Thin crispy Focaccia – recipe

Тонкая хрустящая фокачча – рецепт

We are accustomed to the fact that one of traditional Italian breads – Focaccia – just can’t be thin. Typically, the cake is lush and soft, and everything else contains a lot of any additives on its surface, like fresh herbs, onions, olives and coarse salt. Quite recently, the popularity began to find the recipe for thin and crispy Focaccia, which contains no yeast and resembles a giant chip.

The thin Focaccia recipe no yeast

Ingredients:

  • flour — 145g;
  • semolina — 35 g;
  • olive oil — 15 ml;
  • a pinch of coarse salt;
  • water — 95 ml.

Cooking

Mix the semolina with the flour and salt. In the center of the dry hills make a well and fill it with warm water and olive oil. Mix all the ingredients together until you obtain an elastic dough. Sformula the dough into a ball and leave for half an hour. Despite the fact that this dough contains no yeast, proving he needs not to increase in size, and in order to relax the gluten strands and become easy to roll out.

When the dough rises, divide it into quarters and stretch each hands in a thin layer. Each of these layers put on well oiled baking tray, then sprinkle the surface of the tortillas with the desired toppings. Baked thin Italian Focaccia at 230 degrees for about 10 minutes.

Thin Focaccia with garlic

Ingredients:

  • flour — 295 g;
  • water — 95 ml;
  • dried Italian herbs — 1 tsp;
  • olive oil — 35 ml;
  • garlic — 2 cloves.

Cooking

Prepare a simple mixture of flour, butter and water. Ready dough leave to soak for 15 minutes, then divide into portions and roll. Surface, smear a small amount of oil and sprinkle with salt and herbs. Leave the scones to be baked at 230 degrees for 5-6 minutes, and then RUB with cut garlic while still warm.

Crispy and thin Focaccia with cheese

Ingredients:

  • flour — 470 g;
  • cheese — 210g;
  • Тонкая хрустящая фокачча – рецепт

  • water — 265 ml;
  • olive oil — 95 ml.

Cooking

Prepare simple and basic dough, pulling together the flour, salt, water and oil. Ready dough leave for 15 minutes to ease the process of rolling out the dough, then divide the ohms in half and roll both halves. Put between them a layer of grated cheese and repeat the rolling to seal the tortillas together. Brush the surface with a little oil and send the bread to be baked at 210 degrees for 6-7 minutes.

 

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