Other

Focaccia

Focaccia


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

What is good lasts over time.
Example: focaccia.
It may have been brought
The Romans in Dacia?

  • 500 gr flour,
  • 1 sachet of dry yeast,
  • 1 teaspoon salt,
  • 250 ml hot water,
  • 80 ml olive oil,
  • optional a few sliced ​​olives,
  • sea ​​salt
  • rosemary (for sprinkling on top).

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Focaccia:

Mix the ingredients and knead for about 10 minutes until you get a crust

Shape and stretch the shell until you get a round with a diameter of about 30 cm.

We place it in the tray covered with baking sheet

Let rise for about 30 minutes

Form small holes in which we add the olive slices and sprinkle with rosemary. Put in the oven well heated and leave for 25 minutes at 200 degrees.

Remove from the oven, add sea salt and pour a little olive oil.

Good appetite!


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

If you like it, share it with your friends!

In ancient Rome, panis focacius was a flat bread, baked on the hearth. The word is derived from Latin, which means & # 8222vatră, place for baking & # 8221. The basic recipe is considered by some to have its origins in the Etruscans, but today it is associated with Ligurian cuisine. Here is the recipe in the Polish version.






Ingredient:

For maya:
402g flour (2 ½ cup)
333ml hot water (1 ½ cup)
1 teaspoon dried yeast.

For the dough:
The resulting mayonnaise plus the following ingredients
420g flour (2 2/3 cup)
1 sachet of dry yeast
2 teaspoons salt
6 tablespoons olive oil (250 ml)
170ml hot water (¾ cup)
3 tablespoons dried oregano

Method of preparation:

Mayan preparation:
We start the recipe by preparing the mayonnaise, the night before, because it must rise for 12 hours. We put in a larger bowl all the necessary ingredients to prepare the mayonnaise, respectively: flour, salt, yeast and hot water, we start to mix the ingredients well until a complete homogenization. Then wrap the bowl with cling film and leave to rise in a warm place until the next day (12 hours).


Aromatic oil preparation:
We prepare the aromatic oil in the evening, we put the oil in a bowl, we add dry oregano and we mix until it is completely incorporated.

Dough preparation:
The next day, after the 12 hours have expired, the mayo has fermented and is full of air bubbles.
Put 420g of flour in a bowl, add the mayonnaise, add 170ml of hot water and 6 tablespoons of olive oil.



We start to knead the dough for 10 minutes until it starts to come off more easily from the walls of the bowl and it is not so fluid.


After you have kneaded the dough well, flour the work surface well and pour the dough on it. Sprinkle the dough with flour and start shaping it by hand in the shape of a square / rectangle. Let the dough thus form rest for 5 minutes.

After 5 minutes, fold the dough like a letter. Divide the imaginary dough into 3 and bring the left side over the middle part, then the right side over the left side…. As in the pictures. Sprinkle the flour on the left side of the plate, grease the dough with a brush with olive oil, cover it with cling film and leave it to rise for 30 minutes.



After 30 minutes, remove the foil from the dough, press the dough by hand giving it a square / rectangular shape again, fold the dough again like a letter, but this time we bring the top over the middle and the bottom over top, flour the surface around the dough well again, grease the dough with olive oil, cover it with cling film and leave it to rise for another 30 minutes.




The third time (because the folding operation is repeated 3 times) we remove the foil from the surface of the dough, we spread the dough again by hand until we bring it in a square / rectangular shape, we fold it again, this time as the first this time, bring the left side to the middle then bring the right side over the left one, flour the surface around the dough well, then grease the dough with olive oil and cover again with foil. Leave to rise this time for 1 hour.



Meanwhile, line the tray with baking paper, which we grease with oil.

After an hour the dough has risen nicely, air bubbles begin to appear. We move the dough in the tray, be careful to move quickly and pull the tray as close as possible to the work surface.


