La Focaccia, also called Schiacciata, has its origins in ancient times. The Romans called it " panis focacius " (bread baked in the ashes of the stove) and it is considered the forerunner of pizza. Whether as a snack between meals, as an appetizer with a drink, or as a meal with vegetables or sausage and cheese, the focaccia is a classic of Italian cuisine.

 

Ingredients for 2-3 people:

470 g flour

16g sugar

115 g milk

12g salt

5g yeast

230g lukewarm water

45g Le Colline extra virgin olive oil

Coarse salt

rosemary

 

Preparation:

Mix the yeast and sugar and stir well in a bowl with all the other ingredients. The result is a sticky dough that can now rest for about 2 hours covered with cling film. Grease a baking tray (we used a 30cm x 34cm one) with olive oil. Now spread the dough on the baking tray and cover it and let it rest for another hour. Now make indentations in it with your fingers. Spread olive oil, salt and rosemary on the dough. Now put the focaccia in the oven preheated to 180 degrees for about 35-40 minutes.

Enjoy your meal!

 

Links to the products:

Le Colline extra virgin olive oil