Genoese focaccia in Italian

Category: Yeast bread
Genoese focaccia in Italian

Ingredients

Wheat flour 500 g
Water (I took serum) 250-275 ml
Salt 20 g
Sugar 20 g
Olive oil 35 g
For watering:
Olive oil 2 tbsp. l.
Hot water 6 tbsp. l.
Salt 3 g

Cooking method

  • I cooked the dough in the "Pizza" mode. After proving, the dough must be thoroughly kneaded and a cake formed from it with your hands, grease it with a watering mixture. Allow to rise until the volume doubles (30 to 60 minutes). Place the flatbread on a baking sheet or baking paper, bake for 25-30 minutes, at a temperature of 200 degrees. Grease the finished focaccia while still hot with the remaining watering mixture. Alternatively, shortly before placing the cake in the oven, you can press into the dough: pitted olives or finely chopped onion, stewed with butter or olive oil, you can also add 1 tbsp. l. chopped rosemary or sage. Before baking, I pressed chopped tomatoes into the dough, and sprinkled them with fresh dill on top. It turned out very nice and fragrant.
  • Genoese focaccia in Italian


Viki
I did it! It is something! My first focaccia was a success.
Crochet, thanks for such a delicious recipe
Only now I pressed the olives too hard. Sprinkled with dry rosemary, the aroma was .... Next time I will definitely add a little rosemary to the dough.
Genoese focaccia in Italian
Genoese focaccia in Italian
Duskn
Please tell me why "salt - 20 gr." written 2 times. And nothing is said about sugar.
Perhaps just the second time instead of "sugar" they wrote "salt"?
izumka
Do you need yeast?
Crochet
izumka, absolutely necessary !!! 10 gr. pressed yeast.
When the recipe was reworked into a new form, the yeast was lost ... and sugar came from somewhere ... well, there was no sugar in my recipe ... initially the recipe looked like this:

Ingredients:
Wheat flour - 500 g
Water (I took serum) - 250-275 ml
Salt - 20 g
Fresh / pressed yeast - 10 g
Olive oil - 35 g

For watering:
Olive oil - 2 tbsp. l.
Hot water - 6 tbsp. l.
Salt - 3 g
Infinity83
it turns out very tasty focaccia, I first did the first kneading on pizza mode, I had it for 45 minutes in Panasonic, kneaded twice and then put bread on the regime without equalizing the temperatures, for kneading + long standing-approach, then spread the dough on a tart, kneaded , put in tomatoes + Provencal herbs and ate this delicious treat with a bang
TATbRHA
I added a teaspoon of thyme (which was at hand) to the dough and instead of olive oil, fat removed from broths; baked in the Princess. Very tasty cake turned out! Thank you.
Crochet, write a personal letter to the Chef, explain the situation and ask to correct the recipe, he will definitely do it! And sometimes there is no time to read all the comments.
Tosha
And the recipe was never corrected.But in the discussion I read the correct one)

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