Focaccia is an incredibly tasty and aromatic Italian bread or wheat flatbread. Traditionally, it is baked in Italy using dry yeast with olive oil and dried rosemary. You can also add marinated olives, sun-dried tomatoes and different types of cheeses to focaccia. Flatbreads are very tasty served primarily with broths, salads and many types of hot meat dishes.
Classic focaccia at home
Making classic focaccia at home is not at all difficult and will allow you to greatly diversify your usual diet. We will tell you how to prepare focaccia yourself so that it is as tasty as in Italy.
- Flour 5.5 (glasses)
- Water 2 (glasses)
- Granulated sugar 1 (teaspoons)
- Dry yeast 2 tsp
- Olive oil ¾ (glasses)
- Olive oil for lubrication
- Rosemary 2 branches
- Salt 1 (teaspoons)
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How to make Italian focaccia at home? Dissolve yeast and sugar in warm water, leave the mixture for 5-10 minutes. -
Sift flour into a deep bowl and add salt. Pour in the dough in a thin stream and stir. -
Pour olive oil into the resulting mixture. -
Knead the dough into a homogeneous dough and place it in a bowl. Cover the container with a towel and leave in a warm place for 1-2 hours to rise. -
Grease a baking sheet with olive oil and place the dough on it. -
Using your hands, spread the dough over the entire baking sheet. Then leave it like this for another hour. -
After this, pour olive oil over the dough, sprinkle with salt and rosemary. Place the workpiece in the oven preheated to 200 degrees for 20 minutes. -
Focaccia turns out rosy and fluffy, cool it a little, cut it and serve. Bon appetit!
Thin crispy focaccia with garlic and cheese
Thin crispy focaccia with garlic and cheese is a pastry that is a thin wheat tortilla. They came up with the idea of cooking it in Italy. Focaccia can be seasoned with a variety of dried Italian herbs and garlic, cheese, and sun-dried tomatoes.
Cooking time: 2 hours 15 minutes.
Cooking time: 15-20 min.
Servings – 4-5.
Ingredients:
- Olive oil – 2 tbsp.
- Suluguni – 60 gr.
- Flour – 300 gr.
- Salt – 0.5 tsp.
- Instant yeast – 3 gr.
- Garlic – 2 teeth.
- Water – 150-180 ml.
- Spices - to taste
Cooking process:
Step 1. Grate the suluguni on a coarse grater, peel the garlic cloves, sift the flour through a sieve.
Step 2. Pour 250 grams of flour into a deep bowl, add salt and dry yeast.
Step 3. Add a tablespoon of olive oil. Then gradually add water and knead into a thin dough.
Step 4. Cover the finished dough and leave it at room temperature so that it rises a little. Usually an hour is enough. After this, mix the remaining flour into it and form a cake. Cover a baking sheet with parchment and place the dough on it.
Step 5. Cut the garlic into slices and press it into the dough.
Step 6.After this, pour olive oil over the dough and sprinkle with spices.
Step 7. Next, sprinkle the workpiece with grated suluguni cheese or other wet cheese. Leave the dough to proof for 15 minutes.
Step 8. Next, bake the focaccia in the oven at 150-180 degrees for 15-20 minutes. When the cake is well browned, remove it, cover with a towel and leave for 10-20 minutes. Serve focaccia simply as an appetizer or instead of bread for first courses. Bon appetit!
Sourdough focaccia in the oven
Sourdough focaccia in the oven is an original alternative to traditional wheat bread. Italians definitely know a lot about baking, which is why their recipes are so readily adopted in many cuisines around the world. We will prepare delicious focaccia with rosemary and tomatoes.
Cooking time: 4 hours.
Cooking time: 60 min.
Servings – 6.
Ingredients:
- Honey – 1 tsp.
- Wheat sourdough – 125 gr.
- Salt – 1 tsp.
- Olive oil – 2 tbsp. + 15 ml.
- Flour – 250 gr. + for dust.
- Water – 190 ml. + 50 ml.
- Pitted olives – 7-8 pcs.
- Rosemary – 1 pinch.
- Cherry tomatoes – 7 pcs.
Cooking process:
Step 1. Prepare everything you need and you are ready to start.
Step 2. Place the starter in warm water and dilute it.
Step 3. Then add the sifted flour to the bowl and start kneading the dough with a spoon.
