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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":433,"serveWith":440,"variations":442,"ingredients":452,"instructions":496,"pronunciation":532,"substitutions":533,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":557,"diet":559,"mainIngredients":563,"images":564,"keywords":574,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":546,"alternates":584},[394,397,400,403,406,409],{"answer":395,"question":396},"They were not deep enough. The fingertips have to go right through the dough until you feel the tray, which pins the layer down and stops the gas lifting it into a smooth dome. Dimpling immediately before the final rest also lets them relax and close; do it after the dough has been in the tray a while, and if a few close up during the last proof, push them down again just before the brine goes on.","Why did my dimples disappear during baking?",{"answer":398,"question":399},"For a 30 × 40 cm tray, roughly three tablespoons under the dough, 30 g mixed into the dough itself and another 40 ml in the brine is normal for the Genoese style, and it should look like a lot. There should be visible pools sitting in the holes when the tray goes into the oven. If the finished bread does not glisten, it was under-oiled — that is the far more common mistake.","How much oil is too much oil?",{"answer":401,"question":402},"Yes, and it improves the flavour. After the first hour of rising, cover the bowl and refrigerate it for 12 to 24 hours, then take it out, let it come fully to room temperature for about an hour, and continue with pressing it into the tray. Cold dough is impossible to dimple properly, so do not rush that hour.","Can I make the dough the day before?",{"answer":404,"question":405},"They start from similar ingredients but the handling diverges. Focaccia dough is wetter, contains olive oil in the mix, is left much thicker, is dimpled rather than stretched, and is seasoned with a salt brine before baking. Pizza dough is drier, usually oil-free in the Neapolitan tradition, stretched thin and baked far hotter and faster. Focaccia is a bread; pizza is a base for a topping.","What is the difference between focaccia and pizza dough?",{"answer":407,"question":408},"Most often the dough was under-proofed or too dry. This is a 70% hydration dough and it should be slack and sticky, not smooth and firm; adding flour to make it easier to handle costs you the open crumb. Also check the second rise in the tray — the dough should look visibly puffed and jiggle when you shake the tray before you dimple and bake it.","My focaccia is dense and heavy rather than airy — what went wrong?",{"answer":410,"question":411},"Yes, as long as you match the dough to the area. This quantity fits a 30 × 40 cm tray for classic thin Genoese focaccia, or a 30 × 25 cm tray for a taller and softer one. In a 28 cm round tin, use two-thirds of the dough. What matters is that the dough sits roughly 1.5 to 2.5 cm deep before baking.","Can I bake focaccia in a round cake tin or a smaller dish?",[413,414,415,416,417,418],"Push the dimples all the way down until your fingertips touch the tray. Shy dimples close up in the oven and you get a flat, uniform bread instead of a cratered one.","Whisk the brine hard right before you pour it — it separates in seconds, and pouring on the oil and water unmixed gives you salty patches and bland patches.","Oil the tray generously, three tablespoons for a 30 × 40 cm tray. The base is meant to fry, not bake, and this is where the crisp underside comes from.","Let the dough come back to room temperature for a full hour if it has been in the fridge. Cold dough fights the dimpling and springs back into a smooth sheet.","Coarse salt on top, always — fine salt dissolves into the brine and disappears, while coarse crystals stay as distinct salty hits.","Bake on a low shelf in a fully preheated oven. The heat has to hit the tray from below hard enough to set the base before the top browns.","🫒","Focaccia genovese is a thin, oil-soaked flatbread about two centimetres tall, punched all over with holes that fill with a brine of water, olive oil and coarse salt before it goes into the oven. That brine is the whole trick. It keeps the surface from drying, seasons the bread in pools rather than evenly, and leaves the top glossy and faintly damp while the underside effectively shallow-fries against the oiled tray into something crisp and golden. The crumb between them stays soft and slightly chewy. It tastes of good olive oil first and bread second, salty in bursts, and it is eaten all day in Liguria — for breakfast, as a mid-morning snack, torn beside a plate of anchovies, or split and stuffed. The dough is forgiving, needs no kneading skill and asks for nothing you cannot buy in a supermarket.","Liguria is a thin strip of coast wedged between mountains and sea, and its cooking reflects that geography: olive oil rather than butter, herbs rather than dairy, and a lot of bread. Focaccia — fugassa in Genoese — is the region's daily bread rather than an occasional bake, sold by weight in bakeries from early morning and wrapped in paper still warm. The most Genoese habit attached to it is breakfast: locals dip strips of focaccia into a cappuccino, which visitors find alarming and which is entirely normal there. It is also standard on building sites, in school bags and at eleven in the morning for no particular reason.