I love all kinds of bread. My favourite is the heavy, German-style bread made with rye flour but sometimes I feel like making Turkish-style flatbread. Or at least I thought it was Turkish-style flatbread because when I found the recipe and proudly presented the result to my Turkish friend, she said, “Oh, that looks like Italian-style flatbread!” Oh well. So I will call it focaccia, also because my Italian friend called it focaccia. It’s crispy outside, fluffy inside and absolutely amazing. Just don’t bake it for too long- no one really enjoys burned bread and I know this from my own experience.
When I wanted to find a recipe for Turkish-style flatbread, I thought that the Germans would know how to make it. So I googled “Fladenbrot Rezept” and found this recipe. I found it very confusing (70g olive oil? 10g sugar? How much is that? And why is everything in grams? Shouldn’t liquids be given in mililiters?). 70 g of olive oil seemed like a lot so I changed some things (which may be the reason why the bread is not exactly like Turkish bread). It is however, extremely delicious, and I can make this focaccia recipe and buy real Turkish flatbread in one of the many Turkish bakeries in the Netherlands.
500g (3 cups) all-purpose flour
1 sachet instant yeast
375ml lukewarm milk
1 teaspoon salt
1 tablespoon sugar
5 tablespoons olive oil
Optional: rosemary leaves, sea salt, fennel seeds, cherry tomatoes, basil leaves, olives.
Dissolve the yeast in the milk. In a bowl, combine flour, sugar and salt. Add milk and knead well until you the dough becomes elastic. It can be a little bit sticky. Add olive oil and knead some more. Cover the bowl with a kitchen towel or saran wrap and let it rise until doubled in size. Heat your oven to 220C.
Knead the dough again and divide it into two balls. Roll them out into flatbreads. Use a very sharp knife to carve a pattern in the breads- mine are usually checkered. In its most basic version, you can sprinkle some sea salt, rosemary leaves and fennel seeds on the breads. However, another idea (although I haven’t tried it yet), is to make this bread similar to Babble’s harvest focaccia and add either grapes and lemon zest, like in the recipe, or – when you think it will be too sweet, use cherry tomatoes and olives as a variation instead!
I often make it during the summer for tapas dinners, with baked bacon- wrapped dates, hummus, raw (bell peppers, tomatoes, cucumber and avocado) as well as fried or baked vegetables (most likely eggplant), mushrooms and chorizo.