Focaccia with filling recipe. Italian Focaccia: Best Recipes

14.11.2020 Buffet table

Focaccia is a simple Italian bread in the form of a cake, outwardly resembling Armenian Matkanash or French Fugass. But only externally.
Although Focaccia is reminded of Armenian Matnakash and French Fugass, it is quite special to taste. Olive oil beloved to the Italians beloved, which is added to Focaches in large quantities, and even dense the dough in front of baking.

Traditionally, the focacular recipe includes water, flour and olive oil. The dough is kneaded both with yeast and without. More often there is still a yeast dough, which is very similar to the dough for pizza - it even consistency has a similar: soft, pliable, slightly spangling. This causes the form of Focacci - a simple pellet, crushed by hand, buggy. It is not formulated by the usual ways, but only wept on the baking sheet for baking, they give a little approach and bake in a well-preheated oven. Depending on the wishes, you can make a focacle thinner or more - and so, and so it will be a "right" focaccia.

Very often, Focaccia is squeezed by different additives, which are characteristic of Italian cuisine. For example, a thin mug of tomatoes or zucchini is laying onto the focus, olives, cheese, anchovies, fragrant herbs are laying out. One of the famous varieties is Focaccia with rosemary and a large sea salt: fragrant, spicy, so authentic and such a memorable!

Cooking time: 2.5 hours

Ingredients

500 grams of wheat flour
280 ml slightly warm water
75 ml of olive oil plus oil for pellet lubrication before baking
25 grams of fresh yeast
10 grams of salt
5 grams of sugar
1 tsp Dried or Fresh Rosemary
1 tsp of large sea salt

Cooking

Focaccia is a kind of Italian yeast bread in the form of a tortilla. In each region, it is baked by its recipes: with or without it, lush or thin, round, oval, rectangular. Vegetables, cheese, ham, olives, spices and spices are added to the dough, and the filling can be inside, and on top, like on pizza. The easiest option is the Italian Focaccle, the recipe is classic on olive oil with the addition of olive herbs and sea salt. With him, I suggest starting acquaintance with this baking.

In the recipe for focaches, you can make minor changes. Sea salt is allowed to replace large cooking, instead of olive herbs take basil, oregano, thyme and rosemary in arbitrary proportions.

Ingredients

To prepare Italian classical focacci, you will need:

warm water - 100 ml;
sugar sand - 1 tbsp. l;
fresh yeast - 12 g;
wheat flour - 80 g.

wheat flour - 220 g;
water - 150 ml;
sea or table salt - 2 h;
olive herbs - 1 tbsp. l;
olive oil - 3 tbsp. l.

How to prepare Italian Focacci. Recipe

Connecting sugar and fresh yeast in a deep bowl. Salt in opair do not put, it will be added later.

By a spoon, I climb yeast, rubbing with sugar in a thick brownish cassea.

I pour slightly less than half a glass of warm water, stirring the yeast mixture in it.

I sift flour. If you do not have scales, measure 4 tbsp. Spoons - it will be about 80 grams. Or gradually plunder while the opara does not acquire the thickness of sour cream.

Stir up to homogeneous mass without lumps. It doesn't need to do a thick layer, it will approach for a long time. I put a bowl into heat, covering the towel or film on top.

If the yeast is strong, high-quality, after 20-25 minutes, the opara will rise almost twenty with the edges and will feel a sharp smell of fermentation.

So that the dough does not get impurities and trash, solvent salt in the remaining water, heated it.

I shift the pole into a biggest bowl, pouring salted water. I add olive herbs and give five minutes to stand.

A little flour sleeping, the rest sifts a hormster. I do in the center of deepening.

I pour olive oil. The feature of any recipe for Italian bread is the use of high-quality olive oil. It is believed that the texture of the ball and the taste of baking depends largely on what oil is being prepared by Focaccia. I have an olive cold spin.

I mix the components with a spoon until a soft, loose com.

I lay out on the board, sprinkled with the surface of flour. The dough for focacci will be very soft, even a little linded, but smeared easily.

Try not to add flour more than indicated in the recipe. I am two or three times lubricate your palm with oil - both the texture of the test is improving and kneaded easier.

Mixed dough pass back, smearing the bottom and walls of the dishes. Cover, clean it in heat. I adapted to use the oven for proof. First warming up to +40 degrees, turn off. I put in a warm oven dishes with a dough and leave it to the proof. If cooled - slightly heat up to the desired temperature. Very convenient and economically, the dough does not reclaim, rises wonderful. After 40-45 minutes, it will increase in the amount of several times and will be ready to cut.

