Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, focaccia meal. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This savory focaccia meal is a common favorite from the Puglia region of Italy. It can be topped with either kalamata olives or black olives and cherry tomatoes. Finish it off with a drizzle of an herb and oil mixture and pop it into the oven for a simple yet tasty meal. If you want to fill your kitchen with the smell of fresh-baked bread but you're nervous about shaping a boule or working with a starter, focaccia is the best place to begin.
Focaccia meal is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Focaccia meal is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have focaccia meal using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Focaccia meal:
- Prepare 250 g tipo 00 flour
- Prepare 60 ml evoo
- Take 130 ml warm water
- Get 20 g caster sugar
- Make ready 10 g salt
- Take 20 g yeast
- Get 150 g grated Parmesan
- Prepare 3 red/Spanish onions, finely sliced
- Get 3 cherry tomatoes chopped, or a finely sliced red capsicum from a jar
- Prepare 15 mixed olives, stoned and torn in to chunks
- Get leaves Basil and thyme
- Make ready Pepper to season
- Get 3 tsp soft brown sugar
In the bowl of a mixer fitted. Focaccia bread is made using a strong flour, such as bread flour which is high in gluten. The dough is rolled out, placed into the sheet pan and then brushed with a generous amount of olive oil. After the dough proofs for about an hour or two, the baker will use fingertips to press little dimples into the focaccia dough.
Instructions to make Focaccia meal:
- Finely slice onions and add to a large frying pan with the thyme leaves, 3 teaspoons soft brown sugar and a little oil. Fry, covered, on a low heat for 20-30 minutes until very soft and starting to colour. Then remove lid and continue on a low heat for 15 minutes, stirring occasionally. Add some black pepper.
- Meanwhile, to a large bowl, add flour, olive oil, salt, sugar, yeast and water and mix with a fork. It'll come together to form a moist dough. Turn on to a floured surface and kneed for 5 minutes, then return to bowl and leave covered to prove in a warm place for 20-30 minutes.
- Oven on 180C. Put the dough in a greased pie dish, brush a little oil over the top and make little finger indentations all over. Top evenly with the onions. Add torn olives and sliced tomatoes all over. Add basil leaves. Grate over Parmesan then drizzle with evoo and season with pepper.
- Bake in middle of over for 20-25 minutes. Eat as an accompaniment to soup, with a salad as a meal in itself or with tomatoes and capsicum that have been cooked gently with thyme (peperonata)
The dough is rolled out, placed into the sheet pan and then brushed with a generous amount of olive oil. After the dough proofs for about an hour or two, the baker will use fingertips to press little dimples into the focaccia dough. Our focaccia has a moist but airy crumb sandwiched between thin but ultra-crunchy top and bottom crusts, thanks to a generous amount of olive oil in the pan and on top of the dough. The word focaccia (pronounced "foh-KA-cha") has Latin origin. Focus - means fire and Panis focacius literally means "a flatbread baked in the coals".
So that’s going to wrap it up with this exceptional food focaccia meal recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