Step 4. Add a tablespoon of olive oil, honey, salt to the resulting mass and mix everything well.
Step 5. To activate the starter and speed up the process, place the bowl of dough in a pan of hot water and leave for an hour.
Step 6. Sprinkle the work surface with flour and place the dough on it. Knead it by folding it 2-3 times.
Step 7. Then form the dough into a flat cake and place it on parchment paper.Place the baking sheet on a pan of hot water and leave in this position for 2 hours. Cover the dough with a towel.
Step 8. In a small bowl, mix 15 milliliters of olive oil and water, add a pinch of salt.
Step 9. Make small indentations in the dough with your finger and insert the tomatoes and olives into them, pour the dressing over the dough and sprinkle with rosemary.
Step 10. Bake the focaccia in the oven at 170 degrees for 25-30 minutes.
Step 11. The focaccia turns out golden brown, crispy with juicy splashes of tomatoes and olives. Bon appetit!
Focaccia with mozzarella and tomatoes
Focaccia with mozzarella and tomatoes is a famous Italian thin bread that is quite simple to prepare. It can be baked with various additives, but in our opinion, tomatoes and mozzarella are the most organic and delicious option for bread.
Cooking time: 40 min.
Cooking time: 15 min.
Servings – 8.
Ingredients:
- Cherry tomatoes – 100 gr.
- Potatoes – 100 gr.
- Basil – 2 branches.
- Granulated sugar – 1 pinch.
- Olive oil – 3 tbsp.
- Water – 50 ml.
- Fresh yeast – 15 gr.
- Flour – 200 gr.
- Salt – 0.5 tsp.
- Mozzarella – 100 gr.
- Mineral water – 50 ml.
Cooking process:
Step 1. Boil potatoes in their jackets. Then peel and mash with a masher.
Step 2. Dissolve yeast in warm water, add sugar and leave for 5-7 minutes.
Step 3. Place the mashed potatoes in a bowl, add flour and salt, pour in a tablespoon of olive oil and slightly warmed mineral water. Knead into a soft and slightly sticky dough.
Step 4: Place the dough on a floured surface, knead it with your hands and form into a ball. Grease a plate with olive oil and place the dough on it.
Step 5. Cover the bowl with cling film and leave for an hour and a half to rise.
Step 6.Grease a baking sheet with olive oil, place the dough on it, sprinkle it with flour and roll it into a flat cake 1 centimeter thick. Place the dough in a warm and humid oven at 40 degrees.
Step 7: Rinse the tomatoes and basil with cool water. Cut each tomato into 4 parts, finely chop the basil with a knife, and cut the mozzarella into thin slices.
Step 8. Grease the dough with olive oil, place the cherry tomatoes on it, pressing them in lightly. Then spread the mozzarella and sprinkle with chopped basil.
Step 9. Bake the focaccia in the oven at 200 degrees for 25-30 minutes. Remove the bread from the baking sheet onto a wooden board and let it cool slightly. Bon appetit!
Focaccia with sun-dried tomatoes
Focaccia with sun-dried tomatoes is a pastry with a very long and interesting history. Even the ancient Romans brought it as a gift to their gods. Have you ever had the pleasure of tasting still warm, freshly baked focaccia? After this you will definitely not want another bread.
Cooking time: 2 hours 15 minutes.
Cooking time: 20 min.
Servings – 4.
Ingredients:
- Granulated sugar – 1 tsp.
- Water – 250 ml.
- Basil - to taste.
- Vegetable oil – 50 ml.
- Olive oil - for lubrication.
- Mozzarella – 200 gr.
- Salt – 1 tsp.
- Sun-dried tomatoes – 200 gr.
- Dry yeast – 2 tsp.
- Flour – 300 gr.
Cooking process:
Step 1. Combine warm water and vegetable oil in a container.
Step 2. First, mix the sifted flour, yeast, salt and sugar in a separate bowl. Pour oil and water into the resulting mixture. You don’t have to take all the flour at once, start with 250 grams, then add the rest of the flour while kneading the dough.
Step 3. Knead the dough until smooth, it should stop sticking to your hands.Place the ball of dough in a bowl, cover it and leave it in a warm place for an hour.
Step 4. Stir half of the sun-dried tomatoes into the risen dough; you can cut them first. After this, leave the dough to proof again for half an hour.