Spread the dough nicely in the tray, by hand, then pour over the dough ½ from the amount of flavored oil, prepared the night before.


We start to make holes in the dough using our fingers, we easily implant our fingers in the dough, thus spreading the oil evenly on the surface of the dough. Wrap the tray with cling film, but without squeezing it too hard and leave the dough to rise for 2 hours.


After 2 hours, remove the foil, pour the rest of the flavored oil on top, dig holes with your fingers again and let the dough rest for another 15 minutes. After 15 minutes, put the tray in the preheated oven and let the foccacia bake for 30 minutes, until it browns slightly on the surface.




After it is baked, take it out of the pan on a grill and let it rest for 20 minutes, after which you can serve it, plain, with cheese, tomatoes or whatever you want.









3 focaccia recipes. Perfect for the weekend

Focaccia is a kind of pizza with a low topping. It can also be considered bread with various vegetables, cheese or aromatic herbs. They are made relatively quickly, but the dough must rise. Try 3 focaccia recipes too.

With tomatoes and olives / VIDEO

Ingredient: dough - 250 ml of lukewarm water, 4 tablespoons olive oil, a tablespoon of grated sugar, a teaspoon of salt, a potato (boiled and crushed), 450 g of white flour, a sachet of dry yeast (7 g) topping- 9 cherry tomatoes, a handful of green olives, oregano, 3 tablespoons olive oil (for greased tray).

Preparation: dissolve the yeast and sugar in water. Crush the potato, add it over the rest of the ingredients and knead until the dough becomes elastic and comes off the hands. Leave to rise for 2 hours in a covered bowl, placed in a warm place. Wallpaper the bottom of a tray with baking paper. Add a tablespoon of olive oil and grease the bottom of the pan. Pass the dough through the oil in the pan on all sides, then spread with your hands. Cover the dough and leave to rise for about 30 minutes. Press with your fingers greased with oil on the entire surface of the dough to make holes. Then place the olives on top of the halved tomatoes and sprinkle with oregano. Bake at 200 degrees for 25-30 minutes. Allow to cool, then slice.

With rosemary

Ingredient: 1 sachet of dry yeast, 240 ml of very hot water, 8 tablespoons olive oil, 1/2 teaspoon salt, 40 g semolina, 2 teaspoons rosemary, 380 g flour, sea salt.

Preparation: dissolve the yeast in warm water, add 2 tablespoons of oil, salt, semolina and flour, then rosemary. From the amount of flour is kept about 3-4 tablespoons for kneading. When the dough has started to take shape, knead for 10 minutes on the work surface sprinkled with flour. After 2-3 minutes of kneading, add 1-2 tablespoons of olive oil 2-3 times, and knead each time until incorporated. After 10 minutes of kneading, it should become a very elastic dough. Roll in 2-3 tablespoons of olive oil and let rise in the heat for an hour, covered with foil. After the crust has doubled in volume, place it on a tray lined with oil and spread lightly with your fingers so that it remains 1-1.5 cm thick. Leave covered with foil for 10 minutes. Grease the crust with oil and make holes in the dough as often as possible with your fingers bent and apart. Leave the bread to rise for another 40 minutes, without covering it. Sprinkle with rosemary and salt and sprinkle with oil. Bake for 15-20 minutes, until golden. When it is removed, grease it for the last time with a tablespoon of olive oil and leave it to cool before serving.

With cheese

Ingredient: 450 g flour, 250 ml lukewarm water, an envelope of dry yeast (7g), a teaspoon of sugar, a teaspoon of salt, 3 tablespoons olive oil, 200 g diced extra cheese - two tablespoons olive oil for greasing , a teaspoon of oregano.

