Focaccia with cheese

Focaccia with cheese

In ancient times, when ordinary pizza was the ordinary food of the poor people of Rome, and it was simply sold on the street, it was just a piece of bread with a simple inside laid out on top - spices, olive oil, garlic, herbs. In rural areas they usually did it even simpler. Dough flatbread seasoned with olive oil and garlic. And then focaccia appeared - the prototype of pizza.

It is prepared much easier than pizza, almost like a cottage cheese casserole, but it cannot be said that focaccia is a simplification. Now it occupies its rightful space in Italian cooking, often replacing bread. In general, it is very common to eat bread, taking into account a minimum of the insides. Focaccia is a common Italian yeast bread. It is believed that pizza is all about the inside, while focaccia is all about the bread.

The term focaccia appears to have originated from the old home hearth, which was placed in the center of the kitchen, called the focus. Another plausible version of focaccia is thin bread in ash: panis focacius. I read somewhere that warriors baked bread right in their own shields. Gradually, over time, the inside of the focaccia became the richest and most varied.

Different regions of Italy have their own recipes and traditions. In the town of Bari, a port city in Puglia, they bake focaccia Barese, with a tomato or potato interior. In Genoa - focaccia Genovese, a very narrow flatbread with onions and olive oil. Liguria has its own focaccia with cheese.

Focaccia with cheese is not always made like bread. Quite often it looks more like a closed pizza, with good and plentiful interior inside.

Let's prepare bread, approximately as it is made in Liguria - focaccia di Recco, but diversifying the filling, using young cheese, reddish onions and herbs. Maybe someone will say that this is a closed pizza.

Ingredients for focaccia with cheese

• Pizza dough 500 g
• Young cheese (cottage cheese) 300 g
• Parmesan 50 g
• Garlic 2 cloves
• Onion (purple) 1 pc.
• Parsley 5-6 sprigs
• Olive oil 3 tbsp. l.

How to make focaccia with cheese

1. Prepare pizza dough. Stretch the dough into two even circles, the size of a pizza pan. The thickness of the dough must be at least 5 mm.

Ingredients: young cheese, parmesan, parsley, garlic, olive oil

Grind parmesan, parsley and garlic

Sprinkle the dough with Parmesan and herbs

Spread the pickled onions

Place young cheese

Dump out the remaining Parmesan and pepper

Cover the focaccia with the second piece of dough

Pinch the edge of the focaccia and prick the dough with a fork.

Brush focaccia with olive oil or egg yolk

Cut the focaccia into pieces

Focaccia with young cheese interior, reddish onions and herbs

Watch my video on how to make pizza dough

Pizza Dough Easy and guaranteed to make delicious pizza dough

Focaccia with cheese

Focaccia is an Italian wheat flatbread made from different types of dough (yeast or unleavened). The manufacturing method is almost similar to pizza, but it is baked quickly and at the highest temperature. It turns out very tasty - with a crispy crust and porous crumb inside! Be sure to try!

Ingredients for Focaccia with Cheese:

• Wheat flour / Flour (maybe a little more) - 300 g
• Water – 180 ml
• Sugar - 1 tsp.
• Salt - 0.5 tsp.
• Hard cheese - 50 g
• Olive oil - 6 tsp.
• Vegetable oil - 1 tbsp. l.
• Yeast (dry) - 1 tsp.
• Greens (herbes de Provence) - 1 tsp.

Production time: 150 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for Focaccia with Cheese:

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Comments and reviews

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• Prescription questions
• Reviews

May 16, 2018 Nya830 #

May 17, 2018 anastasia 86-2016 # (recipe creator)

What a simple and excellent recipe, I will definitely try to create such a flatbread. Thank you!

May 16, 2018 Wera13 #

May 16, 2018 anastasia 86-2016 # (recipe creator)

May 16, 2018 anastasia 86-2016 # (recipe creator)

May 15, 2018 CHUZHYNKA #

May 15, 2018 anastasia 86-2016 # (recipe creator)

What if the water is replaced with whey? (ordinary snow-white bread only gets better from this) Or is water important in this recipe?

May 15, 2018 CHUZHYNKA #

May 15, 2018 kitipi #

May 16, 2018 anastasia 86-2016 # (recipe creator)

Anastasia, I also like focaccia) Could you answer CHUZHYNKA’s question? This is burning

May 16, 2018 kitipi #

May 16, 2018 anastasia 86-2016 # (recipe creator)

May 15, 2018 Irpenchanka #

May 15, 2018 anastasia 86-2016 # (recipe creator)

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How to make focaccia with cheese

Such pastries can be of different shapes - both square or round, and in the form of long rectangles; in a unique recipe, its thickness does not exceed several cm, the yeast-free flatbreads are quite thin and crispy.

