Foccacia For the Road

Erik and I are taking a long weekend down to visit Erik’s family at their summer compound. Really there is no other word for it, the family have purchased nearly all the houses on the top a bluff, luckily they are lovely as I suppose I’m cornered! Swedes tend to have summer houses in the country as a vacation getaway, and theirs are on the beautiful island of Öland off the southeast coast of Sweden.

Getting there, well we take a long bus ride but luckily my mother has made her brilliant foccacia so we can enjoy some sammies on the road. Of course I will share!

Debora’s Foccacia 
1 cube of yeast
1 tbs of sugar
1 cup of warm water
3 tbs of olive oil
3 cups of flour (add more if it’s too sticky or loose)
1 tbs salt
1 tbs of rosemary
1 teaspoon of pepper
  1.  Put wet ingredients in a large measuring cup and wait for yeast to start bubbling.Then add to dry ingredients in a mixing bowl with a bread hook. Blend until it pulls away from the edges and stays round. Knead on a floured surface until the dough is not at all sticky, form into a ball and return it to the mixing bowl to rise. Set timer for 40 minutes. Cover with towel.
  2. Remove dough from bowl, place on a floured surface and roll out to fit a non stick cookie sheet.
  3. If you want olives, tomatoes, etc. push gently into dough then Let rise 30 minutes. Turn oven to 390 to preheat.
  4. Place bread in oven for 24 minutes.
If you want to make pizza roll out dough after first rising as flat as you can on a baking sheet, top with your preferred pizza topping and cook for 12-14 minutes.

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