Focaccia
A historic Italian flatbread that’s super easy to make and always tastes excellent. In different regions of Italy, the way how it is prepared varies, as well as the seasoning. It can be sour or sometimes sweet. The name focaccia comes from the Latin words panis focacius, a hearth-baked bread. Tomatoes, onions, potatoes or whatever comes to mind are used as a filling. I made a version of focaccia that is called focaccia genovese, in which holes are made in the dough with fingers, through which the seasoned oil can get inside the focaccia. I used a mixture of basil and olive oil, rosemary, tomatoes and sea salt to season the focaccia.
I make focaccia a few times every summer.
Preparation time: Preparation of dough and preparation of focaccia 1.5 hours. Baking for 20-25 minutes
Level: Easy
Serves: one flatbread, which is enough for 4-6 people with dinner
Ingredients:
Dough:
500 g of wheat flour, Tipo 00 durum wheat flour is ideal, but the focaccia is not bad if made from regular wheat flour either
350 ml lukewarm water
20 g of yeast
1 teaspoon of sugar
2 teaspoons of sea salt
50 ml of olive oil
Filling:
50 ml of olive oil
A handful of fresh basil leaves
A few sprigs of fresh rosemary
Sea salt and black pepper
6 ripe cherry tomatoes
1. Dissolve the yeast evenly in a small amount of water, pour into a bowl, add the rest of the water, flour, salt, sugar and olive oil.
2. Knead into a dough on a floured working surface. The dough is sticky, but don’t add more flour, otherwise the focaccia will lose its airiness.
3. Leave to rise in a warm place for about 40 minutes.
4. After rising, knead the air out of the dough and shape it into a flat dough plate. Place it in a baking dish dusted with flour, cornmeal or wheat semolina.
5. Crush a handful of basil leaves in olive oil, pour this mixture over the focaccia and press the holes with your fingers to the bottom of the baking dish.
6. Cover the mold with a clean kitchen towel and let it rise again in a warm place for about 40 minutes.
7. Heat the oven to 200 degrees C, remove the focaccia from rising, cut the cherry tomatoes in half and place them on the surface of the focaccia, press into the dough very lightly.
8. Bake at 200 degrees C for 20-25 minutes until the focaccia starts to brown slightly on top.
9. After baking, pour couple of tablespoons of the olive oil in the surface of the focaccia, sprinkle with sea salt and, if desired, black pepper.
10. Eat warm or cold.
Ready!!
