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Codfish focaccia


Codfish focaccia! Today’s recipe comes straight out of Italy. Perfect with pre-soaked Riberalves Codfish! Take a peek!


175g wheat flour
75g wholegrain oat flour
40ml olive oil
85ml warm milk
75 ml warm water
1/2 tablespoon baker's yeast
150g Riberalves Cod
2 tablespoons of olive oil
1 red onion sliced
2 cloves of minced garlic
1 bay leaf
1/2 coffee spoon of paprika
q.b.piri-piri (optional)
q.s. black olives


How about making a Codfish focaccia? Follow the step-by-step instructions and enjoy!

Allow the codfish to defrost, remove the skin and bones and flake (you can also use the flaked version).

In the meantime, make the dough: dissolve the yeast in milk and let it rest for about 5 minutes. In a bowl, mix the flour, olive oil and water. Add the yeast. Knead until obtaining a homogeneous dough. Place the dough in a warm, dry place and wait for it to double in size.

Add 2 tablespoons of olive oil to a wok. Add the bay leaf, paprika, chillies, garlic and onion. Cook on low heat until the onion is translucent. Stir in the codfish and cook for a few minutes. Allow the mixture to cool down and remove the bay leaf.

Set the oven to 200°C.

Spread the dough into a rectangular shape with your hands. Place the codfish and a few black olives on top of the dough. Bake for about 20 minutes (or until cooked and golden).

Shall we taste and give it a thumbs up? Your codfish focaccia is ready.



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