Italian focaccia bread with garlic. Is it possible to make focaccia at home? Step-by-step photo recipe for making focaccia

What is focaccia? This is Italian bread that contains wine. Focaccia, the recipe for which is described in detail below, is tender and very tasty, perfect for a light snack.

Ingredients

What ingredients are needed for cooking? For one sheet (baking sheet) of focaccia, the recipe calls for:

  • 360 grams of first grade flour (wheat flour is best, but rye flour can also be used);
  • 90 grams of semolina (the original uses semolina flour, but practice shows that semolina is no worse);
  • 90 grams of olive oil (the brand doesn’t matter, the only thing worth paying attention to is its quality);
  • 90 grams of white wine (you can also use red wine, but the dough will taste a little different. The wines should be dry);
  • 12 grams of yeast (baking yeast, which is sold immediately in small bags, works very well);
  • 125 grams of warm water (a small cup. It is best to mix the yeast immediately in a glass so as not to overfill the yeast mixture);
  • a teaspoon of sugar;
  • salt (1.5 - 2 teaspoons for dough, plus salt for sprinkling).

Focaccia - recipe step by step

And let's get straight to cooking. The time spent will vary from 1 hour and forty minutes to 2 hours, but the result is worth it; you will not be indifferent to the focaccia bread. The recipe is not as complicated as you might expect. So let's get started.

Step one. Add sugar and water to the container with yeast, leave for 5-10 minutes (the yeast should “rise”). At the same time, you can start kneading the dough; there is no need to wait for the yeast mixture to be prepared.

Step two. Mix all the flour, wine, salt and oil. Knead the dough, then add the yeast. Keep in mind that the focaccia will rise a lot, so mix in a deep saucepan.

Step three. Knead the “final” dough. Knead until smooth (10 minutes is enough). Then cover the dough with a towel and place it in a warm place for an hour.

Step four. Place the dough on a baking sheet, roll it out and sprinkle with salt (1 - 2 teaspoons, the dough should not be too salty).

Step five. Bake at 220 degrees for 30-40 minutes - this is the optimal temperature to get a classic focaccia. The recipe ends here. Serve hot.

The recipe can be varied by adding cheese or tomatoes. To do this, the ingredients need to be added at the dough kneading stage so that everything bakes evenly.

