Focaccia Tutti Gusto: A Flavorful Italian Delight
Focaccia is one of those timeless Italian breads that always captivates the tastebuds with its light, fluffy texture and delightful combination of toppings. “Focaccia Tutti Gusto” takes this beloved classic and elevates it with a variety of savory toppings, from fresh grilled vegetables to the rich flavors of mozzarella, prosciutto, and even tuna. This versatile focaccia is perfect for any occasion—whether as a savory snack, a light lunch, or part of a festive spread.
In this recipe, the dough is lovingly kneaded with a careful balance of yeast, milk, and olive oil, making for an ultra-soft base that beautifully supports a wide array of ingredients. The topping combinations are entirely up to your preference, but we suggest a delightful mix of Mediterranean-inspired ingredients like grilled zucchini, eggplant, olives, capers, and more. Each topping is layered on the dough to create vibrant, colorful sections that make this focaccia not only a treat for the tastebuds but for the eyes as well.
Ingredients
For this delectable focaccia, we will use the following fresh and flavorful ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 140g |
| 00 Flour | 400g |
| Dry Yeast | 4g |
| Water | 60g |
| Salt | 10g |
| Extra Virgin Olive Oil | 20g |
| Zucchini | 150g |
| Eggplant | 150g |
| Black Olives | 80g |
| Capers | 30g |
| Tomato Passata | 50g |
| Mozzarella | 250g |
| Cooked Ham | 200g |
| Anchovies in Olive Oil | 6 |
| Robiola Cheese | 200g |
| Oregano | 10g |
| Red Tropea Onions | 90g |
| Canned Tuna | 125g |
Instructions
Step 1: Prepare the Dough
- Start with the dough: In the bowl of a stand mixer, pour in the flour, followed by the dry yeast. Add half of the room-temperature water and begin mixing with a dough hook.
- Add the liquids: Gradually pour in the room-temperature milk, allowing the dough to take shape as it comes together.
- Add the salt: Once the dough begins to form, add the salt, ensuring it is evenly incorporated.
- Incorporate the remaining water: Pour in the remaining water and continue kneading to dissolve the salt and make the dough smooth.
- Add olive oil: Slowly drizzle in the olive oil, continuing to knead until the dough absorbs the oil completely and becomes soft and elastic. The dough should pull away from the sides of the bowl but remain slightly sticky to the touch.
- Let it rise: Transfer the dough to a lightly oiled surface, shaping it into a ball. Cover it with plastic wrap and let it rise in a warm spot for about 2 hours, or until it has tripled in size.
Step 2: Prepare the Toppings
While the dough is rising, prep the toppings:
- Grill the vegetables: Slice the zucchini into thin rounds and grill them on a preheated griddle with a light drizzle of olive oil. Grill until they are soft and slightly charred.
- Slice the eggplant: Cut the eggplant into rounds, salt them lightly to draw out moisture, and then grill them until tender.
- Prepare the onions: Slice the red Tropea onions into thin julienne strips.
- Cut the mozzarella: Slice the mozzarella into small pieces or tear it into chunks.
- Prepare the other toppings: Slice the black olives and anchovies, and drain the canned tuna. Set aside the capers, tomato passata, and robiola cheese.
Step 3: Shape the Dough and Add the Toppings
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Roll out the dough: Once the dough has risen, place it on a floured surface and roll it out using a rolling pin into a rectangle, approximately 45×30 cm.
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Divide the dough into sections: Cut the dough into strips—each one to be filled with different toppings.
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Add the toppings: Here’s where you get creative! Choose from the following topping combinations:
- Strip 1: Spread tomato passata, sprinkle with oregano.
- Strip 2: Add mozzarella and slices of cooked ham.
- Strip 3: Place anchovies, capers, and olives.
- Strip 4: Spread robiola cheese and grilled zucchini.
- Strip 5: Spread robiola cheese and grilled eggplant.
- Strip 6: Top with tuna and red onion slices.
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Assemble the focaccia: Fold each strip of dough in half, then arrange them vertically, alternating them as you go. Form a spiral or circular shape, placing the filled dough in a lightly greased 22 cm round porcelain baking dish.
Step 4: Final Rise and Baking
- Let the focaccia rise: Cover the baking dish with plastic wrap and allow the focaccia to rise at room temperature for 30 minutes. The dough should puff up and become slightly airy.
- Bake: Preheat your oven to 200°C (400°F). Bake the focaccia for 20-25 minutes or until golden brown and crisp on top.
- Cool and serve: Once baked, remove the focaccia from the oven and let it cool slightly before serving. This focaccia is best enjoyed warm, but can also be served at room temperature.
Enjoy Your Focaccia Tutti Gusto!
This Focaccia Tutti Gusto is the perfect balance of soft, doughy bread and vibrant, flavorful toppings. Whether you’re serving it as part of a casual meal, a picnic, or as an appetizer at a gathering, it’s sure to impress everyone who takes a bite. So, gather your ingredients and get ready to enjoy a slice of Italy right in your kitchen. Buon appetito!
