Focaccia recipe from an Italian chef. Classic recipe with yeast dough

Focaccia - italian flatbread with appetizing "dimples", generously flavored olive oil, sprinkled sea ​​salt and spicy herbs.

Each nation is proud of its own village national bread. Lavash is baked in the Caucasus, chapati is baked in India, tortilla is baked in Mexico, and Italy is famous for focaccia. That's what today's delicious story is about.

Focaccia is a flat, fluffy bread that is often compared to pizza. And yet, there is a significant difference between these Italian "cakes". Focaccia is primarily bread, and the main thing in it is the cake, not the filling. Therefore, its preparation is given Special attention. As a rule, the cake is cooked on yeast dough, and in addition to flour, yeast and sugar, a lot of olive oil is added. air dough spread on a baking sheet and already in it they give the focaccia a shape - square, rectangular or round. The surface is pressed with fingertips to make small pits, and smeared with olive oil and salt.

According to classic recipe focaccia can do without filling at all, only fragrant herbs and spices will slightly emphasize the taste of the bread itself. But if you throw a handful of capers, tomatoes, onions or cheese into the dough, or on the surface of the cake ready for baking, focaccia will become an especially tasty self-sufficient dish.

Traditionally italian bread baked in an oven or on a hot stone. Served with first courses, drinks and even desserts.

It seems that this pastry has absolutely no flaws - its recipe includes available products, it is not difficult to prepare, and you can cook it right at home. Whether this is so, let's make sure right now.

6 recipes for making focaccia bread

Recipe 1. Thin crispy focaccia with rosemary

Focaccia without yeast is a quick, thin, crispy flatbread. It does not require additional time for fermentation and dough kneading.

Ingredients: 200 g flour, 120 ml drinking water, 3 tbsp. spoons of olive oil, rosemary sprigs, coarse salt.

1. Dry the washed rosemary and separate the leaves from the branches. Finely chop, pour olive oil so that it is saturated with the aroma of rosemary.
2. Sift flour. Let her breathe. Pour into a tall bowl and make a funnel. Pouring water directly into its center, knead the uncooked dough. You need to knead until the flour completely “drinks” the water, and the dough becomes a homogeneous smooth mass. At the end, continuing to knead the workpiece, pour in parts of the olive oil. Absorbing oil, the dough will become tender and elastic.
3. Cover the yeast-free dough with a light cloth. Let it rest for half an hour, preferably in a heated place.
4. While the dough is infused, cover the baking sheet with baking paper, and turn on the oven at 200 degrees.
5. Transfer the grown dough to a warm baking sheet and spread it over the entire surface with a rolling pin, giving it an oval or round shape. The cake should not be thicker than 3-5 mm. In the raw dough, make light markings for future pieces with a knife. This makes the focaccia easier to break apart after baking.
6. Grease the dough with "rosemary" oil, salt and place the baking sheet in a hot oven.
7. After 10-15 minutes, the thin focaccia will brown. If this is not enough, you can leave it for a couple more minutes, but make sure that it does not burn out.

After a few minutes of cooling, break the focaccia into pieces and serve at least with tea, even with soup. And just crunching is also very tasty.

Recipe 2. Focaccia with cheese and garlic

Focaccia according to this recipe will turn out not too lush, but “puff”. Fragrant cheese will be baked between two cakes.

Ingredients for 2 cakes: 225 g warm water, 400 g flour, 2 teaspoons dry yeast granules, 2 teaspoons sugar, 3 tbsp. tablespoons of olive oil, 1 teaspoon of dry marjoram, black pepper, sea salt.

For the filling: 300 g cream cheese(Philadelphia, mascarpone), 300 g blue cheese, 2-3 tbsp. spoons of cream 33%, 3 cloves of garlic.

