{"id":1851,"date":"2020-01-14T13:00:14","date_gmt":"2020-01-14T12:00:14","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/recette-focaccia\/"},"modified":"2020-01-14T13:00:14","modified_gmt":"2020-01-14T12:00:14","slug":"recette-focaccia","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/recette-focaccia\/","title":{"rendered":"Recette de focaccia &#8211; Originale italienne"},"content":{"rendered":"\n<!--WPRM Recipe 16789-->\n<div class=\"wprm-fallback-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\" itemprop=\"name\">Focaccia ligurienne \u00e0 l&rsquo;huile d&rsquo;olive<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2010\/09\/Focaccia-backen-Rezept-4-2-150x150.jpg\" itemprop=\"image\"\/>\t<p class=\"wprm-fallback-recipe-summary\" itemprop=\"description\">\n\t\tCroustillante, juteuse, doucement a\u00e9rienne. Voil\u00e0 les meilleurs atouts de la focaccia italienne. Facile \u00e0 pr\u00e9parer et n\u00e9cessitant peu d&rsquo;ingr\u00e9dients. Parfaite pour un petit d\u00e9jeuner l\u00e9ger ou \u00e0 l&rsquo;ap\u00e9ritif.<\/p>\t\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul itemprop=\"recipeIngredient\"><li>2 g de levure fra\u00eeche (ou 1 cuill\u00e8re \u00e0 caf\u00e9 rase de levure s\u00e8che)<\/li><li>1 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li><li>1 cuill\u00e8re \u00e0 caf\u00e9 de sucre<\/li><li>250 ml d&rsquo;eau froide<\/li><li>50 ml d&rsquo;huile d&rsquo;olive<\/li><li>500 g de farine (tipo 00)<\/li><li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel marin grossier<\/li><li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 d&rsquo;origan<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol itemprop=\"recipeInstructions\"><li><p>M\u00e9langer le sel \u00e0 l&rsquo;eau froide.<\/p><\/li><li><p>Incorporer la levure fra\u00eeche dans la farine.<\/p><\/li><li><p>Ajouter l&rsquo;eau sal\u00e9e progressivement \u00e0 la farine en p\u00e9trissant \u00e0 la main ou \u00e0 l&rsquo;aide d&rsquo;un robot m\u00e9nager.<\/p><\/li><li><p>Incorporer le sucre et l&rsquo;huile d&rsquo;olive \u00e0 la p\u00e2te et continuer \u00e0 p\u00e9trir. D\u00e8s que la p\u00e2te est \u00e9lastique et ne colle plus, la laisser reposer \u00e0 couvert pendant 2 heures \u00e0 temp\u00e9rature ambiante.<\/p><\/li><li><p>Ensuite, placer la p\u00e2te au r\u00e9frig\u00e9rateur pendant 24 heures.<\/p><\/li><li><p>Avant de cuire, laisser reposer la p\u00e2te deux heures \u00e0 couvert \u00e0 temp\u00e9rature ambiante.<\/p><\/li><li><p>Badigeonner une plaque de cuisson d&rsquo;huile d&rsquo;olive et presser la p\u00e2te avec les doigts dans une forme rectangulaire. Laisser la p\u00e2te lever \u00e0 nouveau pendant 30 minutes.<\/p><\/li><li><p>Utiliser le bout des doigts pour faire de petites d\u00e9pressions sur toute la surface de la p\u00e2te. Mettre de l&rsquo;huile d&rsquo;olive et du sel marin grossier dans les empreintes. L&rsquo;huile d&rsquo;olive peut couvrir toute la surface.<\/p><\/li><li><p>Saupoudrer la focaccia d&rsquo;origan et cuire au four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C pendant 25 minutes jusqu&rsquo;\u00e0 ce qu&rsquo;elle soit dor\u00e9e.<\/p><\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-keyword\">cuisson, focaccia<\/div><div class=\"wprm-fallback-recipe-meta-difficulty\">Moyen<\/div><div class=\"wprm-fallback-recipe-meta-category\">amuse-bouche, plat principal, italien, pizza<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<div data-sku=\"68057,71410,72453\" class=\"wp-block-gustini-products-sku\"><\/div>\n\n\n\n<figure class=\"wp-block-pullquote\">\n<blockquote>\n<p>Avez-vous des questions concernant cette recette ou souhaitez-vous partager votre propre astuce culinaire avec nous ? N&rsquo;h\u00e9sitez pas \u00e0 \u00e9crire un commentaire ci-dessous !<\/p>\n<\/blockquote>\n<\/figure>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2010\/09\/Focaccia-backen-Rezept-1-2.jpg\" alt=\"P\u00e2te \u00e0 focaccia\" data-id=\"14172\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2010\/09\/Focaccia-backen-Rezept-1-2.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/rezept-italien\/rezept-focaccia\/attachment\/focaccia-backen-rezept-1\/\" class=\"wp-image-14172\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2010\/09\/Focaccia-backen-Rezept-3-2.jpg\" alt=\"P\u00e2te \u00e0 focaccia avec de l'huile d'olive\" data-id=\"14174\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2010\/09\/Focaccia-backen-Rezept-3-2.