Focaccia is popular in Italy but also in France (as Fougasse) and is usually seasoned with olive oil, salt, and sometimes, with fragrant herbs. Completed with the addition of meat, cheese, onion, vegetables or even anchovies.
Very easy, simple, economical and delicious. An easy dough, without requirements, combined with sliced salami alone. Consumed as an appetizer but alone as a simple snack for all times.
Try it!
Very easy, simple, economical and delicious. An easy dough, without requirements, combined with sliced salami alone. Consumed as an appetizer but alone as a simple snack for all times.
Try it!
| work: 15′ | time: 2h:30′ | very easy: |
Ingredients (1 small Focaccia)
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Inside the warm water dissolve the sugar and add the dry yeast. Set aside in a warm environment for 10 min until frothy. |
On the desktop sift the flours, open a puddle and pour 2 tablespoons olive oil and dissolved yeast. Sprinkle salt around. You work the ingredients until you have a smooth and elastic dough. |
You make a ball, knead and press, folding it many times for ~10 min. Cut six slices from the salami and peel the outer membrane. Chop the three into two (each) and leave aside and the other three cut them into very small pieces. |
Incorporate the finely chopped salami, kneading, in the dough. Form a ball, put it on a floured bowl, cover with a towel and let rise in warm to about 1:30'. |
When the dough rises, spread and roll it to a thickness of 1 cm (0.4 in) giving oblong shape. With a knife make small cuts on the top and we stick vertically the slices of salami, we kept. Grease the focaccia and spread it in a baking pan with parchment paper. Let it rise for 15 minutes as long as you preheat the oven. Bake at 180°C (356°F, Gas 4.2) for ~20'-25'. |
Check that it is cooked well and the bottom surface.
