Octopus and Parsley Focaccia
Focaccia is a traditional Italian bread that was popular even in ancient Rome. The combination of octopus and parsley gives the focaccia a rich flavor that is perfect for a delicious meal. The delicate, slightly salty taste of the octopus and the freshness of the parsley perfectly complement the fresh dough. This recipe can be easily prepared at home and is guaranteed to be loved by everyone for the taste of fresh bread.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
First, prepare the yeast: in a bowl, combine the warm water and sugar, then crumble in the yeast. Let it stand for 10 minutes, until foamy.
2
Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast is foamy, add the olive oil and pour it into the flour mixture. Mix to combine, then knead until you have a smooth dough.
3
Cover the dough and let it rest for 1 hour to rise. The ideal temperature is around 77°F (25°C).
4
When the dough has risen, turn it out onto a lightly floured surface, and gently roll it out into a rectangle shape.
5
Cook the octopus in advance, then cut it into small pieces. Finely chop the parsley. Sprinkle the cooked octopus and fresh parsley evenly over the rolled-out dough.
6
Fold the edges of the dough over slightly, then gently press the octopus and parsley into the dough. Brush the top with olive oil.
7
Let the dough rest for another 15 minutes, then bake in a preheated oven at 400°F (200°C) for 20-25 minutes, until the top is golden brown.
8
When done, let it cool slightly, then slice and serve fresh.