  • 1. There will be a lot of photos, but this does not mean that the recipe is complicated. Again, preparing focaccia is very simple and it only takes a few minutes to do everything. Roll up your sleeves and pour the flour into a large bowl. Then olive oil, salt...
  • 2... and cold water. Knead the dough for 5-7 minutes, or preferably 10. As a result, the dough should be soft and elastic. And moderately sticky
  • 3. I then transferred the dough to a slightly smaller bowl, which is not necessary. It is important to cover it tightly with film and leave it to rest for 1 hour at room temperature.
  • 4. An hour has passed. Place the dough on a floured table. Depending on the size of your baking dish, you can bake one large or two small focaccia. Accordingly, you will need two or four pieces of dough. My mold is small, 21x21 cm. So I cut the dough with a knife into four equal parts. Like this:
  • 5. Slightly flatten one quarter with your fingers. Take a rolling pin and roll it into a square shape. Your baking dish can be rectangular or even round. Match the figure and pull
  • 6. Take the dough in your hands. It is elastic and easily stretches to impressive sizes. Look how flexible it is. We pull with our fingers ooo-oo-oo-oo-oo-oo-oo-oo-oo! Like an elastic band! This is strong Italian Manitoba
  • 7. Grease a baking sheet with olive oil. I sprayed it :)
  • 8. Stretch the dough over the edges of the pan. The middle, like a hammock, will hang in the air. Like this:
  • 9. Use a teaspoon to spread the cheese as you like. I placed four in the corners and one in the center. Perhaps it would be more interesting to lay out the cheese in nine smaller portions. In three rows of three pieces each. Experiment!)
  • 10. Take the second piece of dough and repeat the procedures described in point 5. Cover our design with the resulting layer
  • 11. It is important that the edges of the lower and upper layers are tightly connected. Walk your fingers around the perimeter and check the quality of the gluing. Zhamk-zhamk!
  • 12. We take out a rolling pin. By the way, it’s high time to turn on the oven to heat up. Turn the temperature knob to maximum. For most household stoves this is 250 C. So, let's continue. Using a rolling pin, “cut off” the excess dough that has sagged on the outside of the baking sheet.
  • 13. Perhaps this is one of the most enjoyable stages of the recipe, tearing off the dough is a pleasure :) Use the trimmings to prepare another mini focaccia
  • 14. Let's help the dough slide to the bottom. Look how elegant it is. I was puffed up with pride. Looks like a down pillow!)) Sealed, damn it!
  • 15. Sprinkle the surface with olive oil and salt with coarse salt. I say salt the coarse ones, don’t use the small ones! When you eat focaccia, you will thank me and tell me how pleasant and appropriate the tiny pieces of salt are here. But don't overdo it :)
  • 16. To allow air to escape during baking, make a couple of holes in the ceiling.
  • 17. I broke through one, for a pretty penny. Here it is in the middle. The focaccia was deflated and began to remind me of Carlson from the cartoon, when he scared the crooks who were stealing other people's duvet covers in the attics! Do you recognize?!)
  • 18. If the oven turned off the red light, which in its language means: “I am warmed up,” let’s send our creativity to its middle
  • 19. Take a stool to the stove, sit down and look inside with curiosity. There, in 5-6 minutes of hissing, stirring and wave-like inflation and deflation, the following changes will occur:
    If you now press (carefully, it’s hot!) with your finger on the bulge, steam will come out of our hole, like from a steam locomotive!
  • 20. Decorate the focaccia with herbs and serve hot. I won't tell you how delicious it is! Thin flatbread with milk cheese.... Mmmm.... Try it yourself, you won’t regret it!))
  • 21. Did you like the recipe? I would be extremely grateful if you rate the recipe and/or write a comment. Thank you! :)

Italian bread "Focaccia" is a flatbread that can be either with filling on the surface or without it. One of the most popular varieties of focaccia is focaccia with olive oil and herbs, the recipe for which I want to offer you.

Ingredients

To prepare Italian Focaccia bread we will need:

500 g flour;
5 g dry yeast;
250 ml warm water;
6 tbsp. l. olive oil;
1 tsp. salt;
2 tbsp. l. coarse sea salt;
1 tbsp. l. olive oil;

1 tsp. oregano.

Cooking steps

Dissolve the yeast in warm water and let stand for 5-10 minutes. Sifting the flour in parts, knead the elastic dough, adding butter and salt at the end.
Knead thoroughly, roll the dough into a ball and place in a greased bowl.

Punch down the risen dough, roll out into a large rectangle, place on paper, cover and let rise for another 40 minutes. Heat the oven with the baking sheet to 200 degrees. Use your fingers to make indentations in the focaccia, brush with oil and sprinkle with coarse salt and oregano.

Bake Focaccia bread for 20 minutes at 200 degrees. Appetizing Italian flatbread with olive oil and herbs is ready.

Bon appetit!

Experience shows that Russians often have a wrong idea about focaccia, the oldest Italian dish, the traditional food of warriors and peasants. This is understandable; the focaccia served in Moscow restaurants, as a rule, is thinly sliced ​​pieces of bread that are used to snack on the main course.

In fact, focaccia is a completely independent dish, it was invented in Liguria, and to this day this region of Italy is considered the main place where you need to taste focaccia.

Photo: focaccia on the focacceria counter

According to the popular version, focaccia is the predecessor of pizza, while classic pizza appeared after Columbus (by the way, also a native of the Liguria region) brought tomatoes from America to Europe. Focaccia is baked according to the same principle as pizza: the flatbread is placed in an oven preheated to a very high temperature (around 300 degrees), but unlike pizza, the classic focaccia flatbread rises completely. The result is a fairly thick piece of fresh bread, which is recommended for breakfast. However, if desired, focaccia can be consumed for both lunch and dinner. We spent a week in Liguria tasting different types of focaccia, and we are ready to talk about each of them in detail.

