Tag: focaccia

Focaccia with flour 1 – Italian Cuisine

Put the flour in a large bowl. In the middle, pour the yeast dissolved in the slightly warmed water.
Start to mix, then add salt and oil and knead: you will get a soft and sticky mixture.

Pour into the pan slightly greased with oil (or coated with parchment paper) and level the surface, then cover the pan with plastic wrap being careful not to touch the dough and let rise for about 2 hours.

Delicately, create small holes on the surface with your fingers, then sprinkle with salt and oil and bake in a preheated oven at 250 ° C: cook for about 20 minutes.

The focaccia with flour 1 is ready, let it cool and serve.

How to make focaccia at home – Italian Cuisine

High, soft and not too greasy. How to prepare an excellent focaccia?

There flat bread white is one of the children's favorite snacks.
It is good simple with some grains of salt on the surface and fragrant with rosemary, but also stuffed with meats and cheeses.

Buying it in the oven is a convenience, but why not try to make it at home?
Eating it hot freshly baked is a pleasure that will repay you for the effort.
What then. of certain fatigue you can not speak because the recipe of focaccia is really simple. Few ingredients and little work. The focaccia requires only a little precision and a careful selection of the raw material.

The recipe of Tuscan focaccia

To prepare a soft and tasty focaccia, melt 12 g of fresh brewer's yeast (about half a loaf) in a glass of water (or milk).
Then mix 500 g of 00 flour with the yeast, a pinch of sugar, another glass of water, half a glass of extra virgin olive oil and just add a little salt at the end.
Work the dough with your hands or with a planetary.
Leave it to stand for two hours inside the oven, covering the container with the transparent film.
Then roll out the dough into a well-oiled baking pan and use your fingertips to create many small dimples.
Mix water and oil in a coffee cup and brush the surface of the focaccia with this mixture.
Complete with coarse salt and cook in a hot oven at 230 degrees for about 30 minutes.
If you prefer to use yeast instead of brewer's yeast, the exact quantity is 125 g and the dough will have to leaven for longer, about 5-6 hours.

Here are some useful tips for preparing a focaccia that has nothing to envy to that of the oven.

Focaccia from Messina to Tommaso Cannata's escarole – Italian Cuisine

for a focaccia of 3 kg

1 kg of organic soft wheat flour Petra Evolutiva (Molino Quaglia) – 20 g of salt – 300 g mother yeast fresh – 10 g of barley malt – 400 g of You but (sheep's cheese) – 500 g of escarole – 800 g of San Marzano tomatoes – 10 fillets of anchovies – 60 g of extra virgin olive oil Sicilia Igp

– Gather the flour in one bowl, pour 500 g of water, add the yeast, the malt, 40 g oil and finally the salt.

– Knead the ingredients and mix them up, transfer the mixture to the work surface lightly floured and continue to knead pouring 150 g of little water at a time (for about 5-10 minutes).

– Form a ball, wrap it in the film and do it rest in warm place for About 20 minutes.

– Take back the dough, take 1.3 kg e roll it out in a pan 60×40 cm greased with the remaining oil.

– distribuitevi above the anchovies reduced to small pieces.

– Continue the filling with the tuma in strips, the finely cut endive and the diced tomatoes. Let rise the focaccia for about 40 minutes in a warm place. Once the leavening time has elapsed, bake in oven at 230 degrees for 25 minutes and serve it hot.