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Rolled Focaccia

17/11/2023

Rolled focaccia is a delicious variation of the traditional Italian focaccia. It is ideal both as an appetizer and as a snack and can be stuffed in many different ways. Here, I will provide you with a simple recipe that you can customize according to your taste.

Ingredients

For the dough:

  • 500 g of soft wheat flour (type 00 or type 1)
  • 300 ml of lukewarm water
  • 10 g of fine salt
  • 10 g of granulated sugar
  • 7 g of dry yeast (or 25 g of fresh yeast)
  • 30 ml of extra virgin olive oil

For the filling:

  • Cherry tomatoes, cut in half
  • Pitted black olives
  • Oil-packed anchovies
  • Dried oregano
  • Coarse salt
  • A drizzle of extra virgin olive oil

You can add or replace the filling ingredients with whatever you prefer or have available, such as mozzarella, ham, grilled vegetables, etc.

Preparation

  1. In a large bowl, mix the flour with the dry yeast and sugar. Gradually add the lukewarm water and start kneading.
  2. Add the salt and continue to knead until you get a smooth and elastic dough.
  3. Add the oil and knead until it is fully incorporated.
  4. Cover the dough with a damp cloth and let it rise in a warm place for about 2 hours, or until it doubles in volume.
  5. Take the leavened dough and spread it out on a lightly floured surface, giving it a rectangular shape.
  6. Distribute the cherry tomatoes, olives, anchovies, and oregano over the spread dough. Add a pinch of coarse salt and a drizzle of oil.
  7. Roll up the dough along the long side, forming a log. Cut the log into pieces about 5-6 cm wide.
  8. Arrange the rolls on a baking tray lined with parchment paper, making sure to leave space between each one.
  9. Let rest for a further half hour, then bake in a preheated oven at 200 °C for about 20-25 minutes, until golden brown.
  10. Remove from the oven and let cool on a rack before serving.

Curiosity

Focaccia is an ancient food that has its roots in the culture of Mediterranean bread. The ancient Romans made a sort of focaccia called “panis focacius,” which was a flat bread cooked on embers. The rolled version is a modern variation that enhances its versatility and flavor.