Delicious Ideas For Focaccia

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Focaccia is a type of Italian flatbread. It is often likened to traditional Neapolitan pizza. The most accurate statement is that delicious pasta is something in between pizza and bread. It is usually drizzled with pure olive oil and lined with tomatoes and olives or just olives and onions.

Here are four incredibly delicious recipes for making the irresistible temptation of pasta.

Aromatic focaccia with rosemary and grapes

Necessary products: 1 kg of pizza dough, 2 tablespoons cold pressed olive oil, coarse sea salt for sprinkling, 1 clove of garlic-crushed, 1 onion, thinly sliced and sliced, 1 tablespoon fresh rosemary leaves, 1/2 teaspoon green grapes, 1/2 tea cup red grapes

Method of preparation: Preheat the oven to 200 degrees. Roll out pizza dough in a rectangular shape on a sheet of baking paper. Then place it on a tray.

Using a pastry brush, coat the top of the dough with olive oil. Sprinkle with coarse sea salt. Then spread the garlic, onion and rosemary on it. Scatter the grapes over the dough and lightly press them to fall down into it.

Bake the focaccia until golden brown, about 25 minutes. When it is ready, cut it into slices and serve.

Focaccia with Italian spices and tomatoes

Necessary products: 5 tablespoons olive oil, 1 pizza dough, left at room temperature, 2 tablespoons Italian spices: rosemary, thyme, basil, oregano, 2 tomatoes, thinly sliced, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper

Method of preparation: Preheat the oven to 220 degrees.

Spread 1 tablespoon of olive oil on a baking tray lined with parchment paper. Spread the dough to fit the entire sheet.

In a small bowl, mix the Italian spices and the remaining olive oil. Spread the mixture with a brush on top of the dough, making sure you keep about 2 tbsp. Use your fingers to make holes about half the depth of the dough. Bake in a hot oven for about 8 minutes.

Remove the focaccia. Place the tomato slices on top, sprinkle with salt and pepper and add the remaining 2 tablespoons of olive oil mixture. Return the focaccia to the oven and bake until golden brown, about 15 to 20 minutes. Cut it into squares and serve warm.

Focaccia with Parmesan and rosemary

Necessary products: 2 teaspoons warm water, 1 tablespoon sugar, 2 sachets of dry yeast, 1 kg. flour, plus more for dusting, 1 and 1/2 tbsp. salt, 1 teaspoon fresh rosemary, finely chopped, as well as garnish leaves, 1 teaspoon olive oil, 8 thinly sliced large tomato rings, 4 tbsp. grated Parmesan

Method of preparation: Pour the water into a bowl. Add the sugar, sprinkle the yeast over the water and let it rise for about 5 to 15 minutes.

In another bowl, mix the flour together with the salt and chopped rosemary. Gradually add the flour mixture to the yeast and stir. Then add 1/2 cup olive oil.

Put the dough on a program just "kneading" in the bread machine and mix it on medium speed until smooth and soft, from 8 to 10 minutes. The dough will be very sticky.

Transfer it to a clean floured surface and knead by hand for 2 to 3 minutes.

Pour a little olive oil into the bowl in which you mixed the dough. Return it to it, spread more olive oil on top and let it rest in a warm, covered with a towel until it doubles in size - 30 to 35 minutes.

Grease a pan, put baking paper on it and spread the dough on top. Use your fingers to make holes in it. The more you do, the better the bread will become.

Using a pastry brush, spread the dough on top, then sprinkle with rosemary in the holes. Place the tomato slices on top and sprinkle with Parmesan. Cover the dough again with a towel and leave it to rise in a warm place until it doubles in size - another 30 minutes.

Preheat the oven to 220 g. Bake the focaccia until golden brown - 35 to 40 minutes.

Focaccia with prosciutto from Parma, salami Milan and Mortadela

Necessary products:

For the dough: 500 g flour, 15 g fresh yeast or 1 packet of dry yeast, 300 ml. warm water, 3 tablespoons rosemary leaves, finely chopped, salt

For the stuffing:

50 g arugula, 200 g thinly sliced Italian sausages: prosciutto from Parma, salami Milano and Mortadela, 300 g ricotta

For the preparation:

1-2 tablespoons rosemary sprigs without stems

1 tablespoon cold pressed olive oil

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For serving

cold pressed olive oil

Method of preparation: Pour the yeast into a bowl greased with olive oil. Add warm water and stir until dissolved. Pour flour, rosemary and a little salt in a bowl or on the work surface and mix so that all the ingredients combine well. Make a well in the middle and pour the yeast mixture. Gradually mix the flour with the yeast and knead until smooth.

The dough should be slightly moist. Grease the bowl again and return it to it, cover it with foil or a clean towel. Leave the dough in a warm place until it doubles in size. Preheat oven to 220 degrees. Remove the risen dough from the bowl and divide it into 2 equal balls.

Roll out the dough so that it is about twenty centimeters in a circle and about 1 cm thick. Grease the baking tray, place paper over it and place a circle of dough on top.

Spread the arugula over the dough, then place the pieces of chopped meat (evenly distributed) and finally add the ricotta. Seal the first layer with the second piece, pressing lightly on the edges of the focaccia. Cover the dough with a towel and leave it in a warm place for 20-30 minutes to rise even more.

Then make wells with your fingers on top of the focaccia. Spread rosemary on them, sprinkle with sea salt and pour olive oil.

Place the pan in the middle of the preheated oven and bake for 10 minutes. Reduce the temperature to 190 degrees and let it cook for another 20-30 minutes until the focaccia turns golden brown. Serve with additional olive oil.