Recipe focaccia thin with garlic yeast-free. Full&happy: life is beautiful and amazing

Food ecology: 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.

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:

• Water0.2 liters
• Olive oil 0.1 liters + a few tablespoons for greasing
• Salt 2 tsp + a pinch for sprinkling
• Flour 3 cups
• Soft spreading cheese500 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 with a little oil, 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 for up to 3 months.published

Italian Focaccia is one of the most popular ancient types of bread that have survived to this day. This crispy flatbread was born thanks to the ingenuity of the villagers, who made up for the lack of food with their irrepressible imagination. From one classic recipe in modern cuisine, many baking options with a variety of seasonings were born. It is believed that focaccia was the first in Italy.

Even the famous one is just an evolved descendant of flat bread. Paradoxically, having arisen due to the need to save money, today the flatbread has settled in the ranks of the menu of prestigious restaurants. Let's forget about our figure for a while and dive into the delicious world of Italian focaccia.

Most historians believe that focaccia first appeared during the time of the Etruscans in northern Italy. Its name comes from the Roman "panis focacius", which translates as "bread in the center of the fire." In the era, the cake was baked in the ashes left after the fire, and not over the flame.

The Roman recipe for focaccia consisted of coarse flour, olive oil, water, and a small amount of yeast and salt.

In those days, they ate it quite simply, tearing it with their hands and dipping it in water acidified with vinegar. In our time, such a meal does not sound very appetizing, but for people languishing from hard physical labor, the main task was to eat cheaply and satisfyingly.

In the Middle Ages, focaccia was widely used during religious festivities. But most often it is served during the sacrament of the Eucharist as "the body of Christ." This tradition came from the great availability of unleavened bread. Although some argue that its recipe is pure and untainted by foreign ingredients, and thus perfectly symbolizes the Lord, free from sin.

To speak of focaccia today is to imply (Liguria). It was this northern region that became the mother of a huge number of varieties of cakes. But in addition to the Ligurian varieties of bread, almost every region of Italy has its own traditional way of making it.

Data

The classic focaccia dough contains 5 main ingredients: flour, water, olive oil, salt and yeast. The form of baking is absolutely not limited. It can be round, square, in the form of elongated stripes. Traditionally, the yeast cake is tender, porous and has a thickness of 1.5-2 cm. The yeast-free bread is thin and crispy.

Based on the classic focaccia, many variants of the product have been created. Many of them characterize the original name. For example, in Liguria 3 versions are the most popular:

1. Focaccia Genovese (Focaccia Genovese or Focaccia classica di Genova)- This is a classic pastry, characterized by a glossy, buttery crust and a light, porous crumb. Its height varies between 1-2 cm.
2. Focaccia di Recco (Focaccia di Recco or Focaccia col formaggio)- a thin yeast-free cake with a layer.
3. Focaccia di Voltri- bread, which contains the same components as in the classic version. But it differs significantly in appearance and taste characteristics. This is a thin, crispy product with large air bubbles.

Outside of Liguria, there are also unusual variations. So, in the north-west of Italy, sweet focaccia (focaccia dolce) is common. It is sprinkled with sugar, supplemented with raisins, honey or other sweet ingredients. In South Tyrol, they have a special love for flatbread with potatoes and rosemary (focaccia con patate e rosmarino).

In fact, there are many ways to improve the famous product. We will talk about this below, but for now let's move on to the classic focaccia recipe.

Classic recipe

Everyone knows that only knowledge of the classics in most recipes helps to experiment and create incredible masterpieces.

The flat cake is tasty not only in combination with numerous fillings, but also in its natural form - with rosemary.

And the aroma that envelops the whole house with fresh pastries will not leave anyone indifferent. We guarantee that nothing is easier than making classic focaccia.

Components required for the test:

• Flour from soft varieties of wheat of fine grinding - 350 g;
• Boiled water at room temperature - 210 g;
• Olive oil - 1 tbsp. spoon;
• Dry yeast - 7 g;
• Sugar - 2 teaspoons;
• Salt - 5 g.

Surface lubrication ingredients:

• Olive oil - 2 tbsp. spoons;
• Salt is a pinch.

Note that in the manufacture of the product at home, Italian grade 00 flour is used.

So, we combine dry flour, salt, sugar and yeast. Add water and oil and knead the dough until elastic. We send it to an enameled container and cover with a towel. Let the dough rise in a warm place. Ideal option: preheat the oven to 50 degrees, turn off the heat and, placing a bowl of dough in it, close the door tightly.

After a while, we take the dough in our hands and gently knead for about a minute to “expel” the air from the inside. Then we evenly distribute it in a pre-oiled baking dish (35 * 28 cm), cover and let rise again.

With your fingertips, make indentations over the entire surface of the cake and leave for the last time for 10 minutes. The final touch: brush the focaccia with oil and sprinkle with coarse salt. Bake in a preheated oven at 200 degrees for 25 minutes.

Of course, fresh pastries have the richest taste. But, nevertheless, you can store your bread in a cloth bag for about 2 days. In this case, it is recommended to slightly heat it in the oven before use.

Preparing thin focaccia

To prepare a thin cake, we need the same ingredients and in the same quantity as for the classic version.

The difference between the processes begins after kneading the dough. We divide it into 4 parts. We form balls, put on a baking sheet sprinkled with flour, cover with plastic wrap and let rise for 70-90 minutes.

