“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Versilia, Italy!

Wednesday, November 2, 2011

focaccia Di Guglielmo (Pizza William)


             
This focaccia is so easy to make and is so good to eat straight from the oven.  All Italian tables will have bread as a staple and this is a good variation.  I recently went to a beach barbecue in Tuscany which one of the mothers had made several types of focaccia, so here is the recipe.  I just loved that there was just a regal name for such a simple thing.  The tomatoes are so red, juicy and flavoursome in Italy and only need to be accompanied by olive oil and oregano to make this bread a success.  I have made this many times using whatever variety of tomatoes are in season.  It is also the perfect snack to keep handy.
                      
What you need:
400g un-bleached tipo 000 flour
250ml warm water
42g packet fresh yeast
1/2 tspn sugar
1/2 cup extra virgin Italian olive oil
2 tpsn oregano
Salt
(this recipe will make 3 large focaccia) 

How to make:
1: In a large bowl mix the fresh yeast with warm tepid water and whisk.  Then add the sugar, then sift the flour
2:  Mix all of the ingredients together until combined.  Once combined use your hands to really work the dough.  Use the palms of your hands to knead the dough for approximately 2-3 minutes.  Once it has turned into a soft but firm consistency create a ball size and set aside
3:  Leave the dough in the large bowl, cover with a tea towel and allow to rise for 1/2 hour.  After 1/2 hour punch the dough down, then allow to rise again for 1 hour.  Cover the dough and set aside in a dark warm place (this will help the dough to rise).  The dough should double in size
4:  Cut the dough in to 3 and roll each one out to fit any shape oven tray.  First cover the oven tray with a good amount of olive oil.  Roll the dough to be approximately 1 1/2 cm thick.
5:  Once you have rolled the dough out, place on the well oiled oven trays.  Use the tips of your fingers to press into the dough and form wells (this allows the oil to sit in the wells)
6:  Press the cut tomatoes firmly into the dough and cover with a good amount of olive oil, oregano and salt
7:  Cook in the oven for 20 minutes on 180 degrees

Buon Apetito

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