Contains: Dairy, gluten, nightshades. Is: Vegetarian, quick & easy.
This is a quick and easy recipe, and not meant to be considered genuine continental Italian, but something to make on a busy workday evening, or the like. I used a good quality focaccia from a local bakery. I will note I...
Apulian focaccia or Focaccia Barese is a focaccia typical of Puglia region, South of Italy.
Its dough is soft and pliable with a special consistency achieved through the use of durum-wheat semolina flour and potato in the dough.
It’s usually garnished with cherry tomatoes, oregano and black...
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...
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
Pre-heat the oven to 180 °C.
Make sure the...
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...
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...
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...
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...