We’re having quite a nice Summer, with high temperatures and just a few Summer showers. In fact, we are enjoying the best Summer since we moved to Germany. But a couple of weeks ago our Sunday was just like November. Dark, rainy and cold. So I decided that the best way to cope with such a terrible day was trying a new recipe from my new cookbook. There is something so comforting in the scent of freshly baked goods… It improves the most terrible atmosphere. And this rum infused fragant Focaccia was exactly what the doctor ordered.
20g fresh yeast
200 ml milk
500 gr all purpose flour
4 egg yolks
120 gr butter, diced, at room temperature
150 gr sugar
80 ml rum
Grated zest of one lemon
1 tsp fine salt
For the glaze:
1 egg yolk
1 tbsp milk
50 gr whole blanched almonds, coarsely chopped
Combine the fresh yeast with 80 ml of the milk (warmed) in a mixing bowl, add 150 gr of the flour and knead briefly. Cover and let the dough rest for 20 minutes.
Add the egg yolks, butter, sugar, the remaining flour and milk, the rum, the lemon zest and salt to this mixture. Knead well with your hands, cover the dough with plastic wrap and let it rise in a warm place for an hour.
Work the dough again by hand over a minute, place the dough in a greased and floured cake tin (20cm across). Cover again with plastic wrap and let the dough rise again for 30 minutes.
Preheat the over to 180º. Score a cross on top of the dough and brush it with the egg yolk beaten with the milk. Sprinkle with your almonds and bake for 50 minutes.
You have to bear in mind that this Venetian focaccia has a rough, heavy texture. It’s not soft and tender like a sponge cake. It has a strong personality, just like Venice. That’s why it’s better eaten for breakfast dipped in you cappucino. Or maybe with a little bit of Nutella spread on top?