Focaccia

Cakes and breads

2020-07-10

avg. 5 | number of ratings: 5

Ingridients:

330 ml lukewarm water
8 g (2 teaspoons) dry baker's yeast*
500 g wheat flour
3 tablespoons olive oil
2 teaspoons sugar
2 teaspoons salt

Add-ins:
•    2 sprigs fresh or 2 teaspoons dried rosemary
•    salt to taste
•    2 tablespoons olive oil

*Keep the remaining yeast, tightly sealed, for the next use.

Italian cuisine has its devotees all over the world. The best proof of this is the multitude of pizzerias, found even in the smallest towns, including in our country. Undeniably, aside from pasta, what people associate with Italy is pizza.

Focaccia (pronounced roughly as fo-KAH-cha) is a type of bread similar to pizza dough. It is served as an appetizer before the main course, most often warm. It also tastes great as a snack. You can enrich it with various toppings such as olives, rosemary, tomatoes, onion, chives, and many more. This Italian bread is a great way to showcase not only your cooking skills but also your artistic side, as the vegetable toppings arranged on focaccia can create beautiful pictures. For inspiration, just search the internet for "focaccia art". In fact, the only limit is your imagination—after all, in your own kitchen, you call the shots. Be sure to try this recipe and share with us the designs you create on your focaccia—write to: przepisy@browin.pl, and we will gladly publish your work to inspire others. Cooking can be great fun for the whole family and can also develop artistic creativity. So—let’s get to it! We’re waiting for your focaccia ideas and beautiful photos of how you bring them to life.

Our recipe is a simple focaccia with salt and rosemary. It tastes best served with olive oil.

Preparation

Add all the ingredients to a bowl, mix thoroughly, and knead the dough for about 10 minutes until you get a smooth, elastic ball. Set the prepared dough aside, covered with a cloth, in a warm place to double in size, for about 60 minutes.

Knead the risen dough again and transfer it to a 30×40 cm pan greased with oil or lined with baking paper. Do not roll the dough; gently stretch it and shape it. Sprinkle the surface with rosemary and salt (or arrange other toppings). Let the dough rest for another 45 minutes. In the meantime, preheat the oven to 220℃. Drizzle the risen dough with olive oil and bake for 15–20 minutes, or until golden.