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Dough recipe for Italian focaccia. Can focaccia be made at home? How is it different from pizza

  • 1. There will be a lot of photos, but this does not mean at all that the recipe is complicated. I repeat, it is very simple to prepare focaccia, but everything about everything will take a few minutes. Roll up your sleeves and pour the flour into a spacious bowl. Then olive oil, salt ...
  • 2. ... and cold water... Knead the dough for 5-7 minutes, or preferably 10. As a result, the dough should be soft and elastic. And moderately sticky
  • 3. Then I put the dough into a slightly smaller bowl, which is optional. It is important to cover it tightly with foil and leave to rest for 1 hour at room temperature
  • 4. An hour has passed. Place the dough on a floured table. Depending on the size of your baking dish, you can bake one large or two small focaccias. Accordingly, you need two or four pieces of dough. My shape is small, 21x21 cm. Therefore, I cut the dough into four equal parts with a knife. Like this:
  • 5. Line one quarter slightly with your fingers. Take a rolling pin and roll it into a square shape. Your baking dish can be rectangular or even round. Corresponding figure and pull
  • 6. Take the dough in your hands. It is elastic and easily stretches to an impressive size. See how pliable it is. We pull our fingers oo-oo-oo-oo-oo-oo-oo-oo-oo-oo-oo! Like a rubber band! Here is the strong Italian Manitoba
  • 7. Grease a baking sheet olive oil... I sprinkled :)
  • 8. Pull the dough over the edges of the mold. The middle, like a hammock, will hang in the air. Like this:
  • 9. Spoon out the cheese the way you like it. I laid out four in the corners and one in the center. Perhaps it would be more interesting to lay out the cheese in nine smaller portions. In three rows, three pieces each. Experiment!)
  • 10. Take the second piece of dough and repeat the procedures described in paragraph 5. Cover our structure with the obtained layer
  • 11. It is important that the edges of the lower and upper layers are tightly connected. Walk your fingers around the perimeter and check the gluing quality. Zhamk-zhamk!
  • 12. We take out the rolling pin. By the way, it's time to turn on the oven for heating. Turn the temperature knob to the maximum. Most household stoves have 250 C. So, let's continue. Using a rolling pin, "cut off" the excess dough sagging from the outside of the baking sheet
  • 13. Perhaps this is one of the most pleasant stages of the recipe, it is a pleasure to tear off the dough :) Use the trimmings to prepare another, mini focaccia
  • 14. Let's help the dough slide to the bottom. See how graceful it is. Puffed up with pride. Outwardly, like a down pillow!)) Sealed, damn it!
  • 15. Sprinkle the surface with olive oil and salt with coarse salt. Salt coarse, I say, do not take small! When you eat focaccia, you will thank me and tell me how pleasant and appropriate tiny pieces of salt are here. But don't oversalt :)
  • 16. To let air out during baking, make a couple of holes in the ceiling.
  • 17. I broke through one, with a pretty penny. Here it is in the middle. Focaccia deflated and began to remind me of Carlson from the cartoon, when he frightened the crooks who were tying other people's blanket covers in the attics! Do you recognize ?!)
  • 18. If the oven has turned off the red light, which in its language means: - "Hot me", let's send our creativity to its middle
  • 19. Stool to the stove, sit down and look inside with curiosity. There, in 5-6 minutes of hissing, stirring and wave-like inflation and deflation, the following changes will occur:
    If now you press down (carefully, hot!) With your finger on the bulges, steam will come out through our hole, like from a steam locomotive!
  • 20. Garnish the focaccia with herbs and serve hot. I will not tell you how delicious it is! A tiny cake with milk cheese .... Mmmm .... Try it yourself, you won't regret it!))
  • 21. Did you like the recipe? I would be extremely grateful if you would rate the recipe and / or write a comment. Thank you! :)

Italian bread "Focaccia"- This is a flat cake, which can be either with a filling on the surface or without it. One of the most popular varieties of focaccia is focaccia with olive oil and herbs, the recipe for which I want to offer you.

Ingredients

To make Italian Focaccia bread, we need:

500 g flour;
5 g dry yeast;
250 ml of warm water;
6 tbsp. l. olive oil;
1 tsp salt;
2 tbsp. l. coarse sea salt;
1 tbsp. l. olive oil;

1 tsp oregano.

