Dough for focaccia recipe thin. Italian focaccia bread

Every housewife loves to experiment in the kitchen with different recipes. Fortunately, any of them can be easily found in numerous sources. Have you tried focaccia? Not? Then we offer to turn your kitchen into a tiny Italy and cook this dish that absolutely everyone will like.

Bread in Italian

To begin with, let's find out what focaccia is, the recipe of which we will not only post in this article, but also talk about its various variations. So, focaccia is the national Italian bread, which resembles a traditional Russian flatbread. Focaccia can be thin and crispy, or thicker and softer.

In the first case, it is baked from a mixture of olive oil, water, flour and salt, and in the second, yeast is used, making it soft, airy and tender. And most importantly, focaccia, the recipe of which is very simple, will work even for those who have never baked anything. In addition, this cake can be prepared as in classic version and with various fillings.

Spirit of Italy

Well, let's announce the Day Italian cuisine open and offer to start cooking a dish called "Italian Focaccia" (a classic recipe, so to speak, basic). Having mastered it once, you can bake this culinary miracle regularly. Perhaps this will become a wonderful family tradition, which, as if by magic, will move you to sunny Italy over and over again.

Everything ingenious is simple!

To make traditional Italian bread and surprise your household, we need the following ingredients:

• Wheat flour - 2 cups.
• Water - 250 milliliters.
• Dry yeast - 1 teaspoon.
• Salt - 1 teaspoon.
• Olive oil - 2 tablespoons.
• Garlic - 2 cloves.
• Rosemary - 1 sprig.

First of all, mix flour, yeast and salt in one bowl. Then pour in warm water and knead the dough with your hands, forming a ball. We put in a warm place for 20-30 minutes to rise. After that, we punch the dough again and put it in heat again.

While our dough is rising, prepare the filling. Separate the leaves from the sprigs of rosemary, mix them with grated garlic and olive oil.

When the dough becomes soft and pliable, with our hands we form a cake from it with a diameter of 20-25 centimeters and place it on a baking sheet greased with olive oil. With a finger or a spoon, we make depressions (holes) on the surface of the cake, and evenly distribute the filling. Leave for impregnation for 15-20 minutes, and then send to a preheated oven. We bake for 15 minutes at a temperature of 210-220 degrees. That's all - focaccia, the recipe of which even a teenager can master, is ready!

Health in a bag

In the autumn-winter period, immunity needs additional protection. Onions will help protect the body from SARS. And if not everyone loves it fresh, then onion focaccia (recipe with photo attached) will appeal to even the most fastidious eaters.

To prepare this delicious dish we need these products:

• Wheat flour - 200 grams.
• Water - 100 milliliters.
• Onions - 2 pieces (large).
• Salt - 1.5 tablespoons.
• Sugar - 1.5 tablespoons.
• Fresh yeast - 1 tablespoon.
• Olive oil - 2 teaspoons.

First of all, we clean the onion from the husk. Cut one onion into half rings and fry in olive oil until golden brown. A few minutes before the end of frying, sprinkle the onion with a pinch of sugar.

Dissolve fresh yeast in warm water and mix with sugar, salt and flour. Add the fried onion and olive oil to it. Knead a soft, elastic dough, cover with a clean towel and put in heat for 50-60 minutes. Ready dough should be doubled.

While the dough is rising, cut the remaining onion into half rings. Roll out the finished dough with a rolling pin, forming a circle. We spread our cake on a greased baking sheet and sprinkle the surface with olive oil. Make indentations with your finger or spoon and sprinkle the focaccia with onion. If desired, you can slightly pepper. We remove the baking sheet in the oven preheated to 220 degrees for 15-20 minutes and bake the onion cake until a golden crust appears. Our focaccia recipe, which is not only easy to follow, but also very healthy, goes well with soups and broths.

Cheese happiness

In addition to the classics, there is also yeast-free focaccia - thin, crispy. The recipe for this culinary miracle includes cheese and is very simple to perform. Ingredients:

• Wheat flour - 500 grams.
• Olive oil - 75 milliliters.
• Water - 200 milliliters.
• Cheese of soft varieties (for example, mozzarella) - 400 grams.
• Salt, pepper, herbs - to taste.

