PINK FOCACCIA WITH THYME
The pink focaccia calls for micro amaranth leaves, which don’t have a very strong flavor and so can be used easily in pastries and pastas and give them a unique pink tint. Makes 14 to 15 focaccias with 20-cm. diameter. 1 kg. flour, sifted
2 Tbsp. dry yeast
1 Tbsp. sugar
¼ cup olive oil
1 Tbsp. kosher salt
100 gr. micro amaranth
650 ml. water at room temperature
Pinch of grated pecorino cheese Pinch of micro thyme leaves
In the bowl of an electric mixer fitted with a dough hook, add the flour, yeast and sugar. Add the oil, microgreens and half of the water. Mix gently and then add the salt. Continue mixing and add the rest of the water. Mix well until soft. Cover with a towel and let rise for 40 to 60 minutes or until dough doubles in volume.
Separate dough into 14 or 15 balls. Roll them out into ovals that are 1-cm. thick. Arrange them evenly spaced on a tray lined with baking paper and make indentations in a row down the center of the focaccias.
Drizzle with a generous amount of olive oil and sprinkle with kosher salt, pecorino cheese and micro thyme leaves. Let rise for another 15 minutes and then bake in an oven that has been preheated to 190° for 25-30 minutes until they become golden brown.
THE WRITER with Hagai Mazor in a greenhouse.