Teresa's Recipes
Focaccia Alle Acciughe
Focaccia alle Acciughe is a delectable Italian flatbread that boasts a golden, crispy crust and a soft, airy interior. Topped with savory anchovies, fragrant rosemary, and a generous drizzle of high-quality extra virgin olive oil, this focaccia is a delightful blend of flavors and textures. Traditionally hailing from Liguria, this dish has roots that date back centuries when it was commonly enjoyed by fishermen after a long day at sea. Perfect as an appetizer, a side dish, or even a light meal, this focaccia will transport you to the sun-drenched shores of Italy with every bite.
Ingredients
- 4 cups All-purpose flour
- 2 teaspoons Active dry yeast
- 1 1/2 cups Warm water
- 2 teaspoons Sea salt
- 1/4 cup, plus more for drizzling Extra virgin olive oil
- 1 can (approximately 2 oz), drained Anchovy fillets
- 2 tablespoons, chopped Fresh rosemary
Dietary Notes
- Servings: 12
- Dish Type: Appetizer/Bread
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 220
- Fat: 8g
- Carbs: 32g
- Protein: 5g
- Sodium: 300mg
- Sugar: 0g
Instructions
- In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until it becomes foamy.
- In a large mixing bowl, combine the all-purpose flour and sea salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup of extra virgin olive oil.
- Stir the mixture until a dough starts to form, then transfer it to a floured surface. Knead the dough for about 5 minutes until it is smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet and use your fingers to stretch and press it down to fill the baking sheet evenly.
- Arrange the drained anchovy fillets on top of the dough, spacing them evenly. Drizzle generously with extra virgin olive oil and sprinkle with chopped fresh rosemary and additional sea salt.
- Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and crispy on the edges.
- Remove from the oven and let it cool for a few minutes before slicing and serving warm.
Tips
- For a twist, try adding olives or sun-dried tomatoes to the dough before baking.
- Serve with a side of balsamic vinegar for dipping or drizzling for added flavor.