No title. Foodclub - culinary recipes with step-by-step photographs Cooking thin focaccia
Italian Focaccia is one of the most popular ancient types of bread that has survived to this day. This crispy flatbread was born thanks to the ingenuity of rural residents, 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 out of the need to save money, today the flatbread has found its way onto the menus of prestigious restaurants. Let's forget about our figure for a moment and plunge into the delicious world of Italian focaccia.
Most historians believe that focaccia first appeared during Etruscan times 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 flatbread was baked in the ashes left over from 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. Nowadays, such a meal does not sound very appetizing, but for people exhausted from hard physical labor, the main task was to eat cheaply and satisfyingly.
In the Middle Ages, focaccia was widely used during religious celebrations. 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 claim that her recipe is pure and untainted by foreign ingredients, and thus perfectly symbolizes the Lord free from sin.
Today to talk about focaccia means to imply (Liguria). It was this northern region that became the mother of a huge number of varieties of flatbread. But in addition to the Ligurian varieties of bread, almost every region of Italy has its own traditional way of preparing it.
Data
Classic focaccia dough contains 5 main ingredients: flour, water, olive oil, salt and yeast. Baking is absolutely not limited by shape. It can be round, square, or in the form of elongated stripes. Traditionally, yeast flatbread is tender, porous and 1.5-2 cm thick. Yeast-free bread is thin and crispy.
Many variations of the product have been created based on the classic focaccia. Many of them are characterized original name. For example, in Liguria 3 versions are the most popular:
- Focaccia Genovese (Focaccia Genovese or Focaccia classica di Genova)- This classic baking, characterized by a glossy, buttery crust and a light, porous crumb. Its height varies between 1-2 cm.
- Focaccia di Recco or Focaccia col formaggio- a thin yeast-free flatbread with a layer.
- Focaccia di Voltri- bread, which contains the same ingredients as in the classic version. But it differs significantly in external and taste characteristics. This is a thin, crispy product with large air bubbles.
Outside Liguria there are also unusual variations. Thus, in northwestern Italy, sweet focaccia (focaccia dolce) is common. It is sprinkled with sugar and 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).
There are essentially many ways to improve a famous product. We will talk about this below, but for now let’s move on to classic recipe focaccia.
Classic recipe
Everyone knows that only knowledge of the classics in most recipes helps to experiment and create incredible masterpieces.
The flatbread is delicious not only in combination with numerous fillings, but also in its natural form - with rosemary.
And the aroma that envelops the whole house of fresh baked goods will not leave anyone indifferent. We guarantee that nothing could be easier than making classic focaccia.
Components required for the test:
- Flour from fine soft wheat varieties – 350 g;
- Boiled water at room temperature – 210 g;
- Olive oil – 1 tbsp. spoon;
- Dry yeast – 7 g;
- Sugar – 2 teaspoons;
- Salt – 5 g.
Ingredients for lubricating the surface:
- Olive oil – 2 tbsp. spoons;
- Salt - a sliver.
Please note that when making this product in our homeland, the Italian grade 00 flour is used.
So, combine dry flour, salt, sugar and yeast. Add water and oil and knead the dough until elastic. Place it in an enamel 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 time has passed, we take the dough in our hands and gently knead it for about a minute to “drive out” the air from inside. Then distribute it evenly into a pre-greased baking dish (35*28 cm), cover and let rise again.
Using your fingertips, make indentations over the entire surface of the flatbread and leave for the last time for 10 minutes. The final touch: brush the focaccia with oil and sprinkle with coarse salt. Bake in an oven preheated to 200 degrees for 25 minutes.
Of course, fresh baked goods have the richest taste. But, nevertheless, you can store your bread in a fabric bag for about 2 days. In this case, it is recommended to slightly heat it in the oven before use.
Making thin focaccia
To prepare a thin flatbread, we will need the same ingredients and in the same quantities as for the classic version.
The difference in processes begins after kneading the dough. We divide it into 4 parts. Form balls, place on a baking sheet sprinkled with flour, cover with plastic wrap and let rise for 70-90 minutes.
When the volume of the dough has approximately doubled, it’s time to move on to the next stage. Transfer the balls one at a time to a floured work surface and roll out into thin disks about 30 cm in diameter.
In this case, the time for raising the dough is not maintained. Grease the flatbread 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 in the republic. But when it comes to flatbread 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 can't buy it, replace it with any soft curd. In the most desperate 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 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. Distribute the pieces of cheese evenly on one layer and cover with another, pinching the edges. Grease the surface with a small amount of olive oil.
Bake in a convection oven, preheated to 200 degrees, for 10-15 minutes or until the crust is golden brown. Let it 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 flatbread, focusing only on your mood and desire.
To obtain a fragrant version of the product, they use spices: rosemary, sage, basil, oregano. They are sprinkled on the surface of the dough after brushing with olive oil. In season, focaccia is decorated with tomatoes before baking. As a rule, Cherry fruits, cut in half, are used for this.
