Focaccia Con Dente Di Leone

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 15 mins
Course	Baking
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Clean the dandelion leaves and cut into 1 cm thick strips. Put the strips in a bowl and cover with cool water. After about 10 minutes, pour into a sieve and drain.
Dissolve the yeast in the lukewarm water. Put both flour, salt, sugar and the drained dandelion in a large bowl and mix everything with your hands, then stir in the water-yeast mixture with the hand mixer. Knead everything well, pour in the olive oil and continue kneading until you have a nice elastic dough.
Sprinkle flour on the work surface and cut the dough in half or third. Shape into flatbreads and place on baking sheets lined with baking paper. Cover and let rise in a warm place for 30-45 minutes.
Preheat the oven to 200 ° and bake the bread for about 30 minutes. Cover and let cool down.
When I baked the focaccia after about 15 minutes, I switched the trays so that the lower one is on top. They get a nice and not too dark color and are nice and loose.
Focaccia can be enjoyed oven-warm or cooled, pure or with butter.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.