Focaccia with anchovies

Ingredients for 4 servings:

• 350 g wheat flour type 65*
• 5 g dry yeast
• 2 tbsp olive oil (herb olive oil)
• ½ tsp sugar
• 1 tsp sea salt
• ½ tsp Mediterranean herbs, dried
• 200 ml water, lukewarm
• 0.33 vegetable onion(s), very thinly sliced
• 50 g buffalo mozzarella
• 3 anchovy fillets or amount according to your taste
• 6 slices of bacon
• 1 ½ tsp olive oil
• 1 pointed pepper
• some rosemary needles

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with wheat flour type 65*

Make the yeast dough from the dough ingredients. Put the flour in a mixing bowl, add the yeast on top, the sugar on top, and then the lukewarm water. Add salt and herbs to the edge. Then let the mixer do its work. Knead the dough for 6 to 7 minutes. Nothing should stick to your hands. Then set it in a warm place to rise. This yeast dough definitely needs some time to rise, so be patient. It can take more than an hour. When the dough has increased significantly in size, place it on a pizza pan or a small baking sheet. Brush it with olive oil, prick it with a fork, and let it rise again. When it has increased significantly in size again, it’s time to add the toppings. We only wanted it to be a small snack, so I didn’t put too much topping on it. I didn’t fry the onions, but I did slice them very thinly. Slice the buffalo mozzarella and cut the bacon into small pieces. Place everything on the focaccia. I used the anchovies sparingly. That’s a matter of taste. Then place them in the oven preheated to 195 degrees Celsius and bake for about 20 minutes. Use the second rack from the bottom. I added the rosemary sprigs just before. They shouldn’t get too dry. This focaccia tastes really different with this flour and is also a bit crispy. *T 65 flour is used exclusively for white bread and baguettes. It comes from France and has a higher gluten content. It’s comparable to Manitoba flour. But it absorbs more salt. That’s what I’ve noticed so far. And the amount of water added needs to be varied. The dough is already good at first. But after kneading for a longer time, you’ll notice that it’s still lacking water. So be very careful with the water with this flour. The dough is even more elastic than with Manitoba flour. The bread and rolls turn out beautifully crispy. It’s definitely worth baking with this flour. I’m impressed. Of course, you can use other types of flour for focaccia. But there will definitely be differences in taste. This flour is also ideal for tarte flambée. It turns out nice and crispy.