Who doesn’t go crazy for focaccias? I love them.. plain or stuffed, topped with oregano or cherry tomatoes on the surface.. These focaccias are super soft.. In my house, they are a real hit, everyone loves them, especially my little nephew, a true connoisseur of flatbreads.
Ideal for a buffet too, you can make them big or small depending on your needs.
Come with me and let’s start cooking…
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
With these quantities, I made 25 focaccias the diameter of a glass
- 3 1/4 cups flour (I use spelt)
- 1/2 cup water
- 1/2 cup milk
- 1 tsp dry yeast
- 1/4 cup extra virgin olive oil
- 1 tbsp salt
- 1 tbsp granulated sugar
Steps
In a bowl, pour the flour, sugar, yeast, and mix
In another bowl, pour the water, oil, milk, and salt
In the bowl with the liquids, slowly start adding the flour little by little
Once you have finished with the flour, pour the mixture onto a lightly floured surface and knead the dough well until you create a homogeneous dough ball.
Once done, let the dough rise for 2 hours.
After two hours, roll out the dough on a floured surface and cut out the flatbreads using a glass or a cookie cutter.
Place them on a baking sheet lined with parchment paper, cover with plastic wrap, and let rise for another hour.
After the hour, make dimples on the flatbreads with your fingertips. Top with oregano or coarse salt granules. I brushed some flatbreads with oil to make them nice and crunchy on the outside.
Bake at 350°F in a static oven for 25 minutes.
Once out of the oven, using a brush, wet the surface with a little water mixed with some oil.
The focaccias are ready.
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