A bastion of botanical bistronomy in Munich, Sophia’s Restaurant serves exquisite international dishes, amongst them Italian favourites such as focaccia. This flat, aromatic bread is versatile and can serve as an antipasto, appetiser or side. Fill your kitchen with the comforting smell of baking and create this simple classic with guidance from The Charles Hotel’s Chef Patissier, Thomas Kloiber.
Ingredients (makes 1):
½ cube of yeast
3 tbsp olive oil
One small onion, chopped (to taste)
Sun-dried tomatoes (to taste)
Rosemary (to taste)
1) Preheat the oven to 220°C (or 200°C if it’s a fan oven).
2) Mix the flour with a few pinches of salt in a bowl. Crumble the yeast over it. Add 150ml of warm water and the olive oil, and knead the mixture into a smooth dough.
3) Cover the dough and leave it to rise in a warm place for around half an hour.
4) Sprinkle a light covering of flour over a clean work surface. Roll the dough out onto it and knead into a 2-3cm thick dough.
5) Place the dough on a baking tray lined with baking paper, cover it and allow it to rest for a further 15 minutes.
6) Prepare the dough for the oven by basting lightly with olive oil. Then, simple sprinkle with sea salt and rosemary and add sun-dried tomato and chopped onion as desired.
7) Bake for 25 minutes, before removing from the oven and allowing to cool slightly. Serve and enjoy.