Focaccia recipe, an Italian classic

An Italian cuisine classic that melts in your mouth. As simple as antique and delicious.

Focaccia is a flat oven-baked Italian bread with ancient Roman origins became popular everywhere. Outside of Italy, however, it’s not easy to find a good one. The best definition of focaccia is probably cross between pizza and bread, which may be topped with herbs, cheese, olives, onion or just olive oil and salt.

It could also be stuffed with mortadella, prosciutto or cheese just like a sandwich.

INGREDIENTS:
500 gt all-purpose white flour
2 tbs extra virgin olive oil
30 gr yeast
175 ml lukewarm water
25 gr coarse salt
a pinch of fine salt

In a large bowl add flour olive oil,  yeast dissolved in the water and a pinch of salt. Mix together until a very soft and smooth dough, adding water if necessary. Knead by hand for few minutes or until elastic. Place in a cover bowl and leave rise in a warm place for 1 hour or until double in size.

Preheat th oven to 400F (200C). Lightly oil a large baking tray and knock the dough. Gently press with fingertips dipped in olive oil until it covers the whole try. Brush with olive oil and make a little indentation here and there with your fingertips. Sprinkle with coarse salt and bake for 25-30 minutes.

Drizzle with more olive oil as soon as the bread comes out the oven. Let it cool and cut into squares or little pieces. Enjoy while still warm!

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5 responses to “Focaccia recipe, an Italian classic”

  1. R. says :

    Elena mi hai fatto venire una fame con questa focaccia!!

  2. Fragolina says :

    I once baked a focaccia, wasn’t as I expected it. I topped it with sun-dried tomatoes but they burned. its texture was like a thick bread. I can’t wait to go to Italy to taste it there.

  3. Paul says :

    Yummy….I will pass this recipe on to my wife.

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