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/rezept-italien\/rezept-focaccia\/attachment\/focaccia-backen-rezept-3\/\" class=\"wp-image-14174\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2010\/09\/Focaccia-backen-Rezept-4-2.jpg\" alt=\"Focaccia ligurienne \u00e0 l'huile d'olive\" data-id=\"14175\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2010\/09\/Focaccia-backen-Rezept-4-2.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/rezept-italien\/rezept-focaccia\/attachment\/focaccia-backen-rezept-4\/\" class=\"wp-image-14175\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2010\/09\/Focaccia-backen-Rezept-5-2.jpg\" alt=\"Focaccia \u00e0 l'huile d'olive et \u00e0 l'origan\" data-id=\"14176\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2010\/09\/Focaccia-backen-Rezept-5-2.jpg\" data-link=\"http:\/\/www.gustini.de\/blog\/rezept-italien\/rezept-focaccia\/attachment\/focaccia-backen-rezept-5\/\" class=\"wp-image-14176\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">La Ligurie, le Mecque de la Focaccia en Italie<\/h2>\n\n\n\n<p>La Focaccia est \u00e0 la Ligurie ce que la Pizza est \u00e0 Naples. Et effectivement, le pas de la Focaccia \u00e0 la Pizza n&rsquo;est pas si grand ! Une bonne Focaccia, toutefois, n&rsquo;est pas aussi fine qu&rsquo;une pizza et elle est moins garnie. Elle a un c\u0153ur doux et moelleux, elle est croustillante \u00e0 l&rsquo;ext\u00e9rieur et dor\u00e9e \u00e0 l&rsquo;huile d&rsquo;olive extra !<\/p>\n\n\n\n<p>\u00c0 G\u00eanes, on savoure la Fugassa, comme on appelle le <a aria-label=\"undefined (opens in a new tab)\" href=\"https:\/\/de.wikipedia.org\/wiki\/Focaccia\" target=\"_blank\" rel=\"noreferrer noopener\">pain plat<\/a> en dialecte local, tout au long de la journ\u00e9e. Cela commence d\u00e9j\u00e0 au petit-d\u00e9jeuner. Le midi, on prend le pain plat comme en-cas dans l&rsquo;une des nombreuses boulangeries (appel\u00e9es Panetteria) et on le mange directement dans la main, envelopp\u00e9 dans du papier de boucher. Le soir, on sert la Fugassa coup\u00e9e en petits morceaux pour l&rsquo;ap\u00e9ritif.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Le mot Focaccia vient du latin \u00ab\u00a0Fokus\u00a0\u00bb, qui signifie foyer ou cuisson dans l&rsquo;\u00e2tre. M\u00eame les Romains cuisaient d\u00e9j\u00e0 ce pain plat.<\/p><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Foccacia &#8211; diff\u00e9rentes recettes dans les r\u00e9gions d&rsquo;Italie<\/h2>\n\n\n\n<p>En Italie, il existe de nombreuses variations de ce pain. Elles se distinguent par leur processus de fabrication et par le choix des ingr\u00e9dients et des \u00e9pices.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>G\u00eanes : <\/strong>variante classique du pain plat avec de l&rsquo;huile d&rsquo;olive et du sel, avec des oignons, Focaccia de Recco (avec du Stracchino)<\/li><li><strong>Florence :<\/strong> avec des raisins<\/li><li><strong>Pi\u00e9mont :<\/strong> di Susa (variante sucr\u00e9e), Novese (avec du saindoux)<\/li><li><strong>Focaccia de Bari<\/strong> (avec des <a href=\"\/blog\/rezept-italien\/focaccia-mit-tomaten-italienisches-rezept\/\" target=\"_blank\" rel=\"noreferrer noopener\">tomates<\/a>)<\/li><li><strong>Focaccia de Messine <\/strong>(avec de la fris\u00e9e, des tomates, des anchois et du fromage)<\/li><li><strong>Sud de l&rsquo;Italie : <\/strong><a href=\"\/blog\/rezept-italien\/oliven-focaccia-italienisches-rezept\/\">avec des olives noires<\/a><\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Id\u00e9e g\u00e9niale : Sandwichs de Focaccia<\/h2>\n\n\n\n<p>Les sandwichs \u00e0 la Focaccia sont une excellente fa\u00e7on de pimenter le pain italien plat. C&rsquo;est aussi une tr\u00e8s bonne id\u00e9e lorsqu&rsquo;il reste de la Focaccia ! Il suffit de r\u00e9chauffer les restes bri\u00e8vement au four, de les ouvrir en deux et de les remplir avec des salumi et des l\u00e9gumes.