Recipe: Appetizing Italian thin focaccia

Italian thin focaccia. Places Cape Town, Western Cape RestaurantItalian restaurant Simply italian thin crisp focaccia. Then we announce you a winner. The prize is one year free of the most amazing thin crisp focaccia.

It's a thin focaccia stuffed with cheese. A delicacy that's a little bit difficult to make at home, but it's worth a try! French baguettes, rustic rye breads, white breads, pitas, whole wheat loaves - and finally we came across Italian focaccias which immediately became our favourites. You can have Italian thin focaccia using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Italian thin focaccia

1. Prepare 330 g of flour.
2. You need 180 ml of ice cold water.
3. It's 10 g of yeast.
4. It's 7 g of sugar.
5. It's 10 g of salt.
6. Prepare 20 ml of olive oil.
7. It's of rosemary.
8. Prepare of garlic.
9. You need of more olive oil.

Being rather thin and at the same. FOCACCIA DI RECCO (WITH CHEESE) Ingredients for three small pans or one large baking pan With your sts, toss the dough and stretch it to make it as thin as possible. Focaccia is an Italian flatbread baked with olive oil, salt, and additional toppings. Learn more about the many varieties and ways to enjoy this bread.

Italian thin focaccia step by step

1. Mix the flour, yeast, sugar, salt and ice cold water, knead well.
2. When the dough looks ready, add the olive oil and knead more.
3. Make 4-6 round pieces and put to the fridge for a couple hours.
4. Pre-heat the oven to the max (i got 260°C) with the pan inside.
5. Roll the dough to a very thin round and put on the hot pan.
6. Prepare some minced garlic in olive oil and cover the dough, add coarse salt and rosemary.
7. Bake for a few minutes until ready.

Thinly slice half of garlic and mince the rest. Download Italian focaccia stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. See how to make an amazing cheese-filled Italian flatbread. Chef John uses a quarter sheet, over which you'll stretch a thin sheet of dough. Then you'll add dollops of Crescenza or Stracchino cheese.