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Focaccia di Primavera | Spring Focaccia

The best focaccia I ever tasted was at a Greek artist’s house outside of Milan. Her name is Madame Lisa. I was told that Madame Lisa was the muse of the famous Italian artist, Giorgio de Chirico. I channeled my inner artist and used Madame Lisa as my muse when making this eclectic, artistic focaccia. Serve this masterpiece with a gorgeous glass of Sangiovese from Poggio Grande, Piano. The perfect pairing that would make even Mona Lisa smile.

Receipt Date: June 10, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Bread and Pizza Dough Recipe

For the toppings be creative and use seasonal vegetables, olives, herbs, tomatoes, etc...This is a fun project for children and adults alike!

Directions

Preheated oven to 450 degrees.
Combine the yeast, sugar, and water in a large mixing bowl until well blended.
Let the mixture rest for about 5 minutes, or until foamy. Add the EVOO and sea salt, mixing to blend.
Start to incorporate the flour, a little bit at a time, until a ball of dough is formed.
Lightly flour a clean work surface and knead the dough until it is soft and elastic, about 7 minutes. Add more flour if needed.
Oil a quarter-sheet 9×13 inch baking pan with EVOO.
Tip the dough out from the bowl onto the pan. Turn it over to coat the other side of the dough with olive oil.
Using your hands, pat the dough down to fit the pan. Try to maintain the same thickness all over.
Cover with a clean kitchen towel and let rise in a draft-free place for 1-2 hours, or until it has doubled in size.
Massage a generous amount of EVOO all over the top of the bread.
Lightly oil your fingertips and press them down into the dough to imprint typical dimples all over the focaccia.
Now use your creativity to place the ingredient on top of or into the dough.
Bake for approximately 30 minutes or until golden brown.
Serve warm.

Amy’s Favorite Pairing

Poggio Grande-PIANO I.G.T.

$34.00 750 ml

Additional Pairings

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