Spicy Focaccia

Submitted by enr on 14 Apr 2009
500 g flour
3 tbsp pork lard or sunflower oil
2 tbsp olive oil
7 g dry yeast
2 tsp sugar (molasses, honey)
2/3 tsp chili chili
# For aromatic oil:
3 tbsp olive oil
2 tbsp finely chopped fresh herbs - rosemary, basil, oregano, thyme
Spicy Focaccia
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Yeast dissolved in 250 ml warm water, add sugar and leave for 5-10 minutes. In the same bowl after 10 minutes sifted flour, which is mixed with chili. Kneads dough is elastic, as of the end add the lard, olive oil and salt. Place dough in a greased bowl and cover with foil. Leave to rise in a warm place for 30-40 minutes or until doubled in volume. Roll out the dough into a rectangle (about 20x30 cm) with a thickness of 0.5 cm. Paper baking spray (namazva) with olive oil. Place the dough on top and carefully cut into small rectangles. Using the fork holes are made on top. Again cover the dough with foil, which is best to be sprayed with oil to the dough does not stick. Leave to rise for another 20-30 minutes. During this time, heat the oven to 200 C with a baking tray inside. With Brush dough with olive oil and place paper with the dough onto the hot pan. Bake about 20-25 minutes. During this time make aromatic olive oil, mixing the products. Apply hot Focaccia with this aromatic oil. If you do not have fresh spices, you can use and dry, but then note that you must use only 1/2 tsp each and olive oil will have to be made 1 day in advance.
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14 Apr 2009


One of the oldest recipes in Europe, more and maybe even make it! Classic!