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Introduction
Saturday night is the perfect time to prepare simple, genuine and irresistible dishes. Among the most popular recipes of the Italian tradition, focaccia stands out, ideal for sharing with friends and family. In this article we will guide you in the preparation of three irresistible variations: focaccia from Bari with its golden and soft crust, focaccia to be stuffed with cured meats and cheeses, and delicious focaccias with caramelized onions. Discover how to bring a true triumph of flavors to the table!
Ingredients
For the focaccia from Bari
500 g of 00 flour
200 g of re-milled semolina
300 ml of warm water
1 boiled potato, mashed
1 cube of fresh brewer's yeast (about 25 g)
1 teaspoon of sugar
10 g of salt
50 ml of extra virgin olive oil
Cherry tomatoes to taste
Black olives to taste
Oregano and coarse salt to taste
For the focaccia to be filled
500 g of Manitoba flour
300 ml of warm water
1 sachet of dry brewer's yeast
10 g of sugar
10 g of salt
50 ml of extra virgin olive oil
Cured meats (ham, salami) and cheeses to taste
For the focaccia with onions
400 g of 00 flour
200 ml of warm water
1/2 sachet of dry brewer's yeast
2 tablespoons of sugar
10 g of salt
3 sliced golden onions
Extra virgin olive oil to taste
Instructions
Focaccia barese
Dissolve the brewer's yeast in warm water with the sugar.
In a large bowl, mix the flours, the mashed potato, the salt and the dissolved yeast. Add the oil and knead until the mixture is soft and elastic.
Let the dough rise covered for about 2 hours.
Spread the dough in an oiled pan, add the crushed tomatoes, olives, oregano and coarse salt.
Bake in a preheated oven at 220°C for 25-30 minutes, until the focaccia is golden brown.
Focaccia to be stuffed
Mix the flour, sugar and yeast in a bowl. Add the warm water, oil and salt, kneading until the mixture is smooth.
Let it rise for 1-2 hours.
Spread the dough in a pan and bake in the oven at 200°C for 20-25 minutes.
Once cooled, cut it in half and fill with cured meats and cheeses.
Focaccia with onions
Prepare the dough by mixing the flour, sugar, yeast, water and salt. Knead and let it rise for 1 hour.
Meanwhile, cook the onions in a pan with a drizzle of oil until soft and caramelized.
Divide the dough into small loaves, flatten them slightly and season with the onions.
Bake in the oven at 200°C for 15-20 minutes.
Serving and storage tips
Serve the focaccia barese hot, accompanied by a glass of white wine.
The stuffed focaccias are perfect for buffets or packed lunches. Store in the refrigerator and warm slightly before serving.
The onion focaccias are best enjoyed warm. You can store them in an airtight container for 2-3 days.
Variations
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