Focaccia

Put the potato to boil in water with a little salt. When the fork enters the potato easily, turn off the heat, drain the water and grind the potato.

Sift the flour (even twice) to aerate it.

We put the dough ingredients in the bread machine, including the mashed potatoes and we start the machine on the kneading and leavening program.

When the program is over, we leave the dough in the bread machine for another hour.

Divide the dough into 2 or 3 pieces (depending on how big we want to make focaccia). I chose to make two in the tray with a diameter of 22 cm.

We line the bottom of the tray with baking paper. Grease the paper with a tablespoon of olive oil, take a piece of dough and pass it through the oil in the tray on all sides, then spread it with your fingers so that it takes the shape of the tray.

Garnish with whole or cut cherry tomatoes (cut upwards), sliced ​​olives and oregano. Press with your fingers so that the decorating ingredients make a good grip with the dough

Let the dough rise for another 30 minutes, then bake the focaccia over medium heat for 25-30 minutes.

Serve hot or cold (we did not have the patience to let it cool: D)


Homemade focaccia

Focaccia is an extraordinarily good Italian bread. Tender and fluffy on the inside, with a slightly crunchy crust and has a pleasant aroma of garlic and aromatic herbs. The main ingredient in focaccia is olive oil, it gives it a taste and thanks to it it grows and acquires this texture.

It is very easy to prepare, even easier than some bread recipes. And if you try it once, you will definitely try it a second and a third time. The strong smell of aromatic bread fills your whole house and when it's ready you feel like eating it empty of appetite, that's what happened to me.

INGREDIENT:

Foccacia dough:

  • 400 g of flour
  • 6 g dry yeast
  • 350 ml of lukewarm water
  • 35 ml of olive oil
  • 1 teaspoon sugar
  • 1 tablespoon oregano
  • 1 tablespoon rosemary
  • salt

For topping:

  • 2-3 tablespoons of olive oil
  • 3 cloves of garlic
  • 30 ml of olive oil
  • Cherry tomatoes

METHOD OF PREPARATION:

1. Prepare the mayonnaise, mixing the yeast with the sugar and 100 ml of water and mix very well so that it does not become lumpy. Cover and put in a warm place for 10 minutes.

2. Prepare the flour and mix it with oregano, rosemary and salt. Add the activated yeast and the remaining 250 ml of water and mix. Pour the oil and knead by hand for about 7-10 minutes. A fluffy, slightly sticky dough will come out, cover it and leave it for 30 minutes in a warm place.

Turn the oven to 180 degrees.

3. Prepare the form in which we will bake the foccacia. I used a cake mold with a diameter of 25 cm, we put it with olive oil inside, including the edges and we put a round baking paper on top.

4. We give the dough with a little flour to be able to mix it, we gather it a few more times bringing the edges inwards. We make a ball out of the dough and place it in the form. Cover it and put it in a warm place for 30 minutes.

5. Garnish the foccacia with whole or cut cherry tomatoes and brush it with a mixture of olive oil and garlic cloves given through the press.

6. Put the tray in the oven for 30 minutes, we can also do the test with the toothpick. Let the foccacia cool and serve!


Homemade focaccia

Focaccia is an extraordinarily good Italian bread. Tender and fluffy on the inside, with a slightly crunchy crust and has a pleasant aroma of garlic and aromatic herbs. The main ingredient in focaccia is olive oil, it gives it a taste and thanks to it it grows and acquires this texture.

It is very easy to prepare, even easier than some bread recipes. And if you try it once, you will definitely try it a second and a third time. The strong smell of aromatic bread fills your whole house and when it's ready you feel like eating it empty of appetite, that's what happened to me.

INGREDIENT:

Foccacia dough:

  • 400 g of flour
  • 6 g dry yeast
  • 350 ml of lukewarm water
  • 35 ml of olive oil
  • 1 teaspoon sugar
  • 1 tablespoon oregano
  • 1 tablespoon rosemary
  • salt

For topping:

  • 2-3 tablespoons of olive oil
  • 3 cloves of garlic
  • 30 ml of olive oil
  • Cherry tomatoes

METHOD OF PREPARATION:

1. Prepare the mayonnaise, mixing the yeast with the sugar and 100 ml of water and mix very well so that it does not become lumpy. Cover and put in a warm place for 10 minutes.

2. Prepare the flour and mix it with oregano, rosemary and salt. Add the activated yeast and the remaining 250 ml of water and mix. Pour the oil and knead by hand for about 7-10 minutes. A fluffy, slightly sticky dough will come out, cover it and leave it for 30 minutes in a warm place.

Turn the oven to 180 degrees.

