Gluten-free Focaccia "focaccia senza glutine"

How to make Gluten-free Focaccia Recipe "focaccia senza glutine" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

4 Servings

Ingredients:
4 1/8 cups (500 g) gluten-free flour mix
1 2/3 tbsp. (20 g) fresh yeast, crumbled
1/2 tsp. (1 1/2 g) sugar
1 cup (250 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast and sugar in the water and pour the mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and the salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.

Grease a pan with oil. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan. Let it rise for an hour until it has doubled in size and then bake in the oven at 350°F (180°C) for about 15 minutes.

Gluten-free Focaccia "focaccia senza glutine"

Gluten-free Whole-Wheat Focaccia

How to make Gluten-free Whole-Wheat Focaccia "focaccia integrale senza glutine" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

4 Servings

Ingredients:
4 1/8 cups (500 g) gluten-free whole wheat flour mix
1 2/3 tbsp. (20 g) fresh yeast, crumbled
1/2 tsp. (2 g) sugar
1 cup (250 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

Method:
Mix the flour with the malt or sugar and the chopped fresh herbs. Add the yeast and begin to knead, adding the milk a little at a time. Add the oil and lastly, the salt, then knead the dough until smooth and blended. If it is too hard, soften it with a little warm water.

Cover the dough with a sheet of plastic wrap and let it rest in a warm place for 1 hour.

Roll out the dough with a rolling pin to a thickness of 1/12 inch (2 mm). Cut it into pieces in the shapes of your choice, place them on a greased baking sheet, and prick with a fork to prevent bubbles from forming during cooking.

Bake in the oven at 350°F (180°C) for 12 minutes, or until golden and crispy.

Gluten-free Whole-Wheat Focaccia

Classic Piadina "piadina classica"

How to make Classic Piadina "piadina classica" - Although the traditional recipe for piadina calls for lard, using extra-virgin olive oil instead yields a lighter, crispier result.

Preparation time: 10 minutes – Cooking time: 5 minutes – Resting time: 1 hour

4 Servings

Ingredients:
4 cups (500 g) soft wheat flour
3 tsp. (15 g) baking powder
2 2/3 oz. (75 g) lard, softened
1 1/2 tsp. (10 g) salt
1 egg
7/8 cup (200 ml) milk

Method:
Sift the flour with the baking powder onto a clean work surface and make a well in the center. Cut the soft lard into small pieces and scatter it over the flour with the salt. Pour the egg and the milk into the well.

Gradually incorporate the ingredients until a loose dough forms; continue kneading until the dough is smooth and elastic. Let the dough rest for at least an hour.

Divide the dough into small loaves of about 5 ounces (150 g) each and, using a rolling pin, roll them out into disks of the desired thickness usually about 1/8 inch (3 mm) thick and 10 to 12 inches (25 to 30 cm) in diameter. Cook the disks on both sides on a griddle or in a nonstick pan over rather high heat.

As the piadina cooks, a few bubbles will form on the surface; prick them with a fork.

Classic Piadina "piadina classica"

Herb Flatbread "schiacciatina alle erbe"

How to make Herb Flatbread Recipe "schiacciatina alle erbe" - Preparation time: 20 minutes – Cooking time: 12 minutes – Rising time: 1 hour

4 Servings

Ingredients:
4 cups (500 g) all-purpose flour
2/3 tsp. (5 g) malt or 1 1/4 tsp. (5 g) sugar
bunch of aromatic herbs (sage, rosemary, thyme), finely chopped
2 tsp. (8 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm milk
1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil
1 tsp. (7 g) salt
warm water, as needed

Method:
Mix the flour with the malt or sugar and the chopped fresh herbs. Add the yeast and begin to knead, adding the milk a little at a time. Add the oil and lastly, the salt, then knead the dough until smooth and blended. If it is too hard, soften it with a little warm water.

Cover the dough with a sheet of plastic wrap and let it rest in a warm place for 1 hour.

Roll out the dough with a rolling pin to a thickness of 1/12 inch (2 mm). Cut it into pieces in the shapes of your choice, place them on a greased baking sheet, and prick with a fork to prevent bubbles from forming during cooking.

Bake in the oven at 360°F (180°C) for 12 minutes, or until golden and crispy.

Herb Flatbread "schiacciatina alle erbe"

Piadina (FlatBread) with Extra-Virgin Olive Oil

How to make Piadina (FlatBread) with Extra-Virgin Olive Oil "piadina all’olio extravergine d’oliva" - Although the traditional recipe for piadina calls for lard, using extra-virgin olive oil instead yields a lighter, crispier result.

