Traditional recipes

Genoese focaccia with garlic and rosemary

Genoese focaccia with garlic and rosemary

I mixed all the ingredients for the countertop and kneaded a good dough, I added two or three more tablespoons of flour so I could form the dough and it wouldn't stick to my hands (probably the bread machine has a different consistency).

I greased the baking tray in which I made focaccia with plenty of olive oil and put the crust. I left it to rise for about an hour in a warm place (near the stove lit with low heat).

After an hour I turned the dough on the oil-free side and then flattened the crust with my palms in the pan without pulling it.

Then I made with my little fingers dug into the dough to the base of the tray.

I sprinkled coarse salt on the whole surface and let it rest for another 15 minutes.

I mixed the oil with water, crushed garlic and leafy rosemary.

I greased the whole surface with plenty of garlic and rosemary oil and left for another 20 minutes. Meanwhile, I heated the oven to 200 degrees and baked until it browned (about 30 minutes).

The whole house smelled great and I couldn't wait to get it out of the oven and of course I served it hot almost hot ... what madness!

Where does the pesto sauce come from

The history of this sauce dates back to antiquity, a period in which it was made by grinding spices in a mortar, over which oil is then added. This method of preparation is still used today, the word "bdesto" and "sign" and "cooking".

Those who have refined the taste, aroma and texture of the green pesto known today are the inhabitants of Liguria, a Genoese province in northwestern Italy, located between the Mediterranean Sea and the Mediterranean. 355ii Apennines. Hence the name Pesto alla genovese. Being one of the most fragrant sauces in universal gastronomy, it is a strong, intense green blend of garlic rubbed with garlic, soaked in olive oil and topped with a little Parmesan cheese. The seeds of the seeds add texture and a delicate aroma.

From the extreme south of Italy, Sicily, one of the most cosmopolitan regions historically in Europe, comes red pesto. This vibrant tomato sauce is an impetuous mixture of dried tomatoes rubbed with chilli and garlic, seasoned with olive oil, then iced with basil and a little Parmesan cheese. The delicate texture and aroma of pine seeds close the circle.

Let's prepare together the vegan version of the 2 pesto sauces, which are as tasty and flavorful as the traditional ones. Both variants can be used both for pasta and for seasoning other dishes.


( Salads )


arugula, radicchio, endive, grilled shrimp, parmesan, focaccia (250g)


arugula, radicchio, endive, carrots, cucumbers, celery, cherry tomatoes, bell peppers, chicken breast in balsamic vinegar, parmesan, focaccia (480g)


mixed salad, quinoa, feta, avocado, cucumber, pumpkin seeds, french dressing (420g)


mixed salad, gorgonzola, camembert, mozzarella, parmesan, cherry, olive oil, focaccia (350g)


lettuce, smoked salmon, mushrooms, endive, radicchio, parmesan, focaccia (300g)


arugula salad with parmesan (200g)


lettuce, tuna, corn, tomatoes, onions, mushrooms, dressing, focaccia (420g)


lettuce, tomatoes, mushrooms, chicken, mozzarella, dressing, focaccia (350g)


lettuce, tomatoes, ham, egg, olives, cheese, focaccia (420g)


Romanian salad, parmesan, croutons, chicken breast, Caesar dressing (420g)


iceberg lettuce, carrot, turkey, tomatoes, balsamic vinegar, olive oil, parmesan, focaccia (350g)


lettuce, tomatoes, grilled bacon, mushrooms, gorgonzola, olive oil, balsamic vinegar, focaccia (400g)



















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Even if it sounds pretentious, the Saint-Jaques shellfish recipe with chilli and garlic is easy to prepare in any kitchen.

16 shells of Saint-Jaques in shell,
olive oil,
175g salted butter,
a red hot pepper peeled and finely chopped,
2 cloves of garlic,

Method of preparation:
Prepare the shells first by partially peeling off the shell. If you buy your shells from a specialty store, ask the seller to help you. Clean them with cold water and dry them with kitchen towels.

Season the shells with a little salt. Heat a frying pan that you lined with olive oil. Cook the shells for two minutes, in the shell, with the meat side down.

Remove the shells from the pan and place them on a serving platter, with the meat side up. Add the butter, hot pepper and garlic to the pan in which you cooked the shells and cook for 3 minutes or until the butter boils. Pour the sauce over the shells and serve immediately with toast.

Genoese pesto

This delicious sauce seems to have ancient origins, even from Roman times, being originally prepared from garlic, cheese and herbs and a poem attributed to Virgil describes his preparation. It was, of course, different from how we know him today. Variants similar to the current ones are found during the Middle Ages, where besides basil and cheese we find another ingredient: walnuts (today being replaced with pine seeds). It is a product that was born in the ranks of the simple world and has been over time an essential food for the inhabitants of today's Liguria region.

How many of us haven't tasted spaghetti with & bdquopesto alla genovese & rdquo? Few believe & hellip For Romanians living in Italy, I don't think this sauce needs any introduction. I suspect that even for those who stay at home, spaghetti with this type of sauce is no longer unknown, considering that the supermarket shelves in Romania are full of Italian sauces.

And yet what I propose today is something special: a tasty recipe, simple to make, kept in the culinary tradition of former housewives in the Liguria region, the place of origin of this specialty, a recipe that will surely be loved equally. both by pasta lovers but also by the curious. I didn't have to look too closely for the "ldquoideala" recipe for this sauce: my wife cooks one she knew from childhood from her grandparents.

