Teresa's Recipes
Panfocaccia
The Panfocaccia, a delightful twist on the traditional Italian focaccia, is a versatile flatbread that's perfect for any meal. Made in a pan, this crusty delight is sprinkled with rosemary for that classic Italian flavor. Whether you fancy it stuffed with your favorite sandwich fillings or simply served on the side to accompany a hearty pasta dish, this Panfocaccia is sure to please.
Ingredients
- 1 package (2 1/4 teaspoons) Active dry yeast
- 1 1/2 cups Warm water
- 1 teaspoon Sugar
- 4 cups All-purpose flour
- 4 tablespoons, divided Olive oil
- 2 teaspoons Salt
- 2 tablespoons, chopped Rosemary
Dietary Notes
- Servings: 8
- Dish Type: Bread
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Calories: 290
- Fat: 8g
- Carbs: 48g
- Protein: 7g
- Sodium: 590mg
- Sugar: 1g
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let it stand for 5 minutes until the yeast turns foamy.
- Add the flour, 2 tablespoons of olive oil, and salt to the yeast mixture. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel and allow it to rise in a warm place for about 1 hour until it doubles in size.
- After the dough has risen, heat a large pan over medium heat and add the remaining 2 tablespoons of olive oil.
- Press the dough into the pan, stretching it to reach the edges. Sprinkle the top with chopped rosemary.
- Cover the pan with a lid or aluminum foil and allow the dough to rise for another 20 minutes.
- After the second rise, place the pan on the stove over medium heat. Cook for about 10 minutes until the bottom turns golden brown.
- Carefully flip the bread over and cook for another 10 minutes until the other side is also golden brown.
- Remove the Panfocaccia from the pan and allow it to cool before slicing and serving.
Tips
- If you prefer your Panfocaccia with a hint of garlic, you can rub a clove of garlic over the surface of the bread just after it's cooked.
- For a cheesy variation, sprinkle some grated Parmesan on the dough before the final rise.