3. Prepare the form in which we will bake the foccacia. I used a cake mold with a diameter of 25 cm, we put it with olive oil inside, including the edges and we put a round baking paper on top.

4. We give the dough with a little flour to be able to mix it, we gather it a few more times bringing the edges inwards. We make a ball out of the dough and place it in the form. Cover it and put it in a warm place for 30 minutes.

5. Garnish the foccacia with whole or cut cherry tomatoes and brush it with a mixture of olive oil and garlic cloves given through the press.

6. Put the tray in the oven for 30 minutes, we can also do the test with the toothpick. Let the foccacia cool and serve!


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In ancient Rome, panis focacius was a flat bread, baked on the hearth. The word is derived from Latin, which means & # 8222vatră, place for baking & # 8221. The basic recipe is considered by some to have its origins in the Etruscans, but today it is associated with Ligurian cuisine. Here is the recipe in the Polish version.






Ingredient:

For maya:
402g flour (2 ½ cup)
333ml hot water (1 ½ cup)
1 teaspoon dried yeast.

For the dough:
The resulting mayonnaise plus the following ingredients
420g flour (2 2/3 cup)
1 sachet of dry yeast
2 teaspoons salt
6 tablespoons olive oil (250 ml)
170ml hot water (¾ cup)
3 tablespoons dried oregano

Method of preparation:

Mayan preparation:
We start the recipe by preparing the mayonnaise, the night before, because it must rise for 12 hours. We put in a larger bowl all the necessary ingredients to prepare the mayonnaise, respectively: flour, salt, yeast and hot water, we start to mix the ingredients well until a complete homogenization. Then wrap the bowl with cling film and leave to rise in a warm place until the next day (12 hours).


Aromatic oil preparation:
We prepare the aromatic oil in the evening, we put the oil in a bowl, we add dry oregano and we mix until it is completely incorporated.

Dough preparation:
The next day, after the 12 hours have expired, the mayo has fermented and is full of air bubbles.
Put 420g of flour in a bowl, add the mayonnaise, add 170ml of hot water and 6 tablespoons of olive oil.



We start to knead the dough for 10 minutes until it starts to come off more easily from the walls of the bowl and it is not so fluid.


After you have kneaded the dough well, flour the work surface well and pour the dough on it. Sprinkle the dough with flour and start shaping it by hand in the shape of a square / rectangle. Let the dough thus form rest for 5 minutes.

After 5 minutes, fold the dough like a letter. Divide the imaginary dough into 3 and bring the left side over the middle part, then the right side over the left side…. As in the pictures. Sprinkle flour on the left side of the plate, grease the dough with a brush with olive oil, cover it with cling film and leave it to rise for 30 minutes.



After 30 minutes, remove the foil from the dough, press the dough by hand giving it a square / rectangular shape again, fold the dough again like a letter, but this time we bring the top over the middle and the bottom over top, flour the surface around the dough again, grease the dough with olive oil, cover it with cling film and leave it to rise for another 30 minutes.




The third time (because the folding operation is repeated 3 times) we remove the foil from the surface of the dough, we spread the dough again by hand until we bring it in a square / rectangular shape, we fold it again, this time as the first this time, bring the left side to the middle then bring the right side over the left one, flour the surface around the dough well, then grease the dough with olive oil and cover again with foil. Leave to rise this time for 1 hour.



Meanwhile, line the tray with baking paper, which we grease with oil.

After an hour the dough has risen nicely, air bubbles begin to appear. We move the dough in the tray, be careful to move quickly and pull the tray as close as possible to the work surface.


Spread the dough nicely in the tray, by hand, then pour over the dough ½ from the amount of flavored oil, prepared the night before.


We start to make holes in the dough using our fingers, we easily implant our fingers in the dough, thus spreading the oil evenly on the surface of the dough. Wrap the tray with cling film, but without squeezing it too hard and leave the dough to rise for 2 hours.


After 2 hours, remove the foil, pour the rest of the flavored oil on top, dig holes with your fingers again and let the dough rest for another 15 minutes. After 15 minutes, put the tray in the preheated oven and let the foccacia bake for 30 minutes, until it browns slightly on the surface.




After it is baked, take it out of the pan on a grill and let it rest for 20 minutes, after which you can serve it, plain, with cheese, tomatoes or whatever you want.









Homemade focaccia

Focaccia is an extraordinarily good Italian bread. Tender and fluffy on the inside, with a slightly crunchy crust and has a pleasant aroma of garlic and aromatic herbs. The main ingredient in focaccia is olive oil, it gives it a taste and thanks to it it grows and acquires this texture.