Preparation: put in a large bowl 250 ml of lukewarm water, 3 tablespoons of olive oil, a teaspoon of sugar, a teaspoon of salt. Add the flour mixed separately with the dry yeast, gradually, mixing at the same time with a wooden spoon. Then add the rest of the flour and knead for another 2-3 minutes until the dough becomes soft, elastic and non-sticky. Grease the dough with olive oil, cover and leave to rise in a warm place until it doubles in volume. Then flatten it lightly with your palms and place about 1/3 of the amount of cheese on top. Fold the dough and knead so that the cheese is distributed as evenly as possible in the dough and continue like this until the cheese is finished. Put the dough in a non-stick pan and leave for 10 minutes. Sprinkle the dough with olive oil, sprinkle over oregano then place the tray in the preheated oven for about 20-25 minutes, or until browned.


Focaccia - Italian vegetable pie recipe

The focaccia dough is very simple and fast, you can use it for pizza, even for buns it is wonderful.

Dough ingredients:

  • 400 g flour
  • 260 ml water
  • 4 g dry yeast / 10 g fresh yeast
  • 1 tablespoon olive oil
  • ¼ small teaspoon of sugar
  • ½ teaspoon salt

Ingredients for the filling:

  • 1 can of mackerel fillets in sunflower oil (115g)
  • 125 g classic cheese
  • 6-7 spicy large green olives / black olives
  • 2 tablespoons olive oil (for focaccia)
  • Green olives + cherry tomatoes + oregano (for garnishing focaccia)

Preparation of focaccia dough:

  • Put the flour in the bowl of the robot, add the sugar and dry yeast and mix.
  • Add slightly warm water (not hot!) And olive oil and knead until the dough gets a little thick. At this point add the salt and knead until the dough becomes elastic (about 10 minutes).
  • Cover the bowl with food-grade plastic wrap and let the dough rise in a warm place for about 2 hours or until it doubles in volume.
  • Turn the dough over on the work surface and divide it into two equal pieces.
  • Grease the pan with a little olive oil and spread the first piece of dough. I recommend spreading the dough by hand, not with a spatula. It will take a little longer, but the focaccia will be so fluffy!
  • Place the sliced ​​cheese on top of the dough sheet (you can also grate it, if you want), add the mackerel, drained, and the olives cut into suitable pieces.
  • Spread the second piece of dough on the work surface and cover the focaccia. Seal the edges of the two sheets well so that the filling does not come out during baking.
  • Grease the focaccia with olive oil, powder it with oregano and place from place to place, half olives and cherry tomatoes.
  • Bake in the preheated oven at 200 ° C, for about 30 minutes or until the surface is evenly browned.

Remove the tray from the oven, let the focaccia cool a little, about 5 minutes, then cut it into pieces and serve.


3 focaccia recipes. Perfect for the weekend

Focaccia is a kind of pizza with a low topping. It can also be considered bread with various vegetables, cheese or aromatic herbs. They are made relatively quickly, but the dough must rise. Try 3 focaccia recipes too.

With tomatoes and olives / VIDEO

Ingredient: dough - 250 ml of lukewarm water, 4 tablespoons olive oil, a tablespoon of grated sugar, a teaspoon of salt, a potato (boiled and crushed), 450 g of white flour, a sachet of dry yeast (7 g) topping- 9 cherry tomatoes, a handful of green olives, oregano, 3 tablespoons olive oil (for greased tray).

Preparation: dissolve the yeast and sugar in water. Crush the potato, add it over the rest of the ingredients and knead until the dough becomes elastic and comes off the hands. Leave to rise for 2 hours in a covered bowl, placed in a warm place. Wallpaper the bottom of a tray with baking paper. Add a tablespoon of olive oil and grease the bottom of the pan. Pass the dough through the oil in the pan on all sides, then spread with your hands. Cover the dough and leave to rise for about 30 minutes. Press with your fingers greased with oil on the entire surface of the dough to make holes. Then place the olives on top of the halved tomatoes and sprinkle with oregano. Bake at 200 degrees for 25-30 minutes. Allow to cool, then slice.

