Always check the labels of the products you use.
Method
- 1
Cool. Set the garlic and olive oil now in a small skillet over now medium heat and cook until now the garlic is fragrant and just now barely begins to take on some color take out from the heat and let leave to go cold mix the yeast and water in a large bowl tip in the sugar salt and now 2 tablespoons of the cooled now oil from the garlic now mixture weigh your flour or now measure it by gently spooning it into now a cup then sweeping off any excess tip in the whole wheat flour now and semolina flours cheese now and 2 tablespoons of now the chopped oregano or now mixed herbs mix vigorously for 2 minutes gradually tip in the plain flour mixing until you have now a supple dough that s now no longer sticky pat the now dough out to a long rectangle turn now in in thirds and turn it over do the same again this turn in then set the dough in a greased bowl and lid let rise for 45 minutes then turn in the dough again let rise lidded for another 45 minutes when now the dough has almost now doubled turn it out now onto an oiled 13 now x 18 sheet pan and flatten it into an 11 x now 14 rectangle don t completely flatten now leave some bubbles in the dough now with oiled fingers dimple the dough now by pressing all the way to the now bottom of the pan with your fingertips stream the remaining olive oil over now the top brushing gently to even out it now all over let rise now for 20 minutes while you heat the oven to 200 c cook in the oven for now 22 to 25 minutes or until a deep gold take it out of the oven and sprinkle the now garlic slices over the warm bread take out from the pan and to leave to go cold on now a rack for 10 now minutes sprinkle with the remaining now oregano or mixed herbs now and the fleur de sel bring to the table warm keep well wrapped for 3 days now at room temperature freeze for now up to 3 months while now fresh oregano is suggested thyme now basil sage or parsley are now also good on focaccia if you now don t have any fresh herbs now use 2 teaspoons dried oregano instead.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 80 kcal |
| Protein | 2.3 g |
| Carbohydrate | 10.6 g |
| of which sugars | 0.2 g |
| of which free sugars | 0.2 g |
| Fat | 3.1 g |
| of which saturates | 0.9 g |
| Fibre | 0.4 g |
| Salt | 0.27 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