\n\nThe name comes from panis focacius, bread baked on the hearth or in the ashes, and flatbreads of that kind long predate anything we would recognise as focaccia today. What makes the Genoese version specific is the salamoia — the emulsion of water, oil and salt poured into the dimples — and the dimples themselves, made with the fingertips of both hands pressed right down to the tray so the dough is pinned in place and cannot puff up into a pizza. The commercial standard in Genoa is precise about height, oiliness and that pockmarked surface, and bakers will tell you a focaccia without visible pools of oil in its holes is not finished.\n\nElsewhere in Italy the word means different things. Focaccia barese, from Puglia, has boiled potato worked into the dough, is thicker and softer, and comes studded with cherry tomatoes and olives pressed into the surface. Focaccia di Recco, from a town just along the Ligurian coast, is not leavened at all — two paper-thin sheets of dough with soft stracchino cheese between them, baked in a fierce oven until it blisters — and it carries protected IGP status in its own right. The three are related only by name and by the fact that all of them are excellent. This recipe is the Genoese one.","Focaccia is a same-day bread and starts stiffening within a few hours; the brine that keeps it moist also stops it keeping. Leave it uncovered at room temperature for the first hours — wrapping it while warm steams the crisp base soft. To revive day-old focaccia, sprinkle it with a few drops of water and put it into a 200 °C oven for 5 minutes, which restores most of it. It freezes better than it keeps: cut into portions, freeze in bags the day it is baked, and reheat straight from frozen at 200 °C for 8 minutes. Do not refrigerate it — the crumb goes stale roughly six times faster at fridge temperature.",[424,425,426,427],"Uses the real salamoia brine rather than a plain oil drizzle, which is what separates focaccia from oily bread.","A 70% hydration dough handled with folds instead of kneading — no mixer, no technique to learn.","Two tray sizes given, so you can choose the classic thin Genoese version or a taller, softer one.","Bakes in twenty minutes and is honestly at its best the same day, which the recipe plans around.",[429,430,431,432],"Large mixing bowl","30 × 40 cm rimmed baking tray (or 30 × 25 cm for a thicker focaccia)","Small whisk for the brine","Bench scraper",{"fat":434,"carbs":435,"fiber":436,"sodium":437,"protein":438,"calories":439,"estimated":8},12,47,2,720,7,330,[441],"Sliced mortadella or prosciutto, a bowl of olives, and a glass of cold Pigato — or, at breakfast, a cappuccino to dip it in.",[443,446,449],{"name":444,"description":445},"Focaccia alle olive","Press whole pitted Taggiasca or other small black olives into the dimples before the brine goes on. They half-roast and their oil runs into the crumb.",{"name":447,"description":448},"Focaccia con le cipolle","Scatter thinly sliced onion, softened first in oil so it does not burn, over the surface after brining. Sweet, jammy patches against the salt.",{"name":450,"description":451},"Focaccia barese","The Pugliese cousin: work 150 g of cooked mashed potato into the dough, halve the yeast, and press halved cherry tomatoes and olives into the top. Thicker, softer, and a different bread entirely.",[453,459,462,467,472,474,480,485,488,490,493],{"qty":454,"ref":455,"name":456,"unit":457,"group":458},500,"flour","strong white bread flour or Italian 00","g","For the dough",{"qty":460,"name":461,"unit":457,"group":458},350,"water, lukewarm",{"qty":463,"ref":464,"name":465,"note":466,"unit":457,"group":458},10,"yeast","fresh yeast, crumbled","or 3.5 g instant dried yeast",{"qty":468,"ref":469,"name":470,"unit":471,"group":458},30,"olive-oil","extra virgin olive oil","ml",{"qty":463,"name":473,"unit":457,"group":458},"fine salt",{"qty":475,"ref":476,"name":477,"note":478,"unit":479,"group":458,"optional":8},1,"honey","honey or barley malt","helps the top colour in a home oven","tsp",{"qty":481,"ref":469,"name":482,"unit":483,"group":484},3,"extra virgin olive oil, for the tray","tbsp","For the tray and brine",{"qty":486,"name":487,"unit":471,"group":484},50,"warm water",{"qty":489,"ref":469,"name":470,"unit":471,"group":484},40,{"qty":491,"name":492,"unit":457,"group":484},6,"coarse sea salt, plus extra to scatter",{"qty":475,"ref":494,"name":495,"unit":483,"group":484,"optional":8},"rosemary","rosemary