Italian focaccia: three best recipes that any housewife will repeat. Delicious Italian focaccia bread

Would you like me to teach you how to make the most delicious Italian flatbread, focaccia? Focaccia is an Italian bread with... various fillings, which is traditionally baked in every family. Why are you and I worse? Let's also prepare Italian flatbread with tomatoes and olives, with the addition of aromatic rosemary. Let's set the table, open a bottle of wine - and enjoy the aromatic Italian focaccia.

Ingredients:

wheat flour - 1 kilogram;
dry yeast - 21 grams;
warm water - 625 milliliters;
sugar - 30 grams;
olive oil - 60 ml + 2-3 tablespoons for filling;
salt - 30 grams;
medium tomatoes - 8 pieces;
rosemary sprigs - 3 pieces;
black peppercorns;
olives - 100 grams.

Delicious Italian focaccia bread. Step by step recipe

In a large container, it can be a bowl or pan, pour dry yeast, add warm, but not hot water and sugar.
Lightly mix the ingredients in a bowl and add all the flour indicated in the recipe and salt. Don't forget to sift the flour.
Next we begin to knead the dough. This can be done in two ways. The first is to knead the dough by hand, as our grandmothers did. And the second way is to use a mixer with a special dough attachment.
Knead the dough until it becomes smooth, elastic and homogeneous. Add a little olive oil to the dough and beat for another minute or two. Olive oil can be replaced with any vegetable oil.
Grease the mold in which the dough will fit olive oil. And not only the bottom, but also the walls. Place our dough in it and cover it on top. cling film and put it in a warm place to rise. To make the dough rise faster, slightly heat the oven and place the dough in a warm place to rise.
The focaccia dough will rise for about 30-40 minutes until it triples in size.
Now let's make the filling for the focaccia. We take tomatoes that have been previously washed and wiped. And cut them into small, medium pieces. If you want, you can cut them into circles or slices: this is not important in our recipe. If you have cherry tomatoes for focaccia, you can add them whole or cut them in half.
In a bowl, combine tomatoes, olives and rosemary leaves.
Grind the black peppercorns in a mortar to small particles; it should yield an average of a teaspoon. Add to the bowl with other products.
Now add olive oil and mix it well a few more times.
During this time, while we were preparing the filling, the dough rose. Lightly sprinkle the table with flour and place the dough on it. And knead again.
Take a deep rectangular pan and grease it with olive oil on all sides. Place the dough into the pan, filling all the corners and edges evenly.
We make indentations in the dough and place our pickled vegetables in them. Sprinkle on top coarse salt: a little, literally one pinch.
Let the dough rise again for about 20-30 minutes.
Preheat the oven to 220 degrees and put the Italian bread in it to bake. When the focaccia is well browned, remove it from the oven.

I ask you only one thing: let the focaccia cool quietly, do not try to cut or break it while it’s hot. I know that focaccia with olives and rosemary is incredibly aromatic and delicious, but still, let it cool. By the way, you can add completely different herbs, spices and vegetables to focaccia. Cook, experiment and enjoy your food. And our website “Very Tasty” will be happy to help you with this: after all, we still have many interesting recipes. Bon appetit!

Italian Focaccia is one of the most popular ancient types of bread that has survived to this day. This crispy flatbread was born thanks to the ingenuity of rural residents, who made up for the lack of food with their irrepressible imagination. From one classic recipe to modern kitchen 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 out of the need to save money, today the flatbread has found its way onto the menus of prestigious restaurants. Let's forget about our figure for a moment and plunge into the delicious world of Italian focaccia.

Most historians believe that focaccia first appeared during the time of the Etruscans in the territory northern Italy. Its name comes from the Roman “panis focacius”, which translates as “bread in the center of the fire”. In the era, the flatbread was baked in the ashes left over from 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. Nowadays, such a meal does not sound very appetizing, but for people exhausted from hard physical labor, the main task was to eat cheaply and satisfyingly.

