Focaccia is a pastry from Italy that looks like pita bread. Italian focaccia is prepared with or without filling. There are more than 40 cooking options. How to bake focaccia at home? Baking recipes are listed below.
- Servings: 6
- Cooking time: 40 minutes
Italian Focaccia Flatbread: Basic Recipe
Each focaccia recipe contains olive oil and herbs - they give the Italian dish a unique aroma and taste. The basis for traditional focaccia is a dough prepared in advance. Due to the yeast, the cake becomes lush and porous.
Dough Ingredients:
Warm water - 200 ml.;
dry yeast - a teaspoon;
flour - 180 gr.
Place the yeast in a tall plastic bowl, dilute with water. Add flour to the resulting mixture, mix thoroughly. Leave the dough to infuse for 12 hours.
When the dough is ready, you can start making cakes. For the test you will need following products:
Olive oil - 20 ml.;
water - 700 ml;
· fast acting yeast- 10 gr.;
· Rye flour- 4 tablespoons;
Wheat flour - 1 kg.;
salt - 20 gr.;
basil and parsley.
Combine the dough with oil and water, mix 2 types of flour with yeast separately. Then pour the dough into the flour mixture, add salt and mix thoroughly. Knead the dough until it becomes less sticky and runny.
Lubricate a large bowl with oil, put the dough into it, cover with a film and leave for 1.5-2 hours. When the dough has doubled in size, carefully divide it into 4 equal parts, folding them into an envelope. Transfer the dough to a pre-greased bowl with olive oil and leave it for 20-30 minutes.
Preheat the oven to 200º C, finely chop the herbs and mix them with a little salt. Place the molds with the dough in the oven and bake for 25-30 minutes until golden brown.
Recipe for italian focaccia with mozzarella
Such pastries are prepared without the use of yeast. The result is a crispy cake with cheese filling. To make mozzarella focaccia, you will need:
Warm water - half a glass;
· a pinch of salt;
Olive oil - 50 ml.;
flour - 2 cups;
ground sifted flour - 40 gr.;
mozzarella - 150 gr.;
Basil, oregano, sweet paprika - to taste.
Mix flour with olive oil and warm water, salt, knead the dough. Roll a ball out of it, cover with plastic wrap and leave for 1.5–2 hours.
Remove mozzarella from brine, dry and cut into equal pieces. Then roll the cheese in the sifted crushed flour (semolina). Cut the dough into 2 parts, and one should be larger than the other. Roll out most of it into a thin cake, put cheese on it. Sprinkle the filling with spices.
Roll out the second part of the dough, cover the cheese with it, pinch the edges tightly. Sprinkle the top of the focaccia with salt and paprika. Place the cake in an oven preheated to 200º C and bake for 15-20 minutes. Ready meal serve with fresh tomatoes.
Focaccia is combined with many dishes; fruits, vegetables, nuts are used as a filling or topping. Italian tortilla is suitable for a snack, it is served on the festive table as a delicious snack.
Focaccia is a traditional Italian flatbread in the form of yeast wheat flat bread, buttered and sprinkled with spices, chopped olives, onions, coarse salt and even different types nuts. The product is usually used to make a sandwich with cold or hot filling. Focaccia can be fried in a toaster, grill or in a regular frying pan.
Ancestor of pizza
The emergence of the Italian flatbread must be attributed to Ancient Rome. In antiquity, the product was baked in the center of the dwelling on an open fire called focus. Then people had no idea about yeast, so affordable and cheap ingredients were added to the dough in the form of flour, salt, water and olive oil. Subsequently, these components became mandatory in the preparation.
Historians believe that focaccia is the ancestor of pizza, a kind of poor version of it. If initially all of the above products were used in the preparation of the product, then over time the number of ingredients increased. For example, the Romans put everything that was in the house into a crispy Italian flatbread, from olives to cheeses. But thanks to the poor and the villagers, focaccia came to us with almost the original recipe, since they simply had nothing to supplement it with.
Your traditions
Now crispy is found in any form, has different thicknesses and fillings. Separately, it is worth talking about the formation of the surface of the cake. First, small indentations are made in the shaped dough with your fingers, and the focaccia itself is generously smeared with olive oil mixed with spices, which, after baking, are collected in these "dimples" and thereby add flavor and protect from drying out.