Preparation time: 10 minutes – Cooking time: 5 minutes – Resting time: 1 hour

4 Servings

Ingredients:
4 cups (500 g) all-purpose flour
1/2 cup (125 ml) lukewarm water
1 tbsp. (15 g) baking powder
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt

Method:
Put the flour on a clean work surface and make a well in the center. Add the water, baking powder, oil, and salt, and gradually start incorporating them into the flour a little at a time. Knead the dough until smooth and elastic.

Cover the dough with a kitchen towel and let rest for at least 1 hour.

Divide the dough into pieces about 5 ounces(150 grams) each. Shape them into balls, then roll them out into disks of about 1/8 inch (3 mm) thick and 10 to 12 inches (25 to 30 cm) in diameter.

Cook the disks on both sides on a greased griddle or in a nonstick pan over high heat until golden brown. As the piadina cooks, a few bubbles will form on the surface; prick them with a fork.

Piadina (FlatBread) with Extra-Virgin Olive Oil

Carasau Bread (Sardinian Flatbread) "pane carasau"

How to make Carasau Bread (Sardinian Flatbread) "pane carasau" - Preparation time: 30 minutes – Cooking time: 2 minutes – Resting time: 3 1/2 hours

4 Servings

Ingredients:
3 cups (350 g) semolina flour, plus extra as needed
3/4 cup (175 ml) water

Method:
Combine the flour with the water to create a rather dense dough. Cover with a sheet of plastic wrap and let rest in a warm room for at least 30 minutes.

Divide the dough into pieces of approximately 3 1/2 ounces (100 g) each, and shape them into balls. Roll the dough with a rolling pin to a thickness of about 1/16 inch (1 1/2 mm). Stack the dough rounds, placing lightly floured cloth napkins between them, and let rest for about 3 hours.

Separate and bake the rounds in the oven at 550°F (290°C) directly on the rack and remove as soon as they inflate like balloons, about 45 to 60 seconds.

Cut the inflated rounds open along the circumference with a sharp knife to obtain two separate rounds. Place these cooked rounds in the oven again for another minute or so to be cooked a second time like biscuits, a process called carasare in the Sardinian language, making them dry and crunchy.

Carasau Bread (Sardinian Flatbread) "pane carasau"

Crescione with Porcini Mushrooms and Cheese "crescione con porcini e formaggio"

How to make Crescione with Porcini Mushrooms and Cheese Recipe "crescione con porcini e formaggio" - Preparation time: 30 minutes – Cooking time: 8 minutes – Resting time: 1 hour

4 Servings

for the dough:
4 cups (500 g) all-purpose flour or Italian “00” flour
3/4 cup plus 2 tbsp. (200 ml) milk
1 large egg
3 tsp. (15 g) baking powder
2 2/3 oz. (75 g) softened lard or vegetable shortening
1 1/2 tsp. (10 g) salt

for the filling:
1 tbsp. plus 1 tsp. (20 ml) extra-virgin olive oil
10 1/2 oz. (300 g) porcini mushrooms, cleaned and diced into 1-inch (2.5- cm) cubes
1 clove garlic, finely chopped
1 tbsp. (4 g) parsley, finely chopped
Salt and pepper to taste
4 1/4 oz. (120 g) soft cheese, such as Stracchino or crescenza, diced

Method:
Put the flour onto a clean work surface and make a well in the center. Add the milk, egg, baking powder, lard, and salt to the well and mix to blend. Gradually start incorporating the mixture into the flour a little at a time, and then begin to knead. Continue kneading the dough until soft, smooth, and elastic.

Cover the dough with a kitchen towel and let rest for at least 1 hour.

In the meantime, make the filling. Heat the oil in a medium skillet. Add the mushrooms and garlic and sauté briefly. Stir in the parsley, add salt and pepper to taste, and sauté for 5 minutes or until the mushrooms are softened. Remove from the heat and let cool.

Divide the dough into pieces about 5 ounces (150 grams) each. Shape them into balls, then roll them out into disks of about 1/8 inch (3 mm) thick and 10 to 12 inches (25 to 30 cm) in diameter. Put some of the cooked mushrooms in the center of each disk together with some of the cheese. Fold the disks into a half-moon shape and seal the edges with your fingers or press down with the prongs of a fork.

Cook each crescione on a greased griddle or in a nonstick pan over high heat for 4 minutes on each side, or until golden brown and the cheese has melted.

