{"id":20135,"date":"2026-02-05T16:53:47","date_gmt":"2026-02-05T16:53:47","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=20135"},"modified":"2026-02-06T08:22:55","modified_gmt":"2026-02-06T08:22:55","slug":"focaccia-by-vasiliki-troufakou","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/en\/focaccia-by-vasiliki-troufakou\/","title":{"rendered":"Focaccia by Vasiliki Troufakou"},"content":{"rendered":"\n

A Mediterranean treat for everyone<\/em><\/p>\n\n\n\n

FOCACCIA INGREDIENTS<\/p>\n\n\n\n

400 g flour
300 ml water (adjust so that the dough has the desired sticky consistency)
5 g yeast
1 teaspoon honey
1 teaspoon salt
Plenty of oil (adjust to taste)
rosemary, fleur de sel, pepper, cheese, crushed red pepper flakes, and cherry tomatoes to top the focaccia – depending on how you like it<\/p>\n\n\n\n

Given my limited free time and the fact that my mother\u2019s a fantastic cook, I find that I often don’t give my own love for cooking the time and space it deserves. What I enjoy most of all though, is making big breakfasts and dough-based foods! Focaccia is a favourite of mine.<\/p>\n\n\n\n

I start by adding yeast to lukewarm water and feeding it with some honey. I wait to see if it starts bubbling (to make sure that the yeast is still alive, it\u2019s not always certain).<\/p>\n\n\n\n

Then I add some oil and salt and gradually start adding flour until it has the desired sticky consistency. Using a special nonstick plastic spoon, I mix the dough until sticky and then I let it rest for an hour. After that, I knead it with my hands. In all honesty this stage is less kneading and more folding the dough over with my hands. I stretch and fold the dough repeatedly.<\/p>\n\n\n\n

I\u2019ll repeat this process three to four times. After that, I transfer my dough to a 30 by 40 cm baking tray. Using my fingers, I gently spread the dough over the tray and set it aside to rise for another hour. Once sufficiently risen, it\u2019s time for the most fun part: sticking your fingers into the dough to pop any excess air bubbles.<\/p>\n\n\n\n

Focaccia is a blank canvas for ingredients. Anything goes here, from pesto sauce to cherry tomatoes, grated cheese, and rosemary \u2013 the ideal herb for focaccia \u2013 and of course, flaky salt. I bake it in the oven at 200 C on convection for about half an hour, until it turns golden brown. Before baking, I make sure to add plenty of olive oil.<\/p>\n\n\n\n

It’s the secret to the focaccia’s crispy texture! I remove it from the oven, let it cool, and then I dig in. It\u2019s always a challenge not to eat it all by myself on the same day. That\u2019s usually how it goes.

Vasiliki Troufakou – Actor<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

A Mediterranean treat for everyone FOCACCIA INGREDIENTS 400 g flour300 ml water (adjust so that the dough has the desired…<\/p>\n","protected":false},"author":7,"featured_media":20112,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[774,1580,5297],"tags":[3177],"class_list":["post-20135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-politismos-en","category-mesogeiaki-diatrofi-ana-typo-en","category-personalities","tag-cuisine"],"yoast_head":"\nFocaccia by Vasiliki Troufakou - Reverse Agriculture<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portal.greekfarms.gov.gr\/en\/focaccia-by-vasiliki-troufakou\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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