Classic Focaccia from the Charles Hotel

Rocco Forte Hotels

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):

225g flour
½ cube of yeast
3 tbsp olive oil
One small onion, chopped (to taste)
Sun-dried tomatoes (to taste)
Rosemary (to taste)
Sea salt

 

Method:

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.


You may also like

Florence’s Sweetest Paths: Gelato Tour with Hotel Savoy

The name Bernardo Buontalenti might not mean much to those outside of Florence, but it should. A prestigious Florentine architect and artist favoured by the Medici, he is also widely credited with inventing gelato. This frozen delight is now as synonymous with Italy as pizza and is deeply intertwined with Florence’s heritage.  Take a tour of the city’s most celebrated gelaterias, curated by the expert concierge team at Hotel Savoy.

Happily Ever After: Our Magical New Cocktail Menu

Maestro Salvatore Calabrese and Federico Pavan, Director of Mixology at Brown’s Hotel, discuss the creative process behind Happily Ever After, the Donovan Bar’s new fairytale-inspired cocktail menu, launching on 28th May.

‘Authentic But Not Traditional’ - Zuma Makes it German Debut at The Charles Hotel

After two decades of success with his innovative take on Japanese cuisine, international restaurateur Rainer Becker is bringing Zuma to Germany for the first time with a hotly anticipated summer pop-up at The Charles Hotel. Becker, who honed his skills at Michelin-starred restaurants in Germany before falling in love with Japanese food in Tokyo, returns to his native country 22 years after launching the first Zuma in London.