Focaccia is like a pizza, with the difference that its dough is more inflatable, and therefore more hearty! According to history, it first appeared in the Italian (or pre-Italian) cuisine of the Romans, who used to bake dough in the oven, which later in the course of time began to be enriched with various materials, depending on the area. It should be noted that is only handmade to form these grooves on the surface of the dough, the characteristic dents, where they seasonings eventually gather, making it more delicious.
- 400g of flour
- 250g of water
- 2 yeast sachets
- 100g of olive oil
- 2 tbsp of sugar
- 1 pinch of salt
- 1 cup of rosemary or thyme
- 200g feta cheese
- Put the sugar, water and yeast in the mixer bin, mix and leave for half an hour. Then add olive oil and all other ingredients except feta. Mix with the hook in the mixer or else in the hand. Add oilin a bowl and place in the dough, sprinkle some flour so that no crust is made on the dough. Cover with a towel and leave the dough for an hour.
- Place the dough to a baking tray that has been sprinkled with olive oil, the add feta cheese in several spots of its surface, pressing it into the dough. Leave the the dough for about an hour to rise and bake in a preheated oven at 180 degrees for 30 minutes.
- Finally we can add cherry tomatoes, anchovies, capers or spinach.
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