THE BEST ITALIAN FOCACCIA SANDWICH | Blondies Kitchen Channel
Ever fancied yourself a proper Italian deli sandwich? On the proper Italian fluffy bread? Well now YOU CAN MAKE YOUR OWN. Did we mention it’s actually really easy to make your own Focaccia? Like your Italian momma would make?!
Go crazy with fillings, you don’t have to choose what we’ve chosen to fill ours with. This bread is really simple to make, and you can even just simply add sea salt flakes and rosemary, or garlic. The options are truly endless.
Let us know what you think of our first ever SAVOURY bake. If you love it, we will give you more!
Tag us @blondieskitchen xoxo
Ingredients:
1kg of strong white bread flour
20g salt
2 sachets of dried yeast (14g)
4 tbsp of olive oil
1 litre of cold water
Olive oil for drizzling
2 punnets of cherry tomatoes on the vine, roasted at 200C for 40 mins until bursting
1/2 jar of caramelised onion chutney
For the filling (feel free to swap for anything you like):
Salami
Wafer thin ham slices
Truffle paste with porcini mushrooms
Italian mixed leaves
1 jar of anchovy stuffed olives
Brie/or any soft cheese you like
Slices of mild cheese (we used a mild cheddar)
Method:
Put the flour, salt, yeast, olive oil and around 800ml of the water into your large bowl/stand mixer bowl. Gently stir with your hand or with the dough hook attachment to form a dough. Knead it for 5 mins, gradually adding the remaining water if needed.
Keep kneading on a medium speed until the dough is soft and bouncy. Cover in a bowl greased with oil and leave to rise until doubled in size (about 1 hour).
Line a large baking tray with baking parchment and tip the dough onto it, flattening it into the corners. Leave to prove again for about 1 hour, making sure you cover with a plastic bag or something that doesn’t touch the top of the dough or it will stick!
Preheat the oven to 220C/200Cfan/Gas 7. Using your fingers, dimple your dough and then pop the roasted cherry tomatoes in the dimples. Add the caramelised onion chutney in small spoonfuls, dotted around the entire bread base. Drizzle with more olive oil and scatter with sea salt. Bake in the oven and leave to cool on a wire rack before slicing and filling.
When you’re ready to fill, slice your bread in half and use a serrated knife to evenly slice the bread.
We went wild at this point and layered all the filling ingredients up on our sandwiches! Watch the video to see how it ended up.
Takes us right back to the famous deli in Florence that we loved so much. We hope you enjoy!
Anchovy, tomato & thyme focaccia recipe | delicious. Australia
Who needs toast when you can have tomato, anchovy and thyme focaccia? This fresh spin on the OG Italian flatbread is exactly what your long weekend needs. Find the recipe here:
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#food #recipe #cooking #focaccia #bread #easyrecipes #recipeideas #focacciarecipe #breadrecipe #cookingathome
【Stini’s Monday, 9th Guests】-Pasta Trainee Journal, Serve my first ever made focaccia 【4/25/2022】
【Recipe】
Frittata
- eggs x 12
- Zucchini x1
- Sun dried tomato - 2 Pieces
- Onion x 1
- Mushrooms ( Oyster, Shiitake)
- Pecorino Romano
- Salt
- Olive oil
- Rosemary
Focaccia(cortesy of Chef Fabio
- Bread flour 200g
- Cake flour 100g
- Instant dry yeast 2g
- Water 180ml
- Salt 5g
- Olive oil 1tbsp
- Sugar 5g
Vinaigrette Salad
- Romaine Lettuce
- Fruits tomato
- Radish
- Parmigiano Reggiano
-
- *vinaigrette dressing
- - White balsamic vinegar 1tsp
- - Lemon 1/2
- - Dijon mustard 1 tbs
- - Olive oil 4tsp
- - Salt
- - Black pepper
Bucatini Amatriciana
- Bicatini - 120g
- Guanciale - 50g
- Onion - 170g
- Tomato sauce - 150 g
- Pecorino Romano
- Rosemary
- Olive oil(for cooking)
- Olive Oil ( to finish)