When the volume of the dough increases by about 2 times, then it's time to move on to the next step. We transfer the balls one by one to a floured work surface and roll out thin disks with a diameter of about 30 cm.

In this case, the time for raising the test is not maintained. Lubricate the cake with olive oil, sprinkle with salt and bake in an oven preheated to 250 degrees for 4-6 minutes.

The finished focaccia is flat and crispy. It is unevenly “decorated” with large air bubbles.

Recipe without yeast

For the most part, yeast focaccia is baked on the territory of the republic. But when it comes to cakes with filling inside, then most often the dough for it does not contain yeast.

We will need:

• Flour - 250 g;
• Water - 120 ml;
• Olive oil - 30 ml (+ for lubrication);
• Salt - a pinch;
• Soft cheese (ideally stracchino) - 300 g.

If you do not have the opportunity to buy, replace it with any soft curd. In the most hopeless situation, you can take processed cheese.

At the beginning of cooking, sift the flour into a deep bowl, pour a pinch of salt into the center of which and pour in water and oil. Mix everything well until the dough is homogeneous. Cover with a lid and let stand at room temperature for about 30 minutes.

Divide the dough into 2 parts and roll out with a rolling pin to a thickness of no more than 2 mm. Evenly distribute the pieces of cheese on one layer and cover with another, pinching the edges. Grease the surface with a little olive oil.

Bake in a convection oven preheated to 200 degrees for 10-15 minutes or until golden brown. Let cool and your focaccia with cheese is ready to eat.

Filling options

There are so many options for focaccia fillings that you can make your favorite cake, focusing only on your mood and desire.

To obtain a fragrant version of the product, spicy herbs are used: rosemary, sage, basil, oregano. They sprinkle the surface of the dough, after greasing with olive oil. Seasonally, focaccia is garnished with tomatoes before baking. As a rule, cherry fruits, cut in half, are used for this.

In yeast form, chopped onion or garlic is often put in the dough. Although some prefer to see these spicy vegetables on the surface of the bread. At the same time, onions are placed on it before baking, and garlic - after (as well as fresh herbs).

Unlike classic focaccia, the yeast-free version practically requires the presence of a filling. In addition to the mentioned cheese, for these purposes they take:

• Pieces, bacon, minced meat;
• Potatoes and other vegetables or vegetable mixtures (often cooked);
• Sweet versions include raisins, nuts, jams and pieces of fresh fruit.

Today, focaccia with pesto sauce is very popular. It is prepared in two ways:

1. Spread the sauce on a yeast cake before baking;
2. Slices of boiled potatoes are placed on a thin dough (with or without yeast), which is then covered with Pesto. A second layer of dough is placed on top of the resulting “pyramid”, pressing the edges tightly.

To be honest, decorating and stuffing Italian bread has no specific restrictions. Use your wild imagination to the maximum and enjoy the result.

calories

Like most white types of bread, nutritionists around the world perceive Italian focaccia with hostility. With a sufficiently high calorie content (249 kcal per 100 g), it has practically no nutritional value. The energy balance of 100 g of the product consists of:

• Proteins - 8.8 g;
• Fats - 7.9 g;
• Carbohydrates - 36 g.

A large amount of carbohydrates in the composition of the cake automatically translates it into the ranks of products that need to be consumed with caution by people with type 2 diabetes and obesity.

Mineral salt is negligible in bread. However, people with hypertension should adjust their diet to include focaccia to avoid spikes in blood pressure.

The presence of gluten indicates that the product should be completely excluded from the diet of people with celiac disease.

A nice plus tortillas is vitamin E in the amount of 2.22 mg per 100 g. This is approximately 20-30% of the daily requirement of the body of an adult. Tocopherol is a powerful antioxidant. It is involved in the work of the reproductive system, prevents the formation of blood clots, and is also responsible for a healthy appearance of the skin.

To summarize, we recall that everything is good in moderation. By limiting a portion of focaccia to 50-70 g, you will not only not harm your body, but also get an easy pleasure.

Softly and gently, in the most delicious way, we have come to the end of the article. Live sweetly, love honestly, bake festively and remember: "Without a pancake - not Shrovetide, without focaccia - not Italy!"

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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 with a little oil, 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!

Focaccia is an Italian flatbread with delicious "dimples", generously flavored with olive oil, sprinkled with sea salt and 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, special attention is paid to its preparation. As a rule, the flatbread is made on yeast dough, and in addition to flour, yeast and sugar, a lot of olive oil is added. The air dough is spread on a baking sheet and already in it the focaccia is shaped - square, rectangular or round. The surface is pressed with fingertips to make small pits, and smeared with olive oil and salt.

According to the classic recipe, focaccia can do without filling at all, only aromatic 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 is 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 drawbacks - its recipe includes affordable products, it is not difficult to prepare, and it can be prepared 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 gets 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 the cakes until fully cooked, 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 separate the upper and lower cakes with a narrow knife. 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 of 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 thin 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. Transfer the cakes to a hot oven and bake until the top crust is golden. 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 with 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 is ideal with thick soup, meat stew or potatoes.

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

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

Julia Vysotskaya advises preparing focaccia according to the Italian recipe as follows:

1. Turn on the oven and set the temperature to 200 degrees.
2. Crumble the yeast into warm water (300 ml), add granulated sugar and stir gently. 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 the 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 the finished 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 the butter into thin slices and arrange on top of 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 the preparation of Italian flatbread, it is better to take wheat flour only of the highest grade 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!