Focaccia is a classic of Italian cuisine dating back to the time of Ancient Rome, where it was made as a simple flatbread to accompany meals or to be filled with fresh ingredients. Its name comes from the Latin focus, meaning "hearth" or "fire," referring to its traditional baking in wood-fired ovens. In Latin America, although focaccia is not as popular as in Italy, it has been adopted in countries like Argentina and Chile. In some places, it is simply known as pizza bread or flatbread, and it is given a twist with local ingredients. Its versatility allows it to be enjoyed as an appetizer, side, or sandwich base.
Tomato and cheese focaccia
How to Make Tomato and Cheese Focaccia
To begin this recipe, it is important to keep in mind the special instructions for preparing the dough: if the dough is too sticky from the oil, add up to 1/2 cup of flour by the tablespoon until the correct consistency is reached.
After the dough has completed the first rise, remove it from the bowl and degas it. Cover it on a lightly floured board and let it rest for 5 to 10 minutes.
Spray a 9x13x2-inch pan with non-stick spray or brush it with olive oil. Briefly knead the dough and stretch it into the pan, using your hands to create an irregular texture.
Form a low border around the perimeter of the dough and press the dough into the corners. These bumps and the border will allow the topping to stay in place.
Brush the surface with olive oil. At this point, it can be covered to rise and then baked, or you can continue to add the tomato and cheese topping.
For the topping, combine tomato paste and spicy spaghetti sauce, and spread this mixture over the dough. Then, combine the remaining ingredients such as prosciutto, mozzarella cheese, green onion, and garlic, and distribute them evenly over the sauce.
Gently press the ingredients into the dough, cover, and let rise until doubled in size.
Preheat the oven to 190°C (375°F) and bake for 25 minutes or until the surface is golden and the cheese is melted.
When you take it out of the oven, slide the focaccia out of the pan onto a cutting board. It can be cut into small pieces for appetizers or into large wedges for dinner.
Remember that this bread rises almost to the top of the 2-inch pan, so it can be cut in half to make sandwich bread.
Ingredients (14)
- Olive Oil
- Water
- Egg
- Sugar
- Salt
- Wheat Flour
- Herbs
- Yeast
- Tomato Paste
- Spicy Spaghetti Sauce
- Prosciutto
- Mozzarella Cheese
- Green Onion
- Garlic
Instructions (1 steps)
- 1 Special instructions for preparing the dough: if the dough is too sticky because of the oil, add up to 1/2 cup of flour by tablespoons until the correct consistency is achieved. After the dough has completed the first rise, remove it from the bowl and degas it. Place it on a lightly floured board and let it rest for 5-10 minutes. Spray a 9x13x2-inch pan with non-stick spray or brush it with olive oil. Briefly knead the dough and spread it in the pan, using your hands to achieve an "irregular texture." Form a low border around the perimeter of the dough. Press the dough into the corners. The lumps and the border will allow the filling to stay in place. Brush the surface with olive oil. You can cover it and let it rise, and bake it at this stage, or continue to add the tomato and cheese filling. Filling: combine tomato paste and spaghetti sauce. Spread it over the dough. Combine the remaining ingredients. Distribute them evenly over the sauce. Gently press them into the dough. Cover and let it rise until it doubles in size. Preheat the oven to 190°C (375°F). Bake for 25 minutes. Slide it out of the pan onto a cutting board. Cut into small pieces for appetizers or into large wedges for dinner. This bread rose almost to the top of the 2-inch pan. It can be cut in half for sandwich bread.
Nutritional Information
Calories:
1931 kcal
Protein:
128%
Carbohydrates:
105%
Fat:
67%
Sugar:
72%
Sodium:
93%
Percent Daily Value for nutrients; calories are shown in kcal.