With rosemary

Ingredient: 1 sachet of dry yeast, 240 ml of very hot water, 8 tablespoons olive oil, 1/2 teaspoon salt, 40 g semolina, 2 teaspoons rosemary, 380 g flour, sea salt.

Preparation: dissolve the yeast in warm water, add 2 tablespoons of oil, salt, semolina and flour, then rosemary. From the amount of flour is kept about 3-4 tablespoons for kneading. When the dough has started to take shape, knead for 10 minutes on the work surface sprinkled with flour. After 2-3 minutes of kneading, add 1-2 tablespoons of olive oil 2-3 times, and knead each time until incorporated. After 10 minutes of kneading, it should become a very elastic dough. Roll in 2-3 tablespoons of olive oil and let rise in the heat for an hour, covered with foil. After the crust has doubled in volume, place it on a tray lined with oil and spread lightly with your fingers so that it remains 1-1.5 cm thick. Leave covered with foil for 10 minutes. Grease the crust with oil and make holes in the dough as often as possible with your fingers bent and apart. Leave the bread to rise for another 40 minutes, without covering it. Sprinkle with rosemary and salt and sprinkle with oil. Bake for 15-20 minutes, until golden. When removed, grease for the last time with a tablespoon of olive oil and allow to cool before serving.

With cheese

Ingredient: 450 g flour, 250 ml lukewarm water, an envelope of dry yeast (7g), a teaspoon of sugar, a teaspoon of salt, 3 tablespoons olive oil, 200 g diced extra cheese - two tablespoons olive oil for greasing , a teaspoon of oregano.

Preparation: put in a large bowl 250 ml of lukewarm water, 3 tablespoons of olive oil, a teaspoon of sugar, a teaspoon of salt. Add the flour mixed separately with the dry yeast, gradually, mixing at the same time with a wooden spoon. Then add the rest of the flour and knead for another 2-3 minutes until the dough becomes soft, elastic and non-sticky. Grease the dough with olive oil, cover and leave to rise in a warm place until it doubles in volume. Then flatten it lightly with your palms and place about 1/3 of the amount of cheese on top. Fold the dough and knead so that the cheese is evenly distributed in the dough and continue like this until the cheese is finished. Put the dough in a non-stick pan and leave for 10 minutes. Sprinkle the dough with olive oil, sprinkle over oregano then place the tray in the preheated oven for about 20-25 minutes, or until browned.


3 focaccia recipes. Perfect for the weekend

Focaccia is a kind of pizza with a low topping. It can also be considered bread with various vegetables, cheese or aromatic herbs. They are made relatively quickly, but the dough must rise. Try 3 focaccia recipes too.

With tomatoes and olives / VIDEO

Ingredient: dough - 250 ml of lukewarm water, 4 tablespoons olive oil, a tablespoon of grated sugar, a teaspoon of salt, a potato (boiled and crushed), 450 g of white flour, a sachet of dry yeast (7 g) topping- 9 cherry tomatoes, a handful of green olives, oregano, 3 tablespoons olive oil (for greased tray).

Preparation: dissolve the yeast and sugar in water. Crush the potato, add it over the rest of the ingredients and knead until the dough becomes elastic and comes off the hands. Leave to rise for 2 hours in a covered bowl, placed in a warm place. Wallpaper the bottom of a tray with baking paper. Add a tablespoon of olive oil and grease the bottom of the pan. Pass the dough through the oil in the pan on all sides, then spread with your hands. Cover the dough and leave to rise for about 30 minutes. Press with your fingers greased with oil on the entire surface of the dough to make holes. Then place the olives on top of the halved tomatoes and sprinkle with oregano. Bake at 200 degrees for 25-30 minutes. Allow to cool, then slice.

With rosemary

Ingredient: 1 sachet of dry yeast, 240 ml of very hot water, 8 tablespoons olive oil, 1/2 teaspoon salt, 40 g semolina, 2 teaspoons rosemary, 380 g flour, sea salt.