In the Middle Ages, focaccia was widely used during religious celebrations. But most often it is served during the sacrament of the Eucharist as the “body of Christ.” This tradition came from great availability unleavened bread. Although some claim that her recipe is pure and untainted by foreign ingredients, and thus perfectly symbolizes the Lord free from sin.

Today to talk about focaccia means to imply (Liguria). It was this northern region that became the mother a huge amount varieties of flatbread. But in addition to the Ligurian varieties of bread, almost every region of Italy has its own traditional way its preparations.

Data

Classic focaccia dough contains 5 main ingredients: flour, water, olive oil, salt and yeast. Baking is absolutely not limited by shape. It can be round, square, or in the form of elongated stripes. Traditionally, yeast flatbread is tender, porous and 1.5-2 cm thick. Yeast-free bread thin and crispy.

Many variations of the product have been created based on the classic focaccia. Many of them are characterized original name. For example, in Liguria 3 versions are the most popular:

Focaccia Genovese (Focaccia Genovese or Focaccia classica di Genova)- This classic baking, characterized by a glossy, buttery crust and a light, porous crumb. Its height varies between 1-2 cm.
Focaccia di Recco or Focaccia col formaggio– thin yeast-free flatbread with a layer.
Focaccia di Voltri- bread, which contains the same ingredients as in classic version. But it differs significantly in external and taste characteristics. This is a thin, crispy product with large air bubbles.

Outside Liguria there are also unusual variations. Thus, in northwestern Italy, sweet focaccia (focaccia dolce) is common. It is sprinkled with sugar and supplemented with raisins, honey or other sweet ingredients. In South Tyrol they feed special love with flatbread with potatoes and rosemary (focaccia con patate e rosmarino).

Improve famous product In fact, it can be done in many ways. We'll 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 flatbread is delicious not only in combination with numerous fillings, but also in its own way. natural form– with and rosemary.

And the aroma that envelops the whole house fresh bakery, will not leave anyone indifferent. We guarantee that nothing could be easier than making classic focaccia.

Components required for the test:

Flour from soft varieties finely ground wheat – 350 g;
Boiled water at room temperature – 210 g;
Olive oil – 1 tbsp. spoon;
Dry yeast – 7 g;
Sugar – 2 teaspoons;
Salt – 5 g.

Ingredients for lubricating the surface:

Olive oil – 2 tbsp. spoons;
Salt - a sliver.

Please note that when making this product in our homeland, the Italian grade 00 flour is used.

So, combine dry flour, salt, sugar and yeast. Add water and oil and knead the dough until elastic. Place it in an enamel container and cover with a towel. Let the dough rise in a warm place. Perfect option: Preheat the oven to 50 degrees, turn off the heat and, placing a bowl of dough in it, close the door tightly.

After time has passed, we take the dough in our hands and gently knead it for about a minute to “drive out” the air from inside. Then distribute it evenly into a pre-greased baking dish (35*28 cm), cover and let rise again.

Using your fingertips, make indentations over the entire surface of the flatbread and leave for the last time for 10 minutes. The final touch: brush the focaccia with oil and sprinkle with coarse salt. Bake in an oven preheated to 200 degrees for 25 minutes.

Of course, fresh baked goods have the richest taste. But, nevertheless, you can store your bread in a fabric bag for about 2 days. In this case, it is recommended to slightly heat it in the oven before use.

Making thin focaccia

To prepare a thin flatbread, we will need the same ingredients and in the same quantities as for the classic version.

The difference in processes begins after kneading the dough. We divide it into 4 parts. Form balls, place on a baking sheet sprinkled with flour, cover with plastic wrap and let rise for 70-90 minutes.

When the volume of the dough has approximately doubled, it’s time to move on to the next stage. Transfer the balls one at a time to a floured work surface and roll out into thin disks about 30 cm in diameter.

