Focaccia with dry herbs and parmesan from Palermo.

Focaccia with dry herbs and parmesan from Palermo.

Category: Yeast bread

Ingredients
Wheat flour	450 g
Water	280 ml
Salt	1 tsp
Sugar	1 tbsp. l.
Vegetable oil (olive)	2 tbsp. l.
Soluble yeast	1 tsp
Panifarin (if not, then you can without it)	1 tsp
Dry wine (white only)	50 ml
Seasoning FRENCH HERBS
Parmesan cheese

Cooking method

• Wine is optional. If you decide to add, then by this volume, reduce the amount of water. Stir the wine with water.
• This bread cannot be made in a bread maker. Only some of the functions can be used. After reading this phrase, some of the people who do not like unnecessary fuss went to look at other recipes. And for those who stayed we will continue.
• First of all, knead a standard yeast dough in a bread maker. Bookmark order. First (Water, or water + wine) + flour + in the center of the slide we make a deepening of yeast there + salt + sugar + vegetable oil along the edge of the bucket. We put on the "dough" mode. Mode 2h 30 min.
• On the Israeli site, among bakers it has become considered the height of decency, in addition to the brand of the bread machine, to write also the layout of the cycle, since there are big differences among different models. Let's borrow and we.
• On this I am writing. Dough mode - 2h. 30 min. (Preliminary proofing 10 min., Preliminary proofing 5 min., Main kneading 20 min., Proofing (30 °) - 50 min., Kneading-20 sec., Final proofing (30 °) - 1 h. 05 min.).
• While the dough is being prepared, let's think about the shape. Here who has that at hand. Can be round or rectangular. Pots, pans, baking trays, at your discretion. The main thing is a large surface. I bake in a heat-resistant glass baking sheet 32x21 cm.
• Lubricate the form with vegetable oil.
• After the dough has been kneaded and risen, we turn on the repeated kneading for 1 minute to "sediment" the dough. We take a little flour so that the dough does not stick to our hands and put it in a mold. I immediately put it in the mold and then use my fingers to distribute it over the surface. But if anyone has a desire to additionally wash the rolling pin with the table after making the bread, they can roll out the dough on the table.
• Now cover with a towel and place in a warm place for 1 hour. 10 minutes before the end of the term, turn on the oven and set it to warm up. Temperature 180 gr.
• And so, the dough in the mold came up. Lubricate it on top with vegetable oil. Then, with a cleanly washed index finger, we make dents on the bread, preferably evenly. Oil from the surface will be poured into these holes and that's good. Now we take the "French herbs" seasoning and, rotating the rotor, start sprinkling on top with a mixture of dry herbs. How much to pour? Here at personal discretion. Please note that salt is poured along with the herbs. The bread turns out to be a little salty, but it should be so.
• All. We open the stove and send the bread for baking for 30-35 minutes (I put it on the second shelf from the bottom)
• After baking, we take out the bread from the oven, but do not turn off the oven yet.
• Now there are two options. You can eat like this, but you can add cheese. For demonstration, let's do half like this and half with cheese. Cut in half. We take out half of the focaccia. Place on a cutting board. Beware, the bread is hot! Cut horizontally into 2 relatively even halves with a bread knife.
• We take cheese. We rub it on a coarse grater (for those who like the bread to be soaked in cheese) or simply cut into plates (for those who do not like to interfere).
• Cover with the other half and put in the oven again for 5 minutes.
• Take it out after 5 minutes. The bread and cheese are ready.
• Now you need to wrap the bread in a canvas or linen cloth or towel.
• I was taught this in Ukraine.After baking the bread, they spread the towels, put the bread and cover them with towels. They say that bread should "rest". How nicely noticed. Indeed, he is crumpled and kneaded and baked, such a load, and now he needs to "rest". I taught myself and now all my bread after baking "rests". And he needs at least an hour to "rest". It is desirable that from the bottom it is ventilated, so it is better to put it on some kind of grate. I put it on the hot plate. If not, then it is necessary to constantly turn the bread, otherwise it may begin to "dampen" from the bottom during cooling.
• Now let's try. You can cut, but you can break off like lavash.
• If the crusty crust on top is not to your taste, it doesn't matter. Place the bread in a plastic bag for a while and it will soften.
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Note

Focaccia is a yeast bread baked in Italy. It looks like Armenian lavash. I got this recipe on the island of Sicily in the city of Palermo, which is why I named it that way. Italians believe that focaccia is the ancestor of pizza. Initially, it was baked just like bread, without any fillings, from coarse white flour. Subsequently, different ingredients were added to the bread both from the top in the form of powders (toppings) and inside (fillings). The result is a large number of varieties of focaccia. Each self-respecting Italian family bakes this bread according to their own family recipes, which are kept secret.
My Italian friend, knowing about my hobby, who specially invited me to this restaurant, told me that the most delicious bread is baked here. It was served in the form of round cakes. The bread really turned out to be wonderful. Most of all I liked the regular focaccio sprinkled with herbs on top, as well as the focaccia with cheese. The owner refused to tell the recipe for a cut, saying only that real focaccia must be sprinkled with sea salt and rosemary on top. The bread is served warm. We found out that they also sprinkle the bread with thyme and parsley. The composition of the rest of the herbs remained unknown to us.
Returning to Moscow, I immediately began to experiment, but nothing worked for me. That is, the bread turned out, but the taste that remained in my memory did not work out either way. Then I gave up this venture. And so it would all have ended if not for the case. Once on a visit I was treated to meat, the taste of which very much resembled the forgotten taste of this bread. I rushed to the hostess with a request to tell how the meat was seasoned. The landlady said that she buys a collection of herbs called French herbs "mill" at a store.

