Genoese Focaccia Bread with ParmesanL'Antro dell'Alchimista
It's easy to whip up a batch of focaccia on account of this straightforward, six-ingredient recipe made with ingredients you likely have on hand. The dough — made with all-purpose flour, yeast and salt — must be kneaded for a few minutes and allowed to rest. It's then rolled out and placed on a baking sheet, brushed with a mixture of water and olive oil and liberally showered with Parmesan cheese. You could sprinkled it with chopped fresh or dried herbs, if desired.
- 450 grams flour
- 50 grams yeast
- 5 tablespoons olive oil
- 200 grams water
- grated parmesan cheese
- 1Combine the flour with the yeast, add 3 tablespoons of oil, 170 grams of water, 50 grams of cheese and 50 games of salt in a bowl, kneading the dough well.
- 2Place the dough onto a work surface and knead it well for 7 to 8 minutes.
- 3Return the dough to the bowl, greased with oil and set it aside to rise to double its size.
- 4When the dough has risen, place it on the work surface, shape it into a log, and place it on a parchment paper-lined baking sheet.
- 5Allow it to rest for 15 minutes. Then roll it out to cover the entire baking sheet by using a rolling pin and your hands. It is also possible to roll out the dough immediately after placing it on the baking sheet, but this will take more effort since the gluten is stronger and offers resistance.
- 6Let the dough rise in the baking sheet for 30 minutes.
- 7Preheat oven to 200 degrees Celsius.
- 8Press your fingers into the dough completely and cover the dough with the water and oil mixture. Sprinkle the top with cheese and let it rise again completely, to more than double (approximately 1 ½ hours).
- 9Bake for 25 minutes or until golden brown.
PER SERVING *
|Calories620Calories from Fat180|
|% DAILY VALUE*|
|Calories from Fat180|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.