Italian thin focaccia. Focaccia is one of the most famous Italian flatbreads. Typical to Liguria and Genoa in particular it's You can find its variations all across Italy. Thin or tall, salty, salt free or even sweet; crunchy and oily.
Being rather thin and at the same. Another famous focaccia in Italy is the typical focaccia of Puglia (from Bari to be exact). It's a thin focaccia stuffed with cheese. You can cook Italian thin focaccia using 9 ingredients and 7 steps. Here is how you cook it.
Ingredients of Italian thin focaccia
- You need 330 g of flour.
- You need 180 ml of ice cold water.
- Prepare 10 g of yeast.
- Prepare 7 g of sugar.
- You need 10 g of salt.
- You need 20 ml of olive oil.
- Prepare of rosemary.
- You need of garlic.
- Prepare of more olive oil.
A delicacy that's a little bit difficult to make at home, but it's worth a try! This focaccia has a fine crumb and a tender crust, which makes it a perfect side for BBQs, the perfect bread to go along with hummus, or simply to use for an Italian-style sandwich. Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread.
Italian thin focaccia step by step
- Mix the flour, yeast, sugar, salt and ice cold water, knead well.
- When the dough looks ready, add the olive oil and knead more.
- Make 4-6 round pieces and put to the fridge for a couple hours.
- Pre-heat the oven to the max (i got 260°C) with the pan inside.
- Roll the dough to a very thin round and put on the hot pan.
- Prepare some minced garlic in olive oil and cover the dough, add coarse salt and rosemary.
- Bake for a few minutes until ready.
Focaccia al rosmarino (focaccia with rosemary). Thinly slice half of garlic and mince the rest. Crunchy crust and airy in the middle flavored with Extra Virgin Olive Oil, Tomato, & Herbs, this thin Italian Focaccia made in the "Focaccia Barese" style. There are focaccia con le cipolle and focaccia alle olive,made with onion and olives, respectively. My personal favourite, however, would have to be a rather atypical, unleavened variety from the town of.
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