Il Cucinologo
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Rolled Focaccia

17/11/2023

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

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 brewer’s yeast (or 25 g of fresh brewer’s yeast)
  • 30 ml of extra virgin olive oil

For the filling:

  • Cherry tomatoes, halved
  • Pitted black olives
  • Anchovies in oil
  • 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 on hand, such as mozzarella, prosciutto, 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 kneading until you obtain 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, until doubled in volume.
  5. Take the risen dough and roll it out on a lightly floured surface into a rectangular shape.
  6. Distribute the cherry tomatoes, olives, anchovies and oregano over the rolled-out dough. Add a pinch of coarse salt and a drizzle of oil.
  7. Roll up the dough along the long side to form 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 another half hour, then bake in a preheated oven at 200 °C for about 20-25 minutes, until golden.
  10. Remove from the oven and let cool on a wire rack before serving.

Trivia

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