Preparation: dissolve the yeast in warm water, add 2 tablespoons of oil, salt, semolina and flour, then rosemary. About 3-4 tablespoons of the flour are kept for kneading. When the dough has started to take shape, knead for 10 minutes on the work surface sprinkled with flour. After 2-3 minutes of kneading, add 1-2 tablespoons of olive oil 2-3 times, and knead each time until incorporated. After 10 minutes of kneading, it should become a very elastic dough. Roll in 2-3 tablespoons of olive oil and let rise in the heat for an hour, covered with foil. After the crust has doubled in volume, place it on a tray lined with oil and spread lightly with your fingers so that it remains 1-1.5 cm thick. Leave covered with foil for 10 minutes. Grease the crust with oil and make holes in the dough as often as possible with your fingers bent and apart. Leave the bread to rise for another 40 minutes, without covering it. Sprinkle with rosemary and salt and sprinkle with oil. Bake for 15-20 minutes, until golden. When removed, grease for the last time with a tablespoon of olive oil and allow to cool before serving.

With cheese

Ingredient: 450 g flour, 250 ml lukewarm water, an envelope of dry yeast (7g), a teaspoon of sugar, a teaspoon of salt, 3 tablespoons olive oil, 200 g diced extra cheese - two tablespoons olive oil for greasing , a teaspoon of oregano.

Preparation: put in a large bowl 250 ml of lukewarm water, 3 tablespoons of olive oil, a teaspoon of sugar, a teaspoon of salt. Add the flour mixed separately with the dry yeast, gradually, mixing at the same time with a wooden spoon. Then add the rest of the flour and knead for another 2-3 minutes until the dough becomes soft, elastic and non-sticky. Grease the dough with olive oil, cover and leave to rise in a warm place until it doubles in volume. Then flatten it lightly with your palms and place about 1/3 of the amount of cheese on top. Fold the dough and knead so that the cheese is distributed as evenly as possible in the dough and continue like this until the cheese is finished. Put the dough in a non-stick pan and leave for 10 minutes. Sprinkle the dough with olive oil, sprinkle over oregano then place the tray in the preheated oven for about 20-25 minutes, or until browned.


3 focaccia recipes. Perfect for the weekend

Focaccia is a kind of pizza with a low topping. It can also be considered bread with various vegetables, cheese or aromatic herbs. They are made relatively quickly, but the dough must rise. Try 3 focaccia recipes too.

With tomatoes and olives / VIDEO

Ingredient: dough - 250 ml of lukewarm water, 4 tablespoons olive oil, a tablespoon of grated sugar, a teaspoon of salt, a potato (boiled and crushed), 450 g of white flour, a sachet of dry yeast (7 g) topping- 9 cherry tomatoes, a handful of green olives, oregano, 3 tablespoons olive oil (for greased tray).

Preparation: dissolve the yeast and sugar in water. Crush the potato, add it over the rest of the ingredients and knead until the dough becomes elastic and comes off the hands. Leave to rise for 2 hours in a covered bowl, placed in a warm place. Wallpaper the bottom of a tray with baking paper. Add a tablespoon of olive oil and grease the bottom of the pan. Pass the dough through the oil in the pan on all sides, then spread with your hands. Cover the dough and leave to rise for about 30 minutes. Press with your fingers greased with oil on the entire surface of the dough to make holes. Then place the olives on top of the halved tomatoes and sprinkle with oregano. Bake at 200 degrees for 25-30 minutes. Allow to cool, then slice.

With rosemary

Ingredient: 1 sachet of dry yeast, 240 ml of very hot water, 8 tablespoons olive oil, 1/2 teaspoon salt, 40 g semolina, 2 teaspoons rosemary, 380 g flour, sea salt.

