FRIJE

Instructions

• 1.   For the focaccia
  500g of flour
  7g of fresh baker's yeast
  270g of water
  14g of salt
  18g of extra virgin olive oil
  Optional: 1 heaping teaspoon of spices of your choice (here I used an interesting blend of turmeric and nigella from Terre Exotique)
  For the brine
  75g of warm water
  35g of extra virgin olive oil
  3g of salt
  For the topping (optional)
  Cherry tomatoes
  Fresh herbs (parsley, dill, basil, etc.)
  Olive oil
  Sesame seeds
• 2.   Using a stand mixer, knead the flour, water, and fresh yeast until the mixture starts to crumble.
• 3.   Add the olive oil and salt. Knead until a homogeneous dough ball forms.
• 4.   Place the dough in an oiled container, cover with plastic wrap, and let it rest for about 2 hours.
• 5.   When the dough has doubled in volume, turn it out onto a work surface, knead lightly, and shape it into a ball again.
• 6.   Place it back in the oiled container, cover with plastic wrap again, and let it rest overnight in the refrigerator.
• 7.   The next day, take out the dough and roll it out on a lightly oiled baking sheet.
• 8.   Let the dough rest again for 1 hour and 30 minutes (to speed up the rising process, you can place your dough in an oven at a maximum of 30°C).
• 9.   Prepare the brine by mixing all the ingredients in a bowl.
• 10.   Take the baking sheet out of the oven and make holes in the surface of the dough with your moistened fingers, then generously drizzle with the brine. Let it rest again for 1 hour and 30 minutes.
• 11.   Preheat the oven to 220°C.
• 12.   Arrange the topping of your choice on the surface of the focaccia: tomatoes, onions, herbs, etc.
• 13.   Bake the focaccia for about 15 minutes.
• 14.   Let it cool slightly and enjoy with olive oil, burrata, or any other topping of your choice.
• 15.   CHEF'S TIPS
  The waiting times for this focaccia may seem long... but it's the secret to achieving a light and fluffy texture. You can potentially speed up the rising times by placing the dough in a preheated but turned-off oven at 30°C.
  
  For even more flavors, I sometimes add dried herbs or spices to my dough.
  
  This recipe is ideal to enjoy as an appetizer, as a side dish with a salad, or to make original sandwiches.

Nutritional information *