ss_loading

Strøm Newsletter

Subscribe to the Strøm newsletter in order to receive our exclusive promotions, magazine articles and upcoming events.

"*" indicates required fields

Gender*
Note: As indicated by Statistics Canada, transgender, transsexual, and intersex Canadians should indicate the gender (male or female) with which they most associate themselves.
Birth date
This field is for validation purposes and should be left unchanged.

Select a spa

Back to top
Aide

Since the beginning of lockdown, there has been a sudden craze for making bread at home.

That’s why Raphaël Podlasiewicz, the executive chef of Nord restaurants and Fika café at Strøm Nordic Spa, offers you his delicious recipe for focaccia with herbs, a flat bread of Italian origin which you can easily make at home and which will go perfectly with your cocktail during your aperitif.

Preparation time: 40 minutes | Rest time: 16-24 hours | Cooking time: 20-25 minutes

Makes: 1 focaccia of 25 centimeters (10 inches) in diameter

SEE THE VIDEO

Ingredients

Homemade focaccia with herbs

  • 1 teaspoon dried yeast
  • 1 cup warm water
  • 325 g (2 ½ cups) Italian 00 flour
  • 6 sprigs fresh thyme, leaves removed
  • 2 sprigs fresh rosemary, leaves removed
  • 3 cloves black garlic
  • 4 tablespoons olive oil
  • ½ teaspoon fleur de sel
  • 10 to 12 cherry tomatoes

Dandelion pesto

  • 2 cups dandelion leaves, well washed and wrung out
  • 2 cups fresh basil leaves
  • ½ cup olive oil
  • ¼ cup roasted almonds
  • 1 lemon, squeezed juice and grated zest
  • 2 tablespoons honey
  • Salt and pepper, to taste

Finishing

  • Parmigiano-Reggiano cheese, to taste (optional)
  • 1 teaspoon of honey

Preparation

Homemade focaccia with herbs

  1. In the bowl of a stand mixer, dissolve the dry yeast in warm water and let stand for 10 minutes. Gradually stir in the Italian flour when the dry yeast is activated.
  2. Using the kneading hook, stir lightly until the dough begins to form.
  3. Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
  4. Let the dough rise on the counter between 16 and 24 hours at room temperature.
  5. Place the rack in the middle of the oven. Preheat the oven to 230°C (450°F).
  6. Transfer the dough to a lightly oiled work surface, stretch the dough slightly and fold each side toward the center, then repeat the operation 5 to 6 times.
  7. Line a 25-cm (10-inch) diameter springform pan with parchment paper.
  8. Place the dough in the pan, level by pressing lightly with fingers, then sprinkle with thyme and rosemary.
  9. In a bowl, using a fork, mash the black garlic cloves. Pour in the olive oil and mix.
  10. Spread the cherry tomatoes over the dough, brush the focaccia with the olive oil and black garlic mixture, then sprinkle with fleur de sel.
  11. Cook the focaccia for 20 to 25 minutes or until golden brown.

Dandelion pesto

  1. In a food processor, combine all ingredients, then grind until smooth.
  2. Season with salt and pepper.

Finishing

  1. Remove from the oven and spread 3 to 4 tablespoons of dandelion pesto on top of the focaccia.
  2. Using a Microplane grater, grate the Parmigiano-Reggiano cheese, sprinkle generously over the focaccia and drizzle with honey.
  3. Cut the focaccia according to the number of guests. Enjoy!

You may also like these articles

Scandinavian smørrebrøds with Nordic shrimp and boreal herbs

A smørrebrød is an open-faced sandwich made with rye bread. In the 19th century it was considered to be a complete breakfast for the Danish people. For Raphaël Podlasiewicz, executive chef of Strøm’s Nord restaurants and Fika café, the smørrebrød is a blank canvas. Salty or sweet and perfect as an appetizer, this toast can be...

Homemade ricotta on sourdough bread toast | Pan-fried nuts with honey and Nordic spices

For a nourishing breakfast, a comforting brunch or even a reinvented dessert, this toast topped with homemade ricotta cheese and honey-sweetened, spicy nuts will delight the whole family. In addition to being the perfect opportunity to learn how to make your own homemade cheese, this creation by Raphaël Podlasiewicz, executive chef of Nord restaurants and...