We combine flour, olive oil, water in a saucepan and knead the dough until it becomes pliable and elastic. Divide the finished dough in half, coat with olive oil and wrap in cling film. We leave for 50-60 minutes.

After this time, grease the baking sheet with olive oil. Our dough needs to be rolled out very thin, so we recommend using parchment for baking. To do this, you need to spread the parchment, sprinkle it with flour, roll out half the dough on it and carefully turn the thin cake onto a baking sheet. The edges of the dough should hang down from the sides of the baking sheet. Spread thinly sliced ​​cheese over the top of the focaccia. Drizzle with olive oil and sprinkle with spices.

We roll out the remaining dough as described above and cover our cake with it. Flatten the dough and press the edges, running along the sides of the baking sheet with a rolling pin. On the surface, make as many cuts as possible to release air, and brush with olive oil. We put the baking sheet in the oven preheated to 300 degrees and bake our masterpiece for 7-15 minutes until golden brown. So our cheese focaccia is ready - thin, crispy! The recipe is not too time-consuming, but the pleasure is the sea!

culinary fantasy

How else to diversify such a dish as thin focaccia? The recipe can be supplemented not only with cheese, but also with various fillings. The same applies to yeast focaccia. It can be supplemented with products such as:

• Parmesan;
• maasdam;
• cheese;
• olives;
• olives;
• sun-dried and fresh tomatoes;
• Cherry;
• grape;
• sesame;
• pumpkin;
• bacon;
• potato;
• figs;
• pear.

In a word, focaccia can be baked with everything that is in the refrigerator. Fantasize, experiment - and you will surely invent your own, special focaccia.

Bread in the form of a flatbread very popular dish In many national cuisines. We bake like this in the Caucasus pita or churek. In India, flatbread is called chapati, shelpek - the Kazakhs. - so called homebaked bread in Italy. This recipe could well be called the usual word for us. pita, but the house has olive oil, garlic and, most importantly, Rosemary is a very fragrant Mediterranean herb., so we will bake an Italian cake with rosemary, which is called.

You will need:

• premium wheat flour 500 gr
• water 250 ml
• dry yeast 7 gr
• fine salt 2 tsp

To grease the cake:

• garlic 1-2 cloves
• coarse sea salt
• rosemary

Just that morning, Pippi was going to bake cakes. She kneaded a lot of dough and began to roll it out right on the floor.
“I think, Mr. Nilsson,” Pippi turned to the monkey, “that it’s not worth taking on the dough if you are going to bake less than five thousand cakes. (Astrid Lindgren, "Pippi Longstocking")

The little girl Pippi from our childhood is really right - yeast dough likes large volumes, it turns out airy and tastier. But we don’t need half a thousand cakes at all, we will bake one and therefore I advise you to knead the dough for focaccia with a mixer. This smart machine is designed in such a way that it forms gluten in the dough in the best way (combines flour protein with water), so even its small volume behaves perfectly when baking and turns out perfect.

Step-by-step photo recipe for making focaccia:

In a mixer bowl, mix sifted flour with dry yeast.

Dissolve in warm water 2 tsp fine salt.

Pour the water with salt into the flour and turn on the mixer. Using the dough hooks, knead the dough for 5 minutes. Make sure that all flour is combined with water. If necessary, stop the mixer and scrape the flour from the sides of the bowl so that it is all incorporated into the dough, then turn on the mixer and continue kneading.

When the flour combines with water, add to the dough olive oil and keep on kneading some more 3-5 minutes.

The dough should become homogeneous.

Turn off the mixer and turn the dough out onto a floured board. The dough is ready and it does not need to be kneaded additionally, just knead to make sure the mixture is even, form a ball and put it in a bowl. Cover the bowl with a towel or cling film.

This way the dough will fit 1 hour.

