FoccaciaCourse: Italian National FoodCuisine: Italian, MediterraneanDifficulty: Medium
This is a classic traditional Italian scone and is a true example of Mediterranean cuisine. It was created 800 years ago. Today it is popular all over the world and is made with the addition of various ingredients (olives, garlic, tomatoes, red onions, balsamic vinegar, cheese, ham).
500g of soft flour
7g of dry yeast
2 teaspoons of salt
7 g of sugar
300ml of lukewarm water
50 ml of olive oil
100 ml of olive oil
2 pinches of sea salt
2 sprigs of rosemary.
- Put flour in a bowl, then add yeast, salt and sugar.
- Mix, then add lukewarm water and olive oil.
- Make the dough with a mixer and then knead it.
- Coat the dish with olive oil and let it stand.
- When the dough has doubled in size, which is about an hour, put the stretched dough in an oven tray coated with olive oil.
- Use your fingers to indent the dough.
- Coat the dough with 50 ml of olive oil, cover with transparent foil and leave for 15 minutes.
- Heat the oven to 250 degrees Celsius.
- Put a few rosemary leaves in each hole and sprinkle with coarse salt.
- Bake at 250 degrees Celsius.
- Focaccia di Reco is a pizza bread for which the small coastal town of Reco became famous. The recipe dates back to the time of the Saracens 800 years ago. This pizza bread, scone, contains, in addition to the standard ingredients, a mix of cream cheeses, pesto, tomatoes, oregano.
- Focaccia di Portofino also contains ham, pesto cream cheese mix, tomato, oregano.
- Focaccia Pepperoni, also contains pepperoni salami, mix of cream cheeses, tomatoes, oregano.