In addition to typical St. Andrew’s Day snacks, it is worth preparing something that is not only tasty, but also impressive and universal. Therefore, a certain dish originating from the south of Europe will be perfect. It is light, aromatic and perfect for serving on the table in small portions.
When preparing snacks for St. Andrew’s Day, it is worth being inspired by Italian cuisine and preparing focaccia. It is a traditional baking from those regions, which is simple, but at the same time extremely tasty. There are not many ingredients and enhancers here, because the focaccia itself is so tasty that it does not need a lot of additives.
What characterizes her is interior and crispy crust. It can be eaten as a stand-alone snack or as an addition to other dishes. This makes it perfect when we have guests. All we have to do is cut it into small pieces and place it on the table. Its aroma and structure will make it disappear from the plate quickly.
When preparing it, you should take into account that classic focaccia rises for at least 2 hours at room temperature. However, we will achieve an even better effect if we put the dough in the fridge overnight. This will make the focaccia fluffier and gain a deeper flavor and unique consistency. This will keep the dough elastic and hold air bubbles in it, which are very desirable for focaccia.
Despite the long waiting time, preparing focaccia itself is not difficult. Therefore, it is worth preparing it the day before the planned St. Andrew’s Day party. To make it, we will need the following ingredients:
- 15 g of fresh yeast,
- 500 ml of lukewarm water,
- 600 g of type 0 wheat flour,
- 1 teaspoon of sugar,
- 8-10 g soli,
- 2 tablespoons of olive oil,
- cherry tomatoes,
- 0.5 teaspoon of rosemary for sprinkling,
- 0.5 teaspoon of oregano.
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We start preparing the dough by grinding the yeast in a large bowl. Add sugar, 3 tablespoons of flour and pour lukewarm water over them. Mix the ingredients thoroughly and cover them with foil for 20 minutes. Meanwhile, mix the remaining flour and salt in a bowl. Then pour it into the risen leaven and Mix everything thoroughly with a spatula so that there are no lumps.
Cover the bowl with foil for about an hour. After this time, we sprinkle ours olive oil and fold them using a spatula, with the sides of the mass towards the center. Set aside for an hour and then fold the dough again, turning its sides towards the center. Cover them with foil and put them in the fridge overnight.
The next day, take them out and place them on a baking tray greased with olive oil, stretching them slightly. Sprinkle the top of the dough with olive oil and spread it over the entire surface. Cover the baking tray with foil and leave it for 2-3 hours in a warm place. After this time, lubricate your hands with olive oil and dip your fingers into the dough, creating characteristic bubbles. We also press tomatoes into the focaccia. Sprinkle the dough with rosemary and oregano bake in an oven preheated to 250 degrees Celsius with convection on for about a quarter of an hour.
