Focaccia

with Duernas Picual

This recipe is used by the Chefs of Team DSM during the races in Europe. The riders of Team DSM will have the focaccia during their dinner. The Chefs often make a soup and serve the focaccia next to it.

Ingredients for 10 Blini’s (10 pieces)

  • 500 gram ofwhole wheat or spelt flour from Grainlabs
  • 50 ml Finca Duernas Picual olive oil
  • 10 grams salt 
  • 15 grams sugar
  • 10 grams dried yeast
  • 300 ml lukewarm water    
  • 2 gloves garlic
  • 1 of 2 sprigs of rosemary
  • Pinch of sea salt 

Equipment

  • 1 mixing bowl 
  • Oven
  • Baking tray
  • Baking paper 

Preparation method 

  • Mix the flour, yeast, sugar and salt in the mixing bowl.
  • First add the yeast in the bowl and later the salt. When salt touches yeast, the yeast will not work properly. 
  • Add the water to the flour mix. 
  • Start mixing with your hands.
  • When the dough is transforming from sticky to compact get the dough out of the mixing bowl. Nu
  • Dust the counter with some flour and place the dough on the counter.
  • Knead the dough for 10 minutes with your hands.
  • Grease the dough ball with a little bit of olive oil and put it back in the mixing bowl. 
  • Cover the mixing bowl with a towel and let it rise for 30 minutes.
  • Pre-heat the oven at 220 degrees. Also heat up the baking tray for the focaccia.
  • Crush the garlic and chop the rosemary mix it with olive oil. 
  • Take out your dough and knead for another minute.
  • Roll your dough in a circle approx. 2 cm. 
  • Lay the dough on the baking paper and with your thumb make small holes in the dough.
  • Spray the olive oil with sea salt (without the garlic) over the dough.
  • Cover the dough again with a towel and let it rest for 30 minutes.
  • Put the focaccia on the preheated baking tray and bake for 15-20 minutes. 
  • Serve the focaccia warm for the best taste!

Tip: you can also vary in flavours with the oil. Use different herbs like thyme or basil. For a deeper taste make the oil 1 day upfront. Add some cherry  tomatoes(cut in half) for a more Mediterranean style focaccia.