Authentic home cooking from Italy, with US measurements. 
Focaccia with Broccoli Rabe
I've just come off four non-stop days, working nights, only three hours of sleep—and what do I do? I make something I absolutely love: focaccia! Tonight, I'm sharing an easy and quick recipe, a great idea to avoid waste and lift your spirits. I made this using the tougher outer leaves and stems of broccoli rabe—remember the ones I set aside when I made them with olive oil and lemon? After blanching them, I pureed them and used the puree to make a soft dough with: all-purpose flour, fine semolina flour, broccoli rabe puree, fresh yeast, water, extra virgin olive oil, and salt. After kneading, I did three sets of folds every thirty minutes, then let it rise until doubled. I spread the dough in the pan, let it rest for thirty minutes, topped it with brine, and baked it in a preheated oven for 20 minutes—the first ten minutes on the lower rack, then the rest in the center. Since I had plenty of puree, I doubled the dough and used two pans: a larger baking pan lined with parchment paper and a smaller glass pan where I spread the dough directly. I served them with cured meats and products from Basilicata that my daughter brought me, and with fresh ricotta drizzled with extra virgin olive oil, a grind of black pepper, paired with rinsed anchovies and lemon zest. Trust me, they're so, so good! Sure, I'm tired, but the satisfaction is worth it. There's not much to say—just enjoy 😉 Are you team soft or team crispy?
Focaccia with Broccoli Rabe
I've just come off four non-stop days, working nights, only three hours of sleep—and what do I do? I make something I absolutely love: focaccia! Tonight, I'm sharing an easy and quick recipe, a great idea to avoid waste and lift your spirits. I made this using the tougher outer leaves and stems of broccoli rabe—remember the ones I set aside when I made them with olive oil and lemon? After blanching them, I pureed them and used the puree to make a soft dough with: all-purpose flour, fine semolina flour, broccoli rabe puree, fresh yeast, water, extra virgin olive oil, and salt. After kneading, I did three sets of folds every thirty minutes, then let it rise until doubled. I spread the dough in the pan, let it rest for thirty minutes, topped it with brine, and baked it in a preheated oven for 20 minutes—the first ten minutes on the lower rack, then the rest in the center. Since I had plenty of puree, I doubled the dough and used two pans: a larger baking pan lined with parchment paper and a smaller glass pan where I spread the dough directly. I served them with cured meats and products from Basilicata that my daughter brought me, and with fresh ricotta drizzled with extra virgin olive oil, a grind of black pepper, paired with rinsed anchovies and lemon zest. Trust me, they're so, so good! Sure, I'm tired, but the satisfaction is worth it. There's not much to say—just enjoy 😉 Are you team soft or team crispy?
Open in Cookpad AppSteps
- 1
Wash the tougher leaves and stems of the broccoli rabe. Place them in a pot of boiling salted water. Cook for 15 minutes, drain, and transfer to a bowl.
- 2
Puree with an immersion blender. Since they're high in fiber, I recommend roughly chopping them first with kitchen scissors.
- 3
Pass through a food mill to remove the fibrous parts. Weigh out 250 grams (about 1 cup) and set aside.
- 4
Dissolve the yeast in 3 tablespoons (50 ml) of water. In a bowl, combine with the flours and broccoli rabe puree.
- 5
Mix until all the flour is incorporated. Gradually add the remaining water with the salt and olive oil.
- 6
Knead in the bowl with damp hands until smooth. Let rest for 30 minutes. Do one set of folds by rotating the dough in the bowl. Cover with a kitchen towel and let rest for another 30 minutes.
- 7
After 30 minutes, do a second set of folds.
- 8
After the third set of folds, cover and let rise until doubled in size.
- 9
Meanwhile, rinse the anchovies and cover with extra virgin olive oil.
- 10
Mix the ricotta with a grind of black pepper and a drizzle of extra virgin olive oil.
- 11
After the dough has rested, spread it in a well-oiled baking pan. My glass pan is 8x11 in (20x28 cm). Spread the dough and let it rise for 30 minutes in the oven with the light on.
- 12
Prepare the brine by mixing the water, olive oil, and salt well. Dimple the dough with your fingers and drizzle with the brine.
- 13
Bake in a preheated oven at 430°F (220°C) for 20 minutes. Bake the first 10 minutes on the lower rack, then move to the center for the remaining time.
- 14
If you want a thinner focaccia, use a larger baking pan—mine is 12x12 in (30x30 cm). Once the dough has risen, spread it in the pan lined with well-oiled parchment paper. Let rest for 30 minutes in the oven with the light on.
- 15
Dimple the dough with your fingers and add the brine.
- 16
Bake in a preheated oven at 430°F (220°C) for 20 minutes: first 10 minutes on the lower rack, then 10 minutes in the center of the oven.
- 17
Once the focaccias are baked, remove from the oven and slice.
- 18
Enjoy!
- 19
Serve with a nice board of cured meats and products from Basilicata.
- 20
Or with ricotta, anchovies, and lemon zest—or whatever you like.
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