Focaccia


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In the bread machine, we pour water, oil, salt, flour and yeast in the following order and we start the machine at program 13 (if you have a moulinex machine, it is a program for kneading and leavening). We leave it for an hour and then we take out the composition and divide it into two or four smaller pieces, we stretch them a little and then we cut them with a knife and we let them rise for another 30 minutes until they grow a little.

Heat the oven by putting a little water in a container and let it reach a baking temperature of 190C. Grease the bread with a little oil or water (we can put oregon and coarse salt on top) and put it in the oven for about 20 minutes. When it's ready, take them out, grease them again with olive oil, add (add to taste) oregon and leave covered with a towel.


Quick focaccia

Fast focaccia is the ideal bread for festive meals! You prepare it easily, in half an hour, without kneading and without leavening. The whole house smells great and nothing compares to the aroma and taste of freshly baked bread! It is wonderful to serve with appetizers, any type of salad (yes yes, it goes with Boeuf Salad or Eggplant Salad), spreadable cream or hummus. In addition, it stays fresh and soft for 2-3 days!

Focaccia is an Italian bakery product, a flatbread, generally baked in the oven (although there are also variants of oil-fried focaccia). It is very similar in texture and preparation to the pizza top and is flavored with various herbs. Fast focaccia does not need fermentation or kneading, as we do for classic focaccia.

Quick focaccia - everything you need to know about the recipeâ & # x20AC; & # x2122;

  • Because it is high enough, you can use it, just like in Italy, as a sandwich bread. A little cream cheese, a splash of basil pesto, slices of mozzarella and raw prosciutto and you have an excellent lunch!
  • Rapid focaccia is composed of boiled potatoes. It makes it dense but also soft and fluffy and helps it to stay that way for many days.
  • When it comes to herbs, you can use whatever you like: oregano, basil, rosemary, sage or a mixture of herbs.
  • If you want even more flavor, you can add toppings: green or black olives, onions, slices of sausages or peppers.
  • You can bake Focaccia fast in a rectangular tray, 25 & # 21515 cm or in a round tray, 23-28 cm.

Ingredients for 10 servings Focaccia fast

  • 300g Belbake flour
  • 2 eggs
  • 100ml VitaD’Or sunflower oil
  • 1 large potato, boiled
  • 150ml milk Pilos
  • 1 sachet of Belbake baking powder
  • Castello salt to taste
  • Kania pepper to taste
  • oregano, basil
  • a tablespoon of Primadonna olive oil

All the ingredients for the quick Focaccia recipe are waiting for you LIDL stores & # x1f5a4

Preheat the oven to 180 ° C and grease a 25 & # 21515 cm baking tray with a little oil. If we want to serve focaccia directly from the tray, at festive meals, we choose a ceramic baking dish or heat-resistant glass.

Boil the potato in water with a little salt, until the fork enters it easily. We clean it, put it on the grater with large meshes.

In a large bowl beat eggs like an omelet. Add oil, milk, herbs, baking powder. We mix. We are going to add flour, mix again with a wooden spoon.

We also incorporate the grated potato in the composition. Put the dough in the prepared tray and spread it well with your fingers. Sprinkle with olive oil, season with a little salt and oregano / basil / rosemary. Bake the Focaccia fast for 30-35 minutes or until it passes the toothpick test.


Feleacu focaccia

In the end, focaccia is nothing more than a type of bread. A flat bread, more or less risen, made in Italy after local recipes. The basic dough is simple and almost the same in most varieties (water, flour, salt, yeast, olive oil, with a few differences in the technique and plenty of varieties of the additions (aromatic herbs, vegetables, spices, cheeses or cold meats It's not that complicated. I will give you the recipe that I made the other day (actually, it was more than a month ago) in Feleacu. The dough is similar to the pizza (or the bread) one and it contains: 1 kilogram of white flour (I used 000 Arpis flour), 12 grams of dry yeast, 10 grams of salt, 10 grams of sugar, 120 ml of olive oil and 550 milliliters of water. The dough is battered like this: mix the flour with the yeast, the salt and the sugar (you can pass them through a sieve with big holes, airing helps.) Add the water and the oil and batter for 6-8 minutes. Let it rise overnight in the fridge.

When it comes to baking, things are just as simple. You don’t need a wood-fired oven, with a bake stone, with thermonuclear energy or any other improvisation. No. You need a decent, home use oven that bakes in a (somewhat) uniform manner, but that’s not a condition, since you can turn the tray on the stove at any point. What do you have to do?

Stretch the dough in a 2-3 centimeter thick blanket, in a tray coated with olive oil. Poke the dough with your index finger (fine, use whatever finger you want) here and there, this will help reduce the amount of air from the dough - it’s necessary to remove all the air.

Sprinkle coarse salt, freshly ground pepper (if you wish), white or black sesame seeds, fennel flower seeds (I happened to have some), spread some celery or parsley leaves, ramson or basil leaves, maybe even oregano (some will burn, but that's alright, what is burned falls off, but not before leaving the flavor behind, and even the flavor of the smoke is wanted and easily obtainable this way, especially If you don't have a wood-fired oven).

Fill the holes that you made in the dough with pieces if cheese. You can also put there cherry tomatoes, dried tomatoes. Sprinkle with olive oil and leave the tray with the dough in it in a spot away from draft / air currents, for at least 30 minutes.

Bake it for 40 minutes at 180 degrees Celsius. If it happens too fast (some ovens have occasional “personality” crises, so cover the tray with aluminum foil for a while). Don’t cut it until it’s at least half chilled. Stay healthy.


