The famous Italian street food staple, focaccia, has a golden top, a slightly crispy bottom, and a soft, aromatic inside. Not to mention the aroma of freshly made bread filling the entire home.
Delicious leavened food is focaccia. Focaccia is typically produced from a fragile dough that only requires a few basic components like wheat, water, and yeast. The dough’s basic recipe is simple to follow and produces soft, delicious focaccia identical to the store-bought kind. When the dough has risen, lay it out in a pan, season it with coarse salt and extra virgin olive oil, and then bake it.
You may add whatever ingredient you desire to this exquisite delicacy to create your chosen flavour. You can stuff the bread with cheeses and cold meats, but you can also have focaccia seasoned with oil and rosemary. Moreover, focaccia is a superior sandwich bread.
Just what is focaccia?
Traditional focaccia is a flatbread cooked from a soft dough like pizza dough. Yet, the focaccia, which is around 1 inch thick, is significantly thicker than the pizza dough. Focaccia features a bubbling interior when baked and a very thin golden crust with gouges containing oil, salt, rosemary, or other topping sprinkled on top. In Italy, sweet focaccia is also baked and typically topped with Nutella. It is a very adaptable recipe that can be customized to suit everyone’s preferences, much like bread and pizza. This is the main factor behind how popular focaccia is worldwide.
Versatile Focaccia
There are several focaccia variations, like with every traditional recipe. It may be prepared with whole-wheat or gluten-free flour. You may sprinkle salt and rosemary on top for a quick treat or add other ingredients like salami and cheese to make it substantial and satisfying. The basic recipe for the traditional handmade focaccia is what I’m presenting here. This recipe has been enhanced over time with little tips on everything from ingredient selection to cooking technique and spice.
Easy Rosemary Garlic Focaccia Recipe
Delicious leavened food is focaccia. Focaccia is typically produced from a fragile dough that only requires a few basic components like wheat, water, and yeast.
A total of one hour is needed for preparation(10 mins), cooking (20 mins), and cleanup (30 mins),
Italian cuisine is the course,
CALORIES: 249,
SERVINGS: 6.
Ingredients:
2.5 cups of baking flour,
1.5 cups of room temperature or lukewarm water,
0.5 ounces of fresh brewer’s yeast,
One teaspoon each of sugar and salt,
Two tablespoons of extra virgin olive oil,
One springtime rosemary sprig, 1 cup of pitted black and green olives,
Five thinly sliced garlic cloves.
Instructions:
- Combine the yeast with the lukewarm water. Let the yeast 5 to 10 minutes to ferment before checking for foam on the water’s surface.
- Combine the sifted flour with the yeast water in a bowl.
- Add the sugar, salt, and olive oil and begin kneading.
- After 2 minutes, let the dough rest for 30 minutes while it is wrapped in a clean towel.
- Fold the dough and give it another 30 minutes to rest.
- Set the oven to 450 degrees. Olive oil should be used to coat the baking tray’s bottom and walls, and some flour should be added.
- Distribute the fluffy dough evenly into the tray.
- Create pits in the dough by pushing your fingers into them and brushing them with olive oil.
- Add the other ingredients on top of the dough.
- Bake at 450F for 15-20 minutes.
- Take the baking sheet out of the oven and wait 10 minutes before serving.
Nutrition
Calories 249 kcal, Carbohydrates 39 g, Protein 6 g, Fat 10 g, Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 937 mcg, Potassium 35 mcg, Fiber 6 g, Sugar 3 g, Vitamin A 94 IU, Vitamin C 1 mcg, Calcium 53 mcg, Iron 2 mcg.
Notes:
It would be best if you had a baking tray.