FOCACCIA
Serves : 4 people /
Preparation Time : 10 minutes and 3 hours to rest /
Cooking Time : 20 minutes
La Cornue® elements used:
Château: Electric oven
Cornufé: Electric oven
Château: Electric oven
Cornufé: Electric oven
Ingredients
Bread Yeast
5/7 gr
Bread Flour
500 gr
Fine Salt
10 gr
Warm Water
35 cl
Olive Oil
3 Tablespoons
Fresh Rosemary
2 Sprigs
Cherry Tomatoes
Arugula
Slices of Ham
Directions
- In a large bowl, mix the flour, salt, yeast, add the water and oil
- Knead by hand for 5 minutes - the dough should come away from the bowl while remaining sticky
- Cover and refrigerate for 3 hours
- Remove the gas from the dough and lightly flour to form a ball
- Put the dough in the fridge again until it is ready to be baked
- Turn on the oven to 180°C
- Separate the rosemary needles and wash the cherry tomatoes
- Roll out the dough to a thickness of about 2cm and place on a lightly oiled baking sheet
- Make holes with an index finger every 5 cm, arrange the tomatoes and rosemary and lightly sprinkle with olive oil
- Bake for 15 to 20 minutes
- Add arugula and ham before serving
The recipe can be adapted to your taste by changing the accompaniments
And to extend your La Cornue® experience, take a look at our cookware.
