Focaccia: let the dough rise — Italy · Cuisine World
A friend from Genoa teaches you her soft, dimpled focaccia. Put the steps in order. Free Cuisine World game on MyLeoNes for ages 8–17; simulated recipes.
Your task
Order the steps from first to last.
- Yeast makes gas, and the gluten net traps it like tiny balloons. A wetter dough usually gives bigger holes (simplified).
- Simulation: heat, ovens, hot oil and knives are only pretend here. At home, always cook with an adult.
- Allergens: check the label with an adult (gluten, milk, egg, nuts, peanut, shellfish, soy, sesame). We never ask about your allergies.
Score
- Safe kitchen — Adult, clean hands, cool handles: you cooked safely.
- Technique — Right order, right amounts, right timing.
- Food knowledge — You understood why it works — and where it comes from.
Around the world
In Genoa focaccia is called fugassa, and many people eat it at breakfast or as an afternoon snack.
Italy
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- Tomato sauce
- Pizza margherita
- Risotto rhythm
- Seasonal minestrone
- No-machine gelato
- An Italian meal in courses
- Parmigiano: grate, use, store
- Colazione: an Italian breakfast
- At the open-air market
- Passata: summer tomatoes in jars
- Pesto: pounded, not cooked
- Which shape for which sauce?
- Arancini: little golden rice balls
- The pizzaiuolo's art
Simulation only: heat, ovens, hot oil and knives are pretend. At home always cook with an adult. Allergens are shown, never asked — nothing about you is collected; progress stays on this device.
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