Imagine a warm summer day, where life drifts by slowly and a table is set beneath the trees. In the center of the table stands the star of the show: homemade focaccia, generously topped with juicy olives and fragrant rosemary. And the best part? You can make it yourself! Today, we’ll guide you through Nicolas Vahé’s recipe and give you plenty of inspiration for the perfect Mediterranean table.
Why focaccia is always a good idea
Focaccia is the ultimate Italian bread: airy, savory, and endlessly versatile. Delicious as a snack, for lunch, or on your favorite charcuterie board. And with products from Nicolas Vahé, you give this classic that unique Scandinavian-Mediterranean twist that makes it irresistible.
Ingredients for focaccia with olive and rosemary
- 500 g flour (preferably tipo 00)
- 7 g dried yeast
- 325 ml lukewarm water
- 10 g sea salt
- 2 tbsp olive oil with Provençal herbs from Nicolas Vahé
- A handful of green or black olives, sliced into rings
- Fresh rosemary
How to make focaccia in style
- Prepare the dough: Mix the flour, yeast, and salt in a bowl. Add the water and knead into a smooth dough. Work in the olive oil from Nicolas Vahé as the dough starts to come together.
- Let it rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for an hour, until doubled in size.
- Shape the focaccia: Gently press the dough out onto a greased baking tray. Use your fingertips to make small dimples in the surface. Scatter the olives and rosemary over the top and drizzle with a bit more olive oil.
- Let it rise again: Let the dough rest for another 20-30 minutes for extra fluffiness.
- Bake: Bake the focaccia in a preheated oven at 220°C (top and bottom heat) for 20-25 minutes until golden brown and cooked through.
- Serve: Let it cool briefly on a rack. Serve on a beautiful cutting board for a stylish presentation.
Inspiration: serve and combine to your taste
- Drizzle with extra olive oil for a subtle herbal flavor.
- Serve with sea salt, balsamic vinegar, and good cheese.
- Complete your snack board with the Nicolas Vahé collection of tapenades and delicacies.
Tips for the perfect focaccia
- Use good flour: Tipo 00 gives that authentically airy texture.
- Give it enough time to rise: Don’t rush! The longer the dough rests, the better the flavor.
- Be generous with olive oil: This creates that delicious, crispy crust.
Bake-off: focaccia as a showstopper
Whether you’re hosting a drinks night or just want something special for yourself, this focaccia will always steal the show. Pair it with other Scandinavian-Mediterranean bites for a table that friends and family will want to gather around.
Frequently Asked Questions (FAQ)
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How long does focaccia stay fresh?
In an airtight container, focaccia stays good for 1-2 days at room temperature. A quick warm-up in the oven makes it nice and crispy again. -
Can I freeze focaccia?
Yes, slice the bread into pieces. Pack airtight and freeze for up to 3 months; thaw and reheat in the oven. -
Can I vary with other toppings?
Absolutely! Try sun-dried tomatoes, red onion, or feta as a topping. With the culinary products from Nicolas Vahé, you can experiment endlessly.
Feeling inspired to make this dish? Discover all the essentials in our Nicolas Vahé collection and turn every meal into an experience!