IN in this case The time for raising the dough is not maintained. Grease the flatbread 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 in the republic. But when it comes to flatbread 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 can't buy it, replace it with any soft curd. In the most desperate 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 and pour in water and oil. Mix everything well until the dough is homogeneous. Cover with a lid and let stand for room temperature 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. Distribute the pieces of cheese evenly on one layer and cover with another, pinching the edges. Lubricate the surface a small amount olive oil.

Bake in a convection oven, preheated to 200 degrees, for 10-15 minutes or until golden color crusts. Let it 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 flatbread, focusing only on your mood and desire.

To obtain a fragrant version of the product, they use spices: rosemary, sage, basil, oregano. They are sprinkled on the surface of the dough after brushing with olive oil. In season, focaccia is decorated with tomatoes before baking. As a rule, Cherry fruits, cut in half, are used for this.

IN yeast form Chopped onions or garlic are often added to the dough. Although some prefer to see these spicy vegetables on the surface of the bread. In this case, onions are placed on it before baking, and garlic after (as well as fresh herbs).

Unlike classic focaccia, the yeast-free version practically requires a filling. In addition to the cheese mentioned above, for these purposes they take:

Pieces of bacon, minced meat;
Potatoes and other vegetables or vegetable mixtures(usually in finished form);
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 the yeast flatbread before baking;
On thin dough(with or without yeast) place slices of boiled potatoes, which are then covered with Pesto. Place a second layer of dough on top of the resulting “pyramid”, pressing the edges tightly.

Frankly, decoration and stuffing Italian bread has no species restrictions. Use your wild imagination to the maximum and enjoy the result.

Calorie content

Like most white types of bread, Italian focaccia is viewed with hostility by nutritionists around the world. When enough high calorie content(249 kcal per 100 g) it has virtually no nutritional value. The energy balance of 100 g of product consists of:

Proteins – 8.8 g;
Fats – 7.9 g;
Carbohydrates – 36 g.

The large amount of carbohydrates in the flatbread automatically places it among the products that should be consumed with caution by people with disabilities. diabetes mellitus Type 2 and obese.

Mineral salt is negligibly present in bread. However, patients with arterial hypertension should adjust their diet taking into account the consumption of 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 of the flatbread is vitamin E in the amount of 2.22 mg per 100 g. This is approximately 20-30% of daily requirement the body of an adult. Tocopherol is a powerful antioxidant. It is involved in the functioning of the reproductive system, prevents the formation of blood clots, and is also responsible for the healthy appearance of the skin.

To summarize, let us remind you that everything is good in moderation. By limiting the portion of focaccia to 50-70 g, you will not only not harm your body, but will also get some light pleasure.

Softly and gently, in a delicious way, we have come to the end of the article. Live sweetly, love honestly, bake festively and remember: “Without pancakes it’s not Maslenitsa, without focaccia it’s not Italy!”

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Bread is the head of everything. This simple truth is known not only in our country, because each state has its own classical and traditional dishes made from dough, which are usually served at the table.

So, in Italy, an analogue of our bread is exquisite focaccia - original dish, reminiscent of pizza with a small amount of toppings.

But unlike it, the focaccia recipe focuses on the dough, not on additional ingredients. Therefore, this dish is significantly different from similar products, impressing exquisite taste and refined aroma.

Focaccia is a traditional Italian bread made from... yeast dough. In fact, it is a thin, crispy flatbread with aromatic filling from various ingredients.

However, the main emphasis in this dish is not at all on the additions, but on the enchanting taste and aroma of the dough.

The first mention of such a dish as focaccia dates back to the era of antiquity. Then thin flatbread baked on a home fire made of hot stones.

The recipe for the dough of this dish was extremely simple. It included: flour, olive oil, water, salt.

At the same time, flour was considered a particularly valuable component, since in that era its cost was higher than that of butter.

Also, the recipe for focaccia bread was popular among sailors in ancient times. It could be baked directly on the deck of a ship, for which specific hot stones were used.

The dish was different excellent taste And subtle aroma. And the cost of preparing it was reasonable, while the nutritional value was high.