Each region has its own recipe for making Italian flatbread:
- focaccia "Barese" is prepared with potatoes or fresh tomatoes;
- "Genovese" - with red onion and olive oil;
- "Di Recco" - cheese cake;
- "Veneta" is named after the region of the same name and is sweet option products.
7 secrets of the perfect focaccia
- For beginners, it is advisable to train on a round cake, as it is easier to mold and stretch. Minimum touch - guaranteed fluffy dough with bubbles.
- After shifting into the form, the flour semi-finished product should rise again.
- Lubricate the form not with sunflower, but with olive oil. During the baking process, the cake will absorb the ingredient and become more tasty, fragrant and crispy.
- For lush focaccia, mineral water should be taken. The dough will be liquid, but as a result of heat treatment, an ideal result will be obtained.
- Pay special attention to the temperature of the water - ideally it should be a little warm. Hot stops fermentation, cold slows it down.
- To prevent drying out, use an oil emulsion with salt and water instead of 100% butter when baking.
- For flavor, it is recommended to pour chopped sage and basil into the recess.
Classic italian bread recipe
Ideally, fragrant bread is cooked on wood in a stone oven, and in addition to sandwiches, it is served with meat dishes, hot or cold appetizers, soups and salads.
Cooking technology:
- In 200 g of flour, add 50 ml of olive oil, gradually pouring in required amount cold water, knead the dough and wrap in cling film. Remove for an hour.
- Divide the finished flour semi-finished product in half and roll a ball from each part.
- After 5 minutes, roll out the dough into flat cakes.
- Preheat oven to maximum.
- 250 g goat cheese chopped small cubes, spread on one of the cakes, cover the second and pinch the edges.
- Make a few holes in the cake with your finger.
- Lubricate the surface with 50 ml of olive oil and sprinkle with 1/2 tsp. salt.
- Bake over high heat for 10 minutes or until browned.
garlic focaccia
To prepare an Italian flatbread with a characteristic aroma, you need:
- In a small bowl, combine 7 g of yeast, a teaspoon of sugar and flour. Pour in 3/4 cup of lukewarm water. Remove for 10 minutes until foam appears, after covering with cling film.
- Sprinkle a teaspoon of salt into 2 1/3 cups of flour. Add 3 crushed garlic cloves and mix the mass with a knife. Pour the prepared dough and 2 tbsp into the hole made in the center of the flour mixture. l. olive oil. Mix the ingredients with a metal spoon until a dense dough is obtained.
- Knead the finished flour semi-finished product on a table sprinkled with flour for about 10 minutes. At the end, form a ball and place in a deep bowl, greased with oil. Cover the bowl with cling film and wait for the dough to rise.
- After about 40 minutes, turn on the oven, sprinkle the bottom of the prepared shallow form with a spoonful of semolina.
- As soon as the semi-finished flour product rises, it must be kneaded for another 2 minutes until it becomes smooth.
- Put the dough in a mold and make deep holes on the surface, sprinkle with water and bake for 10 minutes. Repeat the procedure and send it back to the oven for the same amount of time.
- After 10 minutes, brush the Italian flatbread with olive oil (1 tablespoon) and sprinkle with sea salt (2 teaspoons).
- Bake 5 minutes.
Filling options for the previous recipe
The above version of focaccia can be prepared with additional ingredients:
- With cheese and chives. At the second stage, add finely grated parmesan (1/3 cup) and chopped onion (1/4 cup) to the mixture.
- With cheese and bacon. After making holes in the surface of the Italian tortilla, sprinkle it with the following mixture: 1/3 cup grated cheddar and a few finely chopped bacon slices. You can also add one chopped onion. Focaccia is baked according to the recipe, only without spraying with water.
- With anchovies, olives and capsicum. Lubricate the holes made in the cake with a mixture consisting of half a glass of finely chopped olives, 1/2 chopped pepper and 50 g of chopped anchovies. Bake according to the recipe, but do not drizzle with liquid.
Focaccia with onions and olives
Another recipe for making Italian bread with a little complicated technology:
- Heat on initial stage oven to 210 degrees and grease the mold vegetable oil.