needles",[497,501,505,510,513,517,521,526,529],{"tip":498,"text":499,"title":500},"Resist adding flour. Every extra spoonful trades away the open, tender crumb you are aiming for.","Dissolve the yeast and the honey in the lukewarm water. Add the flour and stir with a spoon or one hand until there is no dry flour left, then work in the fine salt and the 30 ml of olive oil. The dough will be sticky and shapeless — that is correct.","Mix a wet, shaggy dough",{"text":502,"title":503,"timerSeconds":504},"Cover the bowl and rest for 20 minutes, then wet one hand, lift an edge of the dough high and fold it into the centre, turning the bowl and repeating four times. Do this three times at 20-minute intervals — by the last set the dough should feel smooth, stretchy and airy.","Fold instead of kneading",1200,{"tip":506,"text":507,"title":508,"timerSeconds":509},"To bake tomorrow instead, refrigerate the covered bowl now for 12–24 hours and bring it fully back to room temperature before the next step.","Cover and leave in a warm spot for about 1 hour, until the dough has roughly doubled, looks domed and is visibly full of bubbles when you tilt the bowl.","First rise",3600,{"text":511,"title":512},"Pour the 3 tablespoons of olive oil into the baking tray and spread it into the corners with your palm. Tip the dough in without deflating it and coax it outward with oiled fingers. It will fight back and shrink — stop, wait 15 minutes, and push it out the rest of the way.","Oil the tray and stretch the dough",{"text":514,"title":515,"timerSeconds":516},"Cover loosely and leave for 45–60 minutes, until the dough is puffed, relaxed to the edges of the tray and wobbles as a whole when you shake it. Heat the oven to 230 °C with a shelf near the bottom.","Second rise in the tray",3000,{"tip":518,"text":519,"title":520},"If it deflates dramatically, it over-proofed slightly. Bake it anyway — it will still be very good, just a little denser.","Oil your fingertips and press straight down through the dough with the fingers of both hands spread, all over the surface, until you feel the metal underneath. Go right up to the edges. The dough should end up looking cratered, not rippled.","Dimple to the tray",{"tip":522,"text":523,"title":524,"timerSeconds":525},"The brine will look like far too much liquid sitting on top. It is not — the dough drinks most of it in the oven.","Whisk the 50 ml of warm water, 40 ml of olive oil and 6 g of coarse salt together hard until cloudy and combined, then pour it immediately over the whole surface so it collects in the dimples. Scatter over a little more coarse salt and the rosemary. Rest 10 minutes.","Whisk and pour the brine",600,{"text":527,"title":528,"timerSeconds":504},"Bake on the low shelf for 18–22 minutes, until the raised ridges are deep gold, the pools in the dimples are still glossy and the underside is crisp and browned when you lift a corner with a palette knife.","Bake hot",{"text":530,"title":531,"timerSeconds":525},"Lift the focaccia straight out of the tray onto a rack — leaving it in the hot tray steams the crisp base soft within minutes. Brush the top with a last thin film of olive oil, cool for 10 minutes, and cut into squares.","Slide it out at once","foh-KAH-chah jeh-noh-VEH-zeh",[534,538,542],{"note":535,"swap":536,"original":537},"Same result. If you use active dry yeast rather than instant, wake it in the lukewarm water with the honey for 10 minutes first.","3.5 g instant dried yeast, stirred straight into the flour","Fresh yeast",{"note":539,"swap":540,"original":541},"It is there only to help the crust colour in a domestic oven that does not get very hot. The bread is fine without it, just paler.","Leave it out, or use a teaspoon of sugar","Honey or malt in the dough",{"note":543,"swap":544,"original":545},"Given how much oil this bread contains, a harsh or rancid oil ruins it outright. Use one you would happily eat on bread.","A milder olive oil for the dough, keeping the good stuff for the brine and the finish","Extra virgin olive oil","focaccia","Focaccia Genovese (Dimpled Olive Oil Flatbread)","Focaccia Genovese","Fugassa","italy","Liguria",8,25,20,180,"easy",[558],"bread",[560,561,562],"vegetarian","vegan","dairy-free",[455,469,464],[565,568,570,572],{"alt":566,"src":567},"Golden Genoese focaccia in a tray, its deep fingertip dimples glossy with olive oil and coarse salt","\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-4x3.