The recipe received its development during the times Ancient Rome. Then Italian focaccia was called flat bread, and local residents We diversified the dish by adding everything we had at home to the bread.

This is how the classic dish came into being, loved by gourmets from all over the world.

Today, focaccia is an original thin bread, round or rectangular in shape, with indentations along the entire surface.

It is in these dimples, made by the caring hands of the cook, that droplets of oil with spices and filling accumulate, giving the flatbread its incredible taste and rich aroma.

Classic recipe

Today there are many cooking methods of this dish. But among them, the classic Italian focaccia stands out, the secrets of its preparation have been carried down through the centuries.

So to cook this recipe, you should stock up on the following ingredients:

flour – 200 g;
goat cheese– 250 g;
olive oil – 100 ml;
salt – 0.5 teaspoon;
spices with garlic and herbs at your discretion.

Let's start preparing the dough. First, mix the flour with half the volume of olive oil. Place the dough on a board, which should be lightly sprinkled with flour.

Add water to it, gradually pouring in the liquid and kneading the dish at the same time. Next, wrap future bread in cling film and leave to simmer for 1 hour.

After this period of time, knead the dough again and divide it into 2 equal parts. Roll them into a ball and set aside to rest for another 5-6 minutes.

Now roll the resulting balls into flat cakes - and your Italian focaccia will soon be ready!

Now it's time to turn on the oven, heating it up more. Classic recipe involves preparing a dish with cheese.

That's why this product should be cut into cubes and placed on 1 of the tortillas. Place the second bread on top, covering half with cheese, and carefully pinch the edges.

Now is the time to form the dimples for delicious gravy. Just press your fingers in several places on the bread to create indentations.

After which you can salt the dish and grease with the rest of the olive oil, sprinkle with herbs and garlic. The focaccia is baked for 10 minutes.

It is worth constantly checking the dish, because after the appearance golden brown crust, the bread is ready. Now is the time to serve the dish to the table. Remember that Italian bread should be sliced hot and eaten immediately.

Popular recipes

Culinary delights from Jamie Oliver and Yulia Vysotskaya are most in demand among housewives and famous restaurateurs.

These 2 talented chefs offering original options The preparation of such a dish as Italian focaccia is distinguished by its originality.

Let's start with Jamie's recipe. This famous chef invented as many as 2 original fillings for this dish. However, his recipe for flatbread is slightly different.

The dough is prepared in several stages:

Pour 325 m of water into a bowl and add 7 g of dry yeast into it. Mix well.
Now it’s time to gradually add flour (500 g). Add a little, mix and add a little at a time until you can mix it.
Now is the time to pour 2 tablespoons of olive oil into the future bread and throw in 1 pinch of salt and no more.
Knead the dough, alternately stretching and squeezing, for 12 minutes. That's the only way you'll get quality bread.
Jamie now recommends covering the dough with a bowl and letting it rest for an hour on the counter.
After 60 minutes, the volume of the dough will double or even triple. Now is the time to divide it into 2 parts.
Before baking future bread, you should sprinkle the pan with semolina or the rest of the flour.
Place the dough in the mold and press it with your fingers, forming many dimples.

Now it's time to prepare the filling! Jamie developed 2 compositions from exquisite ingredients, which are harmoniously combined.

With them, Italian focaccia is simply divine:

First recipe. Place a basil leaf into the indentations in the dough, press it in well and place a cherry tomato on top, or rather ¼ of it. Be sure to sprinkle sea salt on top. Jamie recommends salting not the dough itself, but the filling.
Second recipe. To prepare it, boil the potatoes in their jackets and mash them with a fork so that you get pieces rather than puree. It is also worth cutting the cheese into small cubes and preparing the thyme. First, sprinkle the dough with thyme, then with potatoes and cheese. Now is the time to add salt to the filling.

Now you should let the dish rest again, covering the bread with a damp cloth. Leave the molds like this for 40-45 minutes.

Now it’s time to heat the oven to 200 degrees and bake Jamie Oliver’s dishes for 25 minutes. When the focaccia is covered with an appetizing blush, the bread is ready and waiting to be tasted.

