Thin focaccia: traditional recipe, kneading rules and baking secrets

Italian cuisine is known for its unique recipes. Despite this, they are quite ordinary in production. Pizza, lasagna, pasta have become widespread all over the world.

Another popular Italian dish is focaccia. This is a narrow and crispy flatbread. There are several recipes for making it. In Italy they eat it with tomatoes, herbs, cheese and olives.

How to make traditional Italian bread: recipe, individual dough kneading, read below.

Making focaccia

When making dough for flatbread, yeast is used in some recipes. There are recipes for making it without yeast.

The “essential” ingredients for any dish are:

olive oil;
yeast;
water;
flour.

With all this, cakes are made in a variety of shapes. Here you can experiment. Flatbread, the dough of which includes yeast, often has the most “lush” dough. The thickness reaches a height of 1 cm. Focaccia prepared without yeast has a crispy taste and is naturally the narrowest.

Rules for kneading dough and individual baking

Usually, focaccia is prepared with sun-dried tomatoes and various spices. The most popular spice is rosemary. An indispensable ingredient is cheese (Italian variety - stracchino). If it is missing, you can exchange it for any soft variety.

Making Tips

To make focaccia truly “Italian”, you need to know about certain features, namely, about kneading the dough.

They use only olive oil of the highest quality.
The flour is carefully sifted. Better - a couple of times in a row.
The dough for the flatbread must rise twice or even more than once.
Knead the dough with your hands until it sticks to your hands. Must become plump and soft.
The dough is placed on the table, having previously sprinkled the table with flour.
Smooth the sides to give a suitable shape. Indentations are made on the surface of the cake. A little later, oil the olives. Sprinkle salt and selected spices on top.

Below is the "traditional" recipe. It will definitely amuse all connoisseurs of Italian cuisine. The recipe is easy to make. Even a beginner in Italian cuisine can cook it.

Traditional recipe for narrow focaccia

To make a thin and crispy focaccia you will need the following ingredients:

200 g flour;
100 grams of water;
3 tbsp. spoons of olive oil;
from 3 to 4 sprigs of rosemary;
salt.

Rosemary sprigs are carefully washed and dried. Afterwards, the leaves are separated from the branches.
The leaves are crushed, placed in a deep container, poured with olive oil (a couple of tablespoons).
In the flour sifted a couple of times, a depression is formed into which water is poured.
The dough is gently kneaded until a homogeneous mixture.
Add the remaining spoon of oil to it and continue to knead thoroughly.
The kneaded dough is covered with a lid or a towel and put in a warm place for half an hour.
The oven is heated to 200 degrees. Place baking paper on a baking sheet, sprinkling flour on top.
Roll out the dough thinly on a baking sheet, up to 3 mm in thickness.
Grease the surface of the flatbread with butter soaked in rosemary scent and sprinkle a little salt.

Production time is approximately 10 minutes. The golden brown crust on the flatbread indicates that it can be taken out of the oven.

Focaccia is especially delicious immediately after baking, so without delaying the matter until later, break the hot flatbread into pieces with your hands and start eating.

Thin focaccia: traditional recipe, kneading rules and baking secrets

Italian cuisine is rich in ordinary and delicious dishes that are popular all over the world. Pizza, pasta, lasagna - all this came from distant Italy and became something familiar and ordinary for Russian people.

The wonderful dish focaccia was also invented by the Italians many centuries ago. It is a fragrant narrow crispy flatbread. The dish has a huge number of manufacturing options. Italians bake focaccia with various herbs, cheese, olives and tomatoes. This wonderful bread with a wonderful Italian name can be completely prepared at home. The main thing is to follow a few rules.

How to make focaccia

The flatbread is prepared from both yeast and non-yeast dough. The recipe for narrow focaccia contains several main ingredients - olive oil, wheat flour, water and yeast. The shape of the flatbread may be completely unimportant. Yeast flatbreads typically have a fluffy, light dough about 1 cm thick. Focaccia made without yeast is the narrowest and crispiest.

Making Tips

In order for the flatbread to come out no worse than in an Italian bakery, you must follow several rules:

The oil must be olive oil and of good quality. Sunflower is not suitable for focaccia.
The flour should be sifted, preferably a couple of times.
The focaccia dough must rise at least 2 times.
You need to knead the dough until it starts to stick to your hands. It should turn out soft and airy.
The finished dough is placed on a table seasoned with flour, slightly leveled, giving the desired shape, and a depression is made on the surface, which is later greased with olive oil and sprinkled with spices and salt.
Focaccia is baked in the oven at 200 degrees. It cooks within 20 minutes.
Focaccia is always served hot, because the freshest flatbread, cooked piping hot, is indescribably delicious.

