All posts filed under: focacce

New caprese

New caprese

In the Northern part of Italy,  Summer has been very cruel: rain, rain and rainy days. September has come with sunny and warm days. So, why not talking about a typical summer dish? Caprese. Caprese is a dish made of mozzarella, tomatoe and fresh basil, as everyone knows. We would like to offer you a new proposal: tomatoes bavarese, mozzarella and small focacce. Follow the recipe and let us know.

focaccia 5 web

Focaccia barese

As everybody knows, focaccia is a dough made with flour, water, yeast and salt, baked in the oven, Many recipes exist, for example the focaccia from Recco or the Neapolitan pizza….and concerning the focaccia barese, each town, and even every family, has its own variation, with particolar toppings. Today, we offer you, according to our opinion, the best, the most rich and tasty….

Parma ham and figs focaccia

Sweet or salty? The taste of figs can be combined with several flavors, from honey to chocolate, but the best way to celebrate, is combining it with the cold cuts. In this case we have prepared figs for a wonderful focaccia: greedy idea for a summer aperitif, with its sweet and savory flavors, enveloped in the fragrance of the cake. Parma ham and figs focaccia (serves 4) 2 ¾ cups (400 gr). all purpose flour 1.4 tablespoon (20 gr.) fresh yeast 1 generous cup (230 ml.) warm water + more to brush 1 teaspoon of salt 1 pinch of granulated sugar olive oil 3 dark figs 3 slices of Parma ham coarse salt 2 twigs fresh Rosemary To brush: 2 tablespoons olive oil 2 tablespoons water Dissolve the yeast in warm water. In a bowl, sift flour with sugar, add the yeast/water mix, salt, 4 tablespoons of olive oil and knead about 10 minutes. Cover with a towel and let rise somewhere warm for about an hour. Heat the oven to 350° F (180°). Wash, …

Basil buns

Basil buns (makes 16 buns) 4 cups (500 gr.) soft-wheat flour type 0 + more to dust 1.7 tablespoon (25 gr). fresh yeast 1.26 cups (300 ml.) warm water 1 teaspoon sugar 2 teaspoons salt 50 basil leaves, roughly chopped 4 tablespoons extra virgin oli + more to brush Sift flour, make a mound and pour salt, sugar, crumbled fresh yeast and water. With fingertips, knead all the ingredients to dissolve the yeast. Then, add 2 tablespoons of oil and knead the dough with both your hands, just to combine. Then flatten the dough and sprinkle with basil leaves, roughly chopped. Work again the dough, shape it in a ball and brush it with oil. Place the dough in a clean and lightly greased bowl, cover it with plastic wrap and let rise for about 30 minutes. Heat the oven to 375°F. (200°). After this time, knead quickly the dough and cut into 16 pieces (about 1.75 ounces – 50 gr. each), shaping round buns. Line two baking sheets with silpat or parchment, place the …