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  2. Recipes
  3. Olive & rosemary focaccia bread

Olive & rosemary focaccia bread

Ȑ
Difficulty
Low
ȑ
Time
10 min
&
Author
lorem ipsum

Ingredients

Servings: 2
Makes:

400 grams pizza flour, type 00 (alternatively: type 550 wheat flour)
100 grams durum wheat semolina
400 ml water
1 piece of fresh yeast,  pea-sized
15 grams olive oil
12 grams salt
12  black and green olives
 to taste coarse salt
1 sprig of fresh rosemary


Instructions

STEP 1/14

Place flour, durum wheat flour and 400g water in Braun’s MultiQuick 9 hand blender and its food processor attachment, using the kneading knife insert and and knead for 1 minute.

STEP 2/14

Let mixture stand for 60 minutes at room temperature.

STEP 3/14

Then add the yeast and knead for 6 minutes.

STEP 4/14

At the end of the kneading time, gradually add olive oil and salt.

STEP 5/14

Now place the dough in a well-oiled bowl and let it rest for 2 hours at room temperature.

STEP 6/14

Stretch and fold the dough twice (after 1 and 2 hours).

STEP 7/14

Then cover the dough and put it in the refrigerator for 18 hours.

STEP 8/14

Line a deep baking tray or dish with baking paper.

STEP 9/14

Slide the dough carefully from the bowl onto the baking parchment.

STEP 10/14

The next day, sprinkle the dough with olive oil, cover loosely and leave to rest for 2 hours.

STEP 11/14

Preheat the oven to 250°C top/bottom heat in good time.

STEP 12/14

Chop the olives and rosemary needles in Braun’s MultiQuick 9 hand blender and its 500ml chopper attachment.

STEP 13/14

Now carefully poke hollows into the dough with well-oiled fingertips, if possible without destroying air bubbles. Sprinkle with olives, rosemary and salt and bake for about 30 minutes. After 10 minutes reduce the temperature to 210°C top/bottom heat.

STEP 14/14

To give it a nice shine, spray the focaccia with a little water immediately after baking.


This recipe was prepared using Braun’s MultiQuick 9 hand blender with its 500ml chopper attachment and food processor attachment.

  1. Back to homepage
  2. Recipes
  3. Olive & rosemary focaccia bread

Olive & rosemary focaccia bread

Ȑ
Difficulty
Low
ȑ
Time
10 min
&
Author
lorem ipsum
Servings:2
Makes:

Ingredients


400 grams pizza flour, type 00 (alternatively: type 550 wheat flour)
100 grams durum wheat semolina
400 ml water
1 piece of fresh yeast,  pea-sized
15 grams olive oil
12 grams salt
12  black and green olives
 to taste coarse salt
1 sprig of fresh rosemary

Instructions

STEP 1/14

Place flour, durum wheat flour and 400g water in Braun’s MultiQuick 9 hand blender and its food processor attachment, using the kneading knife insert and and knead for 1 minute.

STEP 2/14

Let mixture stand for 60 minutes at room temperature.

STEP 3/14

Then add the yeast and knead for 6 minutes.

STEP 4/14

At the end of the kneading time, gradually add olive oil and salt.

STEP 5/14

Now place the dough in a well-oiled bowl and let it rest for 2 hours at room temperature.

STEP 6/14

Stretch and fold the dough twice (after 1 and 2 hours).

STEP 7/14

Then cover the dough and put it in the refrigerator for 18 hours.

STEP 8/14

Line a deep baking tray or dish with baking paper.

STEP 9/14

Slide the dough carefully from the bowl onto the baking parchment.

STEP 10/14

The next day, sprinkle the dough with olive oil, cover loosely and leave to rest for 2 hours.

STEP 11/14

Preheat the oven to 250°C top/bottom heat in good time.

STEP 12/14

Chop the olives and rosemary needles in Braun’s MultiQuick 9 hand blender and its 500ml chopper attachment.

STEP 13/14

Now carefully poke hollows into the dough with well-oiled fingertips, if possible without destroying air bubbles. Sprinkle with olives, rosemary and salt and bake for about 30 minutes. After 10 minutes reduce the temperature to 210°C top/bottom heat.

STEP 14/14

To give it a nice shine, spray the focaccia with a little water immediately after baking.

Notes

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