Step 5. Knead the risen dough with your hands and divide it into two parts.
Step 6. Roll each part of the dough into a flat cake 5-7 millimeters thick. Top half of each tortilla with mozzarella slices, basil and remaining sun-dried tomatoes. Fold the dough in half and seal the edges.
Step 7. Cover a baking sheet with parchment and place the dough on it. Grease the focaccia pieces with olive oil.
Step 8. Bake focaccia with sun-dried tomatoes for 20-30 minutes at 190 degrees. Cool the Italian bread on a wire rack.
Step 9. Focaccia turns out very tasty, serve it with first courses, salads or cold cuts. Bon appetit!
Focaccia with rosemary
Focaccia with rosemary is a traditional Italian, usually yeast-based pastry. It can be served with coffee for breakfast. For lunch, focaccia is a great addition to any first course. And in the evening you can quickly prepare simple sandwiches with cheese, herbs and vegetables.
Cooking time: 80 min
Cooking time: 20-30 min.
Servings – 1.
Ingredients:
- Fresh yeast – 20 gr.
- Flour – 300 gr.
- Granulated sugar – 0.5 tsp.
- Rosemary – 3 branches
- Olive oil – 2 tbsp.
- Sunflower oil – 3 tbsp.
- Salt – 1 tsp.
- Coarse salt – 1 tsp.
- Water – 180 ml.
Cooking process:
Step 1. Prepare all the necessary ingredients for the focaccia.
Step 2. In a bowl, mix 300 grams of sifted flour with half a teaspoon of sugar and a teaspoon of salt. Then crumble the yeast, pour in sunflower oil and warm water.
Step 3. Knead into a soft and elastic dough.To prevent the dough from sticking too much to your hands, grease them with vegetable oil. Gather the dough into a ball and leave in a warm place for 40-45 minutes to proof.
Step 4. Punch the dough with your hands and roll it into a flat cake.
Step 5. Raise the edges of the cake and form sides along the entire diameter.
Step 6. Place rosemary leaves on the dough, sprinkle with coarse salt and pour olive oil.
Step 7. Cook focaccia with rosemary in the oven at 180 degrees for 15-20 minutes. Then cool the baked goods slightly and serve with broth or soup. Bon appetit!
Focaccia with Parmesan and Pesto Sauce
Focaccia with Parmesan and Pesto is a pretty simple bake. The main thing in it is not the dough, but the aromatic additions to it. It is in this harmonious tandem of yeast dough, aromatic pesto sauce and delicate Parmesan that a great taste is born, which reflects the bright colors of Italian cuisine.
Cooking time: 14 hours.
Cooking time: 30 min.
Servings – 6.
Ingredients:
- Dry yeast – 1 tsp.
- Pesto sauce – 220 gr.
- Tomatoes – 2 pcs.
- Water – 2 tbsp.
- Salt - to taste.
- Grated hard cheese – 3 tbsp.
- Corn flour – 2 tbsp.
- Flour – 4 tbsp.
Cooking process:
Step 1. In a bowl, mix the sifted flour, yeast, water and salt. Leave the mixture for 12-14 hours in a warm place.
Step 2. When the dough rises, divide it into two parts.
Step 3. Cover a baking sheet with foil, stretch one half of the dough over the entire area on it, and do the same with the other half.
Step 4. Spread pesto sauce, grated cheese and diced tomatoes over the dough.
Step 5. Bake the focaccia in the oven at 220 degrees for 15 minutes. When the pastry has cooled slightly, cut it into portions and serve. Bon appetit!
Focaccia without yeast
Focaccia without yeast is the easiest way to prepare Italian pastries. With aromatic Italian seasonings, the bread turns out very tasty. For those who do not consume yeast baked goods, focaccia is the best alternative to bread.
Cooking time: 35 min.
Cooking time: 15 min.
Servings – 6.
Ingredients:
- Baking powder for dough – 1 tbsp.
- Fresh chopped rosemary – 1 tbsp.
- Olive oil – 3 tbsp. + for greasing the baking tray
- Water – 240 ml.
- Flour – 290 gr. + for sprinkling
- Sea salt – 1.5 tsp.
- Fine salt – 0.5 tsp.
Cooking process:
Step 1. Prepare all the necessary products.