Before cutting the dough, I will form, excess air needs to be released. I divide into two parts.

I don't use the rolling pin, the dough for focacci is easily stretched with hands to the desired thickness and shape. I put on a leaf, kneading in a cake with a thickness of 1.5-2 cm. Blooming, leave a distance of 15-20 minutes. I turn on the oven, I pull up to 220-230 degrees.

Incredibly delicious thin or magnificent Italian Focaccia (Focaccia) is a classic yeast bread with various options for fillings. As researchers assume, the pellet entered the main diet of peasants and Roman warriors. Focaccia is considered to be National Bread Italy. The main focus is made on the bread wheat base, and not on the ingredients for the preparation of the filling.

What is Focaccia

In Italy, Focacci is prepared on firewood in a stone furnace. Baking to meat dishes, soups, salads, snacks, can be used as a base for sandwiches. There are no restrictions on the types of cakes, shaped and the thickness of the rolling. It happens round, oval, rectangular, fine or thick. As for the ingredients, there is here on all the will of culinary. The main feature is filling inside baking, or without it.

There are features of cooking dishes in different regions of Italy. So, for example, Focaccia Barese is prepared in Bari - a cake with thin-slimmed potatoes and fresh tomatoes. In Liguria - Focaccia Di Recco (Recco), the basis of which is cheese. Genoa traditionally prepares Focaccia Genovese with olive oil and red bow. Region Veneto boasts a sweet baking option, which is a classic Easter treat - Focaccia Veneta.

What is the difference from pizza

Italians believe that Focaccia preceded Pizza. Both pastries even have a lot in common. The difference from the pizza is as follows:

pellet is baked at higher temperatures and faster;
pizza dough rises only around the edges, pellets - completely;
the filling is hidden inside or performed without it.

Italian bread Focaccia - recipe with photos

Depending on the preference of the filling, the culinary mines are represented a variety of step-by-step recipes with photos of the real Italian bread: with cheese, tomatoes, pesto sauce, with garlic, on kefir, as well as a classic option. The most popular of them - Focaccia from Julia Vysotskaya with rosemary. Italian flat bread can be prepared both with fresh yeast, and without them.

Recipe from Julia Vysotskaya

Time: 210 minutes.
Number of portions: 4 persons.
Calorie dish: 254 kcal.
Cuisine: Italy.
Difficulty: average.

A simple step-by-step recipe, which is even a young mistress - Italian focaccle with rosemary's aroma and spicy notes Garlic from culinary Yulia Vysotskaya. The uniqueness of baking is hidden in filling: Liquid honey and balsamic vinegar caramelize garlic. When baking is ready, sprinkle with olive oil, break into arbitrary pieces.

Ingredients:

fresh rosemary - 3-4 twigs;
garlic - 15 teeth;
balzamic vinegar - 90 ml;
honey - 1 tbsp.;
ground black pepper - 1 pinch;
wine table white - 80 ml;
wheat flour - 0.5 kg;
olive oil - 100 ml;
sugar - 1 tsp;
salt - 2 bl.;
yeast - 25 g

Cooking method:

In 90 ml of warm water to breed yeast with sugar sand.
To knead the flour with salt in a saucepan. Pour prepared yeast, stir. Cover the cloth, put in a warm place for half an hour.
To fall oil, wine, 90 milliliters of warm water to the obtained starter. Mix it thoroughly.
To cover the dough with a damp cloth, leave warm for 1-1.5 hours. Wait when the mass becomes lush.
Peeled garlic with two sprigs rosemary slightly fry.
Add vinegar, honey, salt and ground pepper. Tomber on slow fire.
Stop the oven for 200 degrees and warm up.
The shape for baking is lubricating, lay out the mass, twisted the garlic sauce. Rosemary to break and deepen into the mass together with cloths of garlic.
Cover with damp cloth for half an hour.
Baked at 200 degrees half an hour.

With cheese

Time: 80 minutes.
Number of portions: 5 persons.
Calorie dish: 248 kcal.
Purpose: breakfast, lunch, afternoon school.
Cuisine: Italy.
Difficulty: Easy.

Cheese Italian focacle can be attributed to the classic option. This bread is supplied to soups, salads, meat dishes, can be used as a base for sandwiches. Choosing cheese, it is worth a preference to savory solid varieties, Parmesan, Emmental, Beaufort or Kosiy are perfectly suitable here. Baking will be delicious doubly if you add a lot of greenery and olive oil.

