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Focaccia
RECIPES
Focaccia (Basic Recipe)
Tomato and Cheese Focaccia
Grape Focaccia
Focaccia with Sauteed Garlic
Focaccia with Green Olives and Rosemary
Focaccia with Pancetta and Parmesan
Focaccia with Gorgonzola and Pine Nuts
Roman Potato Focaccia
Focaccia, pronounced foh-KAH-chee-uh, is an Italian flat bread that is usually seasoned with olive oil and salt and sometimes herbs.  It may also be topped with
onions, cheese, or a variety of other ingredients.  Focaccia dough is similar in texture to a pizza dough.  A typical feature of a focaccia is the dimpling on the
surface of the bread.  Focaccia originated in Liguria and in Genoa it is eaten at almost every meal.  Children often pick up a slice at the local bakery to take to
school for their morning snack. 

We have provided you with a basic focaccia recipe and a number of variations.  You could also add ham, sun-dried tomatoes, sautéed onions, or other vegetables.
Try adding some your favorite ingredients.  Just remember that since the focaccia only bakes for 20 to 25 minutes; any topping that you add must also cook in that
amount of time or else be pre-cooked.  Although focaccia tastes best warm, it can be reheated by wrapping it in foil and placing it in a 350 degree F. oven for about
15 minutes.
Focaccia  (Basic Recipe)
(Makes one 10x15-inch flat bread)

Ingredients:

3-1/2 cups all-purpose or bread flour
1 pkg. (2-1/2 teaspoons) dry yeast
1 teaspoon salt
1 teaspoon sugar
3 tablespoons olive oil, plus extra for brushing
1-1/4 cups warm water (105 - 115 degrees F.)
Optional: 2 teaspoons herbs to taste (any combination of oregano, basil,
rosemary, etc.
Coarse salt to dust top

Directions:

In a large bowl, combine the flour, yeast, salt, and sugar.  Add 3 tablespoons
olive oil.  Gradually add the water until a dough forms.  Add herbs now, if
desired.  Gather the dough into a ball and transfer to a floured surface.  Knead
until smooth and elastic, about 10 minutes.  Add more flour if dough is sticky. 
Place the dough in an oiled bowl, turn to coat.  Cover and let rise in a warm
place about 1 hour.

Position a rack in the lower portion of the oven and preheat to 400 degrees F.
Brush a 10 x 15 inch baking sheet with 1/2 inch sides with olive oil.  Punch
down the dough and transfer to a floured surface.  Knead the dough a few times
then form into a 4 x 8 inch rectangle.  Transfer the dough to a baking sheet and
stretch and pat the dough to cover the bottom of the pan.  Cover and let rise
until 1" high, about 30 minutes.

Use your fingers to dimple the surface of the dough.  Brush the top with olive
oil.  Sprinkle with salt, if desired.  Bake 20-25 minutes, or until brown.  Transfer
to a wire rack and let cool in the pan for a few minutes.  Cut into squares and
serve warm.
Tomato and Cheese Focaccia

Ingredients:

Basic Foccacia Recipe

Topping:
3 tablespoons tomato paste
1/2 cup marinara sauce
1/4 cup prosciutto, chopped
1/2 cup mozzarella cheese, shredded
1/4 cup green onion, chopped
1 clove garlic, minced

Directions:

Prepare dough above as far as spreading dough into baking pan.  Combine
tomato paste and sauce.  Spread over dough.  Combine remaining ingredients. 
Spread evenly over sauce.  Press gently into dough.  Cover and let rise about
30 minutes.

Preheat oven to 400 degrees F. and bake 20-25 minutes or until brown.
Slide out of pan onto cutting board and cut into pieces.
Grape Focaccia

This is a slightly sweet focaccia.  It's nice for breakfast or with a glass of wine.

Ingredients:

Basic Focaccia Recipe with 2 tablespoons sugar added to dough

Topping:
3 tablespoons olive oil
1-1/2 cups seedless red or white grapes
1/4 cup sugar

Directions:

Prepare dough above as far as spreading dough into baking pan.  Brush the
dough with olive oil.  Scatter the grapes evenly over the dough and press each
one into the dough.  Sprinkle sugar evenly over the surface.  Cover and let rise
until 1" high, about 30 minutes.  Press the grapes into the dough again.  Bake
in a 400 degree F oven for 15 - 20 minutes or until brown.  Transfer the pan to a
rack and let cool a few minutes.  Cut into squares and serve warm.
Focaccia with Sauteed Garlic

Ingredients:

Basic Focaccia Recipe

6 large garlic cloves, coarsely chopped
5 tablespoons olive oil

Directions:

Follow the recipe for Basic Focaccia through the first dough rising.