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/01\/belegtes-Focaccia-Sandwich-5.jpg\" data-id=\"17398\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/01\/belegtes-Focaccia-Sandwich-5.jpg\" data-link=\"https:\/\/www.gustini.de\/blog\/rezept-italien\/rezept-focaccia\/attachment\/rezept-34\/\" class=\"wp-image-17398\"\/><figcaption class=\"blocks-gallery-item__caption\">Recette<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/01\/belegtes-Focaccia-Sandwich-8.jpg\" data-id=\"17399\" data-full-url=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/01\/belegtes-Focaccia-Sandwich-8.jpg\" data-link=\"https:\/\/www.gustini.de\/blog\/rezept-italien\/rezept-focaccia\/attachment\/rezept-35\/\" class=\"wp-image-17399\"\/><figcaption class=\"blocks-gallery-item__caption\">Recette<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n<!--WPRM Recipe 17394-->\n<div class=\"wprm-fallback-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\" itemprop=\"name\">Sandwiches \u00e0 la Focaccia garnis<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2020\/01\/belegtes-Focaccia-Sandwich-8-150x150.jpg\" itemprop=\"image\"\/>\t<p class=\"wprm-fallback-recipe-summary\" itemprop=\"description\">\n\t\t<p>Une excellente recette pour une Focaccia fra\u00eeche, mais aussi pour utiliser les restes. <\/p>\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t<ul><li>6 piques en bois<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul itemprop=\"recipeIngredient\"><li>1 pot de Cr\u00e8me de Parmesan<\/li><li>100 g d&rsquo;antipasti \u00e0 l&rsquo;huile d&rsquo;olive<\/li><li>1\/2 botte de roquette<\/li><li>100 g de jambon de Parme<\/li><li>100 g de salami italien<\/li><li>6 olives Taggiasca<\/li><li>6 feuilles de basilic<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol itemprop=\"recipeInstructions\"><li><p>Couper la Focaccia refroidie en 6 morceaux d&rsquo;environ 6&#215;6 cm.<\/p><\/li><li><p>Couper les morceaux au milieu, comme un petit pain. <\/p><\/li><li><p>Tartiner le fond avec de la cr\u00e8me de parmesan. Ensuite, garnir chaque morceau d&rsquo;un peu de roquette, de quelques antipasti, de jambon et de salami. Refermer avec le couvercle.<\/p><\/li><li><p>Enfiler une olive et une feuille de basilic sur chaque pique et utiliser pour fixer les sandwiches. <\/p><\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-keyword\">antipasti, focaccia<\/div><div class=\"wprm-fallback-recipe-meta-difficulty\">Facile<\/div><div class=\"wprm-fallback-recipe-meta-category\">amuse-bouche, italien<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n<!-- END -->","protected":false},"excerpt":{"rendered":"<p>La focaccia ligure, pain italien croustillant, moelleux et facile \u00e0 pr\u00e9parer, se distingue par son c\u0153ur tendre et sa cro\u00fbte dor\u00e9e \u00e0 l&rsquo;huile d&rsquo;olive. Cette sp\u00e9cialit\u00e9 de Ligurie, consomm\u00e9e du matin au soir, offre plusieurs variantes r\u00e9gionales, comme la focaccia classique de G\u00eanes ou celle de Bari aux tomates. Pour un twist gourmand, transformez les restes de focaccia en d\u00e9licieux sandwiches.<\/p>\n","protected":false},"author":2,"featured_media":1850,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette de focaccia - Originale italienne - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/recette-focaccia\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de focaccia - Originale italienne - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"La focaccia ligure, pain italien croustillant, moelleux et facile \u00e0 pr\u00e9parer, se distingue par son c\u0153ur tendre et sa cro\u00fbte dor\u00e9e \u00e0 l&#039;huile d&#039;olive. Cette sp\u00e9cialit\u00e9 de Ligurie, consomm\u00e9e du matin au soir, offre plusieurs variantes r\u00e9gionales, comme la focaccia classique de G\u00eanes ou celle de Bari aux tomates. Pour un twist gourmand, transformez les restes de focaccia en d\u00e9licieux sandwiches.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/recette-focaccia\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2020-01-14T12:00:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/focaccia-backen-rezept-7.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1900\" \/>\n\t<meta property=\"og:image:height\" content=\"1900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/recette-focaccia\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/recette-focaccia\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Recette de focaccia &#8211; 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