1. Warm the water slightly, pour in the yeast and steam for a few minutes.
2. Add sugar, sifted flour and a handful of salt. Mix all the ingredients with a spoon and put on a large wooden board for further kneading by hand.
3. The dough for cheese focaccia should not be too dense. But if during the mixing process it becomes too sticky and “asks” for more flour, add it. The right dough out of hand.
4. Transfer the whole and smooth lump to a bowl generously greased with olive oil. The oil will begin to penetrate into the opening pores of the rising dough, and this will improve its quality.
5. Cover the bowl with a napkin, film or place in a bag and put closer to the heat, let it come up. After 45 minutes, lightly knead the workpiece and leave for another 30 minutes.
6. Cut the loose dough into 4 even lumps and roll out each with a diameter of 20 cm. Lay two identical parts one on top of the other and roll them out together. You should not be too zealous - they should only stick together a little. Thus, we get two "puff" focaccia.
7. Grease the surface of the baking sheet with olive oil. Transfer to the form of cakes and bake for 10 minutes in a heated oven (220 degrees). Do not bake cakes before fully prepared let them just lightly brown on top. The focaccia will once again be baked with the filling.
8. Remove the baked blanks from the oven and with a narrow knife separate the top and lower cakes. They will fall apart easily.
9. Cut blue cheese into large pieces, add creamy and chopped garlic, stir. If the filling turns out to be dryish, you can add cream - the cheese mass will become smooth and tender.
10. Divide the filling and evenly grease the two bottom cakes. Top with top layers.
11. Transfer the “stuffed” focaccias to a baking sheet and pour over their tops with olive oil, sprinkle with marjoram, salt and pepper.
12. Bake for another 5-6 minutes until the top crust is golden brown.

Recipe 3. Focaccia with olives

Ingredients: 200 ml of water, 300 g of flour, 1 teaspoon of salt, 1 teaspoon of granulated sugar, 8 g fresh yeast, 3-4 tbsp. tablespoons of olive oil, 0.5 teaspoons of dried basil, oregano, 15-20 pcs. pitted olives.

1. Combine fresh yeast with salt and granulated sugar, pour in heated water. Stir to dissolve the yeast and remove the sugar crystals.
2. Sift flour into a separate bowl. Pour 3 tablespoons with the top into the water with yeast. Stir with a whisk until all lumps are broken. Cover the semi-liquid mixture with a towel or lid and leave for 15 minutes in a warm place. How long does it take for the yeast to activate?
3. As soon as the surface begins to rise and become covered with bubbles, you can start kneading the focaccia dough.
4. Lightly stir the dough with a spoon, crush with dried herbs and, stirring, combine everything.
5. Pour the remaining flour into a bowl, make a depth in the middle of the slide and pour in 3 tbsp. tablespoons of olive oil (can be sunflower).
6. Knead the dough until smooth. It will take 5-8 minutes for this sticky and lumpy mass, but if it continues to stick to your fingers, grease your hands with oil and add a little flour. The dough should be soft but elastic.
7. Transfer the "Kolobok" to a bowl, previously oiled, and put to heat for 45 minutes so that it grows. During this time, you need to watch him. When the dough has risen and becomes fluffy, gently knead.
8. Add chopped olives to the dough and knead together. Leave for another 40 minutes to increase volume again.
9. Put the risen dough on a baking sheet and roll out. For fine focaccia- 1.5-2 cm, for lush - 2.5-3 cm. Turn on the oven at 200 degrees. Put a baking sheet with the workpiece next to it. While the oven is heating, the focaccia near the warm stove will grow a little.
10. Scones move in hot oven and bake until the top crust is golden brown. As a rule, 15-20 minutes are enough for this. But lush focaccia may take a little longer - 20-25 minutes. Therefore, it is better to focus on the state of the cake - it should start to blush on top, but remain porous and soft inside.
11. Remove the finished bread from the mold and let it rest a little under a towel on the wire rack.

In Italy, it is not customary to cut focaccia with a knife. It is served in the form of a whole cake, and already at the table they break it with their hands.

Recipe 4. Focaccia with caramelized onions

For the dough: 7 g dry yeast, 120 ml warmed water (ideally 42 degrees), 120 g flour.

For the test: 3 tbsp. tablespoons of olive oil, 1 teaspoon of dry yeast, 250 ml of water, 500 g of flour, 2 teaspoons of salt.

For the top: 3 onions, 1 tbsp. a spoonful of sugar, 2 tbsp. tablespoons of olive oil.

