Homemade Focaccia

High, low, soft or crunchy and filled: the focaccia is always delicious and never tires. Typical preparation of our culinary tradition, it appeals to young and old and can be prepared in many different ways. Baroque, Genoese, gluten-free or stuffed: let's see together the best recipes to bring to the table a tasty and tasty homemade focaccia, perfect for an alternative dinner with friends.

If you love focaccia but you feel clumsy in the kitchen, or maybe you love cooking but simply do not have time and desire to wait long leavening times, or to look for super crazy flour with a name that evokes more Star Trek. Than a leavened one then this is the recipe for you! So if you want to prepare homemade focaccia quickly and easily, follow the recipe and you will see that from today it will officially become part of your home recipe book!

6 ways to make focaccia: the best homemade recipes

Homemade focaccia Barese. 

The original recipe easy and good that you prepare without difficulty with an exceptional result as when you buy it at the bakery. Semolina flour, potatoes, oil, cherry tomatoes as tradition dictates and very little yeast for a honeycomb and soft focaccia with a nice crunchy crust. It takes little to fall in love with this delight of our tradition and with the right steps you will see what a result. Sift 200 g of flour and 200 g of semolina flour in a bowl. Add 100 g of boiled potatoes and mashed with a fork, 2 g of dry yeast, 1 teaspoon of sugar and knead. Cool 260 ml of water and add it a little at a time, kneading. Also incorporate 10 g of salt to the dough and knead it until it has become homogeneous and 'stringed' as they say in jargon that is well elastic. Put the focaccia in an oiled bowl and cover it with plastic wrap, let it rise until doubled in a warm and sheltered place like the oven closed and off. With this amount of yeast you will need about 6 hours. When doubling the dough, pour oil into a baking sheet and put the dough, open it a little with your fingertips and let it rest for 15 minutes. Resting will make the dough easier to enlarge, spread it throughout the pan with your fingertips and without crushing too much so as not to break the bubbles of leavening. Let the focaccia rest for 1 hour. Create the typical dimples with your fingers and season with the chopped cherry tomatoes, olives, a pinch of salt and oregano, a drizzle of oil on the surface. Bake at 250 °C at the bottom of the oven for 15 minutes. The homemade focaccia Barese is ready, delicious both freshly made and hot and cold... Enjoy your meal!

I recommend

For a faster leavening increases the amount of yeast. You can replace dry brewer's yeast with fresh diced one. If you let the dough rest in the pan for 15 minutes before rolling it out, it will be easier to spread it. If your oven does not reach 250 ° C then use it at maximum power and extend the cooking time by a few minutes.

Genoese focaccia

Dissolve the salt in a glass with warm water. In another dissolve the brewer's yeast, always in warm water. In the stand mixer add the  flour, dissolved salt, yeast and a tablespoon of honey. Operate the planetary mixer and pour 20 grams of oil. Knead until the dough is smooth and well blended. Take a baking sheet and oil it, take your dough and roll it out with your hands. Give the dough a rectangular shape, close it on itself first from the longest side and then from left to right. Repeat the same operation after 15 minutes. Drizzle with extra virgin olive oil and let stand for 2 hours. Roll out the dough again and let it rest for another hour. At this point pour 100ml of warm water on the dough sheet, form grooves by pressing with your fingers, sprinkle with coarse salt and bake in the oven for 25 minutes at 220 degrees.

Tuscan focaccia

In a large bowl with warm water, dissolve the brewer's yeast together with a drizzle of extra virgin olive oil and a pinch of sugar, stirring with your hands. Add the flour, a pinch of salt and knead with your hands until the mixture is smooth and not sticky. Cover with a cloth and let rise for 2 hours, until it has doubled its volume. After the necessary time, take the dough back and roll it out on an oiled baking sheet or covered with a sheet of parchment paper. Grease your hands and stretch it out gently, cover again with a cloth and wait an hour. Add a drizzle of oil, coarse salt and bake for 30 minutes at 250 degrees until the surface is golden.

Stuffed focaccia

Sift the flour and put it in a large bowl forming a fountain. In a glass of warm water, dissolve the brewer's yeast and sugar, being careful not to form lumps. Add the mixture of yeast and sugar to the center of the fountain, mix the ingredients with a steel ladle and add the oil and a pinch of salt. Knead your dough with your hands until you get a firm and smooth dough. Cover with a cloth and let it rest for 3 hours. After this time, take the dough again, divide it into two equal parts. Oil a mold and roll out one of the two parts of dough with your hands or if you prefer with a rolling pin. Add the slices of ham and the cut mozzarella forming a uniform layer. Take the second part of the dough, roll it out and add it on top "closing" your focaccia. Seal the edges well. Bake in a preheated oven for 30 minutes at 180 degrees.

Focaccia with sun-dried tomatoes

Dissolve the brewer's yeast in warm water. Pour the flour into a bowl and form a fountain, in the center add the oil, dissolved yeast, salt and thyme. Work with your hands forming a ball. Let it rest for 30 minutes. Meanwhile, chop the dried tomatoes. When the dough has risen, add the dried tomatoes and form a ball. Let rise again for 15 minutes, then bake for 30 minutes at 180 C degrees.

Soft focaccia

Dissolve the yeast in a glass of warm water, when it is dissolved add it to the remaining water. Add the sifted flour, sugar and operate the planetary mixer in a planetary mixer, while working, add the water containing the yeast, salt and finally, always flush, also the oil. Work with the planetary mixer until you get a soft dough that easily detaches from the walls of the bowl. Put it in a bowl, drizzle with a little oil and let it rest for 3 hours, the dough will have to double its volume. After this time, grease a baking tray and roll out the dough with your hands, apply pressure with your fingers to form the typical holes. Sprinkle with salt, oil and oregano and cook for 40 minutes at 190 C degrees.