Crescione with Porcini Mushrooms and Cheese "crescione con porcini e formaggio"

Focaccia from Apulia "focaccia pugliese"

How to make Focaccia from Apulia Recipe "focaccia pugliese" - Preparation time: 20 minutes – Cooking time: 25 minutes – Rising time: 3 1/2 hours

4 Servings

for the focaccia:
2.8 oz. (80 g) potatoes
4 cups (500 g) all-purpose flour
1 cup (170 g) semolina flour
1 tbsp. plus 1 tsp. (15 g) fresh yeast, crumbled
1 2/3 cups (400 ml) lukewarm water
2 1/2 tsp. (15 g) salt
4 tbsp. plus 1 tsp. (65 ml) extra-virgin olive oil

for the topping:
7 oz. (200 g) cherry tomatoes, halved
coarse salt
olive oil
dried oregano

Method:
Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes, let cool slightly, and then mash them.

Combine the two types of flours on a clean work surface and make a well in the center. Dissolve the yeast in 1 cup (240 ml) of the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the salt, oil, mashed potatoes, and the remaining water, little by little. Knead the dough until soft, smooth, and elastic.

Divide the dough into 8-ounce (250-g) portions and form each piece into a ball.

Place each ball of dough in a well-oiled 8-inch round baking pan and let rise in a warm place for about 3 hours.

Once the first rising is done, flip the dough pieces over and spread each with your fingertips to cover the bottom of the pan. Top each with the tomatoes, a pinch of salt, a little olive oil, and oregano.

Let them rise again until doubled in volume, about 30 minutes.

Bake in the oven at 430°F (220°C) for 25 minutes, or until golden brown.

Focaccia from Apulia "focaccia pugliese"

Focaccia from Novi Ligure "focaccia novese o di novi ligure"

How to make Focaccia from Novi Ligure Recipe "focaccia novese o di novi ligure" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 1/2 hours

4 Servings

for the focaccia:
4 cups (500 g) all-purpose flour
1 tbsp. (12 g) fresh yeast, crumbled
1 cup plus 1 tbsp. plus 2 tsp. (275 ml) lukewarm water
1 1/2 tsp. (5 g) malt or 3/4 tsp. (5 g) honey
1 tbsp. plus 2 tsp. (20 g) softened lard or vegetable shortening
1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt

for the genoese brine:
1/2 cup (100 ml) water
3 tbsp. plus 2 tsp. (50 ml) extra-virgin olive oil
2 tsp. (14 g) coarse salt

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture and malt into the well, and gradually start incorporating them into the flour a little at a time. Stir in the lard and the oil and lastly, add the salt. Knead the dough until soft, smooth, and elastic.

Cover the dough with a sheet of lightly oiled plastic wrap and let the dough rise in a warm place for about 1 hour.

To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.

Transfer the dough to a lightly oiled baking pan, stretching it gently with your fingertips until 1/2 inch (1 cm) thick. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the brine and let it rise until doubled in volume, about 30 minutes.

Bake at 450°F (230°C) for 20 minutes, or until golden brown. Brush the surface of the freshly baked focaccia with olive oil.

Focaccia from Novi Ligure "focaccia novese o di novi ligure"

Focaccia from Genoa "focaccia genovese"

How to make Focaccia from Genoa Recipe "focaccia genovese" - Preparation time: 15 minutes – Cooking time: 25 minutes – Rising time: 1 1/2 hours

4 Servings
for the focaccia
4 cups (500 g) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 tbsp. or 1/8 cup (270 ml) lukewarm water
1 tbsp. (10 g) malt or 1 1/2 tsp. (10 g) honey
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt

for the genoese brine:
1/2 cup (100 ml) water
3 1/2 tbsp. (50 ml) extra-virgin olive oil
3/4 tbsp. (14 g) coarse salt

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture and malt into the well, and gradually start incorporating them into the flour a little at a time. Stir in the oil and lastly, add the salt. Knead the dough until soft, smooth, and elastic.

Cover the dough with a sheet of lightly oiled plastic wrap and let the dough rise in a warm place for about 30 minutes.

To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.

Transfer the dough to a lightly oiled baking pan, stretching it gently with your fingertips. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the brine and let it rise until doubled in volume, about 1 hour.

Bake in the oven at 390°F (200°C) for 25 minutes, or until golden brown.