1. For dough, pour the yeast into water heated to 42 ° C and stir with a spoon until the mass is sufficiently homogeneous. Pour 120 g of flour and mix everything again, breaking up lumps. Send a bowl of dough to bask in a warm place for half an hour. It should increase at least 2 times.
2. Pour half a kilogram of flour, salt into a sieve and sift into a bowl. Flour mixes well with salt, breathes in oxygen, so that the dough will turn out airy.
3. In the dough, which was infused for 30 minutes, pour 250 ml of warm water, 3 tbsp. spoons of olive oil and pour a teaspoon of yeast granules. Stir with a spatula until smooth.
4. Continuing to stir, pour the flour sifted with salt into a bowl with liquid in small portions. When the mass begins to thicken, you can start kneading with your hands.
5. From a smooth dough, form a lump, wrap it around cling film and leave at a comfortable temperature for an hour and a half.
6. Cut the peeled onion into half rings and transfer to a free plate.
7. Heat a frying pan with olive oil on the stove. Add the onion to the oil, fry for 10-15 minutes. Sprinkle with sugar and caramelize over low heat for another 10 minutes, or until the onion mass is browned.
8. Put the risen dough on the work surface (table, large wooden board), sprinkle with flour, and knead several times. Leave for 10 minutes alone.
9. Transfer the dough to a baking sheet with olive oil and stretch or roll out 1-1.5 cm thick. Cover with a kitchen towel and forget about it for an hour.
10. Make small dimples on the surface of the cake with your fingers, brush with oil and spread the fried onions.
11. Put a baking sheet in a preheated oven (220 ° C), bake for 20-25 minutes.
12. When the focaccia is browned and the aroma begins to invite all the household members to the kitchen, the oven can be turned off. Break the warm cake into pieces.

Onion focaccia pairs perfectly with thick soup, meat stew or potatoes.

Recipe 5. Focaccia with sun-dried tomatoes from Yulia Vysotskaya

Ingredients: 500 g wheat flour, 10 pcs. sun-dried tomatoes, 25 g fresh yeast, 60 ml olive oil, 10 g brown sugar, 5 g of sea salt, 5 g of coarse salt.

Julia Vysotskaya advises cooking focaccia according to Italian recipe So:

1. Turn on the oven and set the temperature to 200 degrees.
2. Yeast crumble into warm water(300 ml), add granulated sugar and stir lightly. Let him stand for a while in a place where no one will disturb him.
3. Pour the air-saturated flour, sea salt into the bowl of the food processor, place under the dough kneader and pour in the yeast water.
4. While the combine is running, add 45 ml of olive oil to the dough and knead for another 5 minutes.
5. Transfer the smooth and elastic dough into a deep bowl and cover with a warm and damp cloth or towel. Leave for an hour to approach.
6. When the dough has grown 2-3 times, put chopped sun-dried tomatoes to it and mix them thoroughly.
7. Grease a baking sheet with oil, lay out the workpiece and distribute it with your hands, giving it a symmetrical shape.
8. Cover the cake again with a damp towel and leave for 15-20 minutes next to the heating oven.
9. Bake the focaccia in a well-heated oven for 15 minutes.

The Italian tortilla with sun-dried tomatoes is ready, but after turning off the oven, it must be greased with the remaining oil and sprinkled with coarse salt.

Recipe 6. Dessert Focaccia with Cherries from Jamie Oliver

Ingredients for the cake: 500 g flour, 300 ml warm water, 15 g pressed yeast, 1 tbsp. spoonful of sugar, 1 tbsp. a spoonful of sea salt.

For the filling: 60 g butter, 500 g cherries, 2 tbsp. spoons of sugar, 1 pack of vanilla sugar.

1. Sprinkle flour sifted with salt on the surface of the table or board. In the center, form a “well” and pour half the water into it, crumble the yeast, add sugar. Mix everything gently until a "flour slurry" is formed.
2. Add the water that remains and knead the dough, adding flour. When the elastic and shiny dough stops sticking to the surface and hands, form a round ball.
3. Sprinkle the sides and bottom of a deep bowl with flour and transfer the dough there. Cover with cling film and put in a secluded place. It is important that the test is comfortable - warm and quiet. After half an hour, remove the approached workpiece from the bowl, knead and return it back. And after 30 minutes, repeat the “massage” procedure again.
4. While the dough is rising, prepare cherry filling. Wash the cherries and remove the pits. Sprinkle the berries with sugar so that they give off excess juice and the future focaccia does not turn out to be too wet.
5. From ready dough form a round or oval loaf.
6. Transfer the focaccia to a baking sheet lined with parchment paper and stuff the surface with the cherries. Sprinkle the top with the sugar mixture.
7. cut butter thin plates and spread over the cherries.
8. In order for the cake with cherries to relieve the “stress” a little and return the magnificent shape, put the dough near the heat for 20 minutes.
9. Place the cake in a hot oven and bake until golden brown.