Linguine with Squid in its Ink and Tomato Sauce
- Linguine (Garofalo N°12) - 120g, 9m
- Garlic - 2 Clove
- Calabrian Pepper - a pinch
- Anchovy - 3 pieces
- Tomato sauce - 110g
- Squid
- Squid ink - 9g
- Parsley
- Water 30g
- Olive oil (cooking)
- Olive oil (to finish
Ficacci Olives - Recipe rolled Rabbit, cauliflower cream, anchovies, capers and Leccino olives
Ingredients:
- 300g boneless Rabbit
- 100g di black natural Leccino olives
- 1 Cauliflower
- 4 Anchovies filets
- 20g desalted capers
- fresh chily pepper
- garlic
- Romeo extra virgin olive oil
- Rosemary
Preparation:
Brown the garlic in Romeo extra virgin olive oil. Roll the boned rabbit together with a sprig of fresh rosemary and tye it with kitchen string. When the garlic is golden add the rabbit roll in the pan together with Leccino olives, anchovy fillets and capers. Blend with a dash of Prosecco wine, close the lid to cook. Remove a part of sauce and pour it in a small bowl to be used later for garnishing. Add a boiled cauliflower in the pan and cook for other 25’ minutes. When the rabbit roll has ended cooking remove it together with the olives and whip the rest of the sauce in an immersion blender adding a drop of Romeo olive oil to obtain a cream. Remove the kitchen string from the roll and cut in slices. Pour the cream below the roll slices and decorate with Leccino olives and the sauce removed earlier, add a sprig of fresh rosemary and a drizzle of raw oil and... Buon Appetito!
Check the recipes of Casa Ficacci’s chef on:
Ep 12: Pt 4. Making Pizza in the Wood Fired Oven
In Part 4 of the Pizza series I show you how I make pizzas in the Wood Fired Oven.
Margherita
Tomato sauce, fresh mozzarella, olive oil.
Add fresh basil and olive oil after it has come out of the oven.
Pancetta with dill
Fontina cheese and sliced pancetta.
Once out of the oven add some dill, and olive oil.
Mushroom
Tomato sauce and Fontina Cheese.
Medley of mushrooms including button, shitake and morels.
Some sage and dried oregano.
Sausage pizza
Pork fennel sausage partially cooked, whipped burrata.
A mixture of sliced shallots, fennel, and leeks,
and some Fennel powder.
Pepperoni or Chorizo
Tomato sauce and grated mozzarella
Pepperoni or Chorizo, thin slices of red pepper (optional).
Potato and rosemary
Fontina cheese, and thinly sliced potatoes, rosemary, and olive oil.
Anchovy
Fontina cheese, sautéed onions, anchovies, black olives, and capers.
Pizza with Ricotta and Rosemary Pesto
Begin with garlic confit, chopped rosemary, and olive oil.
Just before the pizza is done sprinkle over some toasted pine nuts.
When the pizza is done add dollops of ricotta and rosemary pesto.
Pizza Pomodoro
A selection of roasted tomatoes, Mozzarella cheese,
some garlic that I’ve poached in olive oil, grated parmesan cheese, and olive oil.
When it comes out of the oven add some fresh basil
Prosciutto di Parma
Tomato sauce and fresh mozzarella.
When it comes out of the oven sprinkle over arugula and lay on slices of Prosciutto
Herb pizza
Fontina cheese, dried oregano, and a selection of fresh herbs including
Thyme, Sage, Parsley, Tarragon, Chives, cilantro, and fresh basil that
I’ll sprinkle over the pizza once it comes out of the oven.
And then lastly, I think it’s very important that you stay hydrated while making pizza,
so try to have a lovely bottle of Barbaresco on hand.
The Best Focaccia Recipe You'll Ever Try
#shorts
✤ Dough
- 250g bread flour
- 200g water
- 15g olive oil
- 4g salt
- 2g yeast
✤ Toppings
- Garlic slices
- Rosemary
- Tomato
- Mushroom
✤ TIP
-Toppings can be anything you like, such as olives, bacon, or basil.
- It tastes best when freshly made.
- I found it to taste better when it was made slightly thinner than when it was made too thick.
#shorts