Skip to main content

Focaccine integrali - Whole wheat focaccine

Image
By my Italian cuisine


After a long absence here I am again with a bread recipe that's super easy and very tasty, the best for your summer garden party or BBQ. Focaccine are usually filled with Parma ham and cheese or tomatoes and mozzarella or... whatever you like! You can also add herbs to give additional flavour, I like to sprinlkle fresh rosemary (from my herbs garden) on the top! But now...let's start!

Makes 8-10 focaccine
Ingredients:
250 gr. white bread flour (organic)
200 gr 100% whole wheat flour (organic)
200gr water
5 gr dry yeast
10 gr salt
4 Tbsp of Extra virgin olive oil
a little fresh or dried rosemary and corse salt

 Instructions:
1. Mix the 2 flours, add the dry yeast and the salt.
2. Add the olive oil and the water, start to mix with your hands. Make a ball out of the dough.
3. Flour your worktop and knead the dough for about 15 minutes, till it gets soft and even (you also use a kitchen robot to knead, in this case mix 10 min. speed one or 2 using the hook).
4. Place the dough in a floured bowl cover and allow to rise till it double the size.
5. Once rised, place the dough on a floured worktop, roll it out using a rolling pin (about  2cm thick), shape the focaccine using a round large cookies cutter.
6. Place the focaccine on an oiled oven tray, brush them with olive oil, make the littles holes with your fingers, sprinkle with corse salt and rosemary.
7. Allow to rise for about one hour. In the meanwhile preheat the oven on 200 C° (400F°).
8. After about one hour your focaccine are ready to go in the oven. Cook for 20 to 30 minutes depending on your oven and the size of the focaccine., till they get golden brown on the top.

Focaccine are ready...Buon appetito!
Labels:

Comments

  1. Indian Keto DietDecember 16, 2020 at 6:53 PM

    Thanks for sharing such beautiful information with us. I hope you will share some more information about weight loss motivation. Please keep sharing.

    easy ketogenic diet plan

    ReplyDelete
  2. premtalianadJanuary 25, 2021 at 12:04 PM

    I love this bread recipe and mozzarella give it a delicious taste, if you want to order italian food online the you can do at italian food store

    ReplyDelete
  3. Dollar King StoreFebruary 16, 2021 at 6:22 AM

    Thanks for sharing this article, i like to eat Italian dishes, hence i bought Italian herbs and home appliance from Dollar King store, it's most convenience store in deep river

    ReplyDelete
  4. Steak Out PizzeriaSeptember 9, 2021 at 1:34 PM

    This comment has been removed by the author.

    ReplyDelete
  5. UnknownSeptember 9, 2021 at 1:36 PM

    Very useful information, thanks for sharing it with us. If you are searching for the best Italian Restaurant then you have to visit the Steakout pizzeria restaurant, as they are renowned for offering great and tasty Italian Food to the customers at a minimal price.

    ReplyDelete
  6. AnonymousMarch 11, 2022 at 4:34 AM

    Wow! It all looks delicious! Thanks for sharing this. Kosher cancun

    ReplyDelete
  7. sethiMarch 19, 2022 at 12:39 PM

    Hey there, I just found a great place called Harry’s Beach Bistro, and I think it's one of the best Restaurants in Esplanade. Their food is amazing, the best italian i’ve ever had.

    ReplyDelete

Post a Comment

Popular posts from this blog

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr
4 comments
Read more

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

By my Italian cuisine
These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough  see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants.  Place them on an oven tray with parchment paper and make them rest for one hour. In the meanwhile p
1 comment
Read more

Pastiera Napoletana, Neapolitan Easter Grain Pie

By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine The Pastiera is the most famous Neapolitan Easter traditional pastry. Prepared since centuries, in the region of Campania almost every family own his special Pastiera recipe. It's a pie crust with a filling of boiled grains (grano cotto), milk, ricotta, candied fruits (cedro, zucca e arancia candita), orange blossoms water (acqua di fiori d'arancio). The  Pastiera is so famous to deserve its own website: www.pastiera.com, I have got Pastiera from the Italian bakeries since I was a child.... and now I've finally baked it myself, a few times, trying to get the good recipe.... finally I think I got it! This  is my own Pstiera recipe: the crust is the one I use for crust pies in general, the traditional recipe uses lard I prefer to use butter, you can use what you like. The canned cooked grains are a must, you will normally find it in the italian grocery stores, as wel
3 comments
Read more