There are a huge number of focaccia recipes that use different types of entrails, so you can prepare Italian bread with your favorite filling to taste. Focaccia with cheese is a pastry that can resemble not only bread, but also a closed pizza with many different insides.

To make focaccia fragrant, it is recommended to use oregano, rosemary, cilantro, basil, and a mixture of Provençal and Italian herbs. Sprinkle the surface of the baked goods with spices, having previously greased it with olive oil. Flatbreads with cherry tomatoes, which are cut in half and added before baking, look very beautiful and appetizing. If yeast dough is used, housewives often mix garlic or onion into it, finely chopping it with a knife.

In yeast-free variations, the interior can be bacon, mushrooms, minced meat, peppers, potatoes, leeks; there are also sweet baked goods with the addition of dried fruits and new fruits, preserves and jams.

Focaccia, which is prepared with Pesto sauce, is popular in restaurants or in home kitchens. In one version, a flatbread made from yeast dough is simply greased with sauce before baking, in the other, slices of boiled potatoes are laid on the layer, then Pesto, and the entire system is covered with a second layer of dough, pressing the edges.

You can use a wide variety of entrails, decorating baked goods as your imagination and taste dictate, in any case the result will be excellent.

Recipe for focaccia with Dorway Blue cheese

To make it, take the following ingredients:

• 400 g wheat flour;
• 10 g yeast (dry);
• 75 ml olive oil;
• 400 g cream cheese;
• 20 g sugar;
• 300 g Dorway blue cheese;
• 5 g sea salt;
• marjoram, ground dark pepper.

1. Preheat the oven to +220 ºС.
2. Pour 250 ml of warm water into a small container, dissolve the yeast in it with a pinch of sugar and salt.
3. Sift the flour, knead the dough.
4. Grease a deep bowl generously with vegetable oil, place the dough in it, cover and leave in a warm place for 40-50 minutes.
5. After the allotted time has passed, knead the dough slightly and put it back in the bowl for half an hour.
6. Divide the dough in half, and each half also into two parts, each of which should be rolled out separately, then folded on top of each other and rolled out again.
7. Place on a baking sheet lined with parchment paper or greased with olive oil and bake for 10 minutes.
8. Remove from the oven and cut the crust in half.
9. Cut Dorway Blue cheese into small pieces and combine with cream cheese.
10. Grease one half of the flatbread with the cheese mixture and cover with the remaining dough. Brush the focaccia with olive oil, season with pepper and salt, and marjoram.
11. Bake in the oven for another 4-7 minutes.

Delicious focaccia with cumin and olives

To make Italian focaccia, use the following products:

• water – 300-350 ml;
• flour – 0.5 kg;
• olive oil – 125 ml;
• salt – 15 g;
• pitted olives – 20 pcs.;
• dry yeast – 20 g;
• cumin, dried garlic, sea salt - to taste.

Step-by-step manufacturing consists of the following steps:

1. Cut the olives into rings.
2. Knead the remaining ingredients into an elastic dough using 50 ml olive oil, stir in the olives.
3. Leave in a warm place for 60 minutes.
4. Roll out the dough into a narrow layer, place it on a baking sheet greased with oil, and grease the focaccia itself as well.
5. Cover the cake with cling film and set aside for half an hour.
6. After this, make small indentations in the focaccia using your finger, again leave for half an hour.
7. Preheat the oven to +250 ºС.
8. Sprinkle the flatbread with sea salt, cumin, dried garlic and bake, reducing the oven heat to +220 ºС.
9. Cook for 25-30 minutes until golden brown.
10. Remove from the oven and immediately brush with olive oil. Can be served either hot or cool.

Italian flatbread with onions and cheese

This recipe uses the following ingredients:

• 400 g flour;
• 80 g hard cheese;
• 220 ml warm water;
• 1 onion;
• 1 tsp. dry yeast;
• 75 ml olive oil;
• 10 g salt;
• dried Provençal herbs - to taste;
• 50 g honey.

1. To prepare the dough, dissolve active yeast in water, add salt, honey, leave for 15 minutes until air bubbles appear.
2. Wash the onion, peel it, cut it into small cubes, fry in a hot frying pan greased with olive oil until golden brown.
3. Knead the dough on the dough, adding sifted flour to it in portions; the longer you knead the dough, the more tender the focaccia will be. Pour vegetable oil onto your palms and knead the future baked goods again.
4. Roll the dough into a ball, cover with cling film and leave for half an hour, then stir in the onion and cheese cut into small cubes.
5. Grease a baking sheet with olive oil and place the tortilla, stretching it to the appropriate size.
6. Grease the dough with oil and leave for 15-25 minutes under a waffle towel or film.
7. Sprinkle with herbs, bake in an oven preheated to +200...+220 ºС for 25 minutes until golden brown.