TYPES OF FOCACCIA

In Liguria, a variety of variations of focaccia are sold in establishments bearing the name “focacceria,” which is not very euphonious to Russian ears. Usually in each focacceria you can find up to 30 varieties of famous Italian flatbreads, it all depends on the imagination and taste preferences of the chef of a particular establishment. Here are just the classics, that is, the types of flatbreads that can be found everywhere.

FOCACCIA CLASSIC

It is a flat cake cut into square pieces or a whole cake. The salted dough is soaked in olive oil, which is why this type of focaccia has a very delicate taste (despite the fact that, by and large, it is just a piece of bread). It should be eaten hot; after eating, it is better to wash your hands thoroughly, as they will literally shine from the olive oil.

FOCACCIA WITH BLACK OLIVES

In addition to olive oil, the flatbread dough contains crushed particles of black olives. Lirugia is generally famous for the fact that this region of Italy produces olives of all kinds, apparently and invisible, and the local olive oil is considered one of the best in the country. Focaccia with black olives has a recognizable, slightly piquant taste, and due to the fact that the dough is soaked through with olive oil, the flatbread melts in your mouth, as they say.

After lengthy tastings, we came to the conclusion that focaccia with black olives is the most delicious variety of this dish.

FOCACCIA WITH PESTO

Like focaccia, pesto is a specialty of Liguria, and pesto is by and large the region's most famous product. Focaccia with pesto is no longer an appetizer, but a complete meal. It is a thick round flatbread, topped with heated pesto.

As a rule, you won’t find this type of focaccia in focaccerias, and why should you, if you can buy any flatbread in the establishment if you wish, and then pour pesto on it yourself at home. But the dish is very common in restaurants in Liguria, Italians eat it as an appetizer, one per person, while I would advise Russians to take one focaccia for two, otherwise there is a risk that there will simply be no room in the stomach for the main dish.

FOCACCIA WITH HERBS

Again, the dough is soaked in olive oil, which is then sprinkled with garlic, or basil, or any other herb. Whether you like it or not depends on your gastronomic preferences for a particular spice.

The main rule: focaccia with herbs must be fresh, that is, only from the oven, but if you buy morning focaccia in the evening, then 90 percent out of a hundred, it will seem a little dry to you.

FOCACCIA WITH CHEESE

There are two varieties: thick and thin. Thick - reminiscent of our khachapuri in taste, with the only difference being that the soft cheeses used to produce focaccia are evenly distributed in the flatbread.

In the photo: focaccia with cheese and tomatoes

Overall, tasty and nutritious. The thin version of focaccia with cheese was more reminiscent of pizza without tomatoes, an excellent dish for a snack between lunch and dinner.

FOCACCIA WITH TOMATOES AND OLIVES

In Lirugia, in its historical homeland, this type of focaccia is not as widespread as in Puglia, but nevertheless. Baked slices of tomatoes and olives decorate the tops of round, plump flatbreads, which is why this type of focaccia evoked strong associations with Russian variations on the theme of pizza.

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  • Wheat flour - 400 g
  • Yeast - 8 g
  • Salt - 8 g
  • Water - 300 ml
  • Olive oil
  • A small handful of fresh rosemary leaves
  • Sea salt or pesto sauce for taste;)

Close Printing ingredients

Hi all! A little rest and I'm back on track with new recipes and fresh ideas. This time I have a miracle baking for you - classic focaccia with rosemary.

By the way, how do you feel about Italian pastries? Do you like it? Personally, I am passionate about how I adore panini, ciabatta, pizza and many other baked goods of Italian origin. Air-rich dough, fresh herb leaves, crispy crust, aroma... Well, how can you not love it, right?