It is very easy to prepare, even easier than some bread recipes. And if you try it once, you will definitely try it a second and a third time. The strong smell of aromatic bread fills your whole house and when it's ready you feel like eating it empty of appetite, that's what happened to me.

INGREDIENT:

Foccacia dough:

  • 400 g of flour
  • 6 g dry yeast
  • 350 ml of lukewarm water
  • 35 ml of olive oil
  • 1 teaspoon sugar
  • 1 tablespoon oregano
  • 1 tablespoon rosemary
  • salt

For topping:

  • 2-3 tablespoons of olive oil
  • 3 cloves of garlic
  • 30 ml of olive oil
  • Cherry tomatoes

METHOD OF PREPARATION:

1. Prepare the mayonnaise, mixing the yeast with the sugar and 100 ml of water and mix very well so that it does not become lumpy. Cover and put in a warm place for 10 minutes.

2. Prepare the flour and mix it with oregano, rosemary and salt. Add the activated yeast and the remaining 250 ml of water and mix. Pour the oil and knead by hand for about 7-10 minutes. A fluffy, slightly sticky dough will come out, cover it and leave it for 30 minutes in a warm place.

Turn the oven to 180 degrees.

3. Prepare the form in which we will bake the foccacia. I used a cake mold with a diameter of 25 cm, we put it with olive oil inside, including the edges and we put a round baking paper on top.

4. We give the dough with a little flour to be able to mix it, we gather it a few more times bringing the edges inwards. We make a ball out of the dough and place it in the form. Cover it and put it in a warm place for 30 minutes.

5. Garnish the foccacia with whole or cut cherry tomatoes and brush it with a mixture of olive oil and garlic cloves given through the press.

6. Put the tray in the oven for 30 minutes, we can also do the test with the toothpick. Let the foccacia cool and serve!


How do we prepare the focaccia flower bouquet recipe?

In a bowl, mix the flour, salt and yeast soaked separately with a teaspoon of sugar in 2 tablespoons of warm water.

Pour warm water over it, mix everything and knead well, add a little oil and continue kneading until you get a soft but non-sticky dough.

Prepare the stove tray lined with baking paper in which we will bake the focaccia, grease it well with oil and place the dough in the middle of the tray to rise and also to absorb the oil.

The focaccia dough must be more oily than the bread dough. We let it grow for 60 minutes then knead it once more and let it grow for another 30 minutes.

After the focaccia dough has risen, spread it directly in the tray, pressing lightly with your palms and fingers, pressing from place to place, making holes.

Grease the dough on top with olive oil and let it rise while we prepare all the vegetables for decoration.

How to decorate focaccia Bouquet of flowers?

I tried to decorate a bouquet of flowers but you can decorate as you like.

I washed the cherry tomatoes and cut them in half. We clean the onion, wash it and cut it into slices.

From the green peppers I made the leaves and the stems of the flowers, and from the red and yellow peppers I made flowers that I cut with shapes.

I cut the olives in half. Decorate according to everyone's imagination, alternately looking at the pieces of vegetables and pressing them with your finger inwards, then sprinkle rosemary on the entire surface of the tray.

When it is ready, sprinkle with a little olive oil and sprinkle with coarse salt.

Bake the focaccia tray in the hot oven for 30 minutes at a temperature of 200 degrees Celsius, ventilated oven, then take it out of the oven and cover it with a towel to steam a little, so it becomes very soft, if not, we leave it crispy.

That's it, the bouquet of focaccia flower bouquet is ready! You can admire how beautiful it looks, and the taste & hellip is hard to describe in words.

You better try the recipe and convince yourself. & # 128539

I enjoy cooking and good appetite!

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.


Homemade focaccia

Focaccia is an extraordinarily good Italian bread. Tender and fluffy on the inside, with a slightly crunchy crust and has a pleasant aroma of garlic and aromatic herbs. The main ingredient in focaccia is olive oil, it gives it a taste and thanks to it it grows and acquires this texture.

It is very easy to prepare, even easier than some bread recipes. And if you try it once, you will definitely try it a second and a third time. The strong smell of aromatic bread fills your whole house and when it's ready you feel like eating it empty of appetite, that's what happened to me.

INGREDIENT:

Foccacia dough:

  • 400 g of flour
  • 6 g dry yeast
  • 350 ml of lukewarm water
  • 35 ml of olive oil
  • 1 teaspoon sugar
  • 1 tablespoon oregano
  • 1 tablespoon rosemary
  • salt

For topping:

  • 2-3 tablespoons of olive oil
  • 3 cloves of garlic
  • 30 ml of olive oil
  • Cherry tomatoes

METHOD OF PREPARATION:

1. Prepare the mayonnaise, mixing the yeast with the sugar and 100 ml of water and mix very well so that it does not become lumpy. Cover and put in a warm place for 10 minutes.

