Christmas focaccia
Focaccia is easy to make without kneading by letting it rise overnight. Decorate your favourite bread for Christmas with figs, goat cheese, rosemary and honey.
1 piece | Preparation time 1 hour + rising 10 hours | Oven temperature 225 °C
Ingredients
5 dl water
7 ½ dl wheat flour
2 tsp sugar
2 tsp salt
1 ½ tsp dry yeast
1 tbsp olive oil
On the top
1 pkg (200 g) goat cheese
6–8 fresh figs
2 sprigs of rosemary
½ dl olive oil
1 tsp flake salt
1 tbsp runny honey
In addition
olive oil
Heat the water to slightly above hand temperature (42 °C). Mix the flour, sugar, salt and yeast in a bowl. Add water and stir until smooth, but do not knead. The dough may remain runny.
Wet your hands with water. Fold the dough by lifting one edge to the centre. Turn the bowl 45 degrees and lift the edge to the centre again. Repeat this for a total of 8 times and leave the dough to rest for 10 minutes. Repeat the folding and rest 2 more times. After the last folding, brush the dough with oil (1 tbsp), cover the bowl with plastic wrap and put it in the refrigerator for at least 8 hours.
Grease a baking paper placed on a baking tray with oil. Pour the dough onto a baking tray and spread it until it reaches the edges of the tray. Let rise covered at room temperature for 2 hours
Cut the cheese into thin slices. Wash and slice the figs. Remove the rosemary leaves from the stems. Pour the oil (½ dl) onto the dough surface and press holes onto the surface with your fingers. Sprinkle with salt and place the cheeses, figs and rosemary on top of the focaccia. Bake in the oven at 225 °C for about 30 minutes. Pour honey stripes on the surface after baking.
Tip: Replace fresh figs with 150 grams of dried soft figs.
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