While the yeast does its invisible work, prepare garlic oil for greasing the bread. To do this, squeeze the garlic through a press into the olive oil and mix.

After an hour, the dough has risen, increased in volume. Through the glass, you can clearly see that large bubbles have formed inside it.

Advice:if you want the cake to be large-pored, then do not leave the dough for fermentation, but immediately after kneading form a cake, wait until it rises and bake.
But in order to get bread with smaller pores, you need a preliminary proofing of the dough.

Lay out knead well with his hands, roll out the cake leave for 30 minutes. Turn on the oven t 200°C let it warm up well.

After 30 minutes with a finger or spoon, sprinkle with leaves rosemary and major sea ​​salt. Bake in the oven t 200°C 25 minutes.

Here it is, a real homemade cake - focaccia with rosemary, olive oil and garlic! Congratulations on your first experience! It's really a great happiness to feed your loved ones homemade bread!

Crispy crust, tender flesh, aroma of rosemary and garlic and, of course, large pieces of salt, which made the cake even tastier. Focaccia keeps well and if you wrap it, it will be soft and tasty the next day.

Drizzle this bread with real olive oil - mmm... yummy!

You will need:

• premium wheat flour 500 gr
• water 250 ml
• dry yeast 7 gr
• fine salt 2 tsp
• extra virgin olive oil 80 ml
• coarse sea salt

To grease the cake:

• extra virgin olive oil 2-3 tbsp
• garlic 1-2 cloves
• rosemary

In a mixer bowl, mix flour with dry yeast. Dissolve in warm water 2 tsp fine salt. Pour the water with salt into the flour and turn on the mixer. Using the dough hooks, knead the dough for 5 minutes. When the flour combines with water, add to the dough olive oil and keep on kneading some more 3-5 minutes.
The dough should become homogeneous. Turn off the mixer and turn the dough out onto a floured board, knead to make sure the mixture is even, shape into a ball and place in the bowl. Cover the bowl with a towel or cling film and leave to rest for 1 hour. cook garlic oil for greasing the tortillas: squeeze the garlic through a press into the olive oil and mix. 1 hour later at lay out risen dough in a bowl on a board sprinkled with flour, knead well with his hands, roll out the cake, put on a baking sheet, greased with oil, cover with a towel and leave for 30 minutes. In 30 minutes make indentations in the cake finger or spoon grease with cooked garlic oil sprinkle with leaves rosemary and major sea ​​salt. Bake in the oven t 200 degrees 25 minutes.

In contact with

simple focaccia

NECESSARY:

500 g flour (+ flour for dusting the work surface)
15 g pressed yeast (1 tsp dry fast acting)
275-280 ml water
1 tsp salt
2 tbsp. l. olive oil
Olive oil for lubrication
Coarse salt for sprinkling
A sprig of fresh or 2 pinches of dried rosemary

HOW TO COOK:

1. Sift the flour into a bowl (mixer bowl), make a depression in the center, crumble the yeast (or add dry yeast), pour in a little water from the total amount, stir, grabbing a little flour to form a slurry. Leave for 15 minutes - the mixture will actively foam.

2. Pour salt and, gradually pouring in the remaining water, knead a soft sticky dough. Knead with your hands or with a mixer until the dough begins to fall behind your hands and bowl, remaining slightly sticky.

3. Pour in the oil while continuing to stir. The dough will almost stop sticking to your hands.

4. Put the dough on a thickly floured table, grease the bowl with oil, quickly form the dough into a ball, turning the edges inward, place it in the greased bowl with the smooth side up. Cover the bowl with foil and put in a warm place to rise - the dough should increase in volume by 2-2.5 times, it will take about 40 minutes.

5. Turn the dough over onto a piece of baking paper the size of the baking sheet. Pressing gently with your hands, spread the dough over the surface. Cover and leave to proof for 30 minutes. During this time, preheat the oven along with the baking sheet to 220 ° C.

6. Sprinkle the dough with water, grease with olive oil, make indentations over the entire surface with your fingers to remove large air bubbles, distribute rosemary leaves, sprinkle with coarse salt.

