focaccia

  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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