A deliciously unique focaccia with the tangy flavor of buttermilk and the aromatic hint of fennel seeds, perfect for any occasion.
Buttermilk and Fennel Seed Focaccia
A deliciously unique focaccia with the tangy flavor of buttermilk and the aromatic hint of fennel seeds, perfect for any occasion.
Ingredients
- 500 grams all-purpose flour
- 10 grams salt
- 1 packet active dry yeast 7 grams or 2 1/4 teaspoons
- 350 ml buttermilk room temperature
- 2 tablespoons olive oil plus extra for drizzling
- 1 tablespoon fennel seeds
- 1 teaspoon sugar to activate yeast
- 150 ml warm water to activate yeast
Instructions
- In a small bowl, combine the warm water and sugar, then sprinkle the yeast on top. Allow it to sit for about 5 minutes until frothy.
- In a large mixing bowl, combine the flour, salt, and fennel seeds.
- Make a well in the center of the dry ingredients and pour in the buttermilk, olive oil, and the activated yeast mixture.
- Mix until a sticky dough forms, then turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 220°C (428°F).
- Turn the dough out onto a baking tray lined with parchment paper and gently stretch it to fit the tray.
- Use your fingers to make dimples all over the surface of the dough, then drizzle with additional olive oil and sprinkle with a bit of sea salt.
- Bake for about 25 minutes or until golden brown and cooked through.
- Allow to cool slightly before slicing and serving.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 35gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 300mgPotassium: 50mgFiber: 2gSugar: 1gVitamin A: 2IUCalcium: 4mgIron: 10mg