Cooking steps

Dissolve yeast in warm water, let stand for 5-10 minutes. Sifting flour in parts, knead elastic dough adding oil and salt at the end.
Knead well, roll the dough into a ball and place in a greased bowl.

Knead the dough that has come up, roll it into a large rectangle, put it on paper, cover and let it rise for another 40 minutes. Heat the oven with a baking sheet to 200 degrees. Use your fingers to make indentations on the focaccia, brush with oil, sprinkle with coarse salt and oregano.

Bake Focaccia bread for 20 minutes at 200 degrees. An appetizing Italian flatbread with olive oil and herbs is ready.

Bon Appetit!

Focaccia Lucania is named after the region of Italy, Lucania (now Basilicata), where it is baked. This bread differs from the traditional flatbread with a filling in its original shape and beautiful pattern on the cut of the crumb. Like any Italian focaccia, these baked goods are based on yeast dough, the main components of which are water, flour and vegetable oil. Focaccia, the recipe for which is presented today, turns out to be lush, airy, with a crispy thin crust. This Lucania bread is filled with ground sweet paprika. It colors the focaccia crumb, drawing characteristic spiral patterns on it, and gives the baked goods a subtle flavor.

how to bake italian focaccia bread

The focaccia lucan dough can be made in a bread maker. To do this, first mix water, salt, sugar and vegetable oil. And then add flour, yeast and set the “Dough” mode. However, yeast dough loves the warmth of human hands. Therefore, it is worth trying to knead it by hand.

Ingredients:

  • dry yeast - 1 tsp;
  • water - 160 ml;
  • salt - 1 tsp;
  • granulated sugar - 2 tsp;
  • flour - 400 g;
  • refined vegetable oil - 6 tbsp. l .;
  • sweet paprika - 2 tbsp. l .;
  • sea ​​salt - 1 pinch.

Cooking process:

All dough products must be warm. The optimum temperature is 25-28 degrees. It is in this case and even in the absence of drafts that the yeast is most active and the dough rises well. First you need to make a dough. Yeast should be mixed with granulated sugar, half the norm of water and ½ cup flour.


The dough must be mixed until smooth. It should look like a liquid jelly without lumps.


The dough should be kept warm for 30 minutes. When a lush frothy head appears on its surface, you can proceed to the next stage of preparing focaccia lucan.


Pour the remaining warm water into the dough, add salt and gradually introduce flour. The dough should gather into a lump, move away from the sides of the container, but remain quite sticky. Then add 2 tbsp. l. vegetable oil. Refined olive oil is best, but sunflower oil will work as well. You need to knead the dough for 10-15 minutes.


After that, it should be covered with cling film and left warm for 1 hour. During this time, under the influence of yeast, it will acquire a porous structure and double in size.


The dough needs to be kneaded and rolled out on a greased vegetable oil surface into a layer with a thickness of 5 mm. It should be given a rectangular shape. The dough must be greased with 1 tbsp. l. vegetable oil.


Then the cake must be folded in three along the long side of the rectangle.


Then fold it in three again and cover it again with cling film.


The focaccia dough should rest for 30 minutes. After that, without mixing the layers, it must be rolled out into a rectangle 3-4 mm thick. Then the dough should be greased with vegetable oil (2 tablespoons) and sprinkled with ground paprika.


With gentle massaging movements, paprika must be rubbed into the dough, evenly distributing it over the entire surface.

After that, the cake needs to be rolled along the long side in the form of a roll.


Then the roll should be rolled up in the form of a loose spiral.


The resulting snail must be transferred to a baking sheet covered with parchment and greased with the remaining vegetable oil (1 tbsp. L.). After that, sprinkle the focaccia with sweet paprika and sea ​​salt... Before baking, the dough should rest and rise again. Therefore, cover it with foil and leave it for 30 minutes.


Bake italian bread it is necessary in an oven preheated to 250 degrees for 5 minutes, and then another 15 minutes at 220 degrees.


Transfer the browned Lucan focaccia onto a wooden board and allow it to cool.


Gayane told how to cook focaccia, the recipe and the author's photo.

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  • Wheat flour - 400 g
  • Yeast - 8 g
  • Salt - 8 g
  • Water - 300 ml
  • Olive oil
  • A small handful of fresh rosemary leaves
  • Sea salt or pesto sauce with a bite;)

Close Ingredient stamp

Hello! A little rest and I'm back on track with new recipes and fresh ideas. This time I have a wonderful pastry for you - classic focaccia with rosemary.

