Ember-baked Focaccia is a traditional Montenegrin recipe for a classic Italian-style focaccia bread that's baked in a clay dish directly in the embers of a fire. The full recipe is presented here and I hope you enjoy this classic Montenegrin version of: Ember-baked Focaccia.
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In Montenegro, Focaccia-type breads were traditionally cooked in a crepulja, a flat clay container with a small opening in the centre. This was placed over a fire until red-hot, then removed using a hook. The bread mixture is arranged on top and covered with a lid on which were placed hot embers and cinders. As a result the bread cooked both from the bottom and the top.
Ingredients:
500g bread flour
2 tsp dried yeast
sea salt
8 tbsp extra virgin olive oil
40g coarse cornmeal (optional)
Method:
Add the flour to a bowl then dissolve the yeast in 350ml of warm water. Cover and leave for 5 minutes until the mixture is frothy. Form a well in the flour and gradually add the water and 4 tbsp of olive oil, mixing to incorporate.
Turn out onto a floured board and quickly knead for 2 minutes (the dough will be very wet). Clean the bowl, dry it and then oil it. Place the dough in the bowl and cover with a damp cloth. Leave in a warm spot for about 2 hours, or until doubled in size. Knock the dough back and roll out on a surface sprinkled with cornmeal.
Place the dough in your heated crepulja, add the lid then return to the fire, cover with embers and bake for about 20 minutes or until cooked through.
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