Frena (Moroccan Focaccia)

Frena is a traditional Moroccan bread, which was used to bake in the local communal oven ("Frena" in Moroccan Arabic), on top of burning hot pebbles. This bread has a thin crust and a fluffy crumb, absolutely delicious! It's the first time I'm baking pebbles and guys- it is such an interesting method. The dough is placed directly on the burning pebbles, creating each time a super unique pattern on the bottom of the bread. There are different versions of how to bake the frena bread, one of them is baking in an electric pot (top and bottom heat), but I believe most of you do not have it and I do not want anything to limit you in baking. You can find pebbles in any gardening shop (Just wash them well before use).



Ingredients:

1 kg flour

720 ml water

75 ml olive oil

40 gr fresh yeast (or 15 gr dry yeast)

22 gr sugar

22 gr salt


Method:

- In a bowl add water and fresh yeast, mix well until the yeast dissolved.



- Add the sugar, flour, and salt. Mix well until all the ingredients are incorporated into the dough.



- Add the olive oil and mix it into the dough. Keep kneading, be aware that this dough is high in hydration so I recommend keeping kneading it in the bowl for about 8 min.



- Cover with a towel and let it rest for 30 min.


- Fold the dough on itself. Cover with a towel and let it rest for 30 min.



- Fold the dough on itself. Cover with a towel and let it rest for 30 min.


- Fold the dough on itself. Then move it to an oiled working surface.


- Divide the dough into 200 gr pieces.


- Round each piece to a ball. It doesn't need to be perfect but try to get a smooth surface.


- Let the balls rest on a floured tray, cover with a towel until doubled in size.



- In the meantime- preheat the oven to 220C or 430F and place a pan with pebbles for heating.


- Open the dough carefully and place it directly on the hot pebbles.


- Bake for 20 min. If the bottom is still soft- flip the frena and let it bake for another 5 min (bottom side facing up).



- Eat immediately. I like to eat my frena with grated tomatoes, shug, olive oil, and salt.


- YASSS.


BenGingi.

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