We are used to the fact that one of the traditional Italian varieties of bread - focaccia - simply can not be thin. As a rule, the flat cake is lush and soft, but it also contains a lot of additives on its surface, like fresh herbs, onions, olives and large salt. Quite recently, popularity began to acquire a recipe for a fine and crunchy focaccia that does not contain yeast and resembles a giant chip .
Recipe for thin focacci without yeast
Ingredients:
- flour - 145 g;
- semolina - 35 g;
- olive oil - 15 ml;
- pinch of coarse salt;
- water 95 ml.
Preparation
Mix the semolina with flour and salt. In the center of the dry hill make a deepening and fill it with warm water and olive oil. Mix all the ingredients together until an elastic dough is obtained. Form the dough in a com and leave it for half an hour. Despite the fact that this type of test does not contain yeast, it needs a proofing not in order to increase in size, but in order to relax the threads of gluten and become simple in rolling out.
When the dough is infused, divide it into quarters and stretch each hand into a thin layer. Each of these layers, put on a well oiled baking tray, after which you can sprinkle the surface of the cake with the desired topping. A thin Italian focaccia is baked at 230 degrees for about 10 minutes.
Thin focaccia with garlic
Ingredients:
- flour - 295 g;
- water 95 ml;
- dried Italian herbs - 1 teaspoon;
- olive oil - 35 ml;
- garlic - 2 teeth.
Preparation
Prepare a simple mixture of flour, oil and water. Leave the dough for 15 minutes, then divide into portions and roll. Surface with a little oil and sprinkle with salt and herbs. Leave the cakes at 230 degrees for 5-6 minutes, and after rubbing with a slice of garlic, while they are still hot.
Crispy and thin focaccia with cheese
Ingredients:
- flour - 470 g;
- cheese - 210 g;
- water - 265 ml;
- olive oil - 95 ml.
Preparation
Prepare a simple basic dough by combining the flour together with salt, water and butter. Leave the dough for 15 minutes to ease the rolling process, then divide the lump in half and roll both halves. Put a layer of grated cheese between them and repeat rolling to consolidate the tortillas between them. Lubricate the surface with a little oil and send the bread to bake at 210 degrees for 6-7 minutes.