Focaccia "bohemian breakfast" served in the morning with a large cup of tea or as a dessert with vanilla ice cream.

Focaccia is not demanding, it is easy to prepare. But still, some recommendations will help you bake real Italian bread.

1. For cooking Italian flatbread, it is better to take wheat flour only premium and fine grinding. The amount of flour recommended in the recipe may vary in one direction or another. Therefore, you should not pour out all at once. Just add the flour in batches while kneading the dough.
2. Dry yeast for baking focaccia can be replaced with fresh pressed yeast. A teaspoon holds 7 grams of dry granules, which is equal to 20 grams of fresh yeast.
3. Before kneading the dough for focaccia, it is better to grease your hands with vegetable oil. This will speed up the kneading process, and the dough will become more elastic.
4. In order for the cake to turn out to be large-pored, the dough should not ferment for a long time. After kneading the formed focaccia, let it rise and bake immediately. But for small pores, the dough needs time to proof.
5. Properly cooked focaccia is ruddy, fragrant and very light.

Focaccia- not just an Italian flatbread. This bread is the sacred food of warriors and peasants. He was born in ancient Rome and named after the fire blazing in the hearth. Perhaps that is why its culinary geography is so huge. Do not deny yourself the pleasure of tasting Italy!

Today we will go on a culinary journey and get acquainted with the recipes for cooking Italian national bread known as focaccia. It can be served with the first courses, as well as with any side dishes. And the Italians use thin and crispy focaccia as the basis for delicious pizza. So let's meet best recipes this dish.

Thin focaccia: Italian recipe

Let's start with the focaccia recipe that is used Italian chefs. Taking it as a basis, you can cook delicious pizza with various fillings. There is nothing complicated in it, the main thing is to clearly observe the indicated proportions.

Hostesses, take note! Italians like to add crushed rosemary to focaccia dough. Such pastries are fragrant and spicy in taste.

Compound:

• 3 art. sifted flour;
• 1-1.5 tsp table salt;
• 1 ½ tsp dry yeast;
• 1 ½ st. purified water;
• olive oil;
• 2 branches of rosemary.

Cooking:

• Sift the flour into a deep bowl.

• Combine flour with 1 tsp. salt and yeast, stir.

• We introduce purified water.

Advice! Pour water in a thin stream, stirring the contents of the bowl all the time.

• We knead the base for focaccia and leave, covering the container with a film, overnight in a warm place.

• In the morning we heat the oven to a temperature mark of 220 degrees.
• In a heat-resistant form, add 3-4 tbsp. l. olive oils.

• Lay out the dough and pour it 1-2 tsp. olive oils.

• Chop the rosemary sprigs and sprinkle them over the dough.
• Bake the focaccia for 20-25 minutes. Focaccia with rosemary is ready!

Cooking yeast-free focaccia

Great alternative regular bread will become yeast-free focaccia. Its recipe is simple and will not cause you any difficulties. And to give the baked goods an unusual taste, add Riccotta cheese to the dish.

Compound:

• 2 tbsp. sifted flour;
• ½ st. mineral water;
• 200 g of cheese;
• 1-2 tbsp. l. olive oils;
• salt.

Cooking:

• Sift the flour and mix with olive oil, mineral water and salt.
• Knead the dough for ten minutes.

• Roll the base into a ball, cover and leave for an hour.

• Divide the dough into four equal parts.

Attention: we will get two focaccias. You can wrap two pastry cakes with cling film and store in the refrigerator for 2-3 days.

• We roll out each cake so that it matches the size of the heat-resistant form.
• We grease the form with olive oil and gently stretch the dough onto it with our hands, as shown in the photo.

• Spread ricotta on the dough with a spoon.

• We also stretch the second layer of dough and cover it with the first layer with cheese. We connect the edges.

• We heat the oven to a temperature threshold of 220 degrees.
• Using a rolling pin, flatten the dough on the baking sheet so that there is nothing superfluous.

• Then we lower the dough into a mold, pinch the edges and sprinkle with olive oil.
• And so that the base does not rise during baking, we will make several small holes on the surface of the workpiece.