In Italy, one very simple appetizer is common: a slice of fresh bread is drizzled with olive oil and, if desired, seasoned with sea salt. All! No juicy tomatoes, spicy sauces or prosciutto for you. Taste is all about simplicity and lightness. I also didn’t bother too much about this and bought my favorite pesto sauce. How delicious it was!

By the way, if you are the happy owner of some kind of “smart” kitchen machine, for example, a mixer with a hook attachment for kneading dough, then this recipe will seem easier than ever to you. Well, I, as always, do it the old fashioned way, with my hands, but with the ability to keep everything under control and be part of this matter.

The other day Tori posted on social media. networks useful with top creams and instructions for their use, have you already managed to save them? So, I also really wanted to do something in my area. For example, TOP summer sauces and dressings. What do you think of the idea? Will it be useful? In the meantime, my basil absorbs the Ural rays of the sun and slowly grows for my culinary works, we will prepare focaccia, which will make you want to sing and dance.
Shall we check? Then don't switch!

Let's prepare the dough

First, sift 400 g of organic wheat flour into a large deep bowl. Add table salt and instant yeast. Pour in some warm water and, using a mixer with an attachment at low speed, begin to knead the dough, about 5-6 minutes.

And for those who create with their hands, you need to get an elastic, but slightly sticky dough. It's easiest to work with it on a smooth wooden surface, such as your kitchen table. Lightly dust it with flour first.

Now roll the finished dough into a small ball.

Then lightly dust the bottom of the bowl with flour and add the dough.

Cover the bowl with a slightly damp towel and leave to rise in a warm place for 1.5-2 hours. The dough should double in size.
While the dough is rising, there is time to chat. It’s not without reason that I mentioned pesto sauce and basil. The thing is that for several years now I have been growing greens on my windowsill. For me, this has become a kind of tradition - planting greens in the spring, trying different varieties of seeds, experimenting with soil and generally always having fresh herbs available. Almost all year round!

How are you doing with this? Do you grow anything at home?

It is really very convenient, and most importantly - practical. With greens, any dish begins to play in a special way, and how much aroma it gives in the kitchen, how much freshness!
I can't live without pesto for long. Sometimes you won’t find it in the nearest stores during the day, or it costs fabulous money. That’s when I started making this sauce myself from basil from my “garden.” Beauty! For those who have not yet started growing herbs on their own, I strongly recommend that you start planting and don’t be afraid of anything, it’s not difficult! All herbs are generally hardy, with the exception of rosemary and thyme!

When the dough has risen, knead it a little and cut it in half. Dust your work surface with flour and roll out the dough like a pizza. Just the thickness depends on how airy you want it to be. Of course, there is no need to make lavash, about 3 cm.

Spray the baking sheet with olive or sunflower oil and place the dough (if two circles fit, good, if not, bake them one at a time) on the baking sheet. Sprinkle 2 circles of dough generously with olive oil on top, knead the future bread with your fingers, sprinkle with fresh rosemary leaves and season with table or sea salt. At this stage, you can make absolutely any filling for your focaccia: olives, sun-dried tomatoes, basil, pieces of crispy bacon, garlic, whatever your heart desires!

Now cover the dough again with a towel, this time a dry one, and very carefully so that the filling barely touches the towel. Yes, yes, this is a real quest, I know! But you will succeed! Leave the focaccia in a warm, draft-free place for another 15 minutes.

Let's preheat the oven to 220C. We will place a wire rack in the center, and as soon as the dough “reaches”, place it in the oven. Bake the focaccia for 12-15 minutes until golden brown.

We take our bread out of the oven, don’t be alarmed if it is hard and dry - this is normal, it just needs to “rest”. Cover with a towel, or better yet two, and put oven mitts on top!))) Leave for 15 minutes. This will make our focaccia soft and delicious!

Like this classic focaccia I did it! If the weather permits in your city, bake this luxurious bread and go on a picnic!

Bon appetit and delicious adventures!