Italian cuisine, food in Italy. Italian focaccia - wheat flatbread Focaccia accent
Lush focaccia is the perfect accompaniment to soup or salad.
Ingredients:
Flour - 500 g
Potato - 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
Cooking:
1. Boil potatoes in their skins until tender. Clean and mash into a puree.
2. Mash 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, at the end add 2 tbsp. l. olive oil. Knead the dough well until it becomes elastic and starts to come off 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. Knead the dough with your hands 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 let sit for 20 minutes.
6. Preheat oven to 200°C. Brush the focaccia with a 4 tbsp. l. olive oil, sprinkle with coarse salt and rosemary leaves. Place in oven and bake for 30 minutes, until golden brown. Cool the focaccia under a towel.
Enjoy your meal!
"And boring, and tedious, and there is no one ... to drink in the face" ... Actually, we all know ... when a person gets bored ... he looks for ... No, well, "cher-shel-a-fam." ..he is also looking for... but not always when he finds it... it makes him happy.. Because who needs extra adventures on his... seat... :)))) But we digress from the topic... When a person is bored ... he is looking for something to have fun ... and often this is entertainment (do not interrupt ... Cards, drinks (we already talked about girls ... but about boys ... better, in general, keep silent))) ))) here...today it has nothing to do with it) people, when they're bored...start to eat...:)) The main thing then...becomes a lot of fun...One from satiety...and the other.. .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 stop enjoying ... she’s like here...like "Why did you drink, because you ate...Look at yourself in the mirror...if you find one that you can still fit in...at least a part of you..."etc. ..) But ... while the doorways you can expand it ... and remove the mirrors as unnecessary (why spoil the mood ... after a good meal) ... we will eat and enjoy ... So ... "What are we doing with this goose today"?:)
Focaccia again, but...
Focaccia with dill and garlic
photo:19/04/2010
1 tbsp (240 ml) sparkling water ... You can use plain warm water
2 tbsp sugar
1 teaspoon (heaping) salt
2 tbsp olive (vegetable) oil
3 tbsp flour+(420g+)*
8-9 grams (1 tablespoon without top) dry (fast-playing) yeast
65-75 g butter (melted) **
3-4 cloves (crush)
2 tbsp. tablespoons finely chopped dill
coarse salt
photo 19/04/2010
1. Put all the products in the 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 (pay attention ... Clean :)))))) with a towel and put in a warm place for 1.5 hours.
4. We crush the dough. We form a cake from it with a diameter of 28-30 cm.
5. Mix melted butter (butter should not be hot) and garlic.
6. With your fingers (you can also use your feet ... It’s convenient for anyone ... The main thing is to be clean :))))))))) we make deepening cakes all over the area. Lubricate with a mixture of garlic and butter. .
7. Sprinkle with dill and salt
8. Bake in an oven preheated to 230 gr for 13-15 minutes until golden brown ...
Well what can I say...
Taste and smell ... the company guarantees ...
Yes, if you have a bread maker... don't worry... trust her... Or rather... trust the dough... her... :)
Update: from 20/04/10
* The dough should turn out to be very soft, tender, but not sticky to your hands. -x). Initially, put 420 grams of flour, if during kneading you see that the dough is too liquid, then add flour in a spoon
** Butter can be substituted for 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 about one small measuring spoon from a bread machine or 2 tsp without a slide)
sugar - 10-15 g
olive oil 2-3 tbsp. l.
room temperature water (whey, milk) - 300-320 ml
1. We weigh the flour and sift.
2. We will knead the dough with our hands, and you can use the help of a mixer or a bread machine. Pour water into a bowl, dilute salt, sugar in it, add olive oil. Then add flour and yeast. Mix first with a spoon. 
3. As soon as the mass is combined into a lump, we transfer it to a surface sprinkled with flour and knead the dough.
Mixing 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 put it in a bowl (pre-grease it with vegetable oil too). Cover with a napkin or cling film and put in a warm place for 50-60 minutes.
5. The time required for fermentation is over. 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 ready yet.
7. Roll out the dough is not necessary. Slightly pushing the ball of dough with your hands in different directions, we give it the shape of a cake. (Grease your hands with vegetable oil.) The dough is tender, elastic, obedient - it will easily take the desired shape.
If the baking sheet is large, then the cake will turn out thinner, if the baking sheet is small, the cake will turn out thicker.
8. The dough is shaped. We 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 is still rising. Gently brush the surface of the cake with olive oil using a brush. The oil will give the baked goods a light 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. We put the baking sheet in a preheated oven and bake at a temperature of 200-210 ° C for 23-27 minutes until done. The baking time depends on the design of your oven and the thickness of the focaccia.
13. We take out the finished fragrant cake, put it on the wire rack. Let's cool down. Break with your hands or cut. This is such a beauty! 
We baked the easiest version of focaccia. The recipe for this wonderful bread can be modified by adding different products.
What else can be added to focaccia dough?
Olives. Cut a handful of olives or black olives and add directly to the dough or put them in the recesses on the dough.
Cheese. Grate 30-50 g of cheese, add to the dough or sprinkle it before baking.
Ham. Finely chop 100 g of ham, add to the dough.
Tomatoes. Dried tomatoes can be added to the dough. You can also put chopped cherry tomatoes on the dough before baking.
Greens. Any greens of your choice! Basil, oregano, dill, parsley, rosemary, etc. Dried herbs will be enough 1 tsp.
Fried onion. Cut the onion, fry in 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 in pieces (1 tbsp). From ground paprika, the crumb will be painted in a pleasant orange color. Fresh pepper should be cut into small pieces and added to the dough.
Vegetables. Dried onions or tomatoes can be added to the dough in the amount of 2 tbsp, dried garlic - 1 tsp. Fresh garlic can also be added to the dough in the amount of 2-3 cloves or rubbed on the surface of the cake immediately after baking.
Italian Focaccia is one of the most popular ancient types of bread that have survived to this day. This crispy cake 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:
- 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.
- Focaccia di Recco (Focaccia di Recco or Focaccia col formaggio)- a thin yeast-free cake with a layer.
- 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. a 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:
- Spread the sauce on a yeast cake before baking;
- 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, hypertensive patients 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 is considered one of the most delicious cuisines in the world, a third of the bestseller “Eat, Pray, Love” is dedicated to it! Trying this or that national dish, you need to abstract from calories, because, to be honest, there is an ocean and a small sea there. But how delicious! You can't not try