Famous Russian star Yulia Vysotskaya went much further in her culinary delights. After all, she especially likes Italian bread, so each of her recipes is as rich and soulful as possible.

She offers the following filling options for focaccia:

Pumpkin recipe with red onion.
We prepare the dough like Jamie, but use pumpkin and Yalta onions as the filling. It's more dessert dish, so instead of salt for sprinkling focaccia they use cane sugar. It is less sweet than beetroot and more healthy. The taste is simply unimaginable.
Modern recipe with sun-dried tomatoes and garlic.
This is an exclusive dish from Yulia Vysotskaya. You can dry the tomatoes yourself, or you can buy already shingled ones in the store. Press them into the yeast dough for focaccia, then sprinkle the flatbread with cheese and grated garlic. Now is the time to add fresh herbs and sea salt.
Dessert recipe with Parmesan cheese, figs, pear and bacon.
This is a very piquant and unexpected combination of flavors. The main thing is not to overdo it with bacon and cheese. The fruits should be slightly simmered; they can be caramelized. Then place them on the flatbread, pressing lightly. Sprinkle some finely chopped bacon and grated Parmesan on top. Now is the time to let the dish rest and put it in the oven.

There are also a lot of so-called folk recipes. Many people recommend preparing focaccia with zucchini, garlic and cheese, when the dish produces an incredibly delicate and rich taste.

Also to many tastes savory bread With canned olives, Italian herbs and cherry tomatoes. Others cannot live without focaccia with mozzarella, spices and tomato slices.

Focaccia is incredibly tasty and... gourmet dish, which can be served as an independent dish or dessert.

The main thing is that no matter what cooking recipe you choose, you will definitely like the dish. After all, this bread combines simplicity and richness. Italian cuisine!

Focaccia – italian flatbread with delicious “dimples”, generously flavored with olive oil, sprinkled with sea salt and herbs.

Each nation is proud of its own village national bread. In the Caucasus they bake lavash, in India they bake chapati, in Mexico they bake tortilla, and Italy is famous for focaccia. This is what today's delicious story is about.

Focaccia is a flat, fluffy bread that is often compared to pizza. And yet, there is a significant difference between these Italian “flatbreads”. Focaccia is first and foremost bread, and the main thing is the crust, not the filling. Therefore, special attention is paid to its preparation. As a rule, the flatbread is prepared with yeast dough, and in addition to flour, yeast and sugar, a lot of olive oil is added. Airy dough Place on a baking sheet and shape the focaccia into it - square, rectangular or round. The surface is pressed with your fingertips to make small holes and brushed with olive oil and salt.

According to classic recipe focaccia can do without filling at all, just aromatic herbs and spices will slightly enhance the taste of the bread itself. But if you throw a handful of capers, tomatoes, onions or cheese into the dough, or onto the surface of the flatbread ready for baking, focaccia will become a particularly tasty, self-contained dish.

Traditionally, Italian bread is baked in an oven or on a hot stone. Served with first courses, drinks and even desserts.

It seems that this baking has absolutely no drawbacks - its recipe includes available products, it is not difficult to prepare, and you can prepare it right at home. Is this so, let's see right now.

6 recipes for making focaccia bread

Recipe 1. Thin crispy focaccia with rosemary

Focaccia without yeast is a quick, thin, crispy flatbread. It does not require additional time for fermentation and kneading of the dough.

Ingredients: 200 g flour, 120 ml drinking water, 3 tbsp. spoons of olive oil, rosemary sprigs, coarse salt.