- Heat a spoonful of olive oil and fry 2 thinly sliced medium onions until golden, cool.
- In a bowl, mix a teaspoon of sugar and half a glass of milk. Pour in 15 g of yeast.
- In a separate bowl, mix 2 tbsp. regular and 3 tbsp. wholemeal flour. Add 1 tbsp. l. cumin.
- After 5 minutes, add 1/2 cup olive oil, beaten egg and 1 3/4 cups warm water to the yeast mixture. Add the resulting mixture to flour ingredients and knead a sticky dough.
- Distribute the semi-finished product according to the shape, and smooth the surface with oiled hands.
- Pressing firmly on top, sprinkle with fried onions and 1 cup chopped olives.
- Bake focaccia at 210 degrees for about 35 minutes.
Recipe for Italian tortilla stuffed with sun-dried tomatoes
You can take dough from previous technologies as a basis, and then you need to follow the instructions:
- When the dough has doubled in size, add 10 pcs. chopped sun-dried tomatoes and knead thoroughly.
- Distribute the resulting workpiece with your hands on a greased baking sheet. Cover with a damp towel and leave for a quarter of an hour.
- Bake in a well-heated oven for about 15 minutes.
Aromatic focaccia with rosemary
Only 3 ingredients, 30 minutes of time and in front of you is a crispy cake with a pleasant spicy smell (take the dough from the previous recipe as a base):
- Lubricate a baking sheet with vegetable oil and roll out 300 g of dough on it, making the edges a little thicker. Lubricate the surface with olive oil (100 ml).
- Finely chop a sprig of rosemary and sprinkle on top of the semi-finished product.
- Bake for 15 minutes at 180 degrees.
It seems that Italian flat bread has no flaws - the recipe is based on available products, the technology is simple, which means it's time to run to the kitchen and cook an overseas flatbread at home.
Italian cuisine, which is very popular in Russia, has given the world not only pizza and pasta, but also delicious focaccia - traditional yeast bread with various fillings.
Some researchers tend to believe that it is focaccia that is a kind of ancestor of pizza, with the difference that in focaccia the emphasis is on the bread crust, and not on additional ingredients. Traditionally, in different regions of Italy, focaccia is baked according to local recipes: the shape and thickness may vary, the filling can be laid out both on top of the dough and baked inside the cake. Most often, before baking, the focaccia is generously smeared with olive oil with garlic and herbs and crushed the dough with your fingers, forming depressions in which this oil accumulates.
In today's review, we share the intricacies and secrets of making delicious focaccia at home and provide a recipe for Ligurian thin focaccia stuffed with cheese. Mama mia!
Seven secrets to making focaccia
It is best to train on a round rather than a rectangular focaccia: a round dough is easier to roll out and stretch. Less touching in this case is the guarantee of fluffy dough with bubbles.
After transferring to the mold, let the dough rise again and only after that proceed to baking - this will keep as much air as possible inside the cake.
Pour a little olive oil into a baking dish - during the baking process, the bottom of the focaccia will absorb it, which will only add flavor and crunch to the product.
If you want to make semi-fluffy focaccia, try using mineral water instead of water in the recipe. The result will be batter, which after baking on dusted with flour parchment paper will give a perfect mid-height layer.
To add flavor to the focaccia, after the first rise of the dough, form a depression in the lump and add finely chopped sage or basil greens there.
Pay attention to the temperature of the water: for cooking correct test focacci is important that it be warm. Too much hot water can stop fermentation, too cold - slow down the process.
Instead of using 100% butter, try brushing your focaccia with an emulsion of oil, water and salt so it doesn't dry out while baking.
Thin focaccia with soft cheese
This is a fairly simple focaccia, but with a little secret. The thinnest, like paper, layers yeast-free dough hide tender cheese. These ingredients are enough to prepare 3-4 crispy cakes.
Ingredients:
- Water 0.2 liters
- Olive oil 0.1 liters + a few tablespoons for lubrication
- Salt 2 tsp + a pinch for sprinkling
- Flour 3 cups
- Soft spreadable cheese 500 g
Cooking method:
In a medium bowl, combine the water, olive oil, salt, and 1 cup flour with a wooden spoon until smooth. homogeneous mass. While constantly stirring with a spoon, gradually add the remaining 2 cups of flour - the result should be a smooth mixture without lumps.
