Tag: focaccia

More focaccias for everyone: our savory and sweet recipes – Italian cuisine reinvented by Gordon Ramsay

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It’s not easy to fit all the focaccias in a single category. Focaccia is in fact a recipe in itself, it is not an appetizer nor a first course, nor a second course, but at the same time it can be all three things together. It can be eaten as a replacement for a meal or as an accompaniment, the fact is that it goes well with everything and can be prepared in multiple variations. In fact, Italy boasts of numerous versions of focaccia from north to south, simple, stuffed, seasoned and even sweet. We always start from a base of flour, water, yeast and oil, the rest is up to you and your tastes!

Italy in focaccia

The fortune of focaccias is in fact linked to their versatility and convenience of consumption: they can open the meal, accompany the aperitif, quench the appetite at any time and represent one of the most popular street foods. There are those who maintain that focaccia is older than bread, even before the discovery of leavening and the invention of the oven: after all, focaccia derives from focuswhich identifies it as the archetype of things cooked on the fire.

In our country there are a myriad of variations and it really is impossible to enumerate them all. The most famous is certainly the Ligurian focaccia, whose simple recipe (leavened dough made from soft wheat flour seasoned with olive oil and salt) can be enriched with sage, rosemary, olives or onions. In Voltri (GE) the crispier focaccia is sprinkled with corn flour, while nearby Recco is famous for the variant filled with prescinseua.

Yet another Ligurian variant is the sardenaira with onions and anchovies, similar to pissaladière Provencal. Moving towards the Po Valley, it is a classic la crushed with cracklings which, depending on the area of origin, takes a different name, such as crescenta or fattened gnocco; not much different there Venetian caliper, in which diced salami or bacon are incorporated, while in Reggio Emilia and Mantua the rare variant with goose cracklings of the Jewish tradition survives. Tuscany is there crushed with fresh grapes, called sicciaccia or ciaccia: once typical of the harvest period and now available all year round, it is characterized by the contrast between sweet and savory. This brief overview ends Calabrian pittabread dough donut stuffed with cracklings and chilli pepper or with morzeddua stew of meat and pork offal cooked in lard.

Our 30 savory and sweet focaccias

We made your mouth water, didn’t we? Now, go browse our gallery with the proposals cooked in our editorial team and then let us know which one you prefer!

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Chickpea hummus recipe with sweet scones – Italian cuisine reinvented by Gordon Ramsay

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After soybeans and beans, they are the chickpeas the most cultivated legumes: Asia has the record, whileHummus it is one of the most typical preparations of the Mediterranean.

Fundamental and much loved on the tables of all time, one of the greatest families of ancient Rome, that of the famous orator Cicero, even took its name from chickpeas. And theItalydespite its production volumes not comparable to Asia, stands out for its variety of the offer.

In the regions most suited to climate and tradition, many types have become typical agri-food products (Pat) or Slow Food presidia: in Tuscany we find the small chickpea from Valdarno; in Campania the Ofanto chickpea and the black chickpea of the Fortore, with thick skin and intense flavor; in Basilicata the red chickpea from Latronico, base of a sweet cocoa cream to fill fried panzerotti; in Puglia the Nardò chickpea; in Sicily the red chickpea of Cianciana, aromatic and rich in iron…

In the form of flour, chickpeas are the protagonists of many typical dishes, from farinata in Liguria to panelle in Sicily. Whole, they go into soups with other legumes and cereals such as mesciua from La Spezia or ciceri e tria, pasta and chickpeas from Salento.

And without chickpeas there would be no hummus, a sauce loved all over the world which we propose combined with in this recipe sweet scones.

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Focaccia without dough: the fail-proof recipe – Italian cuisine reinvented by Gordon Ramsay

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To enjoy the satisfaction of biting into a beautiful focaccia made with your own hands, you don’t need to be an expert baker. The recipe for focaccia without dough it is foolproof and, above all, it will leave everyone speechless (and certainly not dry-mouthed). In fact, very few precautions are enough for the magic to happen. As well as obviously the right leavening time.

How long does the focaccia have to rise?

There are many factors that contribute to the leavening of a bread product, first and foremost the amount of yeast And the temperature to which the dough is left. In this recipe we use one low percentage of yeast to prevent the natural chemical process that makes the focaccia more digestible from being excessively accelerated by the brewer’s yeast. If the dough is held at low temperatures it will take longerif it will be held at higher temperatures it will rise faster. The ideal leavening temperature is 25/26 degrees, which you can reach by keeping the dough in the closed oven with only the light on. Do you prefer slow rising? Cover the dough and place it in the refrigerator.

Focaccia it will have risen when it has reached approximately double its initial volume.

Focaccia without knead: the recipe

Ingredients for a standard baking tray

600 g of medium strength flour (w 260 or 11/12 g of proteins)
450 g of cold water
30 g extra virgin olive oil + a little
15 g salt
3 g of fresh brewer’s yeast

Method

In a bowl, add yeast to the watermix to dissolve.
Add all the flour and mix well using a spatula or spoon: you should obtain a very sticky but homogeneous mixture.
Add the saltcontinuing to mix, and finally the oil.
Let about 30 minutes pass and, with greasy hands, take a piece of dough and fold it inwards. Do this along the entire perimeter: each edge must be folded inwards. Repeat the operation again after 30 minutes.
Close the container with a lid and let rise until doubled at a temperature of approximately 25 degrees.
Cover a baking tray with a sheet of baking paper brushed with oil. Pour the mixture over it doubled in volume. After about half an hour, spread the dough until it covers the entire pan, delicately and without deflating it. Cover with non-contact film and let it rise again until doubled (this time it will take less time).
Grease your hands with plenty of oil, pour 2 tablespoons of oil on the surface and with your fingers make large lunges across the entire surface of the focaccia. Sprinkle with coarse salt and/or flavorings to taste.
Bake at 230 degrees, static oven, central part of the oven, for approximately 18/20 minutes, or until the surface is golden brown. Let cool.

How to season focaccia without kneading

No-knead focaccia is fantastic plain but lends itself to many variations, all very easy to make. Here are some ideas:

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