{"id":28115,"date":"2024-11-19T01:17:10","date_gmt":"2024-11-19T01:17:10","guid":{"rendered":"https:\/\/travelshelper.com\/staging\/?p=28115"},"modified":"2026-03-01T00:18:44","modified_gmt":"2026-03-01T00:18:44","slug":"%d9%81%d9%88%d9%83%d8%a7%d8%aa%d8%b4%d9%8a%d8%a7","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/ar\/world-of-food\/italian-national-food\/foccacia\/","title":{"rendered":"\u0641\u0648\u0643\u0627\u062a\u0634\u064a\u0627"},"content":{"rendered":"\n

Typical Italian flatbread, Focaccia is distinguished by its crisp, golden crust and soft, airy inside. Originating in the coastal area of Liguria, more especially Genoa, this bread has several uses in Italian cooking. It’s often eaten alone, as a side dish, or as a basis for sandwiches. Often enhanced with olive oil, herbs, and coarse sea salt, the dimpled surface adds to its taste character and visual appeal.<\/p>\n\n\n

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Foccacia<\/h2>Recipe by Travel S Helper<\/span>Course: Bread<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

12<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

180<\/p>kcal<\/span><\/div><\/div><\/div>

Focaccia, hailing from the Ligurian coast around Genoa, is distinguished by its yielding crumb and lustrous, amber-hued crust. The formula calls for all-purpose flour, a modest measure of fine salt and active dry yeast, united in lukewarm water to form a pliant dough. A generous ribbon of extra virgin olive oil is worked in at the outset, imparting richness and suppleness. After an initial hour\u2019s rest, during which the dough expands subtly, it is gently deflated and left to rise a second time in a well-oiled pan. When the oven reaches 450\u00b0F (230\u00b0C), the surface of the dough is pressed deeply with the fingertips to produce a series of indentations. Each hollow is invited to cradle further olive oil, mingled with the fresh resinous notes of rosemary sprigs and a scattering of coarse sea salt. Fifteen minutes in the heat suffice to transform the mass into a veneer of deep gold, its edges rising crisp while the interior retains a soft, whisper of chew. Served at table, this bread may stand alone\u2014perfect for dipping into bright olive oil or a reduction of vinegar\u2014or serve as the base for open-faced sandwiches. It also complements steaming bowls of soup and green salads, its gently seasoned crumb offering a quiet counterpoint to more assertive flavours.<\/p>

Ingredients<\/h3>
  • <\/span>

    4 cups (512 g) all-purpose flour<\/span><\/p><\/li>

  • <\/span>

    2 teaspoons (10 g) salt<\/span><\/p><\/li>

  • <\/span>

    2 teaspoons (8 g) active dry yeast<\/span><\/p><\/li>

  • <\/span>

    2 cups (455 g) lukewarm water<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons extra virgin olive oil (plus more for drizzling)<\/span><\/p><\/li>

  • <\/span>

    Fresh rosemary sprigs (optional)<\/span><\/p><\/li>

  • <\/span>

    Coarse sea salt for topping<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Activate the Yeast –<\/strong> In a large mixing bowl, combine the lukewarm water and active dry yeast. Let it sit for about 5 minutes until the yeast dissolves and becomes frothy.<\/li>
    • Mix the Dough –<\/strong> Add the flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a sticky dough forms. Drizzle 2 tablespoons of olive oil over the dough and mix to incorporate.<\/li>
    • First Rise –<\/strong> Cover the bowl with plastic wrap or a damp cloth. Let the dough rise at room temperature for about 1 hour, or until it has doubled in size.<\/li>
    • Prepare the Pan –<\/strong> Generously oil a 9×13-inch baking pan. Transfer the risen dough into the pan, gently spreading it to fit. Be careful not to deflate the dough too much.<\/li>
    • Second Rise –<\/strong> Cover the pan and let the dough rise again for about 30 minutes.<\/li>
    • Preheat the Oven –<\/strong> While the dough is rising, preheat your oven to 450\u00b0F (230\u00b0C).<\/li>
    • Dimple the Dough –<\/strong> After the second rise, use your fingers to press deep dimples all over the surface of the dough. Drizzle additional olive oil over the top, ensuring it pools in the dimples. Sprinkle with coarse sea salt and fresh rosemary leaves, if using.<\/li>
    • Bake –<\/strong> Place the pan in the preheated oven and bake for 15 minutes, or until the focaccia is golden brown.<\/li>
    • Cool and Serve –<\/strong> Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Variations –<\/strong> Focaccia is highly adaptable. Consider adding toppings like cherry tomatoes, olives, caramelized onions, or grated cheese before baking to suit your taste preferences.<\/li>
      • Storage –<\/strong> Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350\u00b0F (175\u00b0C) oven for about 5 minutes.<\/li>
      • Serving Suggestions –<\/strong> Enjoy focaccia on its own, dipped in olive oil and balsamic vinegar, or use it as a base for sandwiches. It’s also an excellent accompaniment to soups and salads.<\/li><\/ul>\n\t\t\t\t<\/div>