• Bake the focaccia for 8-10 minutes. Increase the temperature threshold if necessary.

Focaccia with garlic notes and herbs

And this pastry will become the perfect complement to a picnic. Delicious and fragrant focaccia will fill your day with bright colors and will surely win the hearts of all your guests and household members. Ready to arrange unforgettable picnic? Then go ahead - conquer new culinary horizons!

Compound:

• 2 ½ st. sifted flour;
• 1/3 st. warm purified water;
• 7 g dry yeast;
• 1 tsp granulated sugar;
• 2 tsp table salt;
• 3 art. l. olive oils;
• 3-4 garlic cloves;
• a mixture of fragrant herbs;
• dill.

Cooking:

• Dilute the yeast in warm purified water.
• Add sugar, salt and in small portions we introduce the sifted flour, kneading a tight base. Leave the dough for an hour so that it, as they say, fits.
• Wash and chop the dill. Combine it with fragrant herbs, add garlic cloves passed through the press, mix the filling.
• We roll out the base in the shape of an oval and distribute the filling in the middle.

• We form a baguette and make shallow cuts on its surface.

• Lubricate the workpiece with olive oil and leave for half an hour.
• We bake focaccia for 20-25 minutes at a temperature mark of 180-190 degrees.
• This is the bread we made.

Unusual appetizer from a famous chef

So, we have focaccia on the menu today. Her recipe from Jamie Oliver is interesting and unusual. Its charm is that focaccia is prepared with two kinds delicious toppings. As a result, you will get two dishes. The chef advises choosing whole grain flour as the basis for the dough.

Compound:

• 0.5 kg of whole grain flour;
• 7 g dry yeast;
• 330 ml of purified water;
• 4-5 cherry tomatoes;
• 4 tbsp. l. olive oils;
• a bunch of basil;
• table and sea salt;
• 4 things. young potatoes;
• 1 st. l. thyme;
• 30 g cheese.

Attention: for focaccia, it is better to choose blue cheese.

Cooking:

• Dissolve yeast in warm water.
• From the sifted flour we make a slide with a recess and pour the yeast mixture into it. Add quite a bit of salt and knead the resulting mass with a spoon.

Attention! Do not be afraid that the focaccia will turn out unsalted, then we will sprinkle the filling with coarse sea salt. It will be much tastier that way.

• When the ingredients, as they say, are held together, we introduce 2 tbsp. l. olive oils. Knead the base for the focaccia.

On a note! The dough must be kneaded for at least eight minutes. We do it this way: first we stretch the base, then we connect it, we stretch it again, etc.

• We cover the base with a film and leave it to approach for an hour.
• Next, divide the dough into two equal parts.
• Sprinkle the form in which we will bake the focaccia with sifted flour, and semolina can also be used.
• Lay out the first part of the dough and stretch it in shape.
• Pour a spoonful of olive oil, smear it and make as many indentations as possible with your fingers.
• We perform the same actions with the second part of the dough, laying it on another baking sheet.
• Preparing the filling for the first focaccia. Separate the basil leaves and press each one into the base over the entire surface.
• Cherry cut into four parts. Lay the tomato quarters on top of the basil.
• Now sprinkle the workpiece with sea salt. If desired, you can add ground pepper.
• We take a clean, damp piece of fabric and cover the workpiece with it for forty minutes. Thanks to this simple action, the dough will rise and, as it were, eat our filling.
• In the meantime, let's do the second focaccia. Sprinkle it with thyme.
• Peel and boil the potatoes in advance, cut into cubes.
• We spread the root crops on top of the base, pressing them a little. We do the same with cheese.
• Salt the workpiece and cover with a damp cloth for forty minutes.
• Now it remains only to bake the focaccia at a temperature mark of 200 degrees for twenty-five minutes.

Italian cuisine, which is very popular in Russia, has given the world not only pizza and pasta, but also delicious focaccia - traditional yeast bread with various fillings.

Some researchers tend to believe that it is focaccia that is a kind of ancestor of pizza, with the difference that in focaccia the emphasis is on bread cake, not on additional ingredients. Traditionally in different regions In Italy, focaccia is baked according to local recipes: the shape and thickness may vary, the filling can be laid out both on top of the dough and baked inside the cake. Most often, before baking, the focaccia is generously smeared with olive oil with garlic and herbs and crushed the dough with your fingers, forming depressions in which this oil accumulates.