I consider this sauce a special delicacy, characterized by color, flavor, but first of all a refined taste, far light years away from what industrial production offers us.

Ingredients needed for pesto alla genovese (for 6 people):

The pizza

Pizza Margherita

Tomato sauce, mozzarella, fresh basil, olive oil, parmesan 400 g

Pizza Four Cheeses

Mozzarella, gorgonzola, emmentaller, cream, smoked cheese 470 g

Whimsical Pizza

Tomato sauce, mozzarella, prosciutto cotto, olives, mushrooms, artichokes 550 g

Greek pizza

Tomato sauce, mozzarella, fresh tomatoes, kapia pepper, olives, feta, red onion, oregano 560 g

Pizza Abruzzo

Tomato sauce, mozzarella, raw prosciutto, arugula, parmesan 540 g

Pizza Lazio

Tomato sauce, mozzarella, Ventricina Piccante salami, gorgonzola 560 g

Cooked Pizza and Mushrooms

Tomato sauce, mozzarella, cooked ham, mushrooms 540 g


Olive oil, oregano 220 g

Focaccia with parmesan

Olive oil, oregano, parmesan 240 g

Garlic bread

Focaccia, olive oil, garlic 220 g

Four Seasons Pizza

Tomato sauce, mozzarella, prosciutto cotto, olives, mushrooms, corn 550 g

Vegetable pizza

Tomato sauce, mozzarella, zucchini, cherry tomatoes, peppercorns, red onions, olives, fresh basil, oregano 550 g

Pizza sasa

Tomato sauce, mozzarella, spicy ventricina salami, gorgonzola, emmentaller, smoked cheese, baked kapia peppers 550 g

Focaccia with cheese, tomatoes and garlic

Focaccia, for those who don't know, is a story between bread and pizza. It is much taller than the last, with the thickness of two slices of bread stacked on top of each other.

Usually on the surface of a focaccia you will find only some rosemary and salt crystals. This is what happens when her role is a general one, of bread. Not very often he carries a richer load with him and then he can enjoy it as such with a glass of wine.

Foccacia is not pizza and it does well. The poverty of toppings results in the fact that it can be eaten with pleasure even after a day or two of baking.

I chose with this recipe today to take advantage of its existence to make my ideal sandwich bread. Tomatoes are clearly fuller of sweetness and flavor after some time spent in the oven, garlic leaves only a flavor, but allows me to enjoy it safely, and melted cheese needs no arguments.

Cutting it in half thick, I already get the bread, the tomato, the parsley sauce, the garlic flavor and the lightly melted cheese. It remains to throw between the two slices my favorite meat or sausage and the sandwiches are many and ready.

Focaccia with cheese, tomatoes and garlic

  • Servings: 6-8
  • Duration: 80 min
  • Difficulty: average


80 g pieces (leftovers) of greasy cheese or cheese


  1. Put in a bowl warm water, sugar and yeast, mix and leave the yeast to activate for 5 minutes.
  2. In a larger bowl, place the flour, semolina and salt. When the 5 minutes have elapsed, gradually add the yeast water over the flour, stirring with a spoon until incorporated.
  3. Clean the spoon and the bowl of dough and knead the dough for 5 minutes until it becomes homogeneous and slightly elastic. When you press with your finger, it returns.
  4. Put 2 tablespoons of olive oil in the clean bowl and grease the walls well. Add the ball of dough, cover with a kitchen towel or cling film and leave in a warm place for 30 minutes to rise.
  5. Cut the cherry tomatoes in half, cut the piece of cheese into pieces, peel the garlic.
  6. Remove the very thick stalks from the parsley and put it in a blender together with the garlic, a pinch of salt and olive oil. Put everything in a blender until it turns into a thick green oil.
  7. Place the dough in a tray of about 40 x 30 cm. Spread it all over the surface and make many, deep indentations in it with your fingertips.
  8. Sprinkle the parsley oil over the entire surface. Put the tomato halves and pieces of cheese in place.
  9. Let the dough rise for another 20 minutes in the pan.
  10. Preheat the oven to 220 degrees Celsius, the highest step for those without a display.
  11. Bake for about 20 minutes.

The ingredients are put so regularly just for each sandwich to enjoy all the goodies.

My cheese was Caciotta with hot peppers from Lactitalia. For now, you can only find it in Timișoara.

The wonderful serving platter is from Decartis via Raluca Pușcău. Thank you!

The essential feature of the focaccia is the rich oil content. Due to this, it can easily be a dish in itself, but it can also replace bread, either with a plate of cheese and sausages, or with a dish that is very low in fat. All in all, it's a healthy and especially extraordinarily tasty thing.

Today I chose to enjoy it with Italian sausages cut into thin slices. It's an ideal thing to take on the green grass with a bottle of wine or sparkling wine and a few friends. It's good of all that I don't drink and besides being a chef, I'm also a service driver!

Ingredients for the rosemary focaccia recipe

  • -1 kg of flour
  • - 7 g of dry yeast
  • - olive oil - 50 ml
  • -1 teaspoon old
  • -750 ml of warm water approximately
  • -1 teaspoon of salt
  • For decoration
  • -1 teaspoon rosemary
  • - coarse salt