In a bowl, knead a firm dough with your hands for 5 minutes. Wrap it up in polyethylene film and let it brew for 2-3 hours in the refrigerator. Preheat the oven to 250 degrees and grease a baking sheet or round pizza dish with olive oil.
Divide the dough into 4 equal portions and keep the unused lumps under a towel or wrapped in plastic wrap until needed.
On a floured work surface, first roll out the ball of dough with a rolling pin, and then begin to gently stretch it with your hands, trying to get the thinnest layers possible.
Transfer the first layer to a baking dish and place the cheese slices on top. Take another layer of dough, stretch it and cover the base with it. Using a knife, rolling pin, or your hands, tap the edges of the focaccia to loosen any excess dough. Then seal the layers with your fingers.
Probably, in the modern world there is a very small number of people who do not know the most famous Italian dish - pizza. In ancient times, this dish was considered the food of commoners and looked quite primitive. It was simple bread, on which enough simple stuffing- a variety of spices and spices, garlic and In the villages, the cooking method was somewhat simplified, and simply cakes were baked with the addition of garlic to the dough. Such bread became the prototype of another, no less famous Italian food, - focaccia bread. Let's look at the recipe below.
Focaccia is a traditional bread, like lavash in the Caucasus, chapati in India, and schelpek in Kazakhstan. There are many options for making focaccia bread, the recipe of which depends on the dough. It can be either yeast-based or fresh or rich. The only constant ingredients for focaccia are olive oil, flour and water.
Regarding appearance- the shape or thickness of the cakes - there are no special clear rules. Therefore, it all depends on the personal imagination of the chef. Cakes can be round, oval or square, depending on the addition to the dough additional ingredients(milk and yeast) will result in fairly fluffy and voluminous bread, and if yeast is not used, then thin cakes will come out.
A special zest is given by the internal filling - cheese, fragrant Mediterranean spices (basil, rosemary, oregano, thyme), cherry tomatoes and others. The result is not just bread, but something that looks like pizza. That is why the difference between the two is quite small. It is believed that the filling is the main one for pizza, and the dough is the main one for making focaccia.
Focaccia with cheese is most common in the province of Liguria, located in northern Italy. To give a richer taste, ingredients such as green onion, parsley and black ground pepper.
To indulge in Italian focaccia tortillas, the recipe can be simplified and used to make pizza dough and the following ingredients:
- two (parmesan, cheese or any other kind hard cheese) (100 g);
- seasoning "Italian herbs" (to taste);
- garlic (1 clove);
- olive oil (100 ml);
- black pepper.
Let's see how to make focaccia.
IN warm water put 8 g of yeast and leave to dissolve for 10-15 minutes. Then pour 750 g of pre-sifted flour into a separate bowl and pour water with yeast into it, add 1 tablespoon of sugar and a pinch of salt. We begin to knead the resulting mass by adding a small amount of olive oil. After that, let the dough stand for about 1 hour.
After the dough has been infused, put the dough on a baking sheet greased with vegetable oil and give it a rectangular shape with your hands.
Sprinkle the resulting cake with black pepper, seasoning, hard cheese (cut into cubes and grated) and garlic (crushed through a press) mixed with olive oil.
Then you need to gently press the filling with the palm of your hand, and leave the dough to stand for 15 minutes. When you see that the dough is rising, it can be sent for 20 minutes to the oven, heated to 200 degrees.
When the focaccia is ready, the recipe of which we described in this article, it can be broken with your hands and served. Enjoy your meal!
Incredibly delicious thin or fluffy Italian focaccia (focaccia) is a classic yeast bread with various options fillings. As the researchers assure, the cake was part of the main diet of peasants and Roman soldiers. Focaccia is considered the national bread of Italy. The main emphasis is on the bread wheat base, and not on the ingredients for the preparation of the filling.