In today's review, we share the intricacies and secrets of making delicious focaccia at home and provide a recipe for Ligurian thin focaccia stuffed with cheese. Mama mia!

Seven secrets to making focaccia

It is best to train on a round rather than a rectangular focaccia: a round dough is easier to roll out and stretch. Less touching in this case is a guarantee fluffy dough with bubbles.

After transferring to the mold, let the dough rise again and only after that proceed to baking - this will keep as much air as possible inside the cake.

Pour a little olive oil into a baking dish - during the baking process, the bottom of the focaccia will absorb it, which will only add flavor and crunch to the product.

If you want to make semi-fluffy focaccia, try using mineral water instead of water in the recipe. The result will be batter, which after baking on dusted with flour parchment paper will give a perfect mid-height layer.

To add flavor to the focaccia, after the first rise of the dough, form a depression in the lump and add finely chopped sage or basil greens there.

Pay attention to the temperature of the water: for cooking correct test focacci is important that it be warm. Too much hot water can stop fermentation, too cold - slow down the process.

Instead of using 100% butter, try brushing your focaccia with an emulsion of oil, water and salt so it doesn't dry out while baking.

Thin focaccia with soft cheese

This pretty plain focaccia, nose little secret. The thinnest, like paper, layers yeast-free dough hide tender cheese. These ingredients are enough to prepare 3-4 crispy cakes.

Ingredients:

• Water 0.2 liters
• Olive oil 0.1 liters + a few tablespoons for lubrication
• Salt 2 tsp + a pinch for sprinkling
• Flour 3 cups
• Soft spreadable cheese 500 g

Cooking method:

In a medium bowl, combine the water, olive oil, salt, and 1 cup flour with a wooden spoon until smooth. While constantly stirring with a spoon, gradually add the remaining 2 cups of flour - the result should be a smooth mixture without lumps.

In a bowl, knead a firm dough with your hands for 5 minutes. Wrap it in plastic wrap and let it brew for 2-3 hours in the refrigerator. Preheat the oven to 250 degrees and grease a baking sheet or round pizza dish with olive oil.

Divide the dough into 4 equal portions and keep the unused lumps under a towel or wrapped in plastic wrap until needed.

On a floured work surface, first roll out the ball of dough with a rolling pin, and then begin to gently stretch it with your hands, trying to get the thinnest layers possible.

Transfer the first layer to a baking dish and place the cheese slices on top. Take another layer of dough, stretch it and cover the base with it. Using a knife, rolling pin, or your hands, tap the edges of the focaccia to loosen any excess dough. Then seal the layers with your fingers.

My friends know that my most favorite dish in the world - thin focaccia with bacon. Exactly the kind I like, they only serve it at Il Patio. At least not in other places. Now the focaccia at Il Patio is served with arugula, but its taste has not changed.

Cook it for me for a long time was a fixed idea. And now, after numerous experiments, the same focaccia finally turned out.

For 2 pcs. about 30 cm in diameter. we need:
320 g flour (2 cups)
150 g warm water (2/3 cup)
1.5 tbsp vegetable oil
0.5 tsp dry yeast
0.5 tsp salt
0.5 tsp Sahara

Filling:
50 ml. vegetable oil
4 garlic cloves
100 bacon
50 g parmesan
dry basil
Sea salt

What we do:
Squeeze garlic into vegetable oil. I usually do this the day before, so that the oil is infused, it becomes garlicky.
Preparing the dough: put yeast, sugar in a small cup, add 30 ml. warm water. We put in a warm place for 10-15 minutes until the yeast rises.
Sift flour with salt. We add the approached yeast to the flour, pour in warm water, vegetable oil, knead the dough. Knead the dough well for 10 minutes.
We form a ball, grease the surface with vegetable oil, put it in a warm place for 1.5 - 2 hours. When the dough has risen, hit it sharply to release the air. We leave for another half an hour. After the second rise, our cakes can be prepared.

Rub the cheese on fine grater, and it is better to grind in a blender. Then he will give the desired consistency.

When the dough will do, we divide it into two parts. If you don’t bake two at once, we send one to the refrigerator - the dough can be safely stored for a couple of days.