Preparation: dissolve the yeast in warm water, add 2 tablespoons of oil, salt, semolina and flour, then rosemary. About 3-4 tablespoons of the flour are kept for kneading. When the dough has started to take shape, knead for 10 minutes on the work surface sprinkled with flour. After 2-3 minutes of kneading, add 1-2 tablespoons of olive oil 2-3 times, and knead each time until incorporated. After 10 minutes of kneading, it should become a very elastic dough. Roll in 2-3 tablespoons of olive oil and let rise in the heat for an hour, covered with foil. After the crust has doubled in volume, place it on a tray lined with oil and spread lightly with your fingers so that it remains 1-1.5 cm thick. Leave covered with foil for 10 minutes. Grease the crust with oil and make holes in the dough as often as possible with your fingers bent and apart. Leave the bread to rise for another 40 minutes, without covering it. Sprinkle with rosemary and salt and sprinkle with oil. Bake for 15-20 minutes, until golden. When it is removed, grease it for the last time with a tablespoon of olive oil and leave it to cool before serving.

With cheese

Ingredient: 450 g flour, 250 ml lukewarm water, an envelope of dry yeast (7g), a teaspoon of sugar, a teaspoon of salt, 3 tablespoons olive oil, 200 g diced extra cheese - two tablespoons olive oil for greasing , a teaspoon of oregano.

Preparation: put in a large bowl 250 ml of lukewarm water, 3 tablespoons of olive oil, a teaspoon of sugar, a teaspoon of salt. Add the flour mixed separately with the dry yeast, gradually, mixing at the same time with a wooden spoon. Then add the rest of the flour and knead for another 2-3 minutes until the dough becomes soft, elastic and non-sticky. Grease the dough with olive oil, cover and leave to rise in a warm place until it doubles in volume. Then flatten it lightly with your palms and place about 1/3 of the amount of cheese on top. Fold the dough and knead so that the cheese is distributed as evenly as possible in the dough and continue like this until the cheese is finished. Put the dough in a non-stick pan and leave for 10 minutes. Sprinkle the dough with olive oil, sprinkle over oregano then place the tray in the preheated oven for about 20-25 minutes, or until browned.


If you like it, share it with your friends!

In ancient Rome, panis focacius was a flat bread, baked on the hearth. The word is derived from Latin, which means & # 8222vatră, place for baking & # 8221. The basic recipe is considered by some to have its origins in the Etruscans, but today it is associated with Ligurian cuisine. Here is the recipe in the Polish version.






Ingredient:

For maya:
402g flour (2 ½ cup)
333ml hot water (1 ½ cup)
1 teaspoon dried yeast.

For the dough:
The resulting mayonnaise plus the following ingredients
420g flour (2 2/3 cup)
1 sachet of dry yeast
2 teaspoons salt
6 tablespoons olive oil (250 ml)
170ml hot water (¾ cup)
3 tablespoons dried oregano

Method of preparation:

Mayan preparation:
We start the recipe by preparing the mayonnaise, the night before, because it must rise for 12 hours. We put in a larger bowl all the necessary ingredients to prepare the mayonnaise, respectively: flour, salt, yeast and hot water, we start to mix the ingredients well until a complete homogenization. Then wrap the bowl with cling film and leave to rise in a warm place until the next day (12 hours).


Aromatic oil preparation:
We prepare the aromatic oil in the evening, we put the oil in a bowl, we add dry oregano and we mix until it is completely incorporated.

Dough preparation:
The next day, after the 12 hours have expired, the mayo has fermented and is full of air bubbles.
Put 420g of flour in a bowl, add the mayonnaise, add 170ml of hot water and 6 tablespoons of olive oil.



We start to knead the dough for 10 minutes until it starts to come off more easily from the walls of the bowl and it is not so fluid.


After you have kneaded the dough well, flour the work surface well and pour the dough on it. Sprinkle the dough with flour and start shaping it by hand in the shape of a square / rectangle. Let the dough thus form rest for 5 minutes.