What is focaccia
In Italy, focaccia is cooked on wood in a stone oven. Pastries are served with meat dishes, soups, salads, snacks, can be used as the basis for sandwiches. There are no restrictions on the types of cakes, the shape and thickness of the rolling. It is round, oval, rectangular, thin or thick. As for the ingredients, then everything is up to the cook. main feature- filling inside baking, or without it.
There are some peculiarities of cooking in different regions of Italy. So, for example, in Bari they cook focaccia Barese - a tortilla with finely chopped potatoes and fresh tomatoes. In Liguria - focaccia di Recco (recco), the basis of which is cheese. In Genoa, focaccia Genovese is traditionally prepared with olive oil and red onion. The Veneto region boasts a sweet pastry variant that is a classic Easter treat - focaccia veneta.
How is it different from pizza?
Italians believe that focaccia preceded pizza. Both baking even have a lot in common. The difference from pizza is as follows:
- the cake is baked at higher temperatures and faster;
- pizza dough rises only at the edges, cakes - completely;
- the filling is hidden inside or performed without it.
Italian focaccia bread - recipe with photo
Depending on the preference of the filling, cooks are presented with a variety of step-by-step recipes with photos of real Italian bread: with cheese, tomatoes, pesto, garlic, kefir, as well as the classic version. The most popular of them is Julia Vysotskaya's focaccia with rosemary. Italian flat bread can be prepared with fresh yeast, and without them.
Recipe from Yulia Vysotskaya
- Time: 210 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 254 kcal.
- Cuisine: Italy.
- Difficulty: medium.
Simple step by step recipe, which even a young housewife can do - Italian focaccia with the aroma of rosemary and spicy notes of garlic from the culinary specialist Yulia Vysotskaya. The uniqueness of baking is hidden in the filling: liquid honey And balsamic vinegar caramelize the garlic. When the pastry is ready, sprinkle it with olive oil, tear it into arbitrary pieces.
Ingredients:
- fresh rosemary- 3-4 branches;
- garlic - 15 cloves;
- balsamic vinegar - 90 ml;
- honey - 1 tbsp;
- ground black pepper - 1 pinch;
- white table wine - 80 ml;
- wheat flour - 0.5 kg;
- olive oil - 100 ml;
- sugar - 1 tsp;
- salt - 2 tsp;
- yeast - 25 g.
Cooking method:
- In 90 ml of warm water, dilute the yeast with granulated sugar.
- Mix flour with salt in a bowl. Pour in the prepared yeast, stir. Cover with a cloth, put in a warm place for half an hour.
- Pour oil, wine, 90 milliliters of warm water into the resulting sourdough. Mix thoroughly.
- Cover the dough with a damp cloth, leave warm for 1-1.5 hours. Wait until the mass becomes lush.
- Lightly fry the peeled garlic with two sprigs of rosemary.
- Add vinegar, honey, salt and ground pepper. Simmer over low heat.
- Set the oven to 200 degrees and preheat.
- Lubricate the baking dish, lay out the mass, season with the resulting garlic sauce. Tear rosemary and deepen into the mass along with the garlic cloves.
- Cover with a damp cloth for half an hour.
- Bake at 200 degrees for half an hour.
With cheese
- Time: 80 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 248 kcal.
- Purpose: breakfast, lunch, afternoon snack.
- Cuisine: Italy.
- Difficulty: easy.
Cheesy Italian focaccia can be attributed to the classic version. This bread served with soups, salads, meat dishes, can be used as a base for sandwiches. Choosing cheese, you should give preference to savory hard varieties, parmesan, emmental, beaufort or goat are perfect here. Baking will be doubly delicious if you add a lot of herbs and olive oil.
Ingredients:
- goat cheese- 250 g;
- spices, herbs;
- flour - 200 g;
- olive oil - 100 ml;
- salt - 0.5 tsp.
Cooking method:
- Pour 50 ml of olive oil into the flour.
- Knead the dough on the table, gradually adding cold water.
- Wrap the mass in a film for products. Leave for an hour.
- Punch down the dough, divide into 2 parts. Roll out into thin cakes.
- Transfer to a greased baking sheet. Make indentations in the dough with your finger. Drizzle with oil, sprinkle with finely chopped herbs, grated cheese.