2. Prepare the flour and mix it with oregano, rosemary and salt. Add the activated yeast and the remaining 250 ml of water and mix. Pour the oil and knead by hand for about 7-10 minutes. A fluffy, slightly sticky dough will come out, cover it and leave it for 30 minutes in a warm place.

Turn the oven to 180 degrees.

3. Prepare the form in which we will bake the foccacia. I used a cake mold with a diameter of 25 cm, we put it with olive oil inside, including the edges and we put a round baking paper on top.

4. We give the dough with a little flour to be able to mix it, we gather it a few more times bringing the edges inwards. We make a ball out of the dough and place it in the form. Cover it and put it in a warm place for 30 minutes.

5. Garnish the foccacia with whole or cut cherry tomatoes and brush it with a mixture of olive oil and garlic cloves given through the press.

6. Put the tray in the oven for 30 minutes, we can also do the test with the toothpick. Let the foccacia cool and serve!


1. Mix all ingredients in a bowl (except oil).

2. Add the oil gradually only after the dough has taken shape. Knead until a smooth dough is obtained.

3. Cover the dough with cling film and refrigerate for 24 to 72 hours.

4. On the day we want to cook the foccacia, put the dough on a baking sheet and spread it in a rectangular tray.

5. Let the dough rest for 2 or 3 hours. It will be ready when it increases in volume and makes air bubbles.

6. After the rest time has passed, sprinkle the dough a little with olive oil and make a few holes, from place to place with your fingers. In those pits we can put rosemary, olives, cherry tomatoes or capers.


Focaccia with cheese

1. For the dough: Sift the flour into a bowl and add the yeast, salt and sugar. Pour 300 ml of warm water and knead well until you get a firm dough.

2. Divide the dough in half and spread each piece so that it fits in the tray you will use.

3. Put a piece of dough in the pan and grease with a little water. Arrange the mozzarella slices, then sprinkle with Gorgonzola and basil leaves. Place the other sheet of dough on top, pressing firmly on the edges.

4. Cover the dough with plastic wrap with oil or a clean kitchen towel. Leave the dough in a warm place for 60 minutes, until it doubles in volume.

5. Preheat the oven to 200 degrees.

6. Uncover the dough and make a few dips with your fingers on the entire surface. Grease with olive oil and sprinkle a few rosemary leaves. Suitable for salt.

7. Bake for 30 minutes or until golden brown.

8. Remove from the oven, grease with a little olive oil and serve immediately.

For the dough:
500 g flour
7 g of yeast
1 teaspoon salt
1 teaspoon sugar
4 tablespoons olive oil
For the filling:
250 g mozzarella
200 g Gorgonzola cheese, crushed
a few basil leaves
For topping:
2-3 tablespoons olive oil
a few rosemary leaves
1 tablespoon sea salt


For the dough, dissolve the yeast in water, mix it with sugar and leave it for approx. 10 minutes to activate.

Mix the flour, salt and olive oil in a bowl. Add the mayonnaise, knead everything until you get a smooth dough and let it rise covered in a warm place for about 30 minutes. The dough is spread on the worktop sprinkled with flour, with a thickness of about 2 cm and left to rise in a tray lined with baking paper, covered for another 20 minutes at room temperature.

Meanwhile, heat the oven (upper / lower temperature: 225 ° C / recirculated air: 200 ° C). For topping, wash the rosemary, dry by shaking and finely chop the needles. With the tail of a wooden spoon, make holes in the dough. Finally, grease the focaccia with olive oil and sprinkle sea salt and rosemary on top. Bake the focaccia on the middle rail, in the oven, approx. 15 minutes.


For the dough, dissolve the yeast in water, mix it with sugar and leave it for approx. 10 minutes to activate.

Mix the flour, salt and olive oil in a bowl. Add the mayonnaise, knead everything until you get a smooth dough and let it rise covered in a warm place for about 30 minutes. The dough is spread on the worktop sprinkled with flour, with a thickness of about 2 cm and left to rise in a tray lined with baking paper, covered for another 20 minutes at room temperature.

Meanwhile, heat the oven (upper / lower temperature: 225 ° C / recirculated air: 200 ° C). For topping, wash the rosemary, shake dry and finely chop the needles. With the tail of a wooden spoon, make holes in the dough. Finally, grease the focaccia with olive oil and sprinkle sea salt and rosemary on top. Bake the focaccia on the middle rail, in the oven, approx. 15 minutes.