Focaccia with Parmesan and Ricotta

Use these products:

• 0.5 kg of ready-made pizza dough;
• 1 onion;
• 75 ml olive oil;
• 350 g Ricotta (can be replaced with cottage cheese);
• 1 bunch of parsley;
• 70 g Parmesan;
• 25 ml wine vinegar;
• 2 cloves of garlic.

1. Buy it at the store or make your own pizza dough.
2. Divide it into two parts, roll it into two thin cakes, with a width of at least 5-7 mm.
3. Grease a baking dish with olive oil, place the first layer on it, and prick with a fork.
4. Marinate the onion in advance, to do this, cut it into thin slices, pour a tablespoon of wine vinegar, and leave to marinate.
5. Mash Ricotta or cottage cheese, as another option you can use Adyghe cheese.
6. Grate Parmesan and chop together with parsley and garlic in a blender bowl.
7. Sprinkle the dough with ½ of the Parmesan, leaving a few cm from the edges.
8. Spread the onion on top, then the cheese, compacting it slightly with your hands, because Italian bread should turn out narrow.
9. Sprinkle the remaining Parmesan with herbs on top and drizzle with olive oil.
10. Cover the focaccia with the second layer of dough, sealing the edges tightly.
11. Brush the flatbread with olive oil or use one yolk and sprinkle with spices.
12. Leave for 20 minutes, bake in an oven preheated to +200 ºС for 20-25 minutes until done.

Focaccia di Recco

This type of bread is very popular in Italy, in some way it acts as a candidate for pizza. This kind of baking is absolutely easy and quick to prepare, because you don’t have to wait for the dough to ripen. So, this recipe uses the following products:

• 120 ml warm water;
• 300 g soft cheese (in the Italian version they use stracchino);
• 260 g flour;
• 80 ml olive oil;
• salt.

If you cannot purchase a unique stracchino, you can exchange it for curd cheese, for example, Mascarpone, or, in the latter case, use processed cheese.

The manufacturing stages are as follows:

1. Sift the flour into a deep container, pour water, 50 ml of olive oil into the middle, add salt.
2. Knead the dough until elastic, form a ball and place it in a bowl, cover it with cling film, set aside for half an hour.
3. Next, the ball should be divided into two parts, rolling each of them into a narrow layer (2 mm).
4. The cheese should be distributed over the entire area on one of the parts, covering the cake with the other part, connecting the edges.
5. Focaccia should be greased with olive oil and baked in an oven preheated to 210ºC for 15 minutes until the crust becomes golden.

The nutritional value

Focaccia is a fairly high-calorie product, because wheat flour is used in its production; as a result, 100 g of baked goods contains actually 250 kcal and virtually no nutritional value. This bread contains:

• 7.9 g fat;
• 36 g carbohydrates;
• 8.8 g protein.

The consumption of such flatbread should be limited to those people who have problems with obesity, diabetes, in case of illness (impairment of normal functioning, performance) with arterial hypertension, they need to beware of an increase in blood pressure, and eat bread in small quantities with the permission of the doctor.

One of the advantages of consuming such a product is its vitamin content (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) E or tocopherol (2.22 mg/100 g), which is approximately 1/3 of the daily requirement of the human body. Tocopherol is a powerful antioxidant that is involved in skin restoration and prevents blood clots.

If you eat Italian bread in moderation, you can enjoy delicious food without harming your health. In Italy, focaccia occupies a favorite position, quite often ahead of pizza and replacing bread, because the dough itself is the main thing in this pastry.

Focaccia with cheese and herbs

A recipe for Italian wheat bread in the form of a flatbread called focaccia. Focaccia is made with various entrails. This version contains Provençal herbs and cheese.

How to make focaccia with cheese and herbs:

Dissolve yeast and sugar in 325 ml cool water.

Add salt and sweet water with yeast to the flour. Mix with a spoon.

Add 3 tbsp. l. olive oil.

Knead the dough with your hands for 10 minutes.

Let stand under cling film for 30 minutes.

Divide the dough into 2 parts.
Using your hands, spread half of the dough into a greased pan. Apply olive oil, herbs and cheese to the dough.

From the second part of the dough you can create a narrow focaccia with cheese or feta cheese.

Bake focaccia with cheese in an oven preheated to 200 degrees for 15-20 minutes.

Focaccia with cheese and Provençal herbs is ready. Bon appetit!

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