Place the garlic and olive oil in a small saucepan over medium heat.  Saute
until the garlic is very lightly golden.  Remove from heat and allow to cool for
10 minutes.  Punch down the dough and transfer to a floured surface.  Knead
in the sautéed garlic and then form into a 4 x 8 inch rectangle.  Transfer the
dough to a baking sheet and pat the dough to cover the bottom of the pan. 
Cover and let rise until 1-inch high, about 30 minutes.

Position a rack in the lower portion of the oven and preheat to 400 degrees F.
Brush a 10 x 15 inch baking sheet with 1/2 inch sides with olive oil.

Use your fingers to dimple the surface of the dough.  Brush the top with olive
oil.  Sprinkle with salt, if desired.  Bake 20-25 minutes, or until brown. 
Transfer to a wire rack and let cool in the pan for a few minutes.  Cut into
squares and serve warm.
Focaccia with Green Olives and Rosemary

Ingredients:

Basic Focaccia Recipe

1 cup green olives, pitted
Olive oil
2 teaspoon coarse salt
Leaves from 2 sprigs of rosemary

Directions:

Follow the recipe for Basic Focaccia.  When the focaccia dough has risen a
second time, use your fingers to dimple the surface of the dough.  Scatter the
olives over the surface and press them firmly into the dough.  Brush with olive
oil and sprinkle with the salt and rosemary.  Bake for 20 to 25 minutes or until
golden.
Focaccia with Pancetta and Parmesan

Ingredients:

Basic Focaccia Recipe

4 ounces pancetta, diced
10 basil leaves, torn in half
Olive oil
3 tablespoons grated Parmesan cheese

Directions:

Follow the recipe for Basic Focaccia.  When the focaccia dough has risen a
second time, use your fingers to dimple the surface of the dough.  Scatter the
pancetta over the surface and press the pieces firmly into the dough.  Press a
piece of basil into each indentation. Brush with olive oil and sprinkle with the
Parmesan cheese.  Bake for 20 to 25 minutes or until golden.
Focaccia with Gorgonzola and Pine Nuts

Ingredients:

Basic Focaccia Recipe

6 ounces Gorgonzola cheese
1 - 3 tablespoons mascarpone
2 tablespoons pine nuts

Directions:

Follow the recipe for Basic Focaccia.  When the focaccia dough has risen a
second time, use your fingers to dimple the surface of the dough.  Mash the
Gorgonzola with a fork.  Mix in enough mascarpone to make the cheese
spreadable.  Spread the cheese mixture over the dough.  Scatter the pine nuts
over the surface and press them in gently.  Bake for 20 to 25 minutes or until
golden.
Roman Potato Focaccia

This is a variation of the Roman’s pizza bianca or white pizza.

Ingredients:

Basic Focaccia Recipe

1 pound Yukon Gold potatoes, peeled and very thinly sliced
4 tablespoons olive oil
Salt and pepper.

Directions:

Follow the recipe for Basic Focaccia.  When the focaccia dough has risen a
second time, position a rack in the center of the oven.  Preheat the oven to 425
degrees F.

In a bowl, toss the potatoes with the olive oil; season with salt and pepper.
Arrange the slices on top of the dough, overlapping them slightly.  Bake for 30
minutes.  Raise the heat to 450 degrees F.  Bake 10 more minutes or until the
potatoes are brown and tender.  Slide the focaccia onto a board and cut into
squares.  Serve hot.
Focaccia Recipes
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ARTISAN BREAD
Serve with fresh fruit and oven-roasted
potatoes

1 loaf Focaccia
3-4 ounces pesto sauce
1/2 pound thinly sliced prosciutto or ham
1/2 pound thinly sliced turkey breast
6 slice provolone
1/2 small onion, thinly sliced

Cut the bread in half horizontally. 
Spread the pesto evenly over the cut sides. 
Layer prosciutto and next 3 ingredients
evenly over the bottom half.  Top with the
remaining bread half.  Wrap in aluminum
foil.

Bake at 450 degrees F. for 10 minutes. 
Cut into 6 wedges.  (Serves 6)
Some useful food words or terms that you may find in
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.

If you love to make bread you need a good
heavy-duty mixer.  This 275-watt 10-speed
stand mixer has a 4-1/2-quart stainless-
steel bowl, and locking tilt-head design. It
includes a flat beater, wire whip, and dough
hook.
Use an instant-read thermometer to check the temperature of yout water when proofing yeast.
Knead bread dough, roll out pasta dough, perfectly shaped pie crusts, and pastry with ease.
Nice for serving focaccia with olive oil and
balsamic vinegar with mixed herbs for dipping.
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ITALIAN BREAD RECIPES > FOCCACIA RECIPES
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