Tag: focaccia

Focaccia recipe with peaches and plums – Italian Cuisine

Focaccia recipe with peaches and plums


  • 270 g flour 0
  • 65 g milk
  • 30 g caster sugar
  • 20 g butter
  • 5 g fresh brewer's yeast
  • 5 g salt
  • 2 teaspoons of honey
  • lemon
  • 2 nectarines
  • 1 large yellow plum
  • 1 large red plum
  • pistachio grain
  • caster sugar
  • mint
  • butter

FOR THE MIXTURE
Jumbled up the flour with the crumbled yeast and the honey. Mix the milk with 90 g of water, pour it over the flour and knead roughly, then stir in the butter, soft. Add the sugar and finally the salt and the grated zest of 1/2 lemon. Work the mixture for 4-5 minutes, until it becomes elastic and smooth.
Pick it up in a bowl, cover it with plastic wrap or with a damp cloth and let it rise for 20 minutes at room temperature, then for 12 hours in the refrigerator.

TO COMPLETE
Grease a square baking tray (22 cm side), lined with baking paper and also buttered.
Roll out the dough with your hands, directly into the pan, covering the entire surface.
Wash the fruits, open them in half to eliminate the stones and cut them into thin slices. Stagger them like a deck of cards and distribute them on the surface of the focaccia inspired by the photo or in the way you prefer.
Let rise the focaccia covered with cling film or with a damp cloth for another 1 hour.
sprinkle finally with 2 spoons of sugar, sprinkle the surface with pistachio grains and bake it at 200 ° C for about 30 minutes.

Focaccia recipe with apricots and thyme – Italian Cuisine

Focaccia recipe with apricots and thyme


  • 270 g flour 0
  • 65 g milk
  • 30 g caster sugar
  • 20 g butter
  • 5 g salt
  • 5 g fresh brewer's yeast
  • 2 teaspoons of honey
  • 8-10 apricots
  • sugar cane
  • butter
  • lemon thyme (alternatively common thyme)

FOR THE MIXTURE
Jumbled up the flour with the crumbled yeast and the honey. Mix the milk with 90 g of water, pour it over the flour and mix coarsely; then add the butter, soft. Add the sugar and finally the salt and work for 4-5 minutes, until an elastic and smooth dough is obtained.
Pick it up in a bowl, cover it with plastic wrap and let it rise for 20 minutes at room temperature, then for 12 hours in the refrigerator.

TO COMPLETE
Grease a round pan (ø 26 cm), lined it with parchment paper and buttered too.
Roll out the dough in the pan with your hands, covering the entire surface.
Wash apricots, cut them in half, remove the core and distribute them in the mold, over the pasta.
Sprinkle with brown sugar, cover with plastic wrap and let rise again for at least 1 hour.
Sprinkle at the end with more brown sugar, thyme leaves and bake at 200 ° C for about 35 minutes.

Focaccia recipe with sardines, red onion and aubergines – Italian Cuisine

Focaccia recipe with sardines, red onion and aubergines


  • 400 g Manitoba flour
  • 150 g flour 0
  • 10 g salt
  • 9 g fresh brewer's yeast
  • 2 teaspoons of honey
  • extra virgin olive oil
  • salt
  • 500 g fresh sardines
  • 30 g raisins
  • 30 g pine nuts
  • 2 eggplant beads
  • 1 red onion
  • wild fennel
  • extra virgin olive oil
  • salt flakes
  • salt
  • pepper

FOR THE MIXTURE
Jumbled up the two flours; take 100 g and mix them with 60 g of water and the crumbled yeast. Form a small ball, cut it into a cross, put it in a container and let it rise for about 1 hour or until the volume has doubled: you will have obtained the biga.
add you the rest of the flour, 270 g of water, honey and knead until the ingredients are mixed, without working too hard.
United then 35 g of oil and finally salt.
work the dough for 4-5 minutes, until it is smooth and dry. Form a ball, put it in a bowl, cover it with plastic wrap and let it rise for about 2 hours or until the volume has tripled.

TO COMPLETE
Grease of oil 2 round molds (ø 28 cm), divide the dough in half and spread it with your hands directly into the molds, until it covers the entire surface.
emulsified in a bowl 80 g of oil with 100 g of water and 2 pinches of salt, then brush the surface of the focaccias and let them rise again for 30 minutes.
eviscerate the sardines also removing the head and opening them like a book; roll them on themselves, with a sprig of fennel inside, and lay them on the buns.
Peel the onion and slice it in thin slices. Cut the aubergines into slices up to half the length, then divide the remaining part in half lengthwise. Arrange everything on the focaccia and complete with pine nuts, raisins, salt and pepper flakes.
Let rest for 30 minutes, then bake at 200 ° C for 30-35 minutes.

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