Hangover special and spicy focaccia
A must for every self-respecting aperitif, this focaccia becomes more than special with the addition of the spices of our Hangover
A new recipe conceived and created by our Product Developer Sofia Tertzakian, whose fascinating journey from doctor to chef we told you about in this interview.
For us, focaccia should always be on the menu, in any season and for any occasion. And we shouldn’t be the only ones to think so: going around Italy we find it for breakfast in Liguria, for lunch in Tuscany, for a snack in the Marche and then for an aperitif practically everywhere!
In our version you will find some unexpected ingredients. No, it’s not the honey, which is needed to awaken and speed up the work of the yeast, but the spices of our Remedium n. 4 – Hangover. Turmeric, ginger and pepper will give it a little spiciness, but there are sweet orange, chamomile and fennel too – to restore the balance towards a more delicate taste. Then lemon, mint and lemongrass give a fresh and slightly citric taste.
This recipe is perfect for the Christmas holidays, or any social occasion. We recommend our focaccia both to prevent a possible hangover, so as not to drink on an empty stomach, and when the hangover is full-blown and a remedy is needed, in this case a crunchy and tasty one, even better if combined with a hot herbal tea – or even a cold one!
- 100 g of sourdough
- 500 g of flour (we use a mix of whole wheat and type 1)
- 15 g of salt
- 4 tablespoons of olive oil
- 375 g of water (infused with Hangover)
- 20 g of honey
- 1 o 2 bags of Remedium n. 4 – Hangover
- This recipe begins with a small warning: before starting the process, remember to feed the sourdough, it must be strong and full of bubbles!
- Infuse 375 grams of water with 1 bag of Hangover. (If you want a stronger flavor we recommend using 2)
- Combine the sourdough, water, honey and flour in a large bowl. Mix vigorously and knead by hand. Then cover and leave to rest for 30 minutes. Then add 10 grams of salt and, with wet hands, spread the dough well, stretching and folding it over on itself several times. Let it rest for another 30 minutes.
- Repeat the kneading part at least 2 more times. Each time letting it rest for 30 minutes
- Cover the bowl and let it leaven for 2-3 hours, or until the volume increases by 50% (the time may vary depending on the ambient temperature).
- Add 2 tablespoons of olive oil and roll out the dough evenly. Cover and let sit for another 3-6 hours at room temperature or 12 hours in the refrigerator, the texture should remain fluffy and soft.
- Preheat the oven to 220°C.
- With your fingers, roll out the dough and poke holes in the surface. Drizzle with oil and sprinkle with a mix of salt and Hangover herbal tea.
- Bake for 25-30 minutes until crispy and golden brown. Remove from the oven and wait until it reaches the ideal temperature.