{"id":8194,"date":"2021-04-11T19:12:00","date_gmt":"2021-04-12T00:12:00","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=8194"},"modified":"2026-09-05T23:14:36","modified_gmt":"2026-09-06T04:14:36","slug":"focaccia-easy-basic-recipe","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/focaccia-easy-basic-recipe\/","title":{"rendered":"Focaccia (easy basic recipe)"},"content":{"rendered":"\n

I don’t know about you, but the beautiful days of this past week have made me feel like hell. After months of cold weather, the first days of [real] spring are synonymous with celebration. So this week I felt like eating fresh food, salads, raw vegetables, sandwiches, nothing complicated [but still good]. And in the middle of it all, I decided to make focaccia for the first time.<\/p>\n\n\n\n

About focaccia
What is focaccia?<\/h2>\n\n\n\n

Focaccia is a flatbread of Italian origin. It is characterized by small pits all over its surface and is soaked in olive oil. Plain or flavoured, it can be used as an accompaniment to a meal or as the main dish [e.g. sandwich].<\/p>\n\n\n\n

\"Sandwich<\/figure><\/div>\n\n\n\n

How to prepare focaccia?<\/h2>\n\n\n\n

The dough is similar to bread [and pizza] dough: flour, water, yeast and salt, but focaccia also contains olive oil. I always use fresh yeast, but you can [as always] substitute with dry yeast [for more information, click here<\/a>]. The kneading can be done in a food processor [with the hook] or by hand without any problem.<\/p>\n\n\n\n

After the first resting time, simply place the dough in a mould. Traditionally this mould is rectangular.<\/p>\n\n\n\n