Focaccia, Italian recipe

What is focaccia?

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Today I would like to present you a recipe for focaccia, personally tried the first time in Italy, later my partner told me what and how. I tried several types to compare. Focaccia is an Italian yeast-based pastry, usually served as an appetizer, but can also serve as a base for breakfast preparation. I guess there is no place where they do not know focacci.

Another focaccia is eaten in Spain, but it has been prepared at home from the Italian recipe, I ate well in the markets, and bought from the supermarket. One day I came to the conclusion that actually do not understand why I can not do it, if I can bake bread, I think there shouldn't be such a challenge.

As I decided to do so, focaccia disappeared in one day. It was delicious, aromatic, fluffy, soft, salty, to say the least was not quite perfect. My amico italiano thinks so too, so I hope he does not lie.

I love focaccie! Definitely a favorite dish for me. The provision, under which you want to present is very easy, there is little option to the cake you do not work out.

Actually, I do not know how to assign, however, because it is a little similar to pizza and can be a good alternative instead of pizza, on the other hand, is something more in the style of cake is not growing it as much as bread, should be relatively flat.

Ingredients

In the first place you need ingredients to make yeast dough

• 700 grams of wheat flour, I sometimes make wheat flour and multigrain;
• 21g of fresh yeast - unfortunately I can not find in Great Britain so I recommend 1 dry yeast called instant - 7 grams;
• 450mililiters of hot water, if you give it hot then you kill yeast, it is better to be dirt than the heat. Definitely not hot!
• 100 milliliters of olive oil, it seems to me that it is not a good idea to use another kind of oil because it loses its unique flavor;
• 1 teaspoon of salt;
• 1 teaspoon of sugar

You will also get ingredients that you add to the top:

• 2 tablespoons olive oil;
• 2 tablespoons of water;
• Dried tomatoes, if you have dried salted tomatoes then you must first rinse them, otherwise the focaccia will be too salty;
• The rough-thawed salt can be maritime, it can be Hajai.
• Black olives, as much as you want to use;

How to prepare the foccacia

1. Add the flour to the bowl, preferably before you put it through the strainer. Make a small dip in the middle of the yeast sachet, then salt and sugar
2. Pour into the bowl warm, but not too hot water and mix all ingredients.
3. You need to crumble about 10 minutes, it may be less, it should have a compact consistency.
4. Take another bowl and pour into a little olive oil and knead the dough, it is to make the cake does not adhere to the bottom of the bowl. Place the bowl in a warm place. It does not have to be a radiator or a sun, it is not like to put a bowl in the draft, because the cake will grow bad. It would be nice to cover the bowl with a damp cloth so that the dough will not dry.
5. Leave the dough to rise about an hour or so, but as long as it lasts, nothing will happen. The point is that it needs to double its volume.
6. I used a rectangular mold, which I sprinkled gently flour to make the cake to focaccie not to stick to it. A few dough for a few minutes I make in my hands and only translate to sheet metal.
7. Stacked in a slice I put aside to rise about half an hour. Before doing this, however, do the delicate recesses in the dough and in the holes I put alternately olives and dried tomatoes. Whole sprinkle with coarse salt and lubricate a little olive oil mixed with water.
8. The oven heats up to 220 ° C with hot air, which means heats up and down. Do it more or less as you put the dough into another uptake because it should be just time to make the oven warm enough;
9. Put the dough in the oven and bake for about 20 minutes, the time may be different, it can be 15 minutes, it can be 25 minutes. If you are not sure then peek at the cake or blush, pull out pull out the sheet and leave at least a moment to cool. This croak is the hardest because you have to wait.

Tips

Foccacia can be given as something of a snack that you can give in front of a party. There is no difference whether you eat it warm or cold in both versions tastes insane.

You can use focacci as bread sandwich, for my partner the best complement to focacci is salami or mortadella. I personally like the addition of ham and cheese.

Believe me, though, that focaccia is so good that probably before you think you could prepare a sibo sandwich half the focacci will eat you by yourself.

There are many versions of focaccia, here again I would say so look what you have in the cupboards and then you can create by your own.

You can try focaccia with black olives and olives, you can only do with rosemary and sea salt. I also like the version with cocktail tomatoes or dried tomatoes.

Very good is focaccia sprinkled with sunflower or pumpkin seeds, you can also tempt to prepare this dish with blue cheese or mozzarella or prepare caramelized onions, the version is really a lot.

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When it comes to using dried tomatoes problem may be that they bake up too much, so better to put them deeper into the batter, then they will be less toasted.

When it comes to these typical tips, you can roll the dough to about 30 centimeters in diameter then it will usually be slightly higher, of course, it depends on the proportions used. You can also choose to put in a rectangular shape, probably will be bigger will make your focaccia crispy and fragile. It depends on which version you prefer.

Preparation is not difficult, because after adding all the additives, most of the time it takes the cake to rise and then wait for it. If you want to make a dough one, prepare the dough, go back to your duties, make another dough, do not make any breaks, and then put the dough into the oven.

It's really easy, and the effects are sensational! I am a supporter of baking bread, because contrary to what you say, it is a very simple operation, which does not require us great culinary skills.

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