Italian Focaccia Bread نان ایتالیایی فوکاچیا

Focaccia bread نان فوکاچیاis an Italian flat bread. It is very easy to prepare it at home. The texture of Focaccia bread is similar to Pizza dough. It’s similar in shape to Iranian Barbari nan bread, as you see in the following photo.

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And the following photos is my home-made Focaccia bread.

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Ingredients

500 g strong flour ( bread flour)
325 ml tapped water
7 g yeast
2 Tsp salt
40 g butter
2 Tbsp extra olive oil
Sesame seeds

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Preparation
Mix dried yeast into the water. In a big bowl with flour add salt and mix together. Pour extra olive oil and yeast mixture into the flour. Get your hand into the flour and blend it until turns into the dough. Then left the bowl and put the dough on the working surface and knead the dough: push the dough out, then fold it over and turn it, repeat for 2-3 minutes..


Get the dough back into the bowl. Cover the bowl and let and let to rise for 1 hour in a warm kitchen.
Now dough is double in size. Slid the dough out of the bowl, and cut it into 6 smaller pieces. Take one portion of dough, put it in the baking tray and pull it out to get bigger. Brush melted butter top of the dough. This melted butter soaks into the dough. Then with a fork make small holes all over the dough. Dust over the dough with sesame seeds. Now let it to rest for another hour in order to get puffy.


Bake it in the oven at 220 C for 15 minutes.
This beautiful bread is ready now with good texture and amazing taste.

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نان فوکاچیا

در ایران نان های مختلفی پخت می شوند از جمله : نان لواش – نان سنگک- نان تافتون و نان بربری . نان بربری یک نوع نان مسطح و بزرگ می باشد که تقریبن دارای 80 سانتی متر طول و 20 سانتی متر عرض می باشد.

همه ی نانوایی ها سه بار در روز برای صبحانه – ناهار و شام نان های تازه تهیه می کنند که شما می توانید به راحتی نان های زیبا و خوشمزه را تهیه کنید.

نان فوکاچیا یک نوع نان ایتالیایی می‌باشد. بافت این نان شبیه به نان پیتزا میباشد. نان فوکاچیا طرز تهیه ی آسانی دارد.از نظر ظاهری شبیه به نان بریری خودمان می‌باشد ولی در اندازه کوچکتر.

مواد لازم

نیم کیلو گرم آرد قوی نان

سیصدو بیست و پنج میلی لیتر آب

هفت گرم پودر مخمر

چهل گرم کره

دو ق غ روغن زیتون

دو ق چ نمک

کمی کنجد یا سبزی خشک

طرز تهیه

پودر یست را در 325 میلی لیتر آب حل کنید. در یک کاسه ی بزرگ آرد را با نمک مخلوط کنید. روغن زیتون وخمیر مایه را روی آرد بریزید. با دست تمام مواد را مخلوط کنید تا به صورت خمیر در آید. خمیر حاصل را روی تخته بگذارید و شروع به ورز دادن کنید : با دو دست خمیر را پهن کرده – سپس تا کنید و خمیر را پشت رو کرده و دوباره همی کار را برای 3-2 دقیقه انجام دهید.

سپس خمیر را به داخل کاسه برگردانده و رویش را بپوشانید تا برای یکساعت در آشپزخانه بماند و پف کند.

پس از یکساعت روی میز کار کمی آرد بپاشید و خمیر پف شده را پهن کرده و به شش قسمت مساوری تقسیم کنید. یکی از خمیر ها را برداشته و داخل سینی فر قرار دهید و خمیر را باز کنید و سپس کمی کره ی آب شده روی آن مالید و با یک چنگال سوراخ هایی روی خمیر ایجاد کنید و دانه های کنجد را در اخر روی خمیر بپاشید. خمیرهای آماده شده را مجددن بگذارید برای 1 ساعت دیگر استراحت کنند . حالا خمیر ها را داخل فر گذاشته و با حرارت 220 درجه ی سانتیگراد به مدت 15 دقیقه بپزید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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