[MiniCook] Today I'm stealing the electronic pen from FashionCook to talk about my specialty : The foccacia. The first time I tasted, it was in the small town of Lucca in Italy where it is often served Nature. But last Saturday, I made some variations to serve as an aperitif ! We were guests at a friend and we were charged to bring them a small fee as an aperitif, what AnneSO performs generally very well. But that day, surprise, I hear : "Frankly, I have too much stuff to do, I have no time!». Never mind, pardon me an apron, I take orders and I came to the rescue! In just one hour, two superb foccacias came out of the oven ... Mission Accomplished !

Focaccia lardons-chèvre

Prep: 20mins
Resting time: 1hr
Cooking: 20mins

Serves 1 foccacia

- 250g plain flour
- 150ml of warm water
- 1 teaspoon of salt
- 1 bag of baker's yeast
- 150g bacon
- 120g fresh goat
- 3 sprigs of rosemary
- 6 tablespoons olive oil
- sea ​​salt

Preheat oven to 50 °.

In a bowl, Combine flour, the salt and the yeast. Pour warm water and stir with a wooden spoon. Add 3 tablespoons of olive oil and knead by hand (or mixer,) until mixture is smooth and no longer sticks to fingers.

Transfer the dough in a bowl and cover with a clean cloth. Place in preheated oven at 50 °, turn oven off and let rise about 1 hour.

Meanwhile, fry the bacon in a skillet (without adding fat), until they are almost grilled. Wipe off oil formed by the bacon with paper towel 2 times during the cooking. Cut the goat cheese in coarse pieces. Chop the fresh rosemary.

Preheat oven to 200 °.

When the dough has inflated (it should double in volume) add the bacon and goat, again 3 tablespoons of olive oil and rosemary. Knead quickly to evenly distribute the ingredients in the dough.

Spread coarsely by hand on a tray lined with parchment paper, make it at least 2cm thick. If you have one, you can use a pastry frame while cooking to get a rectangle shape (that's if you have the chance to share your kitchen with AnneSO).

Make holes on focaccia with a toothpick at regular intervals and brush with olive oil. Sprinkle with sea salt. Bake at 200 degrees for about 20 minutes. Place a small pot (heat resistant) filled with water under the plate to the bread crunch.

Remove the focaccia and let cool a cake rack. Serve cut into pieces as an appetizer.

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Focaccia olives vertes-thym

Prep: 20mins
Resting time: 1hr
Cooking: 20mins

Serves 1 foccacia

- 250g plain flour
- 150ml of warm water
- 1 teaspoon of salt
- 1 bag of baker's yeast
- 150g pitted green olives
- 2 tablespoons thyme (or herbs)
- 6 tablespoons olive oil
- sea ​​salt

Preheat oven to 50 °.

In a bowl, Combine flour, the salt and the yeast. Pour warm water and stir with a wooden spoon. Add 3 tablespoons of olive oil and knead by hand (or mixer,) until mixture is smooth and no longer sticks to fingers.

Transfer the dough in a bowl and cover with a clean cloth. Place in preheated oven at 50 °, turn oven off and let rise about 1 hour.

Meanwhile, Rinse green olives, pitted and cut into 2.

Preheat oven to 200 °.

When the dough has inflated (it should double in volume) add to the dough green olives cut into 2, again 3 tablespoons of olive oil and thyme. Knead quickly to distribute the olives and thyme

Spread coarsely by hand on a tray lined with parchment paper, make it at least 2cm thick. If you have one , you can use a pastry frame while cooking to get a rectangle shape (that's if you have the chance to share your kitchen with AnneSO).

Make holes on focaccia with a toothpick at regular intervals and brush with olive oil. Sprinkle with sea salt. Bake at 200 degrees for about 20 minutes. Place a small pot (heat resistant) filled with water under the plate to the bread crunch.

Remove the focaccia and let cool a cake rack. Serve cut into pieces as an appetizer.