Let me introduce you to an instant focaccia (with ricotta) that I’ve been making often lately and have tried in other versions. For example, just yesterday I reduced the amount of oil again and replaced the ricotta with…
…anyway, it’s useless to talk about variations if I haven’t given you the recipe yet. 😀 I’ll write the recipes for the variants separately as soon as possible, in the meantime…
Here it is, I’m showing you the first photo of this great instant focaccia, which I assure you is a guaranteed success. Here it is in its minimal version, smooth and simple fresh out of the oven:
Do you know where this instant focaccia comes from?
From the mysterious note! 😀
Maybe some of you remember that note… come on, I know you remember it!, it’s the one with the mysterious recipe, the one I no longer remembered… I showed it to you some time ago on the fb page…
This one!
Now you remember? 😀
I didn’t, and still don’t, have any idea what recipe it is, it’s written in my handwriting, but I have no memory of it, I don’t know where I got it, read it, or heard it, or if it’s one of those recipes I try on the fly and then forget, and I don’t know how long ago this note dates back, which popped out from the pages of one of my books.
What I do know for sure is that if I took the trouble to write it down, the reason couldn’t have been anything other than wanting to make it, this mysterious recipe. And finally, I made it.
Several times. The first time copying it word for word, but for us, it was too greasy, so I tried making a few small changes, like less oil here and more water there, and in the end, I made the Solomonic decision to tell you about all the variations I tried. 😀
Today I leave you the basic recipe, which is the version most similar to the one written on the note, it’s only right to start here.
In this version, you get a dough that resembles a shortcrust, but unlike shortcrust contains (instant) yeast. It has a ‘bready’ consistency, especially if rolled out not too thin, and because of this, we appreciated it a lot as a bread substitute when – and it happens often at my house – I found myself with an empty pantry.
What could be better than an instant focaccia that you knead quickly, roll out, and after 20 minutes it’s already ready? 😉
〰️〰️〰️
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/2 cups Flour 1
- 3/4 cup Re-milled Durum Wheat Semolina
- 2.8 oz Ricotta
- 3 1/2 tbsp Vegetable Oil
- 3.5 oz Water
- 1 tsp Instant Yeast
Tools
- Pan round
- Cooling Rack cooling
Preparation
Pour the flour and semolina into a bowl.
Add all the other ingredients and knead by hand until you get a well-mixed dough.
N.B. The yeast I use is the non-vanilla powdered one, suitable for both sweet and savory doughs. Alternatively, you can use instant yeast for savory dishes.
Proceed immediately with rolling out the dough, tapping it with your fingers or using a rolling pin, depending on the recipe you want to make and the thickness you want to achieve.
Bake in a static oven at 392°F for 15-20 minutes, time depending on thickness.
It can be used as a base for a rustic pie, or you can – as I usually do – bake it plain, or flavored with rosemary, sage, or oregano.
If rolled out a bit thick, it can be cut and filled.
We really like it with mixed seeds. Like this:
How do you want to try it? Let me know your opinion!
In the meantime, I’ll start writing the next recipe I made with this same instant dough! Try them both!
Salt-Free Tips
Naturally, I didn’t add salt to this focaccia, which tastes great both on its own and filled.
Try not salting it as well! Especially if you plan to fill it with cold cuts.
Remember, anyone on a low-sodium diet should limit cold cuts, and remember that prosciutto is the cold cut with the highest sodium content, being the longest-aged cold cut.
Always keep in mind that the daily sodium intake recommended by the World Health Organization is 2 g (about 5 g of salt) and that 50 g of prosciutto (sweet) (50 g is no more than three slices, depending on thickness and size) provides 1.3 g of sodium, which is a large part of the daily requirement.
If you want to reduce the salt in your diet, it is crucial to understand every important piece of information like this. 😉
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease the salt, the palate must adjust slowly and shouldn’t notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that don’t disperse flavors (grill, papillote, steam, microwave)
▫ Avoid putting the salt shaker on the table!
▫ Occasionally break the rule. It’s good for the mood and helps to persevere.
If you don’t want to, or can’t, give up salt:
▫ You can still try my recipes, salting according to your habits.
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