Step 2. Preheat the oven to 220 degrees. Grease a baking sheet with olive oil.
Step 3. In a bowl, mix the sifted flour, baking powder and fine salt.
Step 4. Add water and a tablespoon of olive oil to the flour mixture.
Step 5. Start kneading the dough with a spoon, then turn it out onto a floured surface and continue kneading the dough with your hands until the consistency is smooth.
Step 6. Place the dough on a baking sheet and roll it into a rectangular layer about a centimeter thick. Use your fingertips to make small indentations over the entire area.
Step 7: Brush the dough with the remaining olive oil.
Step 8: Sprinkle the dough with chopped rosemary and coarse sea salt. Place the baking sheet with the dough into the preheated oven.
Step 9: Bake the focaccia for 20-25 minutes. Cool the golden and fragrant pastries, cut into portions and serve for lunch. Bon appetit!
Focaccia with burrata
Focaccia with burrata is a way to serve the famous Italian pastry, which can be a separate rather filling snack. We will add tomatoes and olives to the dough to give the baked goods a bright taste.And before serving, place the burrata on the still hot pastry so that the cheese melts a little.
Cooking time: 120 min.
Cooking time: 25 min.
Servings – 4.
Ingredients:
- Burrata – 4 pcs.
- Oregano – 0.5 tsp.
- Dry yeast – 4 gr.
- Water – 160 ml.
- Flour – 250 gr.
- Olives – 10 pcs.
- Tomatoes – 2 pcs.
- Salt – 1 pinch.
- Olive oil – 3 tbsp.
Cooking process:
Step 1: All the ingredients you will need for the focaccia are listed.
Step 2. Pour water, a tablespoon of olive oil into a bowl, add yeast and a pinch of salt, mix everything.
Step 3. Next, add the sifted flour and begin kneading the dough.
Step 4. The dough should be elastic and non-sticky, knead it for at least 5-7 minutes. Then place it in a bowl and leave it to grow for 40 minutes.
Step 5. After 40 minutes, the dough will approximately double in volume.
Step 6. Roll out the dough into a flat cake about one and a half centimeters thick, brush it with a tablespoon of olive oil.
Step 7. Cut the olives into rings and the tomatoes into cubes.
Step 8. Spread the olives and half the tomatoes over the dough, pressing them in a little. Leave the workpiece to proof for another 40 minutes. After this, place the baking sheet in an oven preheated to 200 degrees and bake for 25-30 minutes.
Step 9. Drain the juice from the remaining tomatoes and remove the seeds. Remove the hot focaccia from the oven, brush with the remaining olive oil, sprinkle with oregano, and top with tomatoes and buratta. Wait a couple of minutes until the cheese begins to melt, then serve. Bon appetit!
Italian focaccia with olives
Italian olive focaccia tastes amazing. We will prepare baked goods according to all traditions so that you can experience and understand this grandiose and rich cuisine for yourself.It is very important not to overcook the focaccia in the oven so that it does not burn or dry out.
Cooking time: 1 hour 15 minutes.
Cooking time: 20 min.
Servings – 2.
Ingredients:
- Olives – 50 gr.
- Flour – 150 gr.
- Olive oil – 20 ml.
- Salt – 1 pinch.
- Water – 100 ml.
- Granulated sugar – 1 tsp.
- Dry yeast – 6 gr.
Cooking process:
Step 1: Prepare everything you need to make Italian focaccia.
Step 2. Pour warm water at a temperature of approximately 35 degrees into a bowl. Add yeast, sugar, salt, a couple of tablespoons of flour to the water and stir. Leave the mixture for 25 minutes until foam appears on the surface.
Step 3. Sift the flour into a bowl and pour in the yeast mixture and olive oil.
Step 4. Knead the dough into a soft and homogeneous dough; if necessary, add a little more flour. Then the dough must be left for 40-60 minutes in a warm place to proof.
Step 5. Line a baking sheet with foil and grease it with olive oil. Place the dough on a baking sheet and spread it over the entire area of the baking sheet.
Step 6. Distribute the olives throughout the dough, pressing them down a little. Place the baking sheet in the oven preheated to 180 degrees for 20 minutes.
Step 7. Cool the finished focaccia with olives a little, and then serve it with soup or broth; you can also eat it as a snack. Bon appetit!
