Hi all !
Who wants bread ? Well, this one is not exactly French, as Focaccia comes from our lovely neighbor : Italy !
I hear right now the cry of despair of the kill-joys :
“Wait but what ? But bread is SO bad for you, like, it’s carbs and carbs are bad and fattening and..”
Bread is not bad for you, carbs are not bad for you. No homemade food, created from whole ingredients with your little hands is bad for you.
Once, again, in all my articles, I encourage you to eat what you want, as long as you make it, as long as you know where it comes from and as long as you bring balance to your meal.
A balanced meal including focaccia would be :
So remember, if you want bread, have bread.
But cook it yourself !
Let’s start 🙂
OLIVE OIL & SPICES FLUFFY FOCACCIA
Yield: 6-8 servings – Prep time: 10min – Resting time: 1h10 (overnight is best) Cooking time: 25-30min
What you’ll need
- 1 cup (125g) of cold sour cream
- 2/3 cup (150mL) of cold water
- 1/2 cup (100mL) of boiling water
- 3 tbsp of sea salt flakes + a sprinkle for topping
- 2 tsp of sugar
- 2 packets of active dry yeast (7g/packets)
- 3 1/2 cups of wholewheat flour
- 3 tbsp of cumin seeds
- 1 tbsp of ground coriander
- 3/4 cup (200mL) of great quality olive oil
- 1 tsp of sumac
Here is my philosophy : use whatever you have in your pantry that is close to the ingredients above as it is more convenient for you. Everyday cooking is fun, it should not be a dictatorship !
Moreover, This is how you create unique recipes which will be yours.
Mix the sour cream with the cold and boiling water in a large bowl.
Add the salt with the sugar and the yeast (make sure you don’t make direct contact between the salt and the yeast as salt kills it !).
Then blend in the flour, 2 tbsp of the cumin seeds and the ground coriander until it forms a ball. Don’t be afraid to work the dough hard, this ensure that the bread will rise well.
Cover the bowl a cloth and leave the dough to rest somewhere warm. When letting bread rise, I have found that the oven (cold) with the door closed is the perfect place to do so !
Line a large ovenproof pot or iron skillet with some parchment paper and place the dough on top. Stretch out the dough to the size of the skillet without piercing it. Then using your fingers, poke deep holes all over it.
Cover the dough with a cloth, and put it back to the warm place to let it rise for at least 1h (if you can let it rest overnight, it’s best).
Once the resting time is up, pre-heat the oven to 400°F/200°C.
Remove the cloth and drizzle the olive oil all over the dough, ensuring it covers every inch and holes.
Sprinkle the entire surface of the dough with the sea salt flakes and the sumac.
Place the skillet on the top shelf of the oven and bake for 25-30min until golden brown.
Et Voilà !
Bon Appétit !
*the links of the products I recommend in this article are not affiliated. They are my personal preferences and are only recommendations for cooking beginners.
Author: Emilie Durand
Emilie is a French food lover, proud Parisian and founder of thefrenchwaytohealth.com. On her website, she shares delicious recipes, health tips and tricks. Her goal is to gather and share the habits and rules that have been used and approved by French people for decades. That means cooking your own meals efficiently, enjoying whole foods, eating mindfully and never ever using the word diet again while losing weight.