Wednesday, July 24 2024

This recipe is my grandmother’s original recipe.

If you want to make a focaccia at home, try it and you won’t be able to live without it.


In my case, because my son likes “wurstel” I topped one of the flatbreads with “wurstel”.

You can put salami on it of your choice.

 

 

 

 

 

 

 

 

 

MAKINGS 3 Focaccia with 3 baking pans (14 inches)

INGREDIENTS:

  • 4 cups of 00 (double 0) flour
  • 4 cups of remilled semolina flour
  • 1 tbsp of salt
  • 1 tbsp of extra virgin olive oil
  • 1 tsp of sugar
  • 2.7 tbsp of fresh yeast
  • lukewarm water
  • oregano to taste
  • Parmigiano Reggiano cheese grated, to taste
  • salami (optional)
  • diced cherry tomatoes (1 cup)

 

 

 

METHOD

Sift flour and combine salt, sugar and oil.

In a small saucepan, heat water until lukewarm (not boiling!).

Dissolve the brewer’s yeast.

Add it to the flour little by little and start kneading the dough.

If necessary add a little lukewarm water until the flour is completely absorbed.

Knead the dough vigorously for at least 20 minutes until it is smooth and homogeneous.

Transfer the dough to a large bowl and cover with a clean cloth.

Let the dough rise for 5 hours in a warm place (such as by wrapping it in a blanket).

Take the dough again and divide it into loaves.

Roll it out in baking pans previously greased with oil.

Season with oil, tomato, Parmigiano Reggiano  cheese, oregano and a pinch of salt.

 

 

Let rest for an hour then bake at 420 F  for 20 minutes.

 

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