Dry the washed rosemary and separate the leaves from the branches. Finely chop and pour in olive oil to infuse it with the aroma of rosemary.
Sift the flour. Let her get enough air. Pour into a tall bowl and make a funnel. Pour water directly into its center and knead into a loose dough. You need to knead until the flour completely “drinks” the water and the dough becomes a homogeneous, smooth mass. At the end, continuing to knead the workpiece, pour in olive oil in parts. By absorbing the oil, the dough will become soft and elastic.
Cover the yeast-free dough with a light cloth. Let it rest for half an hour, preferably in a heated place.
While the dough is infusing, cover the baking sheet with baking paper and turn on the oven at 200 degrees.
Place the risen dough on a warm baking sheet and spread it over the entire surface with a rolling pin, giving it an oval or round shape. The cake should not be thicker than 3-5 mm. Use a knife to make light marks in the raw dough for future pieces. This will make the focaccia easier to break apart after baking.
Grease the dough with rosemary oil, add salt and place the baking sheet in a hot oven.
After 10-15 minutes, the thin focaccia will brown. If this is not enough, you can leave it for a couple more minutes, but be careful not to burn it.

After a few minutes of cooling, break the focaccia into pieces and serve either with tea or with soup. And just crunching it is also very tasty.

Recipe 2. Focaccia with cheese and garlic

Focaccia according to this recipe will not be too fluffy, but “flaky”. Aromatic cheese will be baked between two flatbreads.

Ingredients for 2 flatbreads: 225 g warm water, 400 g flour, 2 teaspoons dry yeast granules, 2 teaspoons sugar, 3 tbsp. spoons of olive oil, 1 teaspoon of dry marjoram, black pepper, sea salt.

For filling: 300 g cream cheese(Philadelphia, mascarpone), 300 g blue cheese, 2-3 tbsp. spoons of cream 33%, 3 cloves of garlic.

Heat the water slightly, add the yeast and steam for a few minutes.
Add sugar, sifted flour and a handful of salt. Mix all ingredients with a spoon and place on a large wooden board for further kneading by hand.
The dough for cheese focaccia should not be too dense. But if during the kneading process it becomes excessively sticky and “asks” for more flour, add it. The right dough lags behind hands.
Place the whole, smooth lump into a bowl generously greased with olive oil. The oil will begin to penetrate into the opening pores of the growing dough, and this will improve its quality.
Cover the bowl with a napkin, film or place it in a bag and put it closer to the heat, let it rise. After 45 minutes, knead the mixture lightly and leave for another 30 minutes.
Cut the loose dough into 4 even lumps and roll each with a diameter of 20 cm. Place two identical parts on top of one another and roll them out together. You shouldn't be too zealous - they should just stick together a little. This way we will get two “layered” focaccia.
Grease the surface of the baking sheet with olive oil. Place in a cake pan and bake for 10 minutes in a preheated oven (220 degrees). Do not bake the cakes until full readiness, let them just brown slightly on top. The focaccia will be baked again with the filling.
Remove the baked pieces from the oven and use a narrow knife to separate the top and bottom cakes. They will fall apart easily.
Blue cheese cut into large pieces, add creamy and chopped garlic, stir. If the filling turns out to be dry, you can add cream - the cheese mass will become smooth and tender.
Divide the filling and spread evenly over the two bottom cakes. Cover with top layers.
Place the “stuffed” focaccia on a baking sheet and pour olive oil over the tops, sprinkle with marjoram, salt and pepper.
Bake for another 5-6 minutes until the top crust is golden.

Recipe 3. Focaccia with olives

Ingredients: 200 ml water, 300 g flour, 1 teaspoon salt, 1 teaspoon granulated sugar, 8 g fresh yeast, 3-4 tbsp. spoons of olive oil, 0.5 teaspoons of dried basil, oregano, 15-20 pcs. pitted olives.