By the way, how do you feel about Italian pastries? Do you love? Personally, I am a passion, how I adore panini, ciabatta, pizza and many others. bakery products of Italian origin. Airy dough, leaves of fresh herbs, crispy crust, aroma ... Well, how can you not love it, right?

In Italy, one very widespread simple snack: A slice of fresh bread is sprinkled with olive oil and optionally seasoned with sea salt. Everything! No juicy tomatoes, spicy sauces and prosciutto for you. Taste is in simplicity and lightness. I, too, did not bother too much about this and bought my favorite pesto sauce. How delicious it was!

By the way, if you are the lucky owner of some "smart" kitchen machine, for example, a mixer with a hook attachment for kneading dough, then this recipe will seem like no easier way to you. Well, and I, as always, in the old fashioned way, with my hands, but with the ability to keep everything under control and be a part of this business.

The other day Tory published in social media. networks useful with top creams and instructions for their use, have you already managed to save yourself? So, I also really wanted to do something for my part. For example, TOP summer sauces and dressings. How do you like the idea, will it be useful? In the meantime, my basil absorbs the Ural rays of the sun and slowly grows for my culinary creations, we will prepare a focaccia that will make you want to sing and dance.
Check it out? Then don't switch!

Let's make the dough

First, sift 400 g of organic wheat flour... Add table salt and instant yeast. Let's pour in a little warm water and using a mixer with a nozzle at low speed, we begin to knead the dough, for about 5-6 minutes.

And for those who create with their hands, you need to get an elastic, but slightly sticky dough. It is easiest to work with it on a smooth wooden surface such as your kitchen table. Lightly sprinkle it with flour.

Now let's roll ready dough into a small ball.

Then we slightly “powder” the bottom of the bowl with flour and add the dough.

Cover the bowl with a slightly damp towel and leave to rise in a warm place for 1.5-2 hours. The dough should double in size.
While the dough is rising, there is time to chat. I mentioned pesto and basil for a reason. The thing is that for several years now I have been growing greens on my windowsill. For me it has become a kind of tradition - to plant greens in the spring, to try different varieties seeds, experiment with soil and generally always be with fresh herbs. Almost all year round!

How are you doing with this? Do you grow anything at home?

It is really very convenient, and most importantly, practical. Any dish starts to play in a special way with herbs, and how much aroma from it in the kitchen, how much freshness!
I can't live long without pesto sauce. Sometimes you won't find it in the nearest shops during the day with fire, or it costs fabulous money. It was then that I began to make this sauce myself from the basil from my "garden". The beauty! Who has not yet started growing greens on their own, I do my best to recommend starting planting and not be afraid of anything, it's not difficult! All herb is generally unpretentious, with the exception of rosemary and thyme!

When the dough has risen, knead it a little and cut it in half. Sprinkle the work surface with flour and roll out the dough like a pizza. Only the thickness depends on how airy you want it to be. Lavash, of course, does not need to be done, about 3 cm.

Sprinkle a baking sheet with olive or sunflower oil and place the dough (if two circles fit - good, if not - bake them in turn) on a baking sheet. Sprinkle 2 circles of dough with olive oil on top, remember the future bread with our fingers, sprinkle with fresh rosemary leaves and season with table or sea salt. At this stage, you can make absolutely any filling for your focaccia: olives, sun-dried tomatoes, basil, pieces of crispy bacon, garlic, whatever your heart desires!

Now again cover the dough with a towel, this time already dry, and very carefully so that the filling barely touches the towel. Yes, yes, this is a real quest, I know! But you will succeed! Leave the focaccia in a warm, draft-free place for another 15 minutes.

Preheat the oven to 220C for now. Place the wire rack in the center, and, as soon as the dough "reaches", put it in the oven. Bake the focaccia for 12-15 minutes until golden brown.

We take our bread out of the oven, do not be alarmed if it is hard and dry - this is normal, it just needs to "rest". We cover with a towel, or better with two and put potholders on top!))) Leave for 15 minutes. This will make our focaccia soft and delicious!

Here is such classic focaccia I did it! If the weather permits in your city, bake this sumptuous bread and go for a picnic!

Bon appetit and delicious adventure!