Last appointment before the summer season with the section Il Granaio! I am thrilled to offer you for the occasion, this foolproof recipe to make a really soft and delicious focaccia! Its fragrance and softness will last even the next day, and you won’t even need to reheat it in the oven! All in just a few simple steps! No complicated folds or long waits for leavening. Once it has risen, it is transferred directly into a pan and slightly stretched to adhere to the edges, after which the only thing left to do is to sink your fingertips into its bubbly dough and create the famous dimples! It will be an absolutely delightful and relaxing moment! In some ways, even fun, so much so that you can prepare this focaccia with your children and let them have free rein in what I consider to be the most enjoyable phase! Moreover, if you have unexpected guests or little time to prepare a dinner, this recipe will be perfect for you. In just a few hours, you’ll have a perfect snack or aperitif to accompany cold cuts and cheeses. Cut into slices, in fact, this focaccia will be ideal for whetting the appetite during a trip, a buffet, or birthday parties, but it is suitable for any other occasion! Furthermore, the addition of pitted black olives and abundant rosemary is, in my opinion, an even tastier and more appealing version of the classic one, which you will see, will be loved by everyone, both young and old! Of course, you can use other types of olives, success will be assured!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups Manitoba flour (I use Le Farine Magiche)
- 0.25 oz instant dry yeast
- 1 1/3 cups water
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp sugar
- 2 tsp salt
- 1/3 cup pitted black olives
- 2 sprigs fresh rosemary
- 1 3/4 tbsp extra virgin olive oil
- to taste salt
Preparation:
In a bowl, combine the sifted flours with the instant dry yeast (fig. 1).
Mix, form a well and pour the water into the center (fig. 2).
Also, add the oil and sugar (fig. 3).
Start kneading, adding the salt only at the end (fig. 4).
Continue to knead for about 10 minutes (fig. 5).
You should obtain a smooth and elastic dough. Form a ball and let it rise in a well-oiled bowl for about 2 hours, covered with a tea towel (fig. 6).
After this time, transfer the dough directly by placing it on a 8×12 inch pan well brushed with oil. Spread it to adhere to the edges and brush the surface with more oil (fig. 7).
Press with your fingertips to form the famous dimples and let rise in a turned-off oven with the light on for 1 hour (fig. 8).
At this point, garnish with the rosemary leaves, pitted olives, and finally salt flakes (fig. 9).
Place in a preheated oven at 392°F for 30-35 minutes. Remove from oven and let cool before serving (fig. 10).
And here it is ready to enjoy!
Serve it sliced, you’ll make a great impression.
And voila… your quick focaccia is ready to be enjoyed!
Bon Appetit from FeFè’s kitchen!
TIP:
You can store the focaccia in a well-closed bread bag or an airtight container for 2/3 days. If you prefer, you can also find the video recipe on my YouTube channel.
Now I invite you to take a look at this week’s Il Granaio basket.
Now I invite you to take a look at this week’s Il Granaio basket.
You will find other truly sophisticated and inviting preparations proposed by my highly skilled colleagues. Here they are:
Carla focaccia with legume flour
Sabrina Variegated Pan Brioche “Pink Pitaya”
