The Focaccia is a traditional dish of Italian cuisine, this is a kind of flat bread topped with herbs and other products such as onions, tomatoes, potatoes, olives, etc., is closely related to the pizza, as part of the same ingredients for processing.
1 cup warm olive oil
1/2 cup of fresh and dried herbs (rosemary, oregano, basil)
To make herb oil, chop some rosemary, oregano and basil, heat over low heat the olive oil in a pan (do not let it boil), when it´s hot add the herbs and garlic and off, let cool. If possible I recommend doing a day early for the best infusione oil with herbs.
2 cups all-purpose flour
1 cup warm water
¼ teaspoon baking powder
For the poolish, stir together flour and baking powder in a bowl, add the warm water and mix until don´t have lumps, cover with plastic wrap and let rise overnight in the refrigerator or outside. If you do not have time to do the pre ferment last night, do not worry just try to do a few hours before. If you keep your poolish in the refrigerator, take it out a few hours before the focaccia dough to come to room temperature.
Poolish (pre ferment)
2 2/3 cup flour
3 teaspoons of salt
3/4 cup warm water
1/2 cup of herbal oil
To see the full recipe visit http://chokolatpimienta.com/2012/09/focaccia.html
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