Crispy focaccia
Crispy focaccia
Rated 5.0 stars by 1 users
Category
Crispy focaccia
Cuisine
Italian
Servings
4
Prep Time
15 minutes
Cook Time
180 minutes
Focaccia, perhaps THE Italian flat bread, comes in so many different variations, from plain focaccia Genovese to regional versions with the richest toppings. You can try this easy traditional summer recipe, all you need is a little time. Plan to make it when you are at home for a few hours, like on a Sunday afternoon. This focaccia makes for great party food or the perfect family meal.
Alice Noel Fabi
Ingredients
-
Mother yeast, 1 ounce (2 tablespoons) – Lievito Madre by Molino Rossetto
-
00 flour, 1 pound (500g)
-
Luke warm water, 300ml
-
Sea salt, 2 ½ tablespoons
-
Sugar, 1 tablespoon
-
Extra virgin olive oil, about 7 tablespoons
-
Datterino or cherry tomatoes, 1 pound
-
Mozzarella di bufala, ½ pound (regular mozzarella works just fine)
-
Capers in sea salt, 2 tablespoons
-
Anchovies in oil, about 10 fillets
-
Fresh basil, 1 bunch
-
Fresh arugula, 1 bunch
Directions
Utensils Needed:
Oven, oven tray, electric mixer or bowl, tea towel, rimmed baking sheet, rolling pin
Method:
Place mother yeast, flour, sugar, salt, water and 2 tablespoons EVOO in the electric mixer or in a bowl and mix or knead until smooth and uniform. Shape into a ball, grease the surface with a little EVOO (1 tablespoon) a cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled.
Preheat oven to 375F. Grease the tray with a little oil (1 tablespoon). Now knead lightly and roll with rolling pin and gently press into the baking tray, flatten to fill whole tray and obtain a sheet no higher than 1 inch. If the dough is too sticky use some flour on your hands. Drizzle the whole surface with the remaining 2 tablespoons of oil and 2 tablespoons of water. Chop the tomatoes in half. Garnish the whole surface of the focaccia with tomatoes, torn mozzarella, capers and anchovies.
Bake for about 30 to 40 minutes, until the crust looks crispy and light brown. Cover with basil and arugula leaves and sprinkle with some EVOO and sea salt.
Buon appetito!
Recipe Video
Recipe Note
Crispy focaccia
Rated 5.0 stars by 1 users
Category
Crispy focaccia
Cuisine
Italian
Servings
4
Prep Time
15 minutes
Cook Time
180 minutes
Focaccia, perhaps THE Italian flat bread, comes in so many different variations, from plain focaccia Genovese to regional versions with the richest toppings. You can try this easy traditional summer recipe, all you need is a little time. Plan to make it when you are at home for a few hours, like on a Sunday afternoon. This focaccia makes for great party food or the perfect family meal.
Alice Noel Fabi
Ingredients
-
Mother yeast, 1 ounce (2 tablespoons) – Lievito Madre by Molino Rossetto
-
00 flour, 1 pound (500g)
-
Luke warm water, 300ml
-
Sea salt, 2 ½ tablespoons
-
Sugar, 1 tablespoon
-
Extra virgin olive oil, about 7 tablespoons
-
Datterino or cherry tomatoes, 1 pound
-
Mozzarella di bufala, ½ pound (regular mozzarella works just fine)
-
Capers in sea salt, 2 tablespoons
-
Anchovies in oil, about 10 fillets
-
Fresh basil, 1 bunch
-
Fresh arugula, 1 bunch
Directions
Utensils Needed:
Oven, oven tray, electric mixer or bowl, tea towel, rimmed baking sheet, rolling pin
Method:
Place mother yeast, flour, sugar, salt, water and 2 tablespoons EVOO in the electric mixer or in a bowl and mix or knead until smooth and uniform. Shape into a ball, grease the surface with a little EVOO (1 tablespoon) a cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled.
Preheat oven to 375F. Grease the tray with a little oil (1 tablespoon). Now knead lightly and roll with rolling pin and gently press into the baking tray, flatten to fill whole tray and obtain a sheet no higher than 1 inch. If the dough is too sticky use some flour on your hands. Drizzle the whole surface with the remaining 2 tablespoons of oil and 2 tablespoons of water. Chop the tomatoes in half. Garnish the whole surface of the focaccia with tomatoes, torn mozzarella, capers and anchovies.
Bake for about 30 to 40 minutes, until the crust looks crispy and light brown. Cover with basil and arugula leaves and sprinkle with some EVOO and sea salt.
Buon appetito!
Recipe Video
Recipe Note
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