Ingredients:

goat cheese - 250 g;
spices, greens;
flour - 200 g;
olive oil - 100 ml;
salt - 0.5 ch. l ..

Cooking method:

In the flour pour 50 ml of olive oil.
To knead the dough on the table, gradually adding cold water.
Mass wrap in a film for products. Leave per hour.
Dough to change, divide into 2 parts. Roll into thin pellets.
Shift into a lubricated baking sheet. Make in the dough with a finger of recess. Pour oil, sprinkle with fine grain, grated cheese.
Preheat oven to 230 degrees. Put the baking sheet. Italian focaccia will be ready after 20 minutes.

Thin focacha

Time: 170 minutes.
Number of portions: 5 persons.
Calorie dish: 251 kcal.
Purpose: breakfast, lunch, afternoon school.
Cuisine: Italy.
Difficulty: average.

Thin Italian Focaccia is prepared according to a classic fresh dough recipe. Thanks to a piece of parmesan cheese, baking acquires a spicy aftertaste. It is important not to redo the yeast mixture in a hot oven, otherwise the pellet will be a cracker, albeit edible, but tough. Delicious Italian bread is easy to prepare even a novice culinary.

Ingredients:

flour - 0.4 kg;
yeast dry - 0.5 bl.;
warm water - 150 ml;
vegetable (olive) oil - 70 ml;
garlic - 4 teeth;
bacon - 100 g;
parmesan - 50-80 g;
basil (dry herbs);
salt, sugar - 0.5 ppm

Cooking method:

Garlic grind, add to oil. You can prepare in advance for better saturation.
Mix yeast with sugar and 30 milliliters of warm water.
Connect flour with salt, add risen yeast, water and oil. Knead the dough.
Roll a bun. Place in heat for 2 hours. Hit by weight to exemplate from air. Leave to climb another half hour.
Cheese finely rub or grind a blender.
From this number of ingredients, 2 layers will be obtained. If you bake only one, then the second is removed in the refrigerator.
Flush the surface of the table with flour. Slim rolls of rectangular shape.
Shoot the mass into a lubricated baking sheet. Make in the dough with a finger of recess. Half portions of garlic mixture to distribute over the surface of the future Italian focacci.
50 g of a small bacon to lay on top.
Sprinkle with cheese, basil, salt.
Bake Italian focacle at a temperature of 230 degrees 10 minutes.

Classic recipe with yeast dough

Number of portions: 5 persons.
Calorie dish: 249 kcal.
Purpose: breakfast, lunch, afternoon school.
Cuisine: Italy.
Difficulty: Easy.

Thanks to this recipe with yeast, baking is incredibly tasty, fragrant and air. Bake bread can be baked immediately after the test of the test, although it is better to wait for its approach. This focaccle will be tastier, like any yeast baking. Classic bread can be served as a separate satisfying dish or in addition to dinner or breakfast.

Number of portions: 5 persons.
Calorie dish: 249 kcal.
Purpose: breakfast, lunch, afternoon school.
Cuisine: Italy.
Difficulty: Easy.

Ingredients:

flour - 600 g;
extruded yeast - 10 g;
salt - 1 pinch;
rosemary - 1-2 twigs;
olive oil - 30 ml;
water - 450 ml.

Cooking method:

Yeast is dissolved in warm water, pour into flour. Add salt.
Add olive product. Mix with a spoon thoroughly.
To knead the soft dough.
Lay in a bowl yeast mass. Cover the film, put in heat for 20 minutes.
Make a mass freeze. Leave per hour for approach.
Lubricate dishes. Stretch the dough on the entire tray, pressing on top of your fingers.
To cover the film for half an hour.
Lubricate the reservoir. Rosemary finely break, evenly distribute on the cake and deepen, save.
Put a baking sheet in a hot oven (250 degrees) for 10 minutes. Then reduce the temperature to 220 seconds. Italian bread will be twisted in 25 minutes.
The finished fragrant cake to remove out the oven, cover the tissue napkin to the cooling.

Focaches without yeast

Time: 30 minutes.
Number of portions: 5 persons.
Calorie dish: 253 kcal.
Purpose: breakfast, lunch, afternoon school.
Cuisine: Italy.
Difficulty: Easy.

Golden pellet will be fine, if it is cooking on a fresh dough. For hosts preferring a freezing baking, this recipe will be just a find. An alternative to rosemary will be another no less fragrant Italian herbs: Orego, Thyme. From this number of ingredients at the output, 2 reservoirs are obtained. If you do not want to bake both both, then you can remove one piece into the refrigerator or take products at the rate of one bread.

