Traditional Soft Italian Focaccia Recipe

Photo: Uncut Recipes

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TRADITIONAL ITALIAN RECIPE: Focaccia, flatbread, oily bread... call it whatever you want, the point is that Focaccia is the ultimate treat of all italian foor lovers. Making focaccia is a tough job, but this focaccia recipe will make the whole process much easier, I promise you.

This is the Traditional Soft Focaccia Recipe, just like the focaccia you can eat in any other bakery in Italy.. in fact, this is the recipe used by all bakeries in Genova, the city where focaccia was first invented.

 

 

 

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Skill Level:	Time: 5 Hours
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Place Flour in a large bowl or kneading machine's bowl and mix in Sugar and Yeast.

02 - While you knead, or while the kneading machine is on, slowly pour in Water, Milk, Oil and Salt. Knead until a wet-like lump-free smooth dough has formed.

03 - Light-flour a new large bowl and transfer the dough into it.

04 - Cover the bowl with cling film and let the dough rest for 2 hours in the oven (not heated with light on), until it has doubled in size.

05 - Oil an oven tray about 40x30cm / 16x11in.

06 - Put the dough on the oiled tray, oil your hands, and start stretching the dough in all directions. Don't press to hard on it, be gentle.

07 - Cover the tray with cling film, making sure not to stick the film on the dough. Let the dough rest in the oven (not heated with light on) for an extra hour.

08 - Preheat the oven to 180C / 350F.

09 - After one hour, remove the dough from the oven, oil the tip of your fingers and gently press holes all over the dough (check Notes)

10 - Abundantly sprinkle Oil and Salt.

11 - When you are ready to bake the Focaccia, sprinkle half cup of water over the dough and bake for about 30-35 minutes, placing the tray on the lowest rack guide (or straight on the bottom of the oven.

Photo: Uncut Recipes

12 - Open the oven every 5-10 minutes and spray water on top. Make sure the top of your Facaccia won't dry, toast or burn. Serve warm.

Notes:

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- STEP 06: if you can't stretch the dough all over the surface of the tray, let the dough rest a minute or two, and stretch again.

- Focaccia must be wet before baking, so don't be scared to wet it.

NUTRITIONAL VALUE:

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Per 100g:

Calories	142kcal
Total Fat	4.5g (6%)
Saturated Fat	0.9g (4%)
Polyunsaturated Fat	-
Monounsaturated Fat	-
Trans Fat	0mg (0%)
Cholesterol	0mg (0%)
Sodium	561mg (23%)
Potassium	114mg (3%)
Total Carbohydrate	36mg (12%)
Dietary Fiber	1.8g (7%)
Sugars	1.8g
Protein	9g (18%)
Fiber	-

Vitamin A	0mg (0%)
Vitamin B-6	-
Vitamin B-12	-
Vitamin C	0mg (0%)
Vitamin D	-
Vitamin E	-
Vitamin K	-
Caffeine	-
Calcium	15mg (2%)
Cobalamin	-
Copper	-
Folate	-
Iron	1mg (15%)
Lycopene	-
Magnesium	-
Manganese	-
Niacin	-
Pantothenic Acid	-
Phosphorus	-
Riboflavin	15%
Retinol	-
Selenium	-
Thiamin	25%
Total Omega 3	-
Zinc	-

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Written by: Uncut Recipes

Disclaimer

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