Very soft focaccine. At my home they are a real success; everyone likes them, especially my little nephew, a true connoisseur of schiacciatine. Also ideal for a buffet, you can make them large or small according to your needs. You can top them with olives, cherry tomatoes, hot dogs, or leave them plain and add some coarse salt. You’ll fall in love at the first taste! Come with me, let’s start baking. Enjoy the recipe, Giusy.
If you’re interested in the video recipe I leave the direct link to my Instagram page Video recipe focaccine.
You might also be interested in:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the soft focaccine
With these amounts I made 9 large focaccine about 4 inches in diameter and 11 small focaccine about 2 3/8 inches in diameter (the size of a typical glass).
- 3 1/3 cups type 0 flour
- 1 packet (7 g — 2 1/4 tsp) active dry yeast
- 1/2 cup + 2 tsp water (about 4.6 fl oz)
- 1/2 cup milk
- 3 1/2 tbsp extra virgin olive oil
- 1 tbsp + 1 tsp granulated sugar (about 15 g)
- 1 1/4 tsp fine salt (about 8 g)
Steps for the soft focaccine
In a bowl pour the flour, the sugar and the yeast, mix well. Add the water, the oil and the milk.
The salt should be added only after the liquids have been incorporated. Knead well until you obtain a smooth, non-sticky dough; if necessary, you can add a little more flour.
Place the dough in a bowl, cover with plastic wrap and let it rise for two hours.
After the rising time, turn the risen dough out onto a floured work surface, work it briefly and then roll it out with a rolling pin. The thickness should be about less than 1/4 inch (roughly 0.2 inch).
Place the formed focaccine on a baking sheet lined with baking paper. If you decide to top the focaccine with olives and hot dogs, place them on top and press lightly with your fingers to embed them.Cover with plastic wrap and let rise for another hour.
After this time, if you decided not to top them, use your fingers to make dimples on the surface and add some coarse salt.
For those with toppings, press the olives or whatever you’ve chosen slightly so they sink well into the dough.Bake in a preheated conventional oven at 356°F (180°C) for 15 minutes; after 7 minutes rotate the baking sheets for even baking.
The soft focaccine are ready to be enjoyed. See you next recipe.
Don’t miss my recipes on Instagram Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing.