Ingredients:

flour - 200 g;
water - 120 ml;
sea salt - 1 tsp;
rosemary - 1 twig.
olive oil - 3 tbsp. l.

Cooking method:

Rosemary sprigs wash, crush. Add 2 tablespoons of olive oil. Leave for some time for impregnation and aroma.
To sift the flour, add 1 spoonful oil.
Kneading the dough, wrap the food film so that the mass does not get taught. Leave half an hour.
Ready dough split half. Roll out of each part by a thin bed. Sprinkle salt. Arbitrarily make cuts on the surface of the test, sprinkle with a rosemary mixture. To do this, you can use a silicone bruster.
Bake the cakes in advance of the oven preheated to 220 degrees 13-15 minutes.
Italian focaccia is ready, from above you can sprinkle with parmesan.

Italian bread recipe with garlic

Time: 30 minutes.
Number of portions: 3 persons.
Calorie dish: 256 kcal.
Purpose: breakfast, lunch, afternoon school.
Cuisine: Italy.
Difficulty: Easy.

Warm bread is always associated with warmth and comfort, so each hostess should be able to prepare fragrant garlic cakes with the addition of olive oil and greenery. For this baking, it will take a lot of garlic and herbs. Do not be afraid to overdo it with the data ingredients. The fragrant Focaccia will be an excellent addition to the first and second dishes, salads and snacks.

Ingredients:

wheat flour - 750 g;
garlic - 7 teeth;
dry yeast - 10 g;
olive oil - 120 ml;
green bow feathers - 3 beam;
dill, basil - to choose or together;
salt - 2 bl.;
water - 380 ml.

Cooking method:

Pour flour into a bowl, add salt, yeast, pour warm water and oil. Mix everything thoroughly.
Grind garlic and bow cloves. Add to dough, well knead.
On the bottom of the oppression of the parchment sheet. Roll out oval layer, you can simply stretch out with your hands, pressing with your fingers.
Covered with cloth, remove to heat for half an hour to come the dough.
In the test, make a deepening for garlic.
Send baked for 15-20 minutes at an oven temperature of 200 degrees.
Finished leek cake with garlic sprinkled with greenery (dill, basil).

Focacha in kefir.

Time: 85 minutes.
Number of portions: 6 persons.
Calorie dish: 250 kcal.
Purpose: breakfast, lunch, afternoon school.
Cuisine: Italy.
Difficulty: average.

The dough for traditional focacci contains water, wheat flour and oil. Although the Italian pellet also implies a thin bread crude, but on the kefir in a mixture with fragrant herbs and garlic, it turns out more and more tastier classic option. Magnificent cake with a crispy crust and with the taste of olives will not stay on your table for a long time, and the homemade will be asked to prepare it with another dozen times.

Ingredients:

flour - 1 tbsp. with a slide;
kefir - 120 ml;
olive oil - 4 tbsp.;
garlic - 1 teeth;
yeast dry - 5 g;
salt, sugar - 1 tsp;
herbs.

Cooking method:

In the warm kefir to dissolve yeast, sugar, salt. Pour olive oil.
Take 1/3 cup flour, mix with kefir mass, leave for raising for 15 minutes.
The rest of the sift.
Mix tight dough. Wait when it is suitable.
Make a mixture for lubrication: chopped garlic, blend of herbs, butter.
The dough should increase by 2 times.
The surface of the beam is smeared with oil and roll out the round form of 25 centimeters in diameter. Lubricate garlic mixture, let it brew for 15-20 minutes.
Heat the oven to 220 degrees, bake Italian pellet 15 minutes to ruddy crust.

With pesto and tomatoes

Time: 35 minutes.
Number of portions: 5 persons.
Calorie dish: 254 kcal.
Purpose: breakfast, lunch, afternoon school.
Cuisine: Italy.
Difficulty: Easy.

Pesto is the most popular sauce in Liguria. Italians prefer to order this casket in the restaurant as a snack. In Russian places, Italian focacle will not meet with pesto, but it can be easily baked independently at home according to a simple recipe with a photo. Hot sauce watered ready-made chops or distribute it under the main stuffing.

Ingredients:

flour - 4 tbsp.;
solid grated cheese - 3 tbsp.;
yeast dry - 1 tsp;
clean water - 500 ml;
pesto sauce - 220 g;
tomato - 2 pcs.;
salt.