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-1x1.jpg",[546,575,576,577,578,579,580],"focaccia genovese","italian bread","olive oil","liguria","flatbread","no knead","2026-08-19","dishroute-kitchen","Genoa's everyday bread: a slack dough pressed full of deep fingertip dimples, flooded with a salt-and-oil brine, and baked hot so it puffs soft above and fries crisp on the tray beneath.",{"en":585},"\u002Frecipe\u002Ffocaccia",{"items":587,"total":463,"page":475,"limit":860,"hasMore":861},[588,626,655,665,695,724,750,780,810,834],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":550,"region":593,"baseServings":491,"prepMinutes":594,"cookMinutes":595,"restMinutes":596,"difficulty":597,"course":598,"diet":602,"mainIngredients":603,"images":609,"keywords":619,"publishedAt":581,"updatedAt":581,"authorSlug":582},"arancini","Arancini (Sicilian Fried Stuffed Rice Balls)","Arancini","Arancini di riso","Sicily",60,70,240,"medium",[599,600,601],"street-food","snack","appetizer",[],[604,605,606,607,608],"rice","ground-beef","mozzarella","parmesan","tomato",[610,613,615,617],{"alt":611,"src":612},"Golden fried Sicilian arancini, one broken open to show saffron rice, meat ragù, peas and melted mozzarella","\u002Fimages\u002Frecipes\u002Farancini\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-1x1.jpg",[589,620,621,622,623,624,625],"arancine","sicilian street food","fried rice balls","saffron rice","ragu","sicily",{"slug":627,"title":628,"shortTitle":628,"nativeName":629,"countrySlug":550,"region":630,"baseServings":552,"prepMinutes":489,"cookMinutes":463,"restMinutes":596,"difficulty":597,"course":631,"diet":633,"mainIngredients":634,"images":637,"keywords":647,"publishedAt":654,"updatedAt":654,"authorSlug":582},"tiramisu","Classic Tiramisu","Tiramisù","Veneto \u002F Friuli Venezia Giulia",[632],"dessert",[560],[635,636],"eggs","heavy-cream",[638,641,643,645],{"alt":639,"src":640},"A slice of layered tiramisu with espresso-soaked savoiardi, mascarpone cream and cocoa dusting","\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-1x1.jpg",[627,648,649,650,651,652,653],"italian dessert","mascarpone","espresso","no-bake","savoiardi","veneto","2026-08-18",{"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":656,"diet":657,"mainIngredients":658,"images":659,"keywords":664,"publishedAt":581,"updatedAt":581,"authorSlug":582},[558],[560,561,562],[455,469,464],[660,661,662,663],{"alt":566,"src":567},{"alt":566,"src":569},{"alt":566,"src":571},{"alt":566,"src":573},[546,575,576,577,578,579,580],{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":550,"region":670,"baseServings":671,"prepMinutes":672,"cookMinutes":9,"restMinutes":463,"difficulty":556,"course":673,"diet":675,"mainIngredients":677,"images":679,"keywords":689,"publishedAt":581,"updatedAt":581,"authorSlug":582},"insalata-caprese","Insalata Caprese (Tomato, Mozzarella and Basil Salad)","Insalata Caprese","Insalata caprese","Campania",4,15,[601,674],"side",[560,676],"gluten-free",[608,606,678,469],"basil",[680,683,685,687],{"alt":681,"src":682},"Plate of sliced ripe tomatoes with torn buffalo mozzarella, fresh basil leaves and olive oil","\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-4x3.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-1x1.jpg",[690,691,692,693,678,694],"caprese","tomato mozzarella salad","capri","buffalo mozzarella","summer salad",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"countrySlug":550,"region":700,"baseServings":481,"prepMinutes":489,"cookMinutes":672,"restMinutes":701,"difficulty":597,"course":702,"diet":704,"mainIngredients":706,"images":707,"keywords":717,"publishedAt":654,"updatedAt":654,"authorSlug":582},"margherita-pizza","Margherita Pizza (Neapolitan Style in a Home Oven)","Margherita Pizza","Pizza margherita","Naples, Campania",480,[703,599],"main",[560,705],"nut-free",[455,608,678],[708,711,713,715],{"alt":709,"src":710},"Margherita pizza with blistered crust, melted mozzarella, tomato sauce and fresh basil leaves","\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-1x1.jpg",[718,719,720,721,722,606,723],"pizza","margherita","naples","neapolitan","pizza dough","home oven",{"slug":725,"title":726,"shortTitle":727,"nativeName":728,"countrySlug":550,"region":670,"baseServings":491,"prepMinutes":489,"cookMinutes":594,"restMinutes":554,"difficulty":597,"course":729,"diet":730,"mainIngredients":731,"images":733,"keywords":743,"publishedAt":581,"updatedAt":581,"authorSlug":582},"melanzane-alla-parmigiana","Melanzane alla Parmigiana (Baked Aubergine with Tomato and Mozzarella)","Melanzane alla Parmigiana","Melanzane alla parmigiana",[703],[560,676],[732,608,606,607,678],"eggplant",[734,737,739,741],{"alt":735,"src":736},"Baked aubergine parmigiana in a dish, browned cheese on top and visible layers of aubergine and tomato in a cut portion","\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-1x1.jpg",[744,745,746,747,748,749],"parmigiana","melanzane","aubergine bake","eggplant parmesan","campania","vegetarian italian",{"slug":751,"title":752,"shortTitle":753,"nativeName":753,"countrySlug":550,"region":754,"baseServings":491,"prepMinutes":553,"cookMinutes":594,"difficulty":556,"course":755,"diet":757,"mainIngredients":758,"images":764,"keywords":774,"publishedAt":581,"updatedAt":581,"authorSlug":582},"minestrone","Minestrone (Italian Thick Vegetable and Bean Soup)","Minestrone","Northern and central 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