After 5 minutes, fold the dough like a letter. Divide the imaginary dough into 3 and bring the left side over the middle part, then the right side over the left side…. As in the pictures. Sprinkle the flour on the left side of the plate, grease the dough with a brush with olive oil, cover it with cling film and leave it to rise for 30 minutes.



After 30 minutes, remove the foil from the dough, press the dough by hand giving it a square / rectangular shape again, fold the dough again like a letter, but this time we bring the top over the middle and the bottom over top, flour the surface around the dough again, grease the dough with olive oil, cover it with cling film and leave it to rise for another 30 minutes.




The third time (because the folding operation is repeated 3 times) we remove the foil from the surface of the dough, we spread the dough again by hand until we bring it in a square / rectangular shape, we fold it again, this time as the first this time, bring the left side to the middle then bring the right side over the left one, flour the surface around the dough well, then grease the dough with olive oil and cover again with foil. Leave to rise this time for 1 hour.



Meanwhile, line the tray with baking paper, which we grease with oil.

After an hour the dough has risen nicely, air bubbles begin to appear. We move the dough in the tray, be careful to move quickly and pull the tray as close as possible to the work surface.


Spread the dough nicely in the tray, by hand, then pour over the dough ½ from the amount of flavored oil, prepared the night before.


We start to make holes in the dough using our fingers, we lightly implant our fingers in the dough, thus spreading the oil evenly on the surface of the dough. Wrap the tray with cling film, but without squeezing it too hard and leave the dough to rise for 2 hours.


After 2 hours, remove the foil, pour the rest of the flavored oil on top, make holes with your fingers again and let the dough rest for another 15 minutes. After 15 minutes, put the tray in the preheated oven and let the foccacia bake for 30 minutes, until it browns slightly on the surface.




After it is baked, take it out of the pan on a grill and let it rest for 20 minutes, after which you can serve it, plain, with cheese, tomatoes or whatever you want.









3 focaccia recipes. Perfect for the weekend

Focaccia is a kind of pizza with a low topping. It can also be considered bread with various vegetables, cheese or aromatic herbs. They are made relatively quickly, but the dough must rise. Try 3 focaccia recipes too.

With tomatoes and olives / VIDEO

Ingredient: dough - 250 ml of lukewarm water, 4 tablespoons olive oil, a tablespoon of grated sugar, a teaspoon of salt, a potato (boiled and crushed), 450 g of white flour, a sachet of dry yeast (7 g) topping- 9 cherry tomatoes, a handful of green olives, oregano, 3 tablespoons olive oil (for greased tray).

Preparation: dissolve the yeast and sugar in water. Crush the potato, add it over the rest of the ingredients and knead until the dough becomes elastic and comes off the hands. Leave to rise for 2 hours in a covered bowl, placed in a warm place. Wallpaper the bottom of a tray with baking paper. Add a tablespoon of olive oil and grease the bottom of the pan. Pass the dough through the oil in the pan on all sides, then spread with your hands. Cover the dough and leave to rise for about 30 minutes. Press with your fingers greased with oil on the entire surface of the dough to make holes. Then place the olives on top of the halved tomatoes and sprinkle with oregano. Bake at 200 degrees for 25-30 minutes. Allow to cool, then slice.

With rosemary

Ingredient: 1 sachet of dry yeast, 240 ml of very hot water, 8 tablespoons olive oil, 1/2 teaspoon salt, 40 g semolina, 2 teaspoons rosemary, 380 g flour, sea salt.