- Preheat oven to 230 degrees. Place a baking sheet. Italian focaccia will be ready in 20 minutes.
Thin focaccia
- Time: 170 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 251 kcal.
- Purpose: breakfast, lunch, afternoon snack.
- Cuisine: Italy.
- Difficulty: medium.
Thin Italian focaccia is prepared according to the classic recipe from unleavened dough. Thanks to a piece of Parmesan cheese, baking gets a spicy aftertaste. It is important not to overexpose the yeast mixture in a hot oven, otherwise the cake will turn out to be a cracker, albeit edible, but tough. Delicious Italian bread is easy to prepare even for a novice cook.
Ingredients:
- flour - 0.4 kg;
- dry yeast - 0.5 tsp;
- warm water - 150 ml;
- vegetable (olive) oil - 70 ml;
- garlic - 4 cloves;
- bacon - 100 g;
- parmesan - 50-80 g;
- basil (dry herbs);
- salt, sugar - 0.5 tsp each
Cooking method:
- Mince the garlic, add to the oil. Can be prepared ahead of time for best flavor.
- Mix yeast with sugar and 30 ml of warm water.
- Combine flour with salt, add risen yeast, water and oil. Knead the dough.
- Roll up a bun. Place in heat for 2 hours. Hit the mass to release air. Leave to rise for another half an hour.
- Finely grate the cheese or chop with a blender.
- From this amount of ingredients, 2 layers will be obtained. If you bake only one, then put the second in the refrigerator.
- Sprinkle the table surface with flour. Roll out thinly into a rectangular shape.
- Transfer the mixture to a greased baking sheet. Make indentations in the dough with your finger. Spread half of the garlic mixture over the surface of the future Italian focaccia.
- Place 50 g of finely chopped bacon on top.
- Sprinkle with cheese, basil, salt.
- Bake Italian focaccia at 230 degrees for 10 minutes.
Classic recipe with yeast dough
- Servings: 5 persons.
- Calorie content of the dish: 249 kcal.
- Purpose: breakfast, lunch, afternoon snack.
- Cuisine: Italy.
- Difficulty: easy.
Thanks to this recipe with yeast, baking is incredibly tasty, fragrant and airy. You can bake bread directly after kneading the dough, although it is better to wait for it to approach. This focaccia will be tastier, like any yeast baking. classic bread can be served as a separate hearty meal or in addition to lunch or breakfast.
- Servings: 5 persons.
- Calorie content of the dish: 249 kcal.
- Purpose: breakfast, lunch, afternoon snack.
- Cuisine: Italy.
- Difficulty: easy.
Ingredients:
- flour - 600 g;
- pressed yeast - 10 g;
- salt - 1 pinch;
- rosemary - 1-2 sprigs;
- olive oil - 30 ml;
- water - 450 ml.
Cooking method:
- Dissolve yeast in warm water, pour into flour. Add salt.
- Add olive product. Mix thoroughly with a spoon.
- Knead soft dough.
- Pour the yeast mixture into a bowl. Cover with foil, put in heat for 20 minutes.
- Make a mass punch. Leave for an hour to approach.
- Grease dishes. Stretch the dough over the entire tray, pressing down on top with your fingers.
- Cover with foil for half an hour.
- Lubricate the layer. Finely chop rosemary, spread evenly over the cake and deepen, add salt.
- Place the tray in hot oven(250 degrees) for 10 minutes. Then reduce the temperature to 220 C. Italian bread will brown in 25 minutes.
- Remove the finished fragrant cake from the oven, cover with a cloth napkin until cool.
Focaccia without yeast
- Time: 30 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 253 kcal.
- Purpose: breakfast, lunch, afternoon snack.
- Cuisine: Italy.
- Difficulty: easy.
The golden cake will turn out thin if cooked on unleavened dough. For housewives who prefer yeast-free baking, this recipe will be just a godsend. An alternative to rosemary will be other equally fragrant Italian herbs: oregano, thyme. From this amount of ingredients, 2 layers are obtained at the output. If you do not want to bake both at once, then you can put one part in the refrigerator or take products based on one bread.
Ingredients:
- flour - 200 g;
- water - 120 ml;
- sea salt- 1 tsp;
- rosemary - 1 sprig.