Below are some remarkable narrow focaccia recipes that all connoisseurs of Italian cuisine should prepare. They are simple to execute and even a newbie can prepare this dish.

Recipe for narrow crispy focaccia with sun-dried tomatoes

Baking with sun-dried tomatoes is a real classic of the Italian genre. This very tasty and fragrant dish can bring the whole family to the table.

To make it you need the following ingredients:

sifted flour - 400 g;

water - 200 ml;

dry yeast - 7 g;

boiled potatoes in their jackets - 100 g;

olive oil - 30 ml;

salt and sugar - 1 teaspoon each;

sun-dried tomatoes - 30 g;

onion - 1 pc.;

olive oil - 20 ml;

water - 2 ml.

vinegar - a few drops.

Heat the water slightly, dilute the yeast in it and add sweet sand.
While the yeast is rising, you need to work on other ingredients.
Carefully sift the flour into a deep bowl, and then grate the jacket potatoes into it. Add salt.
Once the yeast has risen, pour it into the potato-flour mixture and knead the dough. Add olive oil while kneading.
Cover the dough and put it in a warm place for 30 minutes. During this period of time it will have time to rise perfectly.
While the dough is rising, you should prepare a baking sheet. It is covered with parchment and lightly sprinkled with olive oil.
Place the dough on a baking sheet, cover with a towel and leave to rest for about 20 minutes.
Now you need to prepare the filling for the flatbread. Wash the sun-dried tomatoes and set aside. Cut the onion into half rings, add water and add a few drops of vinegar. Stir the mixture and toss until the dough comes together.
Create small depressions on the surface of the flatbread, where we later place the sun-dried tomatoes. Top the focaccia with pickled onions.
In a separate jar, mix 20 ml of water and olive oil, mix everything thoroughly and pour the mixture given to us into the flatbread.
The dish is baked in the oven at 150 degrees for 20 minutes.
Focaccia comes out tender and porous on the inside, with a crispy, delicious crust on the outside. Not a single member of the household remains indifferent to such a delicious and fragrant dish!

Thin focaccia with soft cheese

Thin crispy flatbread with fragrant cheese - what could be better? We offer a good recipe for Italian narrow focaccia. It is not at all difficult to implement, and even a novice cook can prepare this delicious Italian dish.

To implement the recipe, the following ingredients will be useful:

wheat flour - 200 g;

water - 100 ml;

cold-pressed olive oil - 30 ml;

a pinch of salt;

soft stracchino cheese - 250 g (if you don’t have it, replace it with the rest of the soft curd cheese).

Sift the flour well a couple of times. Create a depression in the middle, pour salt and water with oil into it.
Knead the dough well. Cover with a lid and leave to steep for about 40 minutes.
Then divide the dough into two parts and roll them out to approximately 3 mm wide. Distribute the soft cheese in pieces over the surface of the 1st layer of dough and cover with the rest. Seal the edges tightly. Grease the top part of the focaccia with oil.
Preheat the oven to 200 degrees. The flatbread cooks for about 10 minutes, until golden brown.

Thin focaccia with fragrant herbs

To make the most delicious herbal flatbread, you need the following products:

wheat flour - 200 g;

water - 90 ml;

Italian herbs - 1 teaspoon;

olive oil - 30 ml.

Sift the flour a couple of times into a deep bowl. Create a depression in it and pour a mixture of oil and water into it.
Knead the soft dough and leave it covered for 15-20 minutes.
Then divide the finished dough into small parts and roll out thinly.
Grease the surface of each flatbread with olive oil and sprinkle with salt and Italian herbs.
Focaccia is baked in a preheated oven for 5 minutes.

Traditional narrow focaccia (recipe with photos)

The usual traditional flatbread is prepared as follows:

flour - 200 g;

water - 100 g;

olive oil - 3 tbsp. spoons;

rosemary - 3-4 sprigs;

a few pinches of salt.

Rosemary must be washed, dried well and separated from the branches. Finely chop the leaves, place in a deep bowl and pour in a couple of tablespoons of olive oil.
Sift the flour through a sieve, create a hole in the middle and pour water into it. The dough is kneaded with gentle movements until smooth. Then add a tablespoon of oil to it and knead well again.
Cover the dough with a towel or lid and let it rest for 30 minutes in a warm place.
At this time, light the oven and heat to 200 degrees.
Line a baking sheet with parchment and lightly sprinkle with flour.
Place the dough on a baking sheet and roll out thinly. The thickness of the dough should not exceed 3 mm.
Then grease the focaccia with oil, which has been saturated with the smells of rosemary, sprinkle with a little salt and bake for about 10 minutes.
When the flatbread is browned and covered with a golden crust, it means it is ready. The focaccia is broken into pieces and the meal begins.