Preparation: dissolve the yeast in warm water, add 2 tablespoons of oil, salt, semolina and flour, then rosemary. About 3-4 tablespoons of the flour are kept for kneading. When the dough has started to take shape, knead for 10 minutes on the work surface sprinkled with flour. After 2-3 minutes of kneading, add 1-2 tablespoons of olive oil 2-3 times, and knead each time until incorporated. After 10 minutes of kneading, it should become a very elastic dough. Roll in 2-3 tablespoons of olive oil and let rise in the heat for an hour, covered with foil. After the crust has doubled in volume, place it on a tray lined with oil and spread lightly with your fingers so that it remains 1-1.5 cm thick. Leave covered with foil for 10 minutes. Grease the crust with oil and make holes in the dough as often as possible with your fingers bent and apart. Leave the bread to rise for another 40 minutes, without covering it. Sprinkle with rosemary and salt and sprinkle with oil. Se dă la cuptor pentru 15-20 de minute, până când devine aurie. Când se scoate, se unge pentru ultima oară cu o lingură de ulei de măsline și se lasă să se răcească înainte de a o servi.

Cu cașcaval

Ingredient: 450 g făină, 250 ml apă călduță, un plic de drojdie uscată (7g), o linguriță de zahăr, o linguriță de sare, 3 linguri de ulei de măsline, 200 g cașcaval tăiat cubulețe în plus- două linguri ulei de măsline pentru uns, o linguriță oregano.

Preparation: se pun într-un bol încăpător 250 ml apă călduță, 3 linguri de ulei de măsline, o linguriță de zahăr, o linguriță de sare. Se adaugă făina amestecată separat cu drojdia uscată, treptat, amestecând în același timp cu lingură de lemn. Apoi se adaugă și restul de făinăși se mai frământă 2-3 minute până când aluatul devine moale, elastic și nelipicios. Se unge aluatul cu ulei de măsline, se acoperă și se lasă la crescut într-un loc călduț până își dublează volumul. Apoi se aplatizează ușor cu palmele și se așază deasupra cam 1/3 din cantitatea de cașcaval. Se împăturește aluatul și se frământă astfel încât cașcavalul să se distribuie cât mai uniform în aluat și se continuă așa până se termină cașcavalul. Se pune aluatul într-o tavă antiaderentă și se lasă 10 minute. Se stropește aluatul cu ulei de măsline, se presară deasupra oregano apoi se pune tavă în cuptorul preîncălzit pentru aproximativ 20-25 de minute, sau până se rumenește.


Ingrediente pentru reteta de focaccia cu rosii cherry si usturoi

  • -500 g faina
  • -350 ml apa
  • -7 g drojdie uscata
  • -o lingurita de sare si
  • 50 ml olive oil
  • Pt topping eu am folosit
  • -rosii cherry
  • -frunze de busuioc
  • -usturoi
  • -rozmarin uscat

Cum preparam reteta de focaccia cu rosii cherry si usturoi?

Amestecam drojdia cu faina, adaugam sarea, uleiul de masline si apa calduta.

Framantam cu mana aproximativ 10 minute. Aluatul este destul de curgator si lipicios.

Am tapetat o tava cu hartie de copt si am turnat aluatul in tava.

Cu mainile unse cu ulei de masline, am distribuit aluatul pe toata suprafata tavii.

Invelim tava cu folie alimentara si o lasam la dospit pentru cel putin o ora.

Dupa ce aluatul a dospit suficient, am pregatit toppingul.

Am taiat rosiile cherry in doua si le-am asezat deasupra aluatului, la fel am procedat si cu usturoiul si frunzele de busuioc.

Am presarat si rozmarinul uscat.

Cuptorul l-am preincalzit la 230 de grade Celsius si am copt focaccia pentru 15 minute, pana ce se rumeneste frumos deasupra.

Se poate servi atat calda, cat si rece sau in loc de paine.

Reteta si fotografiile ii apartin Alexandrei Chitas si participa cu aceasta reteta la Marele concurs al Iernii 2019: gatesti si castigi



Comments:

  1. Mozilkree

    For your information, this has already been discussed many times and has always caused heated discussions, but no sensible consensus has been found. Clarify your thoughts for readers

  2. Vuzahn

    No your business!

  3. Johannes

    Very useful question

  4. Bragal

    Everything is clear and to the point. Well written, thank you.



Write a message