Recipe: Appetizing Italian Focaccia Flatbreads

Italian Focaccia Flatbreads. ROSEMARY FLATBREAD with olive oil (Italian focaccia) Print. talian, focacciRosemary flatbread is a Tuscan specialty! In Italy it is called "focaccia" or "schiacciata". Coarse salt is essential to obtain the characteristic taste and texture.

The Focaccia Locatelli is a contemporary Italian recipe, but it is already a classic in Italy thanks to its simplicity and tastyness. Its inventor, Giorgio Locatelli is the executive chef of the Michelin-starred Locanda Locatelli in London. Giorgio describe this foolproof flatbread in his book "Made in Italy", a must-to-read cookbook if you like the. You can have Italian Focaccia Flatbreads using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Italian Focaccia Flatbreads

1. Prepare 3 cups of flour.
2. Prepare 1/2 tsp of salt.
3. You need 1 tbsp of sugar.
4. You need 2 tsp of Anchor instant yeast.
5. You need 1/2 cup of extra virgin olive oil, divided.
6. You need 1 cup of warm water.
7. Prepare 2 tbsp of fresh rosemary or 1½ tsp dried rosemary.
8. You need 1 tsp of salt.

Focaccia is one of the most famous Italian flatbreads. Typical to Liguria and Genoa in particular it's often called focaccia al olio or Fugassa in Genoese dialect. And I bet, wherever in the world you might be, every time focaccia is mentioned this classic Focaccia generously coated with extra virgin olive oil and large coarse sea salt immediately comes to mind. Flatbreads are breads made with flour, water and salt that are rolled into a flattened dough and baked.

Italian Focaccia Flatbreads instructions

1. Line a baking tray with parchment paper. In a stand mixer add all dry ingredients. Stir to combine and add 2 tbsp olive oil and warm water slowly with the machine running at low speed..
2. Mix until the dough comes together amd is no longer sticky. If too dry add more water 1 tbsp at a time. If too wet add in flour 1 tbsp at a time. Transfer the dough to a bowl rubbed lightly on the inside with olive oil..
3. Transfer the dough to a bowl rubbed lightly on the inside with olive oil. Cover with a clean towel and let rise for about 60-90 minutes and has almost doubled in size..
4. Dust your work surface with flour and place dough on it. Punch the air out of the dough and divide into two evenly sized pieces. Form each piece into a ball and roll out with a rolling pin to desired shape, i made oval ones. Place the dough onto the prepared baking tray. Drizzle or lightly brush a little olive oil over each loaf and press into it with your finger tips to form the focaccia dimples. Sprinkle lightly with salt and rosemary leaves..
5. Preheat the oven to 200°C degrees. Once the dough has risen slightly (about 20 mins while the oven preheats), place the dough into the oven and bake for 22 minutes until lightly browned.

Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread. Focaccia di Recco is an Italian flatbread, stuffed with a cheese called Stracchino or Crescenza. It's a little messy to eat, but well worth the flavor. Focaccia di Recco is from the northern coastal region of Italy called Liguria. It is an unleavened flatbread, stuffed with Stracchino (Crescenza), which is a very young cheese with a fine rind.