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Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, in the pursuit of authentic sicilian focaccia. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
In the Pursuit of Authentic Sicilian Focaccia is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. In the Pursuit of Authentic Sicilian Focaccia is something that I have loved my whole life.
Great recipe for In the Pursuit of Authentic Sicilian Focaccia. During my younger days, I went to a restaurant in Sicily, Italy and had this thick focaccia that was so delicious. I thought I wouldn't be able to make it at home, but tried many different ways.
To begin with this particular recipe, we have to first prepare a few components. You can cook in the pursuit of authentic sicilian focaccia using 10 ingredients and 8 steps. Here is how you can achieve it.
Active ingredients of In the Pursuit of Authentic Sicilian Focaccia:
- Make ready 180 grams ○Cake flour
- Prepare 120 grams ○Strong bread flour
- Take 4 grams ○Sugar
- Prepare 6 grams ○Dry yeast
- Get 5 grams ○Salt
- Get 200 ml ○Water
- Get 1 Olive oil
- Take ↓Toppings
- Take 1 Parsley Sauce (parsley, olive oil, and garlic in a food processor)
- Get 1 Rock salt (or regular salt)
It's about ½ inch thick, a little chewy but still soft inside with a delicious olive oil. This is a classic focaccia recipe which showcases exactly why the fluffy Italian bread is the pride of Liguria. Doused in olive oil and scattered with rosemary, it's found in bakeries across Italy. On every street in the north of Italy you will be able to find a bakery that is slinging yeasted.
Step by step To Make In the Pursuit of Authentic Sicilian Focaccia:
- Put the ingredients in a bread maker and leave until the first rising is done.
- Coat a 24cm pie pan with olive oil and add in the dough. Mist and wrap with plastic wrap then bench for 10 minutes.
- Cover your hands in powder and spread it out to fill the pan. Mist, and let rise for the second time for 40 minutes. (You can roll it up into a 24cm piece onto a metal sheet if you don't have a pie pan).
- This is what it looks like after rising.
- Brush the surface with olive oil using a brush, and poke holes in it with your finger.
- Please top with whatever you like. I used parsley sauce and rock salt this time.
- Bake in the oven at 200°C for 15~17 minutes.
- It's thick, so slice it and make a delicious sandwich with ingredients such as vegetables and bacon.
Focaccia is a type of Italian bread that uses the same dough as pizzas. But unlike pizza, it is topped only with herbs and seasoned with salt and some olive oil. Some variations of the recipe may have onions, cheese, and maybe meat. However, the most common topping for focaccia is rosemary. Focaccia tastes best if it's eaten upon completion, but it can be stored in a sealed bag up to two days.
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