Sprinkle the table with flour and roll out the dough very thinly. Almost like dumplings. Thin rolling is one of the main secrets of such focaccia.

We shift the dough onto a baking sheet greased with oil. We prick with a fork. We distribute half of the vegetable oil with garlic. Bacon (50 g) finely chopped, spread on the dough. Sprinkle with cheese and basil. We take dry basil, but fresh (recently opened or stored in sealed packaging). And we don't feel sorry for him.
Sprinkle the focaccia with a pinch of sea salt.

We bake at a temperature of 230 degrees for 10 minutes. Focaccia bakes very quickly, so it's important not to overcook it. Otherwise, you get a cracker, tasty, but still a cracker.

We eat hot.

Enjoy!

Italian cuisine, which is very popular in Russia, has given the world not only pizza and pasta, but also delicious focaccia - traditional bread with various fillings.

Some researchers tend to believe that it is focaccia that is a kind of ancestor of pizza, with the difference that in focaccia the emphasis is on the bread crust, and not on additional ingredients. Traditionally, in different regions of Italy, focaccia is baked according to local recipes: the shape and thickness may vary, the filling can be laid out both on top of the dough and baked inside the cake. Most often, before baking, the focaccia is generously smeared with olive oil with garlic and herbs and crushed the dough with your fingers, forming depressions in which this oil accumulates.

In today's review, we share the intricacies and secrets of making delicious focaccia at home and provide a recipe for Ligurian thin focaccia stuffed with cheese. Mama mia!

Seven Secrets of Vocal Preparation

It is best to train on a round rather than a rectangular focaccia: a round dough is easier to roll out and stretch. Less touching in this case is the guarantee of fluffy dough with bubbles.

After transferring to the mold, let the dough rise again and only after that proceed to baking - this will keep as much air as possible inside the cake.

Pour a little olive oil into a baking dish - during the baking process, the bottom of the focaccia will absorb it, which will only add flavor and crunch to the product.

If you want to make semi-fluffy focaccia, try using mineral water instead of water in the recipe. The result is a batter that, when baked on floured parchment paper, will produce a perfect mid-height layer.

To add flavor to the focaccia, after the first rise of the dough, form a depression in the lump and add finely chopped sage or basil greens there.

Pay attention to the temperature of the water: in order to make the right focaccia dough, it is important that it is warm. Too hot water can stop fermentation, too cold slow it down.

Instead of using 100% butter, try brushing your focaccia with an emulsion of oil, water and salt so it doesn't dry out while baking.

Thin focaccia with soft cheese

This is a fairly simple focaccia, but with a little secret. The thinnest, like paper, layers of yeast-free dough hide delicate cheese. These ingredients are enough to prepare 3-4 crispy cakes.

Ingredients

Water 0.2 liters
Olive oil 0.1 liters + a few tablespoons for greasing
Salt 2 tsp + a pinch for sprinkling
Flour 3 cups
Soft spreading cheese 500 g

Cooking method

In a medium bowl, combine the water, olive oil, salt, and 1 cup flour with a wooden spoon until smooth. While constantly stirring with a spoon, gradually add the remaining 2 cups of flour - the result should be a smooth mixture without lumps.

In a bowl, knead a firm dough with your hands for 5 minutes. Wrap it in plastic wrap and let it brew for 2-3 hours in the refrigerator. Preheat the oven to 250 degrees and grease a baking sheet or round pizza dish with olive oil.

Divide the dough into 4 equal portions and keep the unused lumps under a towel or wrapped in plastic wrap until needed.

On a floured work surface, first roll out the ball of dough with a rolling pin, and then begin to gently stretch it with your hands, trying to get the thinnest layers possible.

Transfer the first layer to a baking dish and place the cheese slices on top. Take another layer of dough, stretch it and cover the base with it. Using a knife, rolling pin, or your hands, tap the edges of the focaccia to loosen any excess dough. Then seal the layers with your fingers.

Pinch the top of the dough in several places, thus forming holes for the steam to escape. Brush the top of the focaccia a small amount butter, sprinkle with a pinch of salt and bake for 7 minutes until golden brown.

Focaccia dough can also be frozen by wrapping it tightly in two layers of plastic and thaw overnight in the refrigerator before using. Frozen dough can be stored up to 3 months.

Bon appetit!