In yeast form, chopped onions or garlic are often added to the dough. Although some people prefer to see these spicy vegetables on the surface of the bread. In this case, onions are placed on it before baking, and garlic after (as well as fresh herbs).
Unlike classic focaccia, the yeast-free version practically requires a filling. In addition to the cheese mentioned above, for these purposes they take:
- Pieces of bacon, minced meat;
- Potatoes and other vegetables or vegetable mixtures (usually prepared);
- 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:
- Spread the sauce on the yeast flatbread before baking;
- On thin dough(with or without yeast) place slices of boiled potatoes, which are then covered with Pesto. Place a second layer of dough on top of the resulting “pyramid”, pressing the edges tightly.
Honestly, decorating and stuffing Italian bread has no restrictions. Use your wild imagination to the maximum and enjoy the result.
Calorie content
Like most white types of bread, Italian focaccia is viewed with hostility by nutritionists around the world. With a fairly high calorie content (249 kcal per 100 g), it has virtually no nutritional value. The energy balance of 100 g of product consists of:
- Proteins – 8.8 g;
- Fats – 7.9 g;
- Carbohydrates – 36 g.
The large amount of carbohydrates in the flatbread automatically puts it among the products that should be consumed with caution by people with type 2 diabetes and obesity.
Mineral salt is negligibly present in bread. However, patients with arterial hypertension should adjust their diet taking into account the consumption of 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 of the flatbread is vitamin E in the amount of 2.22 mg per 100 g. This is approximately 20-30% of the daily requirement of an adult. Tocopherol is a powerful antioxidant. It is involved in the functioning of the reproductive system, prevents the formation of blood clots, and is also responsible for the healthy appearance of the skin.
To summarize, let us remind you that everything is good in moderation. By limiting the portion of focaccia to 50-70 g, you will not only not harm your body, but will also get some light pleasure.
Softly and gently, in a delicious way, we have come to the end of the article. Live sweetly, love honestly, bake festively and remember: “Without pancakes it’s not Maslenitsa, without focaccia it’s not Italy!”
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“And it’s boring, and tedious, and there’s no one... to punch your face in.”... In general, we all know... when a person gets bored... he looks for... No, well, “cher-shel-a-fam.” ..he is also looking..., but he doesn’t always find it... this makes him happy.. Because who needs extra adventures in his... sitting place...:)))) But we digress from the topic... When a person is bored... he is looking for something to have fun... and often this is entertainment (don’t interrupt... Cards, booze (we’ve already talked about girls... but about boys... it’s better, in general, to remain silent))) )))here...today has nothing to do with it) people, when they are bored...start to eat...:)) The main thing is then...it becomes very fun...Some people are full...and others... .from her own remorse of conscience (it’s strange when she is needed... Well, for example, at the moment of devouring another piece of chocolate cake..., she sleeps... the sleep of the righteous... And just finish enjoying... she’s here like here... like “Why did you drink, because you ate... Look at yourself in the mirror... if you find one that can still fit in... at least part of you...” etc. ..)But...as long as the doorways can be widened...and the mirrors can be removed as unnecessary (why spoil the mood...after a good meal)...we will eat and enjoy...So..."Sho Are we off this goose today? :)
Again focaccia, but...
Focaccia with dill and garlic
photo:19/04/2010
1 tbsp (240 ml) sparkling water...You can take plain warm water
2 tbsp sugar
1 teaspoon (heaped) salt
2 tablespoons olive (vegetable) oil
3 tbsp flour+(420 g+)*
8-9 grams (1 level tablespoon) dry (quick-play) yeast
65-75 g butter (melt) **
3-4 cloves (crush)
2 tbsp. tablespoons finely chopped dill
coarse salt
photo 04/19/2010
1. Place all products in a mixer bowl in the order indicated.
2.Knead the dough at low speed. Knead for 8-10 minutes.
3. Cover the dough with a clean (note...clean:))))) towel and place in a warm place for 1.5 hours.
4. Knead the dough. Form it into a flat cake with a diameter of 28-30 cm.
5. Mix melted butter (the butter should not be hot) and garlic.
6. Using your fingers (you can also use your toes... Whichever is more convenient for you... The main thing is that they are clean :)))))))) we make indentations over the entire area of the cake. Lubricate with a mixture of garlic and butter. Let it sit for another 25-30 minutes. .
7.Sprinkle with dill and salt
8.Bake in an oven preheated to 230 degrees for 13-15 minutes until golden brown...
Well what can I tell you...
Taste and smell...the company guarantees...
Yes, if you have a bread maker... don't worry... trust it... Or rather... trust the dough... it...:)
Update:from 20/04/10
*The dough should turn out very soft, tender, but not stick to your hands.. The recipe indicates 420 g of flour, but since the flour is different everywhere, you may need an additional 10-20-30 g (from 1 tbsp to 3 -x).Initially put 420 grams of flour, if during kneading you see that the dough is too liquid then add flour one spoon at a time
**Butter can be replaced with olive oil if desired
Ingredients
1.5 tablespoons olive oil
coarse sea salt
For the test
flour - 500 g + 2 tbsp. l.
dry yeast - 7-8 g (this is approximately one small measuring spoon from a bread machine or 2 tsp without a slide)
sugar - 10-15 g
olive oil 2-3 tbsp. l.
water at room temperature (whey, milk) - 300-320 ml
1. Weigh the flour and sift it.
2. We will knead the dough with our hands, and you can use a mixer or bread maker. Pour water into a bowl, dilute salt and sugar in it, add olive oil. Then add flour and yeast. Mix first with a spoon. 
