Tag: focaccia

Focaccia with mozzarella and asparagus – Italian Cuisine

A very simple leavened dough, the mozzarella cheese stringy and crispy asparagus. A flat bread simple and genuine, which becomes special if shared with the people you love

Preparation of the focaccia with mozzarella and asparagus

1) Do it the dough: pour the flour in a bowl, make a dimple in the center and put the sugar, 2 tablespoons of oil and the yeast; pour 3.5 dl of lukewarm water, little by little, mixing the ingredients, then add 2 teaspoons of salt and knead for 5 minutes, until a smooth mixture is obtained.

2) Do bump up for 1 hour in an oiled bowl covered with a towel. Roll out the dough into a pan greased with oil. Spread it with your fingers starting from the center, cover with plastic wrap and let it rise for another 30 minutes.

3) In the meantime, mondagli asparagus, cut them lengthwise and season them with oil and salt.

4) Bake the focaccia at 220 ° for 20 minutes. Sprinkle it with mozzarella cheese into well drained pieces and complete with asparagus. Bake for another 10-12 minutes.

5) Meanwhile, sauté the peeled and sliced garlic with 3 tablespoons of oil, until they are golden brown. Take out the flat bread, season it with the garlic oil, a little pepper and serve.

Corn Focaccia Recipe – Italian Cuisine – Italian Cuisine

The corn focaccia is inspired by a recipe from the monastery of Montefalco, from the life of B. Chiara, known as Della Croce da Montefalco: «… raise your eyes to heaven, he said:" Lord, how much good life those who live in the hermitages do … "

Ingredients

250 g thin corn flour
70 g sugar
50 g lard (alternatively butter)
50 g raisins
50 g corn seed oil
20 g olive oil
2 apples
salt

Duration:

Level: Easy

Dose: 6-8 buns

To prepare the corn focaccia, peel the apples and cut them into small pieces.
Pour 200 g of boiling water on the flour, mix, then mix first the sugar and a nice pinch of salt, then the lard and the oils, finally the raisins, previously soaked in warm and well squeezed water, and the pieces of apple.
distributed the mixture in 7-8 small pieces (ø 10 cm, height 1 cm).
bake at 180 ° C for about 35 minutes.

Focaccia fiorita – Recipe Focaccia fiorita di – Italian Cuisine

First prepare the dough for the focaccia: put flour and baking powder in a bowl, start adding the water, then add salt and oil and knead until a smooth and homogeneous dough is obtained.

Put the dough in a lightly greased bowl of oil, cover with cling film (not in contact) and let rise for at least 1-2 hours or until doubled in volume.
In the meantime, prepare the vegetables that you will use for decoration.

When the dough has doubled in volume, gently deflate it with floured hands, then spread it in the slightly greased pan (or lined with parchment paper).

Then proceed with the decoration of the focaccia: we used the mushrooms for the soil, the zucchini for the flower stems, basil and rocket for the leaves, green olives, cherry tomatoes and pumpkin for the petals, the corn for the pistils (the part inside of the flowers) and for the sun (together with small pieces of courgette pulp for the rays), and black olives for the birds.
Brush with a little oil and salt the surface a little and cook for about 20 minutes in a preheated convection oven at 190 ° C (if it seems that the vegetables are darkening too much, cover with a little aluminum foil).

The flowery focaccia is ready, let it cool down at least a little before serving.