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Focaccia morbida Italiana

Focaccia morbida ItalianaFocaccia morbida Italiana: Sono in giro in parecchi stati dell’America, con mio grande stupore mi sono accorta che agli Americani piace molto la focaccia morbida Italiana. Accetto la sfida! Vi faccio assaggiare quella originale con il rosmarino fresco, il sale grosso e l’olio d’oliva delle Tenute Carcasole,sono andata in un negozio dove si trovano prodotto Italiani e mi sono munita del necessario, a ora di cena la focaccia era pronta, bella morbida e saporita, con accanto un primo piatto eccezionale ma questo alla prossima.

Ingredienti per una teglia media

  • 350 gr di farina per pizza
  • 7 gr di lievito secco per pizza
  • mezzo cucchiaino di sale
  • 220 ml di acqua tiepida
  • 2 cucchiaini di zucchero
  • 1 cucchiaio di olio di oliva Tenute Carcasole
  • 1 rametto di rosmarino fresco
  • una manciata di sale grosso.

Focaccia morbida Italiana


  1. Mischiare la farina con il sale,2 cucchiaini di zucchero e il lievito
  2. Unire a filo l’acqua e l’olio e ottieni un impasto elastico
  3. Coprire con un telo e lascia lievitare per 1 ora circa al caldo.
  4. Passata l’ora riprendere l’impasto e lavorarlo molto brevemente.
  5. Stendere l’impasto in una teglia unta d’olio.
  6. Coprire di nuovo e lascia per 20 minuti
  7. Formare delle piccole fossette e lascia lievitare per altri 10 minuti
  8. Irrorare la focaccia con l’olio il sale grosso e il rosmarino fresco.
  9. Infornare nel forno caldo a 200°per 25 minuti.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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