Focaccia di Recco
Prep Time: 20 minutes | Cook Time: 6 min | Servings: Per 2 servings (Scaled)
1lb AP flour
3 tbsp olive oil
1 1/4 cup water
Place flour in a mixer with a hook.
Turn the mixer on slow. Feed-in olive oil. Allow the ingredients to mix. Slowly pour in water.
Allow the ingredients to work together until dough forms.
If the dough is too dry, add a tablespoon of water at a time.
Remove and wrap with plastic wrap very well.
The dough must rest at least 2 hours…preferably overnight.
When Sandy isn’t trekking or writing in the Colorado, she is traveling. She has visited more than 40 countries and lived as an international teacher in Bangalore, India. Sandy’s award-winning book, May This Be the Best Year of Your Life, is a resource for people contemplating an expat lifestyle and living outside their comfort zone.
Sandy’s lifestyle and travel experiences are frequently shared with international and domestic online sites and print media. She has contributed stories to Hemispheres, Destinations Magazine, KUHL’s Born in the Mountain blog, Grand Magazine, Wandering Educators, Golden Living, AARP, Hadassah magazine, Localliz, One Travel, Miles Away, Canadian Jewish News, Getting On Travel, Far and Wide, Colorado Parent, Traveler Confidential, Family Circle- Momster, and others.