The rustic focaccia with salt and oil is spectacular: crunchy and tasty with oregano and Maldon salt flakes (or coarse salt if you prefer), it’s perfect for an aperitif. Why not try it right away with the non-alcoholic spritz or the non-alcoholic pineapple aperitif? I know it might still be too hot to turn on the oven. There’s no rest for the oven here, you know. But if you’re among those who don’t like kneading in the heat, take notes because the rustic focaccia with oil and salt will become your favorite for aperitifs and buffets!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 3/4 cups all-purpose flour
- 1/3 cup semolina
- 1 1/3 cups water
- 1 1/2 tsp dry active yeast
- 1 tbsp salt
- 1 tbsp extra virgin olive oil
- as needed extra virgin olive oil
- as needed Maldon salt flakes
- as needed dried oregano
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Cover reusable fabric
- 1 Baking Tray for pizza 12 x 16 inches
Steps
Pour the water into the mixer bowl, add the salt, then the flours, add the yeast and start kneading using the hook. Finally, incorporate the oil by pouring it slowly. Work the dough until it is smooth and homogeneous. Form a dough ball, transfer it to a bowl, cover it, and let it rest for two hours. After the resting time, spread the dough inside a rectangular baking tray, cover it with a cloth, and let it rise for one hour. Drizzle generously with oil, add Maldon salt or coarse salt, oregano to taste, and bake in a preheated fan oven at 428°F (220°C) for ten minutes.
