Parfait pour un pique-nique d'inspiration italienne au bord du lac

Focaccia italienne facile au romarin et aux olives


Surprenez vos amis ou vos proches avec un pique-nique au bord du lac et cette délicieuse recette de Focaccia moelleuse.
Cette recette facile et simple est naturellement végétalienne et peut être garnie à votre guise. Que diriez-vous de tomates séchées au soleil, de tomates fraîches, de basilic, d'origan, d'oignons ou d'ail ? Il n'y a pas de limites.

What is Focaccia and where does it come from?

Focaccia is an Italian flatbread typically flavored with olive oil, herbs, and spices. It is the most popular type of bread in Italy and is widely enjoyed in other countries. Originating in the Liguria region of Italy, it is believed to have been around since the 15th century. The modern focaccia is made with flour, yeast, water, olive oil, salt, and herbs. The dough is flattened out and topped with olive oil, herbs, and other ingredients.

Today, focaccia is usually served as an appetizer or side dish but can also be used as a pizza base or sandwich bread. It is a versatile bread that can be enjoyed in various ways. Whether you enjoy it plain or topped with your favorite ingredients, focaccia is sure to please.


Italian Focaccia

For 1 Focaccia:

  • 500g / 4 cups of flour
  • 1 tsp salt
  • 1 package of dry yeast
  • 4 tbsp olive oil
  • 300 ml / 10.14fl.oz. warm water
  • rosemary
  • olives


  • Mix flour, salt and dry yeast in a bowl, then add olive oil and water. Knead the dough until smooth, cover it with a damp towel and let it rise for an hour in a warm place.
  • After the dough has doubled in size, roll it out into your preferred or oval shape. Cover it again with the damp towel and let it rise for another 30 minutes.
  • Preheat the oven to 200°C/400°F. Transfer the dough to a parchment-covered baking sheet and use your fingers to poke all over the dough. Then drizzle olive oil evenly over the Focaccia and garnish it with rosemary and olives.
  • Put the Focaccia in the oven for about 25 minutes, until golden brown.


Pairs nicley with Cabernet