Combine fresh yeast with salt and granulated sugar, pour in heated water. Stir until the yeast dissolves and the sugar crystals disappear.
Sift flour into a separate container. Pour 3 heaped tablespoons into the water with the yeast. Stir with a whisk until all lumps are broken up. Cover the semi-liquid mixture with a towel or lid and leave in a warm place for 15 minutes. Exactly how long it will take to activate the yeast.
As soon as the surface begins to rise and become covered with bubbles, you can begin kneading the focaccia dough.
Lightly stir the dough with a spoon, sprinkle with dried herbs and, stirring, combine everything.
Pour the remaining flour into a bowl, make a mound in the middle and pour in 3 tbsp. spoons of olive oil (sunflower oil is possible).
Knead the dough until smooth. The sticky and lumpy mass will take 5-8 minutes, but if it continues to stick to your fingers, grease your hands with oil and add a little flour. The dough should be soft but elastic.
Transfer the “Kolobok” to a bowl, pre-greased with oil, and place in a warm place for 45 minutes to allow it to rise. During this time it is necessary to monitor him. When the dough has risen and becomes fluffy, knead it gently.
Add olives, cut into rings, to the dough and knead together. Leave for another 40 minutes to increase the volume again.
Place the grown dough on a baking sheet and roll out. For thin focaccia - 1.5-2 cm, for fluffy - 2.5-3 cm. Turn on the oven at 200 degrees. Place the baking tray with the preparation next to it. While the oven is heating up, the focaccia near the warm stove will grow a little.
Move the flatbreads to hot oven and bake until the top crust is golden. As a rule, 15-20 minutes are enough for this. But fluffy focaccia may take a little longer - 20-25 minutes. Therefore, it is better to focus on the condition of the cake - it should begin to brown on top, but remain porous and soft inside.
Remove the finished bread from the mold and let it rest a little under a towel on a wire rack.

In Italy, it is not customary to cut focaccia with a knife. It is served in the form of a whole flatbread, and is broken with your hands at the table.

Recipe 4. Focaccia with caramelized onions

For the dough: 7 g of dry yeast, 120 ml of heated water (ideally 42 degrees), 120 g of flour.

For dough: 3 tbsp. tablespoons olive oil, 1 teaspoon dry yeast, 250 ml water, 500 g flour, 2 teaspoons salt.

For the top: 3 onions, 1 tbsp. spoon of sugar, 2 tbsp. spoons of olive oil.

To make the dough, pour the yeast into water heated to 42 °C and stir with a spoon until the mass becomes sufficiently homogeneous. Add 120 g of flour and mix everything again, breaking up any lumps. Send the bowl with the dough to warm in a warm place for half an hour. It should increase at least 2 times.
Place half a kilogram of flour and salt into a sieve and sift into a bowl. The flour will mix well with the salt and breathe in oxygen, making the dough airy.
Pour 250 ml of warm water, 3 tbsp. into the dough, which has been infused for 30 minutes. spoons of olive oil and add a teaspoon of yeast granules. Stir with a spatula until smooth.
Continuing to stir, pour the flour sifted with salt into the bowl with the liquid in small portions. When the mass begins to thicken, you can begin kneading with your hands.
Form a ball of smooth dough, wrap it in cling film and leave at a comfortable temperature for an hour and a half.
Cut the peeled onion into half rings and transfer to a free plate.
Heat a frying pan with olive oil on the stove. Add the onion to the oil and fry for 10-15 minutes. Sprinkle with sugar and caramelize over low heat for another 10 minutes, or until the onion mixture has browned.
Place the grown dough on a work surface (table, large wooden board), sprinkle with flour, and knead several times. Leave for 10 minutes alone.
Place the dough on a baking sheet with olive oil and stretch or roll out to a thickness of 1-1.5 cm. Cover with a kitchen towel and forget about it for an hour.
Make small dimples on the surface of the flatbread with your fingers, grease with oil and spread fried onion.
Place a baking sheet in a preheated oven (220°C) and bake for 20-25 minutes.
When the focaccia is browned and the aroma begins to invite all household members into the kitchen, you can turn off the oven. Break the warm flatbread into pieces.

Onion focaccia goes perfectly with thick soup, meat stew or potatoes.

Recipe 5. Focaccia with sun-dried tomatoes from Yulia Vysotskaya

Ingredients: 500 g wheat flour, 10 pcs. sun-dried tomatoes, 25 g fresh yeast, 60 ml olive oil, 10 g brown sugar, 5 g sea salt, 5 g coarse salt.

