Many years ago, my husband and I, went in a very nice restaurant, where we ate divinely. But the most beautyful memory of that night is about the hospitality: when we arrived, the owner’s wife came to us with a bright smile and served us some grissini, a warm focaccia and a glass of white wine, in front of a fireplace. We stay there for about 10 minutes, talking with other guests. It was a great start, followed by an unforgettable dinner. That way of reciving, touched my heart. From that day, when I have guests for dinner, I try always to create that magic moment to recive with care, people who are joining me for dinner. These focaccias are really perfect for a simply wellcome start: you can cook them before and keep warm till the right moment to serve with a glass of wine.
- Wheat flour type “2” 17,6 oz
- Water 9,5 oz
- Extra virgin olive oil 1,4 oz
- Dry starter 0,6 oz
- Salt 0,4 oz
- Extra virgin olive oil q.s.
- Pumpkin seeds and salt q.s.
- Put the flour, the water, the dry starter, the salt and the extra virgin olive oil all together in the kneader, or in a bowl if you mix by hand.
- Work the ingredients until create an homogeneous dough.
- Divide dough into 8 equal parts and shape the balls.
- Squash the balls with the palm of your hand and cover them with a dish clean towel; let them srest for 15 minutes.
- Cover a baking tray with baking paper and lightly stain with oil; with your fingertips, spread the focaccias, still staining with oil the surface and place them on the tray.
- Cover with plastic wrap and let it rise (in winter, near a stove or in a particularly warm room) until their volume has doubled (about two hours).
- Preheat convection oven at 392F.
- Add some extra virgin olive oil on surface and cook for about ten minutes.
- You can also add some pumpkin seeds minced with salt, or gomasio as you like; cut in cubes and serve it warm.