Easy to prepare, no special equipment and tools needed. Only ingredients YOU like.
You don’t need someone who tells you “Well: strawberries and tuna are the best combination and you must like it because I say so”. You decide, you are in charge in your kitchen. I love the combination of goat cheese and Parma ham but it’s just a personal opinion..
Focaccia: there are millions of different version. This is my personal recipe. Once you know the basic, you can adapt it in 1000 different ways.
The recipe below is for a basic focaccia. Consider it as a canvas to use to unleash your food creativity. Where I take my inspiration from? My fridge 🙂
Ingredients below are for a 32cmx44cm tray.
FOCACCIA: classic and gourmetCourse: Appetizers, MainCuisine: ItalianDifficulty: Easy
1000gr Strong white flour
7gr active dried yeast
Dried herb mix (Italian mix by Swartz)
- Mix all the dry ingredients in a very large bowl
- Add water and mix it thoroughly with a spoon
- Cover with cling film and put the bowl in the oven, light on. Wait 3 hours, until the dough is tripled.
- Grease with some oil the tray and help the dough to “flow” into it, gently with your hands.
- Grease your hands with some olive and spread the dough evenly, covering all the surface
- Sam pianist 🙂
- Leave the dough to prove for an additional 30 minutes (or until doubles), in the oven with light on.
- Now it’s “bake it time!” You can choose. You can bake it as it is, plain, and you have a focaccia to use as bread, OR, you can cover with tomato passata seasoned to taste.
Total baking time is around 35 to 40 minutes.
Bake for 20 minutes and THEN add the cheese (grated mozzarella). Reason?: if you add mozzarella straight away, it will turn golden brown when focaccia is cooked. Some say they like it, some don’t. So it’s up to you. After adding mozzarella, continue the baking for an additional 20 minutes.
For my use, I cover half of the focaccia with tomato and half is plain. I’ll complete with several different topping later, when it’s ready.
- Bake it for 40 minutes and check with a tooth pick if it’s really baked. Remember: it’s 80% water in the dough which makes the focaccia highly hydrated.
- Once ready, you can unleash your creativity. See the post about the possible topping combinations
- If you have an event, you can prepare the focaccia base in advance, precook it for 25 minutes and then freeze it. The night before the event, move the focaccia from freezer to fridge and leave it there overnight. Finish the baking couple of hours before your event and complete with your toppings.
1000gr Strong White flour
7gr active dried yeast
dried herbs mix