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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.
12
servings20
minutes15
minutes180
kcalFocaccia is a traditional Italian flatbread characterized by a tender interior and a golden crust, originating from the coastal region of Liguria, especially Genoa. It is a multifaceted bread, appreciated as an accompaniment, sandwich foundation, or independently. The recipe consists of all-purpose flour, salt, active dry yeast, lukewarm water, extra virgin olive oil, fresh rosemary sprigs, and coarse sea salt. The dough rises for one hour, then is preheated to 450°F (230°C). Following a second rise, pronounced dimples are created by drizzling olive oil over the surface. The dough is subsequently baked for 15 minutes until it attains a golden brown hue. Focaccia may be consumed independently, immersed in olive oil and balsamic vinegar, or utilized as a foundation for sandwiches. It serves as an exceptional complement to soups and salads.
4 cups (512 g) all-purpose flour
2 teaspoons (10 g) salt
2 teaspoons (8 g) active dry yeast
2 cups (455 g) lukewarm water
2 tablespoons extra virgin olive oil (plus more for drizzling)
Fresh rosemary sprigs (optional)
Coarse sea salt for topping
Italian cuisine, with its emphasis on fresh ingredients, regional specialties, and time-honored cooking methods, has become synonymous with comfort, conviviality, and gastronomic excellence.
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