In another reality we know that most of Friday dinner would be found outside until the early hours of the morning, but when we remember that at 22:00 the magic ends, home seems the best option.
Anyway, you still have plenty of reasons to celebrate. It is a weekend and can be spent pleasantly inside the house. A delightful cooking, a glass of wine, some music or a good movie and at most any friend at home (with a mask). What to cook? If you do not want to get too tired, but at the same time you want something delicious to accompany your wine or alcohol, choose the focaccia.
Focacia is an Italian tradition that Albanians have masterfully borrowed over the years. It can be prepared in hundreds of ways, but start by learning at least one of them.
Ingredients:
420 gr mill
60 ml olive oil
2 teaspoons sugar
2. Teaspoons dry bread yeast
315 ml of warm water
2 teaspoons salt
Olive oil
salt
Fresh rosemary
3-4 cherry tomatoes
A handful of black olives
Rigon
Preparation
In a bowl, add warm water (NOT HOT), brewer's yeast and sugar. Mix and let the yeast activate for a few minutes. You can help by placing the pan in a warm environment. When you see that the yeast is activated, add the flour, olive oil and salt and mix with a mixer or wooden spoon until a not very strong dough is formed. (If the dough does not come off the bowl, then you can add some flour.)
Coat the pan or other container with olive oil, place the dough and cover with kitchen plastic and top with a towel. Place in a warm environment and let stand for 50-60 minutes or until it doubles in volume.
Once the dough has doubled in volume, knead it again and roll it out in a pan coated with olive oil or lined with baking paper. Pierce the dough with your fingers, making small holes, which do not allow the dough to swell too much during baking. Cover with kitchen towels and leave for 15 minutes. During this time, preheat the oven to 200 degrees Celsius.
Sprinkle the focaccia with olive oil, coarse salt, half add the rosemary and the other half the tomato slices and the olives split in half and the oregano. Bake for 20 minutes.
