1. Without Knife.jpeg

    Without Knife.jpeg

  2. With knife.jpeg

    With knife.jpeg

    Focaccia with spreadable cheese and yellow tomatoes
  3. Simple Rosemary Focaccia.jpg

    Simple Rosemary Focaccia.jpg

  4. MypinchofItaly

    Recipe Simple Rosemary Focaccia

    Serves 4-5, Preparation 10 minutes + 3 h rising, Cooking 30 minutes You need: A built-in baking pan or: a medium classic rectangular non-stick baking pan with high edges (38 x 27 x 5 cm height) or also a medium round non-stick pan with high edges (30 x 2.5 cm height). 300 g durum wheat...
  5. MypinchofItaly

    Recipe Ligurian Focaccia with Onions

    Fills a 25×40 cm baking tray | Preparation time: 30 mins + 1 h to rise | Cooking time: 30 mins Plain flour: 300 g Brewer’s yeast: 21 g Salt: 15 g Water: 250 ml White onions: 4 Extra virgin olive oil (EVOO): to taste Salt and pepper: to taste Method Pre-heat the oven to 180 °C. Make sure the...
  6. MypinchofItaly

    Recipe Homemade Focaccia with Potatoes and Black Garlic

    Serves: 6 | Preparation time: 15-20 mins + 2 h to rise | Cooking time: 25 mins Italian ‘0’ flour or plain flour: 1 k Potatoes, with yellow flesh: 350 g Rock salt: 20 g Salt: 15 g Dried yeast: 7 g or Fresh yeast: 5 g Water: 500 ml Extra virgin olive oil (EVOO): 40 ml Black garlic: 3-4 cloves...
  7. Morning Glory

    Recipe Focaccia Bread

    After several attempts using various recipes this is the most successful focaccia I've made, so far - I used several bits of different recipes in the end. The onion and thyme topping is optional - there are many other toppings you could use or simply sprinkle with olive oil and coarse sea salt...
  8. MypinchofItaly

    Recipe Apulian focaccia

    Serves: 6 | Preparation time: 30 mins + 2 h to rise | Cooking time: 25-30 mins Italian 00 white flour: 300 g Durum-wheat semolina flour: 200 g Water: 300 ml Cherry tomatoes: 300 g or whole pitted olives, green or black: 100 g Potatoes, small sized: 2 Dried yeast: 30 g Salt: 15 g Sugar: 6 g...
  9. Wandering Bob

    Recipe focaccia

    I mentioned in the recent thread on herb flatbreads that I have been trying (and consistently failing) to replicate the focaccia that I used to buy from Fratelli Camisa in London 35 years ago. Having experimented recently with sloppy wet doughs, and having also seen Paul Hollywood's recipe for...
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