Cooking method:

Mix flour with salt, yeast and water. Mix thoroughly, put it in heat for 12 hours.
When the dough rises to divide in half.
A baking sheet cover with parchment or foil. Stretch one piece of yeast mass and lay.
Tomatoes cut into thin circles.
On the surface of the layer, distribute pesto sauce, grated cheese, tomatoes.
Heat wardrobe, Italian focaccia will be ready after 15 minutes at a temperature of 220 degrees.

With dried tomatoes

Time: 85 minutes.
Number of portions: 6 persons.
Calorie dish: 247 kcal.
Purpose: breakfast, lunch, afternoon school.
Cuisine: Italy.
Difficulty: average.

Incredibly tender and crispy cake with dried cherry tomatoes will be a good addition to first dishes and snacks. Thanks to its salinity, the crust will acquire an unusual taste and conquers the hearts of many gourmets. Wheat flour is used for the preparation of Italian bread. Top to sprinkle baking is better to use a large salt.

Ingredients:

wheat flour - 450 g;
dried cherry tomatoes - 100 g;
olive oil - 9 tbsp. l.;
salt - 1 tsp;
yeast - 20 g;
sugar - 2 ch. l.;
clean water - 300 ml.

Cooking method:

In a small amount of warm water, drag yeast, sugar. To stir thoroughly. Pour into a bowl.
Add 4 spoons of olive product to yeast.
Small portions add flour to the bowl. Mix thoroughly to uniformity.
Wash the towel with hot water and cover the dishes for half an hour. During this time, the mass will double.
Tomatoes cut into small pieces, intervene in a cake.
Baking shape abundantly lubricate, lay the layer. Let stand for 10 minutes.
Send shape in advance preheated oven to 230 degrees for 15 minutes.
Ready focacle lubricate, sprinkle sea salt.

Potato Focaccia

Time: 40 minutes.
Number of portions: 5 persons.
Calorie dish: 256 kcal.
Purpose: breakfast, lunch, afternoon school.
Cuisine: Italy.
Difficulty: Easy.

Excellent alternative to Russian cake - Italian pellet with potatoes. Such a hearty with an unusual taste of a pellet will be relevant even on the festive table. Bread is served by arbitrary slices to the first and meat dishes or as the basis for a snack. Prepared once an Italian focaccle with potatoes, you will return to this recipe repeatedly.

Ingredients:

potato mashed potatoes - 150 g;
milk (for puree) - 2-5 tbsp.;
water - 250 ml;
olive oil - 2 tbsp.;
dry yeast - 1 tsp;
sugar, salt - 1 tsp;
flour - 0.7 kg;
olive herbs, sea salt.

Cooking method:

Potatoes clean, boil. Make a puree, add milk.
In a third of a glass of warm water to dissolve sugar, let cool. Add dry yeast, stir carefully. Leave 20 minutes before the form of a lush cap.
In a deep bowl, pour yeast, add potato mashed potatoes, remaining warm water. Sweet and start the test of the test, gradually adding flour. At the finished mass add oil and mix well well.
Lay out the mass in a bowl, cover the food film, remove to heat for an hour. The dough should increase in a minimum of 2 times. Get out of the dishes, challenge and give the desired form.
Put the dough on the tray, pre-blurred. Tighten the film on top and give to stand half an hour.
Toothpick or wand make arbitrary recesses so that when lubricating Focacci olive oil does not felt, but delayed inside the cake.
Plush salt and olive herbs.
Heat the oven to 220 degrees, bake 10 minutes to a golden crust.
The fragrant Italian focaccle turns porous and soft.

Italian cuisine, without unnecessary modesty, can be called the most delicious. It she gave the whole world to pizza, pasta and unique fragrant focacle. Chefs have their own secrets of cooking original Italian bread, which they willingly share novice cooks:

stop your choice on wheat flour;
do not regret olive oil;
for the best impregnation of the test, make a deepening so that the mixture does not flow, and filled the whole focacle;
do not forget about the large number of aromatic herbs and garlic.

Video

Italian Focaccia (Focaccia) is one of the most popular ancient types of bread that have come down to this day. This crispy cake was born due to the ingenuity of rural residents, fill in the lack of products by unpretentious fantasy. From one classic recipe in modern kitchen, many baking options were born with a variety of seasonings. It is believed that Focaccia became the first Italy.

Even the famous is just evolving the descendant of flat bread. Paradoxically, but, having arisen because of the need to save, today the cake settled in the ranks of the prestigious restaurants. Let's briefly forget about your figure and plunge into the appetizing world of Italian focacci.

