Focaccia appetizers
( Stuzzichini di focaccia )

Focaccia dough recipe

Preparation

• - Prepare focaccia dough.
• - Dissolve the yeast in warm water stirring with a fork.
• - Sift flour and salt into a large bowl, make a well in the center and pour in the mixture of water and yeast plus 3 tablespoons olive oil.
• - Using a wooden spoon or your fingers, gradually draw in flour from the edge of the well, stirring until a soft dough forms and all flour is incorporated.
• - Turn out your dough on to a lightly floured surface.
• - Knead for about 5 minutes until smooth and elastic.
  Cover tightly and put in a warm place (27°C - 80°F) for about 2 hours.
• - Roll out your dough to a large rectangular shape.
• - Grease two baking sheet with 1 1/2 tablespoon olive oil.
• - Transfer your dough to the baking sheets.
• - Prick theis surface with a fork and spoon remaining olive oil.
• - Sprinkle with salt and eventually rosemary leaves if liked.
• - Let your focaccias leaven again for about an hour.

Cooking

• - Preaheat the oven to 180°C (350°F).
• - Bake, about 20 minutes.

Just before serving

• - Let your focaccias cool in the oven.
• - Then halve them crossways and stuff with the chosen filling.
• - Sandwich and cut into small pieces.
• - Arrange on a serving platter and serve.

Note

Tips

• - You can add a steamed and puréed potato to the flour. Your dough will be softer.

Menu planning

• - You can see our Italian classical stuffing for your focaccia in the photo. Tomato, mozzarella cheese and ham.
  I suggest, however, to make an appropriate choice about the stuffing. It will depend on how you plan to cut your focaccia and then serve it.
  Your first choice must be cold cuts ​​especially those who are easily to cut, cotto ham is the first.
  If you want to add green salad, use leafy salad, otherwise you may see pieces of stuffing around the floor or table cloth. So yes to lettuce and no to songino.
  Mozzarella should be well drained to avoid losing its liquid.
  Use preferably soft cheese you might spread too.
  Don't use olives or other little ingredients. If liked you can add them to the dough.
  You can spread the olive paste instead, but very little. For example, combine it with slices of salmon or tuna in brine. It is said that the focaccia should be only stuffed with ham. It isn't true as we've just written. In the case of fish, however, the scissors are essential for the cutting.
  You can also spread a cream of spinach or broccoli or other vegetables. It 'a typical example of vegetarian fillings for Italian focaccia appetizers.
• - You can also serve an assorted platter with focaccia appetizers if you prepare different fillings.
• - Accompany these focaccia appetizers with spicy olives, Italy-style or olives, Madrid-style, Parmesan cubes, cherry mozzarellas, cherry tomatoes filled with olive paté, celery stick pieces with gorgonzola cheese...

Useful links for this recipe

• - You could be interested in learning how to dress olives, Italy-style or olives, Madrid-style. Follow the link!

Healthy eating

• - The nutritional values ​​concern only the focaccia without filling.
• - The portions are very small because the recipe is for appetizers to serve with an aperitif. So do not fall into the trap of restricted calories ;))))

What's the right wine for " Focaccia appetizers "?

Pair focaccia appetizers with a glass of wine or Italian "prosecco".