FOCCACCIA CON AGLIO E ERBE or FOCCACCIA WITH GARLIC AND HERBS

garlic

Foccaccia is such a versatile type of bread, both because you can make such a lot of different foccaccias and both because you can eat it on any occasion, morning, noon and evening. This particular foccaccia oozes of garlic and all the herbs you want and I can tell you that if it hadn’t been for my future breath and the well being of my beloved ones, I would have eaten all of it!

garlic foccaccia before


FOCCACCIA CON AGLIO E ERBE or FOCCACCIA WITH GARLIC AND HERBS

3 dl milk
4 cloves of garlic
12-13 gr yeast
Flour
Chopped fresh herbs like sage, thyme, rosemary, oregano
Salt
Olive oil

– Boil the garlic in the milk for 15 minutes.
– Blend the garlic in some of the milk and then you mix it with the rest of the milk.
– While it is cooling down a bit, you melt the yeast with about ½ tsp salt and when the milk has the right temperature, you mix the two.
– Add flour until you have a not too firm but elastic dough, knead on and then you leave it to rest for an hour.
– Pour some olive oil into a baking tray (?) and then you spread out the dough. It should be about 1 cm high and don’t forget to ‘dab’ some olive oil on top of it as well. Let it rest for 20-30 minutes.
– Stick your fingers into the dough so that there are little holes all over it and then you sprinkle it salt and chopped herbs.
– Bake in a pre-heated oven (200° centigrades) until golden.

garlic foccaccia after

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