Most historians believe that Focaccia first appeared during the times of Etruscov in Northern Italy. Her name went from the Roman "Panis Focacius", which is translated as "bread in the center of fire." In the era, the cake baked in the ash, remaining after the fire, and not over the flame.

The recipe for Focacci in the Romans consisted of coarse flour, olive oil, water and a small amount of yeast and salt.

In those days, it was enough for him simply, breaking his hands and dip in the water, acidified by vinegar. Nowadays, such a meal sounds not very appetizing, but for people wearing severe physical labor, the main task was to eat cheap and satisfying.

In the Middle Ages quite widely used Focaccia during the period of religious festivals. But most often it is served during the sacrament of the Eucharist as the "Body of Christ". This tradition went from high availability of fresh bread. Although some argue that her recipe is pure and unparalken by foreign ingredients, and thus perfectly symbolizes the Lord free from sin.

Today, talking about Focaccach, means meant (Liguria). It was this northern region that became the mother of a huge number of species of the cake. But in addition to Ligurian Bread options, in almost every region, Italy has its own traditional way to prepare.

Facts

The classic focacci dough contains 5 main components: flour, water, olive oil, salt and yeast. The form of baking is absolutely not limited. It can be round, square, in the form of extended stripes. Traditionally, the yeast cake is tender, porous and has a thickness of 1.5-2 cm. Refragmentless bread is thin and crisp.

Based on classical focacci, a variety of product options have been created. Many of them characterize the original name. For example, in Liguria 3 versions are most popular:

Focaccia Genovese or Focaccia Classica di Genova) - It is classic baking, characterized by glossy, oily crust and light, porous meak. Its height varies within 1-2 cm.
Focaccia di Recco or Focaccia Col Formaggio) - Thin rootless cord with a layer.
Focaccia di Voltri) - Bread, as part of the same components as in the classical version. But it is significantly distinguished by external and taste characteristics. This is a subtle, 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, complement the raisins, honey or other sweet ingredients. In South Tyrol, they feed a special love for a cake with potatoes and rosemary (Focaccia Con Patate E Rosmarino).

Improve the famous product in many ways in many ways. We will tell about this below, but for now, let's get to the classic recipe for Focacci.

Classic recipe

Everyone knows that only knowledge of classics in most recipes helps to experiment and create incredible masterpieces.

The cashew is tasty not only in combination with numerous fillings, but also in its natural form - with and rosemary.

And the fragrance, which envelops the whole house fresh pastries, will not leave anyone indifferent. We guarantee that there is nothing easier than to prepare a classic focaccle.

The components needed for the test:

Flour made of soft grades of waste thin grinding - 350 g;
Boiled water room temperature - 210 g;
Olive oil - 1 tbsp. the spoon;
Dry yeast - 7 g;
Sugar - 2 teaspoons;
Salt - 5

Ingredients for lubrication of the surface:

Olive oil - 2 tbsp. spoons;
Salt - pinch.

Note that in the manufacture of the product in the homeland, the Italian variety of flour 00 is used.

So, we combine flour, salt, sugar and yeast in the dry form. Add water and oil and wash the dough to an elastic state. We send it to the enameled container and cover with a towel. Let us rise to the dough in a warm place. Ideal: warm up the oven to 50 degrees, turn off the heating and, by placing a bowl with a dough into it, close the door tightly.

After time, we take the dough into hand and carefully many about a minute to "drive" the air from the inside. Then you evenly distribute it along a pre-lubricated oil form for baking (35 * 28 cm), cover and reheat again.

The tips of the fingers make a deepening over the entire surface of the cake and last leave for 10 minutes. Final barcode: Lubricate oil with oil and sprinkle with a large salt. We bake in the oven preheated to 200 degrees for 25 minutes.

Of course, fresh pastries have the most rich taste. But, nevertheless, you can store your breads in a fabric bag about 2 days. In this case, it is recommended that it is recommended to heat it slightly in the oven.

Cooking fine focacci

To prepare a thin cake, we will need the same ingredients in the same quantity as for the classic option.

The difference between the processes begins after measuring the test. We divide it on 4 parts. We form the balls, put on a baking sheet piled by flour, cover with a polyethylene film and give rise for 70-90 minutes.

When the dough volume increases about 2 times, it means it's time to move to the next step. We carry the balls alternately on the flour-grained work surface and roll thin discs with a diameter of about 30 cm.

In this case, it is not withstanding time to raise the test. Lubricate the cake with olive oil, sprinkle with salt and bake in a preheated to 250 degrees oven 4-6 minutes.