I asked her for this bottle. The smell was very similar. When I looked at the composition, I realized that I had hit the mark. Some of the ingredients corresponded to the described recipe.
The rest was a matter of technique. After test baking, I realized that I was not mistaken. Of course, it was not exactly that bread (there was not enough sound of the surf of the sea air of the cry of seagulls), but 80 percent of it was the same Palermo focaccia.
Let's try baking together. Women, please your husbands! With beer, in nature, and with a barbecue, an irreplaceable thing.
(I'll tell you a secret, I add any cheese that melts. The main thing is that it is tasty. If a piece of half-dried moldy cheese is lying in the refrigerators, which is a pity to throw away, it is better to throw it away! Do not spoil the bread! And more. If the cheese is not tasty, even if you melt it, it will still remain tasteless (there was a negative experience with Kostroma cheese). I prefer spicy varieties, this gives the bread a certain piquancy. Determine the quantities yourself, for your taste. All envy on the size of the bread and the thickness of the layer).
Bon Appetit.

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Intrigued)) I will definitely try))

At what, probably, I'll start now)))

Uff ... baked)) I'll try tomorrow .. (looking at the clock) or rather today

Well, what is the result of night vigils? Was it worth it?

Really worth it))) Bread is gone)))

[lva2410]

lva2410,

Thank you for reminding me of such a wonderful focaccia cake.

Previously, I had to bake several varieties, for example, potato, on mineral water.

And in your post I caught on to the phrase that focaccia is baked from coarse flour.

And such a result was imagined, from a mixture of whole grain, white, multi-grain flakes, with the addition of fresh apple, starch and panifarin to improve the structure of the dough, ground flaxseed to prevent rapid staleness (if anything remains stale). Sprinkled with sea salt, chopped fresh rosemary and a little mixture of Provencal herbs. Hot cut and added in half a mixture of mozzarella and parmesan, in another whole cheese cake (thin version of suluguni).

I didn't have time to get stale))) they ate it on the same day))) Both my husband and mother-in-law were delighted))

Baked. I liked it very much. Thanks for the wonderful recipe.

Some kind of regularity turns out ... I bake this bread again at night

bought herbs
Wait a bake))

And I no longer have ((((I snatched the last piece ((

And I no longer have ((((I snatched the last piece ((

A similar situation. Even the glaze does not allow to cool down!
I also need to switch to night mode. More will get.

Thank you so much for the recipe, I hunted for French herbs for two weeks, found it, baked it, got it in one sitting.

I have been baking focaccia lately with the addition of blue cheese filling + some other cheese and shape it like a cake practically. e cheese before baking .. och. delicious

And now I bake it with fiber))

[kinski,]

Hawkeye - the same bran, only enriched. That is, you, kinski, , it turns out focaccia with bran. And if you still manage to buy whole flour, then it will be whole grain. Just do not pour more than half, and the other half - ordinary flour.It is great to add 1 grated apple to such a dough (reduce the water by 30-50 grams) for splendor

And if you add herbs with garlic to the cheese?

[lva2410]

lva2410thanks for the recipe

I specially bought "Kotani Miller".
In my family, simple bread dough on water is not used, so I made a dough with boiled potatoes, everything else according to the recipe. Cheese - Gouda. The aroma is so wonderful in the apartment, you can't convey it. Now the focaccia is cooling down, and we are patiently waiting.

Already cut the focaccia. So delicious that you can eat without anything!

I used to make focaccia, set the dough myself. And today we bought a bread maker. I will definitely try the dough! I am not in the least afraid that focaccia is not prepared in a bread machine. My today's not very successful (or rather completely unsuccessful, why hide) experience with quick bread slowed me down, so that "returning" to the oven is perceived normally. Focaccia is generally a thing !!! Well, and then there's almost no need to get your hands dirty!

I apologize, but which spoons to hp?

[KsunyNov]

KsunyNov , use spoons for HP.

I'll bake this focaccia today

[KsunyNov]

KsunyNov , use spoons for HP.

I'll bake this focaccia today

Thank you!
yeah I was also fascinated by the recipe very good. I want to buy a mill and cook

[lva2410]

lva2410
WOW baked very tasty yesterday, though I didn’t wait for the bread to rest, I started eating, it was 10 pm, so soon the extra pounds will be trampled on by such a yummy

Good evening everyone! I baked focaccia, all according to the recipe, only instead of wine I added a little bit of wine vinegar (maybe this is too much), the cake turned out to be lush, beautiful, but I could not cut it hot, the dough broke and the view spoiled. And another question about a baking sheet to such a blue one, as in the first message, my cake stuck so barely I took it out of there (smeared it with oil), is it possible to bake in a container with lower sides? The taste of the cake is amazing, but I didn't take a picture so I didn't take a picture.

