Soft flatbreads

Name: Soft flatbreads
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 8
Ingredients: Type 00 flour 3 cups; Water at room temperature ½ cup; Whole milk at room temperature ½ cup; Fresh brewer's yeast 0.4 oz; Extra virgin olive oil 6 tbsp; Sugar 1 spoonful; Fine salt 1 ¼ tsp; Extra virgin olive oil 2 ½ tbsp; Salt to taste

it de fr es br

333

Calories per serving

Vegetarian

Energy Kcal 333
Carbohydrates g 40.9
of which sugars g 2.3
Protein g 6.2
Fats g 16.1
of which saturated fat g 2.59
Fiber g 1.4
Cholesterol mg 2
Sodium mg 505

Difficulty: Average
Prep time: 10 min
Cook time: 13 min
Makes: 8 pieces
Cost: Very low
Note + 14 hours of leavening

PRESENTATION

Soft focaccia from Liguria—it’s like a little trip down memory lane, especially if you’ve ever had one of those warm, tender focaccine as a snack in Italy. Really, it’s like magic. These small, round breads? They’ve got that charm from a simple dough that’s super packed with flavor. Thing is, while some folks toss in whole wheat flour, mashed potatoes, or even oat flakes, the classic version? Pretty simple—perfect for that authentic Italian taste. A sprinkle of salt on top gives each focaccina a slightly savory flavor, with a moist inside. So here's the thing, this soft focaccia is way way special because it’s so easy to make. Even beginners can dive into this easy focaccia recipe and end up with something that feels like it’s straight from a Ligurian bakery.

In Italy, people love messing around with different types of homemade focaccia bread. And listen, some fill their focaccine with ham or cheese right in the pan—which is great, while others aim for that super fluffy and golden finish that almost melts in your mouth. I mean, this bread works great for anything from a quick snack to a laid-back meal. You know, it’s one of those things people really love sharing with family and friends. The best part? The dough gets plenty of time to rise, giving you that light, airy texture everyone wants in a no-knead focaccia. Each Italian region has its own spin, but Liguria’s version keeps it humble and comforting—something you can whip up without a fuss, yet still enjoy all the flavors that make a focaccia bread recipe so satisfying. And if you like trying different toppings, a little rosemary or some sliced tomatoes fit perfectly with this Italian focaccia. Seriously, it’s hard to resist reaching for another piece when they’re fresh out of the oven—soft and just a little crispy on the edges. Pretty much perfect.

INGREDIENTS

333

Calories per serving

Ingredients for 8 Flatbreads: Type 00 flour 3 cups (400 g); Water ½ cup (130 g) - at room temperature; Whole milk ½ cup (120 g) - at room temperature; Fresh brewer's yeast 0.4 oz (10 g); Extra virgin olive oil 6 tbsp (80 g); Sugar 1 spoonful; Fine salt 1 ¼ tsp (7 g)

For Seasoning: Extra virgin olive oil 2 ½ tbsp (40 g); Salt to taste

Preparation

How to prepare Soft flatbreads

To make the soft flatbreads, pour the flour into the bowl of a stand mixer equipped with a paddle 1, add the crumbled yeast 2 and a little water 3.

Start the machine and gradually pour in water and milk 4, alternating them. Once the flour has absorbed the liquids, replace the paddle with the hook 5 and continue kneading, also adding the sugar 6,

the salt 7 and the olive oil in a stream 8. Knead until the mixture is combined and pulls away from the sides 9.

Transfer the dough onto a work surface 10, let it rest under a bowl for 10 minutes 11. Then form a smooth dough ball with your hands, transfer it to a large bowl 12,

cover with a cloth and let it rise for 3 hours at room temperature 13. After 3 hours 14, cover the bowl with plastic wrap 15 and let it rise in the refrigerator for 10 hours.

At this point, retrieve the risen dough, let it come to room temperature for about half an hour 16. With the help of a dough scraper, divide the dough into 8 pieces of about 3 oz each (17-18).

Shape each piece into a round form 19 and let them rest for 5 minutes. Pass each piece in flour 20 and then roll it out with a rolling pin 21 to obtain round flatbreads with a diameter of about 2.5 inches.

Brush the bottom of a baking sheet with oil 22, place the flatbreads here and drizzle a little oil on each 23 and let the flatbreads rest for another hour. Then pierce the dough with your fingertips 24

And season with salt flakes 25. Bake the flatbreads in a preheated static oven at 428°F for 12-13 minutes on the middle rack. Once ready, the soft flatbreads will be beautifully golden on the surface, remove them from the oven 26, let them cool on a rack 27, and then enjoy them!

Storage

The flatbreads keep for a couple of days in a paper bag. You can freeze them after baking.

Advice

These soft flatbreads are good on their own but also lend themselves to being filled with enticing savory fillings: just cut them in half and fill them with cold cuts, fresh cheeses, and seasonal grilled vegetables. They will quickly transform from a snack to a delicious little meal!

For the translation of some texts, artificial intelligence tools may have been used.