3. As soon as the mass comes together into a lump, transfer it to a floured surface and knead the dough.
Kneading takes 6-8 minutes. During this time, the dough should become smooth and elastic. To prevent the dough from sticking to your hands, grease them with vegetable oil. 
4. The dough is kneaded. We form a ball out of it, grease the surface with oil and place it in a bowl (also pre-lubricate it with vegetable oil). Cover with a napkin or cling film and place in a warm place for 50-60 minutes.
5. The time required for fermentation has ended. The dough should increase in volume by 2-2.5 times. If this does not happen, wait another 10-20 minutes.
The readiness of the dough can be determined in the old-fashioned way: lightly press the dough with your finger; if the hole recovers quickly, the dough is not yet ready.
7. There is no need to roll out the dough. Slightly pushing the ball of dough with your hands in different directions, give it the shape of a flat cake. (Lubricate your hands with vegetable oil.) The dough is soft, elastic, manageable - it will easily take the desired shape.
If the baking sheet is large, the cake will be thinner; if the baking sheet is small, the cake will be thicker.
8. The dough is shaped. Cover it with a napkin so that the surface does not dry out, and put it in a warm place for another 30 minutes.
9. Time has passed. The dough has still risen. Gently brush the surface of the flatbread with olive oil using a brush. The oil will give the baked goods a slight gloss, a pleasant taste, and the crust will become crispy.
10. Now sprinkle the surface with coarse sea salt (I used Marbelle coarse sea salt).
12. Place the baking sheet in the preheated oven and bake at 200-210°C for 23-27 minutes until done. Baking time depends on the design of your oven and the thickness of the focaccia.
13. Take out the finished fragrant flatbread and place it on a wire rack. Let it cool. Break it with your hands or cut it. This is such a beauty! 
We baked the simplest version of focaccia. The recipe for this wonderful bread can be modified by adding different products.
What else can you add to focaccia dough?
Olives. Chop a handful of olives or black olives and add them directly to the dough or place them in the depressions in the dough.
Cheese. Grate 30-50 g of cheese, add to the dough or sprinkle with it before baking.
Ham. Finely chop 100 g of ham and add to the dough.
Tomatoes. You can add sun-dried tomatoes to the dough. You can also place cut cherry tomatoes on the dough before baking.
Greenery. Any greens of your choice! Basil, oregano, dill, parsley, rosemary, etc. 1 tsp of dried herbs will be enough.
Fried onion. Chop the onion and fry it vegetable oil, cool and add to the dough. In this case, do not add more oil to the dough.
Pepper. You can use dried paprika - ground or pieces (1 tbsp). Ground paprika will turn the crumb a pleasant orange color. Fresh pepper need to be cut into small pieces and added to the dough.
Vegetables. You can add dried onions or tomatoes to the dough in the amount of 2 tbsp, dried garlic - 1 tsp. Fresh garlic can also be added to the dough in an amount of 2-3 cloves or rubbed onto the surface of the flatbread immediately after baking.
Lush focaccia will become the perfect complement for soup or salad.
Ingredients:
Flour - 500 g
Potatoes - 200 g
Water – 200 ml
Fresh yeast - 25 g
Salt - 0.5 tsp.
Olive oil - 6 tbsp. l.
Coarse sea salt - to taste
Rosemary leaves - to taste
Preparation:
1. Boil the potatoes in their skins until tender. Peel and puree.
2. Grind the yeast with 50 ml of warm water, add 1 tbsp. l. flour and leave for 15 minutes.
3. Sift the flour into a large bowl. Pour in the yeast, 150 ml of warm water, add salt and mashed potatoes. Knead the dough, add 2 tbsp at the end. l. olive oil. Knead the dough well until it becomes elastic and begins to stick to your hands. Transfer the dough to a bowl and leave to rise in a warm place.
4. Punch down the dough a little and place on a baking sheet greased with olive oil. Using your hands, knead the dough into a layer of equal thickness.
5. Use the end of a wooden spoon to make indentations in the dough. Cover the focaccia with a towel and leave for 20 minutes.
6. Preheat the oven to 200°C. Brush the focaccia using a 4 tbsp brush. l. olive oil, sprinkle with coarse salt and rosemary leaves. Place in the oven and bake for 30 minutes until golden brown. Cool the focaccia under a towel.
Bon appetit!
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Italian is considered one of the most delicious cuisines in the world; a third of the bestseller “Eat, Pray, Love” is dedicated to it! When trying this or that national dish, you need to ignore the calories, because, to be honest, there is an ocean and a small sea of them. But how delicious! You can't help but try