Focaccia bread recipe

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 Focaccia bread recipe 

You know my passion for Italian food, so what could be more normal than trying to make homemade focaccia! I love focaccia, it's so soft and delicious and with burrata or fresh tomatoes in summer it's a delight!

 

Preparation                       Cooking                        Portion(s)

 20 minutes                        35 minutes                  4 servings

⚜️ 

Easy Foccacia Recipe to enjoy it

Here is a good recipe of Focaccia very light and soft in texture, you can revisit it for your next aperitifs or appetizers or use it like bread for your meal. You can garnish it with whatever you like.

The focaccia is the Italian version of the fougasse, in fact, it is eaten either plain as bread, or with olives, dried tomatoes, onions, herbs...

Its taste is bluffing! You will enjoy and impress everyone with this soft, fragrant, delicious focaccia!

But beware, if you suffer from addiction to hot bread singing the Traviata at the exit of the oven, run away and do not turn around! The addictive power of this focaccia is abnormally high, and you won't be able to fight it...you'll fall into it without realizing it!

Another advantage of focaccia is that it requires few ingredients for its production.

And that's it! You can then decorate your focaccia with herbs such as rosemary, olives or tomatoes! But the basic recipe remains very simple

My recipe of focaccia with herbs of Provence

🚩Ingredients :

  ✔️ 400 g de farine T55
  ✔️ 15 g de sel fin gris
  ✔️ 1 pincée de piment d’Espelette
  ✔️ 1 cuil. café d’herbes de Provence + une pincée pour le décor
  ✔️ 15 g de levure fraîche de boulanger
  ✔️ 25 cl d’eau fraîche
  ✔️ 15 cl d’huile d’olive
  ✔️ 1 cuil. à café de semoule à polenta
  ✔️ Fleur de sel

🚩Instructions :

 1. In a large salad bowl or the vat of a food processor, sieve the flour, add the fine salt, the Espelette pepper, and the herbs of Provence. Make a well with your fingers.

 2. Dissolve the yeast with 2 tablespoons of lukewarm water and pour into the salad bowl (or the bowl of the food processor).

 3. Finish with water and 10 cl of olive oil.

 4. Mix gently (using the sheet of the robot) until a homogeneous dough is obtained.

 5. Film and let it grow for 1 hour outside (if it is hot).

 6. Fold the dough with the palm of a floured hand, then place on a sheet of baking paper previously covered with polenta. Spread the dough in the shape of a rectangle.

 7. Let it grows for 30 minutes at room temperature.

 8. Preheat the oven to 220 ° C (th.7).

 9. Make a few fingerprints, sprinkle with herbs of Provence, sprinkle with the remaining olive oil, and bake for 10 to 12 minutes. Sprinkle with fleur de sel and serve.

⚜️ When you can serve focaccia?...we will present it with different flavor

Perfect for the aperitif, the vegetarian focaccia offers us a multitude of flavors. Yes, because we can decorate it as we like! Discover without further delay our three favorite vegetarian recipes...

 My recipe for focaccia dough 

12 small focaccias:  Prep: 10 min. Rest: 1 hr.

🚩Ingredients :

  ✔️ 500 g flour
  ✔️1 sachet of baker's dry yeast (8 g)
  ✔️ 5 tablespoons of olive oil
  ✔️ 1 level tablespoon of salt


🚩Instructions :

 1. Mix the flour and yeast in a bowl, dig a well in the center. Pour the oil, 25 cl of warm water, and salt.

 2. Using a wooden spatula, gradually stir the flour into the liquids. Knead vigorously for 5 minutes and then form a ball of dough. Place it in a bowl and cover it with a cloth.

 3. Leave to grow for 1 hour in a warm place or near a heat source.
Adapt the dough according to your taste, as shown in the recipe opposite.

My recipe for parsley and caper focaccia

   Preparation                       Cooking                        Portion(s)

                           15 minutes                        25 minutes                   servings

🚩Ingredients :

  ✔️ 1 focaccia paste (see opposite)
  ✔️ A little flour for the worktop 100 g capers
  ✔️ 2 cloves of garlic
  ✔️ 1/2 bunch of parsley
  ✔️ 2 to 3 tablespoons of olive oil

🚩Instructions :

 1. Prepare the dough as shown in the recipe opposite.

 2. Peel the garlic cloves, degerm them and chop them finely. Coarsely chop the parsley leaves and capers. Incorporate these ingredients into the focaccia dough, without working it too much.

 3. Preheat the oven to 220 °C.

 4. Cut the dough into 12 equal pieces and place them on a floured work surface. Flatten them slightly to form 12 small oval focaccias 1 cm thick and place them on a baking sheet lined with baking paper. Set aside 15 minutes in a warm place, then form small cells on the focaccias with your finger.

 5. Sprinkle with olive oil and bake for 25 minutes, until the small focaccias are lightly browned.

My recipe for the dried tomato and parmesan focaccia

Preparation                       Cooking                        Portion(s)

                          15 minutes                        25 minutes                   servings

  🚩Ingredients :

  ✔️ 1 focaccia paste (see opposite)
  ✔️ A little flour for the worktop 8 dried tomatoes
  ✔️ 80 g grated Parmesan cheese
  ✔️ 2 shallots
  ✔️ 1 clove of garlic
  ✔️ 3 tablespoons of olive oil

🚩Instructions :

  1. Prepare the dough as shown in the recipe opposite.

 2. Peel the garlic clove and degerm it. Peel the shallots. Coarsely chop the shallots, garlic, and sundried tomatoes. Incorporate these ingredients and the parmesan into the focaccia dough, without working it too much.

 3. Preheat the oven to 220 °C.

 4. Cut the dough into 12 equal pieces and place them on a floured work surface. Flatten them slightly to form 12 small oval focaccias 1 cm thick and place them on a baking sheet lined with baking paper. Set aside 15 minutes in a warm place, then form small cells on the focaccias with your finger.
Sprinkle with olive oil and bake for 25 minutes until the focaccias are lightly browned.

My recipe of the focaccia fine herbs and olives

Preparation                       Cooking                        Portion(s)

                          15 minutes                        25 minutes                   servings

  🚩Ingredients :

  ✔️ 1 focaccia paste (see opposite)
  ✔️ A little flour for the worktop
  ✔️ 50 g of pitted black olives
  ✔️ 50 g of pitted green olives
  ✔️ 1 red onion
  ✔️ 2 cloves of garlic
  ✔️1 sprig of rosemary
  ✔️3 sprigs of thyme
  ✔️3 tablespoons of olive oil

🚩Instructions :

 1. Prepare the dough as shown in the recipe opposite.

 2.Thinly slice the rosemary and thyme sprigs. Peel the garlic cloves and degerm them. Peel the onion. Coarsely chop the onion, garlic, and olives. Incorporate them into the focaccia dough, without working it too much.
Preheat the oven to 220 °C.

 3. Cut the dough into 12 equal pieces and place them on a floured work surface. Flatten them slightly to form 12 small oval focaccias 1 cm thick and place them on a baking sheet lined with baking paper. Set aside 15 minutes in a warm place, then form small cells on the focaccias with your finger.
Sprinkle with olive oil and bake for 25 minutes, until the small focaccias are lightly browned.
                                                    
                                                       Enjoy it...Bon appetit
                                         

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