Focaccia - baking

7. Quickly remove a hot baking sheet from the oven, put the dough on it with paper, put in the oven and bake for 15-20 minutes until slightly golden.

8. Cool on a wire rack.

BY THE WAY: Depending on what kind of flour you use, focaccia can be made more "rubber", bready (bread flour), or more tender, "pie" (refined flour). The amount of water will fluctuate.

We are used to the fact that one of the traditional Italian varieties of bread - focaccia - simply cannot be thin. As a rule, the cake is fluffy and soft, and in addition contains a lot of all sorts of additives on its surface, such as fresh herbs, onions, olives and coarse salt. Quite recently, a recipe for thin and crispy focaccia, which does not contain yeast and resembles a giant, began to gain popularity.

thin focaccia recipe without yeast

Ingredients:

• flour - 145 g;
• semolina - 35 g;
• - 15 ml;
• a pinch of coarse salt;
• water - 95 ml.

Cooking

Mix semolina with flour and salt. Make a well in the center of the dry hill and fill it with warm water and olive oil. Mix all the ingredients together until you get an elastic dough. Form the dough into a lump and leave for half an hour. Despite the fact that this type of dough does not contain yeast, it does not need proofing in order to increase in size, but in order to relax the gluten strands and become easy to roll out.

When the dough is infused, divide it into quarters and stretch each with your hands into a thin layer. Place each of these layers on a well-oiled baking sheet, after which you can sprinkle the surface of the cake with the desired toppings. Thin Italian focaccia is baked at 230 degrees for about 10 minutes.

Thin focaccia with garlic

Ingredients:

• flour - 295 g;
• water - 95 ml;
• dried Italian herbs - 1 teaspoon;
• olive oil - 35 ml;
• garlic - 2 cloves.

Cooking

Prepare a simple mixture of flour, butter and water. Let the dough rest for 15 minutes, then divide into portions and roll out. Brush the surface with a little oil and sprinkle with salt and herbs. Leave the cakes to bake at 230 degrees for 5-6 minutes, and then rub with a cut of garlic while they are still hot.

Ingredients:

Cooking

Make a simple base dough by combining flour with salt, water and butter. Leave the finished dough for 15 minutes to facilitate the rolling process, then divide the ball in half and roll out both halves. Put a layer of grated cheese between them and repeat rolling to hold the tortillas together. Lubricate the surface with a little oil and send the bread to bake at 210 degrees for 6-7 minutes.

Focaccia is a simple Italian flatbread that looks like Armenian matkanash or French fugasse. But only outwardly.
Although focaccia resembles Armenian matnakash and French fougasse, it tastes quite special. The reason for this is the Italian favorite olive oil, which is added to focaccia in in large numbers, and even thickly grease the dough with it before baking.

A traditional focaccia recipe includes water, flour and olive oil. The dough is kneaded with or without yeast. Most often, however, there is yeast dough, which is very similar to pizza dough - it even has a similar consistency: soft, pliable, slightly blurry. This is the reason for the shape of focaccia - a simple cake, pressed down with hands, bumpy. It is not molded in the usual ways, but only spread out on a baking sheet, allowed to approach a little and baked in a well-heated oven. Depending on your wishes, you can make the focaccia thinner or thicker - and so, and so it will be the "correct" focaccia.

Very often, focaccia is flavored with various additives that are typical for Italian cuisine. For example, thin circles of tomatoes or zucchini are laid out on focaccia, olives, cheese, anchovies, aromatic herbs are laid out. One of the famous varieties is focaccia with rosemary and coarse sea salt: fragrant, spicy, so authentic and so memorable!

Cooking time: 2.5 hours

Ingredients

• 500 grams of wheat flour
• 280 ml lukewarm water
• 75 ml olive oil, plus oil for greasing the tortilla before baking
• 25 grams fresh yeast
• 10 grams of salt
• 5 grams of sugar
• 1 teaspoon dried or fresh rosemary
• 1 teaspoon coarse sea salt

Cooking