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Today, we made a very fragrant basil focaccia with fresh basil mixed into a simple focaccia dough. This recipe can be made in a short time with no secondary fermentation, so it is easy to try.
I cut off only the fresh basil leaves and scattered them throughout the dough, but you could also use rosemary, thyme, or parsley.
Of course, you can make this dough without any of these ingredients and it will still be delicious.
It is baked in large pieces, so you can cut it into any size you like.
This meal bread is baked softly and deliciously. I hope you will try to make it in your favorite way.
Basil Focaccia
(Ingredients) For one 15cm x 20cm square
300g bread flour
1 tbsp (10g) sugar
1 teaspoon (5g) salt
1 teaspoon (4g) dry yeast
2 tbsp olive oil
210g warm water
10 to 20 basil leaves
（finishing touches）
3 to 4 tablespoons olive oil
(Summary of recipe)
Add all ingredients and mix for 2 minutes.
Add the basil leaves and mix all together.
Spread the dough out into a container and let it ferment until it is 2.5 times its original size.
Insert a card around the dough and turn the container over.
Make 12 holes in the dough.
Pour olive oil into the holes and spread it over the surface.
Bake in a preheated oven at 200°C (~395F) for 15 minutes.
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#focaccia
#basil
#no secondary proving
1 июл 2021