Finished focaccia flat and crispy. It is unevenly "decorated with" big air bubbles.

Recipe without yeast

For the most part, yeast focaccchu on the territory of the republic. But if it comes to the chatter with a 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 - pinch;
Soft cheese (ideally Stukkino) - 300 g

If you do not have the opportunity to buy, replace it with any soft curd. In the most hopeless situation, melted cheese can be taken.

At the beginning of the preparation in a deep bowl we sift the flour into the center of which we snatch the pinch of salt and pour water with oil. We all mix well until the homogeneous state of the test. We cover with a lid and let it stand at room temperature for about 30 minutes.

We divide the dough into 2 parts and roll up the rolling pin to the thickness of no more than 2 mm. Evenly distribute pieces of cheese on one layer and cover the other, pouring edges. Surface lubricate the surface with a small amount of olive oil.

We bake in the oven with convection, preheated up to 200 degrees, for 10-15 minutes or to a golden crust color. We give cool and your focaccia with cheese is ready to eat.

Options for steps

Variants of Focacci Stuffings Such a great set that you can do your favorite cake, focusing only on your mood and desire.

To obtain a fragrant version of the product, there are spicy herbs: rosemary, sage, basil, oregano. They sprinkle the surface of the dough, after lubricating with olive oil. For season, focacle decorate tomatoes before baking. As a rule, for this, the fruits of Cherry varieties are used, dried by pressure.

In the yeast form in the dough often put chopped onions or garlic. Although some prefer to see these sharp vegetables on the surface of the bread. At the same time, the bow is put on it to baking, and garlic after (as well as fresh greens).

Unlike classical focacci, the variant without yeast practically requires the presence of a filling. In addition to the mentioned cheese for these purposes, take:

Pieces, bacon, minced meat;
Potatoes and other vegetables or vegetable mixes (more often in finished form);
In sweet versions - raisins, nuts, jams and pieces of fresh fruits.

Today, Focaccia with pesto sauce is very popular. It is prepared in two ways:

Flashes with a yeast cake with sauce before baking;
On the thin dough (with or without yeast) laid slices of boiled potatoes, which then covers pesto. On the resulting "pyramid" on top of the test layer of the test, tightly pressing the edges.

Honestly, the decoration and stuffing of Italian bread has no species restrictions. Use your rapid fantasy to the maximum and enjoy the result.

Calorie

Like most white types of bread, Italian focaches nutritionists are perceived in the bayonets. With quite high calorie (249 kcal per 100 g), it practically does not have a nutritional value. The energy balance of 100 g of the product is folded from:

Proteins - 8.8 g;
Fats - 7.9 g;
Carbohydrates - 36

A large amount of carbohydrates in the composition of the cake automatically translates it into the rows of products that need to be used with caution to people with type 2 diabetes mellitus and obese.

Mineral salt is slightly present in bread. Nevertheless, patients with arterial hypertension should adjust its diet taking into account the use of focacci to avoid blood pressure jumps.

The presence of gluten testifies that the product must be completely excluded from the diet of people patients with celiac disease.

Pleasant plus cake - vitamin E in the amount of 2.22 mg per 100 g. This is approximately 20-30% of the daily need of an adult organism. Tocopherol is a powerful antioxidant. He participates in the work of the reproductive system, prevents the formation of thrombus, and is also responsible for a healthy skin type.

Summing up, we recall that everything is good in moderation. Listing the portion of Focacci to 50-70 g, you not only harm your body, but also get a lot of pleasure.

Gently and gently, we have come true to the completion of the article. Live sweetly, love honestly, beat festively and remember: "Without pancake - not a carnival, without Focacci - not Italy!"

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The taste preferences of different peoples of the world are invariably cause great interest. Traveling through countries and continents is almost always accompanied by an acquaintance with traditional food.

Features of Italian cuisine

Italian cuisine was originally oriented mainly on the tastes of local peasants and fishermen. It has a large number of diverse gifts of the sea and land, as well as the products of dairy-sour fermentation. Italian cheeses are a separate topic for a big conversation.

Bread of the Apennine Peninsula

Italians eat a lot of bread. His they know how to oven, like no other in the world. Wheat of solid varieties growing on the mountain slopes has long and deservedly enjoy the respect of bakery. It is said that in every city their bread, with its own recipe and title. Coming to figure it out not easy. For example, what is Focaccia and how it differs from pizza, prostini or bruschetta, a foreigner who does not live on Apennines is difficult to understand. And although Italian cuisine is now in a big fashion, outside the country, even in a restaurant focused on Italian cooking, you can get improstini instead of ordered Bruschetta or pizza instead of Focacci, and in response to legal objections to see a misunderstanding look of the waiter.

