TUSCAN FLATBREAD, focaccia with oil and salt to fill, original recipe, simple, soft, and good, dinner idea with brewer’s yeast or sourdough.
Simple and very good, the Tuscan flatbread with oil and salt, a sort of focaccia low to cut and fill but it is also excellent to serve as bread or an appetizer, perfect for parties or Saturday night.
The recipe for the Tuscan flatbread is very simple, if you prepare it with brewer’s yeast obviously you do it faster but the quantity is excessive for my taste, I used the sourdough that I already had ready.
It is really soft and fluffy, in Tuscany everything is eaten bland, without salt, but the flatbread must be nicely salted.
Follow me in the kitchen today there’s the Tuscan flatbread!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 3.5 oz sourdough (or 1/2 cube of brewer's yeast)
- 1 tbsp extra virgin olive oil
- 1.25 cups water
- 1 tsp salt
Preparation
Dissolve the yeast in water and add a little flour, mix, add the salt.
Add the oil and gradually the flour, if needed add a little more to avoid sticking to your hands.
If you use sourdough, let the dough rise until it doubles, about 6 hours or overnight.
In the case of brewer’s yeast, spread the dough in the pan with your hands, press down with your fingertips as you spread it, oil and salt to taste.
With sourdough obviously wait for the rising then proceed to spread the dough in the pan.
Let it rest for an hour with both yeasts then preheat the oven to 200°C (about 390°F) and bake for about 25 minutes.
When warm, cut and fill or serve as is.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
Arte in Cucina recommends
Tuscan flatbread focaccia with oil to fill, simple, soft, and good with brewer’s yeast or sourdough.
To fill or eat simple.
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