Yulia Vysotskaya advises preparing focaccia according to Italian recipe So:

Turn on the oven and set the temperature to 200 degrees.
Crumble the yeast into warm water(300 ml), add granulated sugar and stir lightly. Let him stand for a while in a place where no one will disturb him.
Air-saturated flour, sea salt pour into the bowl of the food processor, place under the dough attachment and pour in the yeast water.
While the processor is running, add 45 ml of olive oil to the dough and knead for another 5 minutes.
Place the smooth and elastic dough into a deep bowl and cover with a warm and damp cloth or towel. Leave to rise for an hour.
When the dough has doubled in size, add chopped sun-dried tomatoes and mix them in thoroughly.
Grease a baking sheet with oil, place the dough and spread it with your hands, giving it a symmetrical shape.
Cover the cake again with a damp towel and leave for 15-20 minutes next to the heating oven.
Bake the focaccia in a well-heated oven for 15 minutes.

The Italian flatbread with sun-dried tomatoes is ready, but after turning off the oven, you need to grease it with the remaining oil and sprinkle with coarse salt.

Recipe 6. Dessert focaccia with cherries from Jamie Oliver

Ingredients for the flatbread: 500 g flour, 300 ml warm water, 15 g pressed yeast, 1 tbsp. spoon of sugar, 1 tbsp. spoon of sea salt.

For filling: 60 g butter, 500 g cherries, 2 tbsp. spoons of sugar, 1 pack of vanilla sugar.

Sprinkle flour sifted with salt onto the surface of the table or board. Form a “well” in the center and pour half the water into it, crumble the yeast, add sugar. Mix everything carefully until a “flour paste” forms.
Add the remaining water and knead the dough, adding flour. When elastic and shiny dough will stop sticking to the surface and hands - form a round ball.
Sprinkle the sides and bottom of a deep bowl with flour and transfer the dough there. Cover with cling film and place in a secluded place. It is important that the test is comfortable - warm and quiet. After half an hour, remove the prepared workpiece from the bowl, knead it and return it back. And after 30 minutes, repeat the “massage” procedure again.
While the dough is rising, prepare cherry filling. Wash the cherries and remove the pits. Sprinkle the berries with sugar so that they release excess juice and the future focaccia does not turn out too wet.
From ready dough form a round or oval loaf.
Place the focaccia in a mold lined with oiled paper and “stuff” the surface with cherries. Sprinkle the sugar mixture on top.
Cut the butter into thin slices and place on top of the cherries.
To slightly relieve the “stress” of the cake with cherries and return it to its fluffy shape, place the dough near the heat for 20 minutes.
Place the cake in a hot oven and bake until golden brown.

Serve “bohemian breakfast” focaccia in the morning with a large cup of tea or as a dessert with vanilla ice cream.

Focaccia is not demanding and is easy to prepare. But still, some recommendations will help you bake real Italian bread.

To prepare Italian flatbread, it is better to take wheat flour only premium and fine grinding. The amount of flour recommended in the recipe may vary in one direction or another. Therefore, you should not pour it all out at once. Just add flour in portions while kneading the dough.
Dry yeast for baking focaccia can be replaced with fresh pressed yeast. A teaspoon holds 7 grams of dry granules, which is equal to 20 grams of fresh yeast.
Before kneading the focaccia dough, it is better to grease your hands with vegetable oil. This will speed up the kneading process and the dough will become more elastic.
To make the flatbread large-porous, the dough should not ferment for a long time. After kneading, let the formed focaccia rise and bake immediately. But for small pores, the dough needs time to proof.
Properly prepared focaccia is golden brown, aromatic and very light.

Focaccia- not just an Italian flatbread. This bread is the sacred food of warriors and peasants. It was born in Ancient Rome and named after the fire blazing in the hearth. Perhaps that is why its culinary geography is so vast. Do not deny yourself the pleasure of tasting Italy!