I love focaccia with aioli. Every time we eat out I usually have it as a starter. I love that it works so great with so many dishes and cuisine. Regular bread, sandwich, tapas, soups, salads, pasta, side dish, starter… the list goes on.
- 25 g fresh yeast
- 2 dl water
- 2 tbs olive oil
- 1 tsp sea salt
- 6 dl flour
- 2 tbs olive oil
- 2 tsp sea salt
- 3 tsp rosemary, chopped
- Preheat the oven to 200 C
- Mix the yeast and water
- Add oil, salt and flour and knead it in a mixer for about 5 minutes with a dough hook it until its soft, but not sticky.
- Cover the bowl with plastic and leave it in a warm place until it is doubled in size (about 40 min)
- Remove the dough from the ball and knead it with your hands until it is about 2 cm thick
- Put it on a baking tray lined with baking paper and let it sit in a warm place for about 20 minutes.
- Press holes in the dough with your finger and put rosemary in the holes, sprinkle the dough with sea salt and olive oil and place it in the middle of the oven for about 25 minutes.
- When it is done it should be pale brown and feel hollow when tapped underneath.
- 1 egg
- 1 tbs lemon juice, freshly squeezed
- 1 garlic clove
- 1 tsp mustard
- 2.5 – 3 dl sunflower oil
- Add the garlic, mustard, and egg in a bowl of a food processor fitted with a blade attachment. Mix until evenly combined, about 10 seconds.
- With the motor running, slowly add the sunflower oil in a thin stream, until completely combined, about 2 minutes.
- Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed.
- Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated.
- Let sit for at least 30 minutes before using.
- Refrigerate in a container with an airtight lid for up to 3 days.