Focaccia
Focaccia

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, focaccia. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Focaccia is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Focaccia is something that I’ve loved my whole life. They’re fine and they look fantastic.

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread. Focaccia al rosmarino (focaccia with rosemary).

To begin with this recipe, we have to first prepare a few ingredients. You can have focaccia using 7 ingredients and 22 steps. Here is how you can achieve that.

The ingredients needed to make Focaccia:
  1. Get 125 grams Bread (strong) flour
  2. Get 125 grams Cake flour
  3. Take 4 grams Instant dry yeast
  4. Get 4 grams Salt
  5. Prepare 6 grams Sugar
  6. Get 1 tbsp Olive oil
  7. Get 160 grams Lukewarm water

I've been making so much focaccia at. Focaccia is our favorite yeast-bread to make at home. It has a crisp outside and soft inside, and is All-purpose flour is perfect for making focaccia bread. You can use bread flour, but the bread will be a.

Steps to make Focaccia:
  1. These are the ingredients.
  2. Combine the bread and cake flours, yeast, salt and sugar in a bowl. Add lukewarm water. Start by mixing it in with cooking chopsticks or something, then switch to folding the dough with your hands.
  3. When the dough is more or less mixed, add the olive oil. Knead to incorporate the flour in the bowl.
  4. Take the dough out onto a work surface and knead and stretch for about 10 minutes.
  5. Ideally you want the dough to form a thin, translucent film when stretched (as they say often in cookbooks), but you don't have to knead it that long really.
  6. Round the dough off into a ball with a smooth, taut surface.
  7. This is how the dough looks before the 1st rising. (Put the dough on the lid of a large storage container, and invert the container over the dough. Leave it to rise.)
  8. After about an hour. (The measuring cup full of hot water is there to maintain the temperature.)
  9. Today I just divided the dough into 4 pieces. Usually I divide it into 5 to 6 pieces, which may be easier to bake.
  10. Round off each piece of dough into a ball with a smooth surface.
  11. This dough doesn't need to be rested much. Once each piece is formed into a smooth ball, go to the next step.
  12. Flour your hands before pressing each dough ball flat. Use the weight of the dough itself to help stretch it out. Make the edges a bit thicker than the middle. This is a better way to stretch the dough than rolling it out with a rolling pin–the dough is puffier this way.
  13. Line a baking tray with parchment paper and put the dough on top. Go on to the 2nd rising. Put the whole baking tray in a plastic bag or something to proof. In the meantime, preheat the oven to 230°C. If you have an electric oven, set it to the highest setting.
  14. The dough will become puffy in about 30 minutes. Top with olive oil and coarse rock salt and so on. Add rosemary or other herbs to taste.
  15. It depends on your oven, but basically just bake at 230°C for 3 to 5 minutes until lightly browned, and it's done.
  16. The surface is soft too, not hard. For a cinnamon flavored version, top with butter before baking, and sprinkle with granulated sugar and cinnamon powder.
  17. Spread on pizza sauce, top with cheese, and you have a simple pizza.
  18. Here are some plain round buns made with the same dough.
  19. Variation: Salad pizza! I put an arugula and cured ham salad on top of a baked focaccia, with mayonnaise diluted with yogurt.
  20. Variation: Light pizza! No tomato sauce, topped with bacon and sliced bell peppers, mozzarella cheese and olive oil.
  21. Variation: Dessert pizza! Sprinkle cinnamon powder on sliced banana and bake. Add lots of chocolate sauce to finish.
  22. Once the foccacia have cooled, wrap up any that you won't eat right away and store in the refrigerator or freezer. Mist with water and warm in a toaster oven before eating.

Because focaccia has so few components, the ingredients you use should be of the utmost quality. With this naturally leavened focaccia, I wanted little sourness in the result. The focaccia can also be made ahead and frozen. To freeze, cut it into portions, wrap in plastic wrap and then foil and freeze for up to. This focaccia recipe is easy to make and easy to adapt with whatever herbs you have in the house.

So that’s going to wrap it up for this special food focaccia recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!