- olive oil - 3 tbsp. l.
Cooking method:
- Wash rosemary sprigs and chop. Add 2 tablespoons of olive oil. Leave for a while for impregnation and aroma.
- Sift flour, add 1 tablespoon of oil.
- Knead the dough, wrap cling film so that the mass does not wind. Leave for half an hour.
- Ready dough split in half. Roll each piece into a thin layer. Sprinkle with salt. Randomly make cuts on the surface of the dough, sprinkle with rosemary mixture. To do this, you can use a silicone brush.
- Bake cakes in an oven preheated to 220 degrees for 13-15 minutes.
- Italian focaccia is ready, you can sprinkle parmesan on top.
italian garlic bread recipe
- Time: 30 minutes.
- Servings: 3 persons.
- Calorie content of the dish: 256 kcal.
- Purpose: breakfast, lunch, afternoon snack.
- Cuisine: Italy.
- Difficulty: easy.
Warm bread is always associated with warmth and comfort, so every housewife should be able to cook fragrant garlic cakes with olive oil and herbs. For this baking, you will need a lot of garlic and herbs. Don't be afraid to go overboard with these ingredients. Fragrant focaccia will be an excellent addition to the first and second courses, salads and snacks.
Ingredients:
- wheat flour - 750 g;
- garlic - 7 cloves;
- dry yeast - 10 g;
- olive oil - 120 ml;
- green onion feathers - 3 bunches;
- dill, basil - to choose from or together;
- salt - 2 tsp;
- water - 380 ml.
Cooking method:
- Pour flour into a bowl, add salt, yeast, pour in warm water and oil. Mix everything thoroughly.
- Chop garlic cloves and onion. Add to dough, mix well.
- Lay a sheet of parchment on the bottom of the baking sheet. Roll out an oval layer, you can simply stretch it with your hands, pressing it with your fingers.
- Cover with a cloth, put in heat for half an hour, so that the dough comes up.
- Make indentations in the dough for the garlic.
- Send to bake for 15-20 minutes at an oven temperature of 200 degrees.
- The finished onion cake with garlic is sprinkled with herbs (dill, basil).
Focaccia on kefir
- Time: 85 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 250 kcal.
- Purpose: breakfast, lunch, afternoon snack.
- Cuisine: Italy.
- Difficulty: medium.
The dough for traditional focaccia contains water, wheat flour and butter. Although the Italian flatbread implies a thin bread cake, but on kefir mixed with aromatic herbs and garlic it will turn out more magnificent and tastier classic version. fluffy cake with a crispy crust and a taste of olives will not linger on your table for a long time, and your family will ask you to cook it even a dozen times.
Ingredients:
- flour - 1 tbsp. with a slide;
- kefir - 120 ml;
- olive oil - 4 tablespoons;
- garlic - 1 clove;
- dry yeast - 5 g;
- salt, sugar - 1 tsp each;
- herbs.
Cooking method:
- Dissolve yeast, sugar, salt in warm kefir. Pour in olive oil.
- Take 1/3 cup of flour, mix with kefir mass, leave to rise for 15 minutes.
- Sift the rest.
- Knead a tight dough. Wait until it fits.
- Make a mixture for lubrication: chopped garlic, a mixture of herbs, oil.
- The dough should double in size.
- Grease the surface of the baking sheet with oil and roll out a round layer of 25 centimeters in diameter. Lubricate with garlic mixture, let it brew for 15-20 minutes.
- Heat the oven to 220 degrees, bake the Italian cake for 15 minutes until golden brown.
With pesto and tomatoes
- Time: 35 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 254 kcal.
- Purpose: breakfast, lunch, afternoon snack.
- Cuisine: Italy.
- Difficulty: easy.
Pesto is the most popular sauce in Liguria. Italians prefer to order this cake in a restaurant as a snack. You won’t find Italian focaccia with pesto in Russian establishments, but you can easily bake it yourself at home using simple recipe with photo. Hot sauce is poured over the finished muffin or distributed under the main filling.
Ingredients:
- flour - 4 tbsp.;
- hard grated cheese - 3 tbsp.;
- dry yeast - 1 tsp;
- pure water - 500 ml;
- pesto sauce - 220 g;
- tomato - 2 pcs.;
- salt.