Focaccia from Genoa "focaccia genovese"

Polenta Focaccia Recipe "focaccia di polenta"

How to make Polenta Focaccia Recipe "focaccia di polenta" - Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 2 1/2 hours

4 Servings

for the focaccia:
3 cups (350 g) all-purpose flour
1 tsp. (4 g) sugar
1 1/4 tbsp. (15 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
5 1/3 oz. (150 g) cooked polenta
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the genoese brine:
1/2 cup (50 ml) water
3 tbsp. plus 1 tsp. (25 ml) extra-virgin olive oil
2 tsp. (7 g) coarse salt

Method:
Put the flour onto a clean work surface, add the sugar, and make a well in the center. Dissolve the yeast in the water. Pour the yeast into the well, and gradually start incorporating it into the flour a little at a time. Coarsely crumble the polenta with your hands and add it to the flour together with the oil. Lastly, add the salt and knead the dough until soft, smooth, and elastic.

Let the dough rest for about 10 minutes. Form a ball with the dough and let it rise on a work surface for 40 minutes. Covering with oiled plastic and in a warm room.

To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.

Roll out the dough to a thickness of 1/3 inch (1 cm) and transfer it to a round baking pan greased with oil. Let it rest for another 10 minutes and then spread out the dough using your fingers to cover the base of the pan.

Sprinkle the focaccia with the brine, smearing it over the surface with your hands, and prod the dough with your fingers to form small dimples where the seasoning will collect. Let it rise in a warm place until doubled in volume, about 90 minutes.

Bake in the oven at 425°F (250°C) for 20 minutes, or until golden brown.

Polenta Focaccia Recipe "focaccia di polenta"

Potato Focaccia "focaccia con le patate"

How to make Potato Focaccia Recipe "focaccia con le patate" - Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 2 1/2 hours

4 Servings

for the focaccia:
4 1/4 oz. (150 g) potatoes
3 cups (350 g) all-purpose flour
1 tsp. (4 g) sugar
1 1/4 tbsp. (15 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the genoese brine:
1/2 cup (50 ml) water
3 tbsp. and 1 tsp. (25 ml) extra-virgin olive oil
2 tsp. (7 g) coarse salt

Method:
Reserving one potato, put the rest in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes, let cool slightly, and then mash them.

Put the flour onto a clean work surface, add the sugar, and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the mashed potatoes and oil. Lastly, add the salt and knead the dough until soft, smooth, and elastic.

Let the dough rest for about 10 minutes. Form it into a ball and let it rise on a work surface for 40 minutes. Covered with oiled plastic.

To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.

Roll out the dough to a thickness of 3/4 inch (2 cm) and transfer it to a round baking pan greased with oil. Let it rest for another 10 minutes, then spread out the dough using your fingers to cover the base of the pan.

Prod the surface of the dough to leave dimples where the seasoning will collect. Sprinkle the focaccia with the brine. Let it rise in a warm place until doubled in volume, about 90 minutes.

Thinly slice the remaining potato and arrange the slices over the focaccia. Bake in the oven at 480°F (250°C) for 20 minutes, or until the potato is cooked and the focaccia is brown and slightly crispy.

Potato Focaccia "focaccia con le patate"

Focaccia with Olives and Robiola Cheese "focaccia alle olive con robiola"

How to make Focaccia with Olives and Robiola Cheese Recipe "focaccia alle olive con robiola" - Preparation time: 25 minutes – Cooking time: 25 minutes – Rising time: 1 1/2 hours

4 Servings

for the focaccia:
4 cups (500 g) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
1 cup plus 2 tbsp. (270 ml) lukewarm water
1 tbsp. (10 g) malt or 2 tsp. (10 g) honey
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt

for the genoese brine:
1/2 cup (100 ml) water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
2 1/4 tsp. (14 g) coarse salt

for the garnish:
1/2 cup (100 g) pitted olives

for the filling:
1 1/4 cups (300 g) fresh Robiola cheese

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture and malt into the well, and gradually start incorporating them into the flour a little at a time. Add the oil and lastly, the salt. Knead the dough until soft, smooth, and elastic.

Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes.

To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.

Transfer the dough to a lightly oiled baking pan, stretching it gently with your fingertips. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the brine and let rise until doubled in volume, about 1 hour.

Scatter the olives on the focaccia and bake in the oven at 390°F (200°C) for 25 minutes, or until golden brown.

When the focaccia has cooled, cut it into two equal portions using a serrated knife. Soften the Robiola cheese by stirring it together with oil. Spread it on half of the focaccia. Place the other half on top and cut into slices.

Focaccia with Olives and Robiola Cheese "focaccia alle olive con robiola"