and sprinkle some coarse salt and rosemary over and put on the hot pan.
Bake for a few minutes until ready (five minutes).
Prepare some minced garlic in olive oil and cover the baked focaccia.
Serve with balsamic vinegar and olive oil.
Recipe: Elize de Kock
Photo: Amanda Conradie