Cooking method:
- Mix flour with salt, yeast and water. Mix thoroughly, put in heat for 12 hours.
- When the dough has risen, divide it in half.
- Cover a baking sheet with parchment or foil. Stretch one part of the yeast mass and lay.
- Cut the tomatoes into thin circles.
- Distribute pesto sauce, grated cheese, tomatoes over the surface of the layer.
- Preheat the oven, the Italian focaccia will be ready in 15 minutes at a temperature of 220 degrees.
With sun-dried tomatoes
- Time: 85 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 247 kcal.
- Purpose: breakfast, lunch, afternoon snack.
- Cuisine: Italy.
- Difficulty: medium.
Incredibly tender and crispy tortilla with sun-dried cherry tomatoes will good addition for first courses and appetizers. Due to its saltiness on the outside, the crust will acquire an unusual taste and will win the hearts of many gourmets. Italian bread is made from wheat flour. It is better to use coarse salt on top for sprinkling pastries.
Ingredients:
- wheat flour - 450 g;
- Sun-dried tomatoes cherry - 100 g;
- olive oil - 9 tbsp. l.;
- salt - 1 tsp;
- yeast - 20 g;
- sugar - 2 tsp;
- pure water - 300 ml.
Cooking method:
- In not in large numbers Dissolve yeast and sugar in warm water. To stir thoroughly. Pour into a bowl.
- Add 4 tablespoons of yeast olive product.
- Add flour in small amounts to the bowl. Mix thoroughly until smooth.
- Wet the towel hot water and cover the dishes for half an hour. During this time, the mass will double.
- Cut tomatoes into small pieces, mix into the cake.
- Lubricate the baking dish generously, lay the layer. Let stand 10 minutes.
- Send the form to a preheated oven to 230 degrees for 15 minutes.
- Grease the finished focaccia, sprinkle with sea salt.
potato focaccia
- Time: 40 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 256 kcal.
- Purpose: breakfast, lunch, afternoon snack.
- Cuisine: Italy.
- Difficulty: easy.
An excellent alternative to Russian pie is Italian flatbread with potatoes. So satisfying unusual taste the cake will be relevant even on holiday table. Bread is served in arbitrary pieces with first and meat courses or as a base for an appetizer. Having cooked Italian focaccia with potatoes once, you will return to this recipe repeatedly.
Ingredients:
- mashed potatoes- 150 g;
- milk (for puree) - 2-5 tablespoons;
- water - 250 ml;
- olive oil - 2 tbsp;
- dry yeast - 1 tsp;
- sugar, salt - 1 tsp each;
- flour - 0.7 kg;
- Provence herbs, sea salt.
Cooking method:
- Peel potatoes, boil. Make a puree, add milk.
- Dissolve sugar in a third of a glass of warm water, let cool. Add dry yeast, mix thoroughly. Leave for 20 minutes until a fluffy cap is formed.
- Pour yeast into a deep bowl, add mashed potatoes, the remaining warm water. Salt and start kneading the dough, gradually adding flour. Add oil to the prepared mass and mix it all well.
- Put the resulting mass in a bowl, cover with cling film, put in heat for an hour. The dough should increase in volume at least 2 times. Take out of the dish, knead and give desired shape.
- Put the dough on a baking sheet, pre-greased. Pull the film on top and let stand for half an hour.
- With a toothpick or a stick, make arbitrary indentations so that when greasing the focaccia, the olive oil does not drain, but lingers inside the cake.
- Sprinkle with salt and provencal herbs.
- Preheat the oven to 220 degrees, bake for 10 minutes until golden brown.
- Fragrant Italian focaccia is porous and soft.
Italian cuisine, without undue modesty, can be called the most delicious. It was she who gave the whole world pizza, pasta and unique aromatic focaccia. Chefs have their own secrets of making original Italian bread, which they willingly share with novice cooks:
- stop your choice wheat flour;
- do not spare olive oil;
- For the best impregnation make indentations in the dough so that the mixture does not drain, but fills the entire focaccia;
- do not forget about the large number of aromatic herbs and garlic.
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