What is Focaccia?

Focaccia is bread, a flat bread from yeasting or it can be used to prepare Bruschetta and Crostini, and you can eat solo or in principle with cheese, meat, vegetables, drinking with young grape wine or milk. For Bruschetta, the focacle is cut into portion pieces, heated on coals, rubbed garlic, poured with olive oil, baked eggplants, ham-prosciotto, carpaccio, cheese, etc. For imprint, it is also cut, but do not heave it, and get cold Mouching pesto, tomato or other sauce.

Focaccia - thin, centimeter 2-3, big cake. It can be round or square. It is usually done big, the entire area is the opposition. Focaccia bread from Italian wheat flour is incredibly air, lush and elastic. It can be compressed before connecting the upper and lower crusts, and released, see how it straightens and acquires the original thickness and view.

What you need, so that it turns out such a spring and subtle extremely simple. The whole thing in flour. Italian bread, in particular Focaccia, is baking from the flour of solid wheat varieties, which is called Durum.

Normal focaccle from yeast dough

On the middle tray of 28 x 35 cm in size, the following ingredients are required:

Wheat flour - 300 g;

Water is 180 ml in the dough and 110 ml per stranded;

Dry bakery yeast - one teaspoon;

Large salt - 1 teaspoon;

Refined vegetable oil for bread lubrication.

Twice asking flour. In a large non-metallic bowl, pour flour and yeast, stir. Pour the water in small parts, all the time stirring until a homogeneous state is reached. When all the flour turns out to be moistened and from the dough it will be possible to form a ball (it should be wet and sticky), cover it with a wet towel and put in a warm place - to the battery or in the oven, heated to 40-45 degrees for 2 hours. Time is conditional. The dough can badly rise or begin to settle ahead of time due to a sharp temperature difference caused by a draft from the opened window or door. The activity of yeast is also of great importance. When complying with the conditions for two hours, the dough should increase in volume twice. As soon as notice that it began to settle, you can proceed to the next step.

Ship the baking sheet with a bakery paper and put the dough on it. Distribute your fingers across the area, cover with a wet towel and leave to climb another hour. After that, do in the dough deepening and carefully pour all the water on it. Make so that the water gets into all the pits and spilled along the bottom. Slip the top of salt. In the oven, put the capacity with water so that it evaporates. Bake at a maximum temperature of about 10 minutes. When the top is twisted, lubricate the focacle refined oil and return to the oven. Repeat this action 2-3 times until the bread acquires the correct appearance. The right view of Focacci is a rosy top crust and a bright, slightly wet lower part.

Easter bread

Region Veneto presented Italy, and at the same time we are with you sweet focacle. It is also called Easter.

For cooking you need:

Dry yeast - 2,25 teaspoons;

Water is 1 cup;

Honey - 3 tablespoons;

Wheat flour - 2 glasses;

Cinnamon hammer - 2 teaspoons;

Salt - half a teaspoon;

Vegetable - 3 tablespoons;

Half cup of sugar sand;

2-3 tablespoons of butter.

Mix in a glass of water, yeast and honey and put for 10 minutes in a warm place for fermentation. Squash in a bowl of flour, add salt, sugar and cinnamon, pour the foaming mixture and knead the dough. Next, cover it with a wet towel and put in a warm place for one and a half or two hours.

When the dough is suitable, that is, it will increase in the volume twice and starts to settle, lay it on the baking sheet with the bakery paper. Distribute the dough over the entire surface, let me come back, then form a recess in it and bake in a hot oven for 15-20 minutes.

Finished bread remove from the oven and leave for five minutes to cool. During this time, prepare a flip of melted butter, sugar and cinnamon. With a silicone brush, lubricate them focacle. Ten minutes later, suck cinnamon.

What else is Focaccia?

Focaccia is bread from which they do not fully complete, despite the fact that it is often done with fillers. In Genoa, it is prepared with the onions onions, and he blocks a feeling of hunger. Focacha di double-layer reptile. Between two thin plates of the test, cheese are placed, sometimes with slices, it is sprinkled with pepper with garlic on top. In some cases, milk is added to the dough for focaches: it differs from pizza, into which the milk products are not added to the milk products. And sometimes it is done without yeast, quite thin, because the authentic focaccia is the easiest bread of flour and water.