FOCACCIA DOLCE CON MANDORLE or SWEET FOCACCIA WITH ALMONDS
You probably remember that Marco had some less favourable opinions about the pie that I posted about Friday, well I can tell you that he didn’t have any about today’s recipe, quite far from that because I actually had to make this focaccia twice in a day because he liked it so much… I had been thinking about making a sweet focaccia for a couple of days before making it; I’m a great fan of normal, salty focaccia, I can eat that until I burst, and I havebegun to do some ‘sweet baking’ using olive oil instead of butter. If you are interested in baking with olive oil and you can read Italian, you should check out Un tocco di zenzero where Sandra, who has even taken a course in pastry making with olive oil, has some really nice recipes! Anyway, focaccia rules any which way one makes it!
FOCACCIA DOLCE CON MANDORLE or SWEET FOCACCIA WITH ALMONDS
25 gr yeast
2-3 tbsp sugar + sugar to put on top
1 pinch salt
3 dl milk
5 dl flour
50 gr blanched and chopped almonds
Good virgin olive oil
- Melt the yeast with the sugar and salt. Pour the finger warm milk over it and stir well.
- Add the chopped almonds.
- Then you add the flour and work the dough until smooth and elastic. Let it rest for 1 hour.
- Pour a couple of tbsp of olive oil into a baking tin (I use a rectangular one of the size 24×30 cm) and press the dough so that it is about1 ½-2 cm high. Turn on the oven (200° centigrades) and let the dough rest until the oven has reached the right temperature.
- Pour about 2 tbsp olive oil over the dough and sprinkle as much or as little sugar you want on top of it.
- Bake it until the focaccia is golden, about 15-20 minutes I would think.
