✨You can find the full printable recipe with tips and directions on my website which is linked here:
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The easiest and best no knead Focaccia. Focaccia is a traditional Italian bread that traces back to the second century BC. Focaccia is also one of Italy’s most ancient breads and thought to have originated with the Etruscans. From what I have researched on Wikipedia and Britannica the dough back in the day was made from flour, salt, water, flattened over a stone slab, and cooked under hot ashes, hence its Latin name, Panis Focacius which means “hearth bread.” The recipe has then evolved and is now most commonly made with yeast and olive oil. Focaccia seems to be most closely linked to Genoa, where it’s known as pizza Genovese and topped with sautéed onions and herbs. Around Bologna it’s known as Crescentina, and in Tuscany and parts of central Italy it becomes Schiacciata. The best-known forms of focaccia have a golden, dimpled, slightly salty crust and a soft center. However, texture varies according to region, and the flavors will vary with ingredients. This no knead focaccia recipe is for the most novice baker and requires minimal effort. If you can stir a few ingredients in a bowl, you are capable of making one of Italy’s most delicious foods.
INGREDIENTS
4 cups all-purpose flour (600 grams)
1 packet of active dry yeast or 2 1/4 teaspoon (12 grams)
2 teaspoons salt (15 grams)
2 cups lukewarm water (500 ml)
olive oil (3 tablespoons approx.) drizzle for the dough ball, bottom of the baking tray and on top of the dough
Additional Toppings:
halved cherry tomatoes
pitted kalamata olives
dry oregano to taste
salt to taste
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for FOCACCIA in the search tab on the website and it will pop right up
www.themodernnonna.com
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