[lva2410]

lva2410 Please accept my heartfelt thanks for this focaccia !!!

And another question about a baking sheet to such a blue one, as in the first message, my cake stuck so barely I took it out of there (smeared it with oil), is it possible to bake in a container with lower sides?

I don't have such a baking sheet, I baked in a regular baking sheet that is attached to the gas hefest stove, everything goes fine

For focaccia, the Kotani-Italian herbs mill is perfect.

Very often I bake according to this recipe, it is tasty and quickly eaten
And yesterday I tried to bake with sourdough, it turned out SOMETHING IN GENERAL INCREASINGLY TASTY !!!

[jane]

jane And what kind of sourdough was it made with?

In the beginning, the leaven was eternal from rye flour. And then why didn't I shove there ...

Dear friends and girlfriends! Thanks a lot for your support. Very moved. I will try to justify your trust in the future. True, over time, it is now very bad. And then the May holidays are on the way. We must prepare for the sowing season. Prepared two more master classes according to two recipes. Which is still a secret. But very interesting results. One still needs to be improved a little. But with the second, it's a real trouble. I photographed everything as it should, and decided to photograph the final result when the bread cools down. And all that was absent for 1 hour. No bread returned. They swallowed all without a trace. It seems like it's not good to post an article without a final result. Now it will be necessary to bake a new one.
Best regards to all users and organizers of such a wonderful site Victor

On this I am writing. Dough mode - 2h. 30 min. (Preliminary proofing 10 min., Preliminary proofing 5 min., Main kneading 20 min., Proofing (30 °) - 50 min., Kneading-20 sec., Final proofing (30 °) - 1 h. 05 min.).

Iva2410, I hope that you are still visiting this site, so I would venture to ask a question about the quoted one. But first, thank you very much for the focaccia recipe. We must take note of it. I will definitely do it somehow. But in this case, I'm very interested in where you got the layout, when and how long the machine is running. I only baked three breads, but the first thing I realized was that I needed to know when and what the machine was doing, but the instructions didn’t say so - and what to sit with each new recipe and watch the machine? Fun. Maybe we should go to the Panas website (I have a Panasonic 255). Thanks in advance. And a special thank you for the focaccia.

Iva2410, I hope that you are still visiting this site, so I would venture to ask a question about the quoted one. But first, thank you very much for the focaccia recipe. We must take note of it. I will definitely do it somehow. But in this case, I'm very interested in where you got the layout, when and how long the machine is running. I only baked three breads, but the first thing I realized was that I needed to know when and what the machine was doing, but the instructions didn’t say so - and what to sit with each new recipe and watch the machine? Fun. Maybe we should go to the Panas website (I have a Panasonic 255). Thanks in advance. And a special thank you for the focaccia.

Quite right. So he sat with a stopwatch. Killed a lot of time. Fortunately, there were not so many options. True, on the previous car I had a glass window. Therefore, I did not violate the process, contemplated, so to speak, from the outside. Now, after I acquired Panasonic 255, there will be difficulties since there is no window there. But if you are interested, I will try to place the time intervals for this stove, since knowing these parameters gives room for experimentation.
Sincerely, Victor.

Quite right. So he sat with a stopwatch. Killed a lot of time. The benefit of options

Victor, thanks for your reply and suggestion to place time slots. True, I have already more or less adapted, but it is still much more convenient when you know that the car will be there next minute. By the way, Panasonic's website has a breakdown by minutes for rye bread. Rather, it was. I saw it there once, but I didn't download it, and then I couldn't find it anymore. Or maybe they removed it.

[lva2410]

lva2410 thanks for the recipe! Well I deliberately ran to the store and bought a mill. Fokkacha turned out to be just a miracle !!! Only I don't have a photo, or rather it was, but someone climbed where they didn't need to and removed what they didn't ask for ...
But I will still do! and more than once, very tasty bread turns out

Thank you so much for the recipe!
I made it with a "pie" - that is, I made 2 koloboks from the dough, spread it on the bottom cheese, covered the top one, carefully fastening the "seam".
Awesome yummy, from me, from my husband and from the cat - a huge thank you!

Focaccia is a yeast bread baked in Italy.

lva2410, thank you very much for the focacci recipe. I was preparing for a long time, but finally I made it, and not in the form of a cake (there is no oven temporarily), but directly in the HP, but exactly according to your recipe. My mill is over, but there is a bag of Provencal herbs, from which I put 1.5 tsp into the bread. Made on dough. It turned out "focaccia" for the lazy, but the taste ... She gave 200 ml of water to the dough, and then an apple and 50 ml of dry white wine into the dough. 1 tbsp. l flour then had to be added, but otherwise everything is strictly according to the recipe. Thanks again