Garlic flatbread

This variation of focaccia is perfect for a family lunch or dinner. The fragrant, aromatic flatbread with garlic notes will not leave anyone indifferent.

For this recipe you will need:

wheat flour - 2 cups;

water - 1 glass;

dry yeast - 7 g;

sugar - 1 teaspoon;

salt - 2 teaspoons;

garlic - 3 cloves;

a mixture of dried Italian herbs.

Dissolve dry yeast in warm water. Then add sugar, salt and sifted wheat flour. Knead the dough and leave it to rise for 60 minutes.
Pass the garlic through a garlic press and mix with Italian herbs.
Roll out the dough well, brush with olive oil and place the resulting herb and garlic filling on the surface.
Let the focaccia rest for another 30 minutes.
The cake is baked for 20 minutes at a temperature of 190-200 degrees.

Conclusion

Focaccia is a famous Italian bread. It is often made with various vegetables (usually tomatoes and olives), herbs and cheese.

The article collected the best recipes for narrow focaccia. This crispy and fragrant flatbread will please every eater. It’s easy to prepare, and even a beginner in cooking will be able to feel like an Italian baker for a moment.

fullandhappy

Full&happy: life is magnificent and amazing

My friends know that my favorite dish in the world is skinny bacon focaccia. The particular one I love is served only at Il Patio. At least in other places it was not the same. At the moment, focaccia at “Il Patio” is served with arugula, but its taste has not changed.

For me, cooking this for a long time was a fixed thought. And so, after countless tests, the focaccia finally came out.

For 2 pcs.
approximately 30 cm in diameter. We need: 320 g flour (2 cups)
150 g warm water (2/3 tbsp.)
1.5 tbsp.
vegetable oil 0.5 tsp.
dry yeast 0.5 tsp.
salt 0.5 tsp Sahara

Inside :
50 ml.
vegetable oil 4 cloves garlic
100 bacon
50 g parmesan
Dried basil
Sea salt

Thin crispy focaccia - recipe

We are accustomed to the fact that one of the usual Italian types of bread - focaccia - simply cannot be narrow. Usually, the flatbread is fluffy and soft, and in addition to everything else it contains a lot of all sorts of additives on its surface, such as new herbs, onions, olives and a lot of salt. Not so long ago, a recipe for narrow and crispy focaccia, which does not contain yeast and resembles a huge chip, began to gain popularity.

Recipe for narrow focaccia without yeast

Ingredients:

flour – 145 g;
semolina – 35 g;
olive oil – 15 ml;
a pinch of large salt;
water – 95 ml.

Manufacturing

Mix semolina with flour and salt. Make a well in the center of the dry slide and fill it with warm water and olive oil. Mix all the ingredients together until you get an elastic dough. Form the dough into a ball and leave for half an hour. Despite the fact that this type of dough does not contain yeast, it needs proofing not in order to increase in size, but in order to relax the gluten strands and become easier to roll out.

When the dough has rested, divide it into quarters and stretch each into a narrow layer with your hands. Place any of these layers on a well-oiled baking sheet, after which you can sprinkle the surface of the cake with the desired toppings. Narrow Italian focaccia is baked at 230 degrees for about 10 minutes.

Thin focaccia with garlic

Ingredients:

flour – 295 g;
water – 95 ml;
dried Italian herbs – 1 teaspoon;
olive oil – 35 ml;
garlic – 2 cloves.

Manufacturing

Prepare a simple mixture of flour, butter and water. Leave the finished dough to rest for 15 minutes, then divide into portions and roll out. Grease the surface with a small amount of oil and sprinkle with salt and herbs. Leave the cakes to bake at 230 degrees for 5-6 minutes, and then rub them with a cut of garlic while they are still hot.

Crispy and narrow focaccia with cheese

Ingredients:

flour – 470 g;
cheese – 210 g;
water – 265 ml;
olive oil – 95 ml.

Manufacturing

Prepare a regular base dough by combining flour with salt, water and oil. Leave the finished dough for 15 minutes to make the rolling process easier, then divide the dough in half and roll out both halves. Place a layer of grated cheese between them and repeat rolling to secure the flatbreads together. Grease the surface with a small amount of oil and bake the bread at 210 degrees for 6-7 minutes.