Browin Blog - Focaccia - Italian bread

Focaccia - Italian bread

2020-09-28

The Italian cuisine has its enthusiasts all around the world. The best evidence of that is the prevalence of pizza parlours, which are present even in the smallest towns, also in Poland. There is no doubt that pizza, next to pasta, is the first thing that comes to mind when one thinks of Italy.

Focaccia is a kind of bread similar to a pizza base. It is served as a starter, usually hot. It can also be a tasty snack. We can add various toppings to it, such as olives, rosemary, tomatoes, onion, chives, and many other. This Italian bread is an excellent way of showing not only your culinary, but also artistic skill, as the vegetable toppings on a focaccia can be arranged into beautiful images. If you need inspiration, just go online and search for “focaccia art”. In reality, it is only our imagination that is the limit, as we are the ones who rule in our kitchens. Be sure to try out this recipe and share the images you create on your focaccia with us – contact us at the address przepisy@browin.pl and we will happily publish your work so that it can inspire others. Kitchen work can be a lot of fun for the whole family and help develop artistic creativity. Let us get on with it, then! We look forward to your focaccia ideas and the beautiful photos of how they turned out.

The recipe we provide is a simple version of focaccia - with salt and rosemary. It tastes best when served with olive oil.


  • 330 mL lukewarm water
  • 8 g (2 tsp) dried baker’s yeast*
  • 500 g wheat flour
  • 3 tbsp olive oil
  • 2 tsp sugar
  • 2 tsp salt

Extras:

    2 fresh rosemary twigs or 2 tsp dried rosemary

    salt to taste

    2 tsp oil olive oil


*leave the remaining part of the yeast, sealed tightly, for using it later.


Preparation

Add all the ingredients into a bowl, mix them thoroughly, and then knead the dough for about 10 minutes until you obtain a smooth and flexible ball. Leave the dough so prepared to double its volume in a warm place, covered with a cloth, for about 60 minutes.

Knead the risen dough again and move it to a 30×40 cm baking pan greased with oil or lined with a baking paper. Do not roll out the dough - just stretch it gently and form it into the right shape. Sprinkle rosemary and salt on the dough surface (or arrange other extras). Leave the dough for another 45 minutes. During that time, heat the oven up to the temperature of 220. Sprinkle the risen dough with olive oil and bake it for 15-20 minutes, or long enough for it to obtain a golden colour.

...because homemade is better!