Focaccia de Feleacu

After all, focaccia is nothing but bread. A flatbread, grown more or less, made in Italy according to several local recipes. The basic dough is simple and similar in most of the variants (water, flour, salt, yeast, olive oil), there are small differences in technique and quite a lot and varied in additives (herbs, vegetables, spices, cheeses or butchery). It's not that complicated. I will give you the recipe I made the other day (actually more than a month ago) in Feleacu. The dough resembles that of pizza (or bread) and contains: 1 kilogram of white flour (I used 000 flour from Arpis), 12 grams of dry yeast, 10 grams of salt, 10 grams of sugar, 120 ml of olive oil and 550 milliliters of water. The dough is kneaded as follows: mix the flour with the yeast, salt and sugar (you can sift them together through a sieve with larger meshes, aeration helps). Add water and oil and knead for 6-8 minutes. Leave to rise from evening to morning in the refrigerator.

For baking things are just as simple. You don't need a wood-burning oven, a hearth, thermonuclear energy or I know what artifice. Not. You need a decent, household oven that bakes evenly (somewhat), but that's not a condition either, you can just turn the tray in the oven at any time. What do you have to do?

Spread the dough in a 2-3 cm thick blanket in a pan greased with olive oil. Push the dough with your index finger (either, use whatever finger you want) from place to place, this will help the blown air to leave & # 8211 is not needed at all.

Sprinkle coarse salt on it, freshly ground pepper (if you want), white or black sesame seeds, blackcurrant seeds (I had), spread celery or parsley leaves, leurd or basil leaves, maybe even oregano (some will burn, but not baths, what burns falls, but not before leaving behind the aroma, even the aroma of smoke is a searchable and easy to obtain this way, especially if you do not have a wood-fired oven) .

Insert the pieces of cheese into the holes made with your finger. You can put cherry tomatoes there, dried tomatoes. Sprinkle with olive oil and leave the dough tray with everything in a place away from wind / drafts, at least 30 minutes.

Bake 40 minutes at 180 degrees Celsius. If it takes too fast (some ovens still have access to & # 8222 personality & # 8221, cover with foil for a while). Do not cut until it has cooled at least halfway. To be healthy.


1. Start with the preparation of the pork-starter: in a bowl mix the mentioned ingredients, cover with a kitchen towel and leave to ferment for about 12 hours. Then take the required amount of mayonnaise-starter and put the rest back in the mayonnaise container.

2. At the same time prepare the rosemary oil: in 10 g of olive oil dip the fresh rosemary and let it soak overnight.

3. In a large bowl mix 160 g mayonnaise-starter, flour, water, knead well and leave for 40 minutes to rest covered with a kitchen towel.

4. Then add salt and knead (manually) for about 20 minutes, finally add the olive oil and mix well.

5. Let the dough thus prepared to rise covered in the bowl for about 1.5 hours, if you fold it every half hour, you will only do well.

6. Then spread the dough on a baking tray lined with baking paper or greased with olive oil, make in it with your finger or the tail of the wooden spoon pit (do not pierce the dough), sprinkle with olive oil, sprinkle with fresh rosemary chopped and coarse salt. Leave to rise covered for another hour.

7. Preheat the oven to 220 ° C and bake for about 20 minutes - until the focaccia is beautiful golden. Good appetite.


Focaccia de Feleacu

After all, focaccia is nothing but bread. A flatbread, grown more or less, made in Italy according to several local recipes. The basic dough is simple and similar in most of the variants (water, flour, salt, yeast, olive oil), there are small differences in technique and quite a lot and varied in additives (herbs, vegetables, spices, cheeses or butchery). It's not that complicated. I will give you the recipe I made the other day (actually more than a month ago) in Feleacu. The dough resembles that of pizza (or bread) and contains: 1 kilogram of white flour (I used 000 flour from Arpis), 12 grams of dry yeast, 10 grams of salt, 10 grams of sugar, 120 ml of olive oil and 550 milliliters of water. The dough is kneaded as follows: mix the flour with the yeast, salt and sugar (you can sift them together through a sieve with larger meshes, aeration helps). Add water and oil and knead for 6-8 minutes. Leave to rise from evening to morning in the refrigerator.

For baking things are just as simple. You don't need a wood-burning oven, a hearth, thermonuclear power or I don't know what artifice. Not. You need a decent, household oven that bakes evenly (somewhat), but that's not a condition either, you can just turn the tray in the oven at any time. What do you have to do?

Spread the dough in a 2-3 cm thick blanket in a pan greased with olive oil. Push the dough with your index finger (either, use whatever finger you want) from place to place, this will help the blown air to leave & # 8211 is not needed at all.

Sprinkle coarse salt on it, freshly ground pepper (if you want), white or black sesame seeds, blackcurrant seeds (I had), spread celery or parsley leaves, leurd or basil leaves, maybe even oregano (some will burns, but not baths, what burns falls, but not before leaving behind the aroma, even the aroma of smoke is a searchable and easy to obtain this way, especially if you don't have a wood-fired oven) .

Insert the pieces of cheese into the holes made with your finger. You can put cherry tomatoes there, dried tomatoes. Sprinkle with olive oil and leave the dough tray with everything in a place away from wind / drafts, at least 30 minutes.

Bake 40 minutes at 180 degrees Celsius. If it takes too fast (some ovens still have access to & # 8222 personality & # 8221, cover with foil for a while). Do not cut until it has cooled at least halfway. To be healthy.


Preparation

Mix the flour, salt and rosemary in a bowl. Grind the yeast in lukewarm water, then add the sugar and mix well. Using a food processor with dough paddles, knead the yeast well with water and flour. Add 3 tablespoons of oil and continue to knead until the dough is no longer sticky and comes off the edges of the bowl. Cover the bowl with a towel or cling film and let it rise in a warm place for 45 minutes to double its volume.

Wash the currants carefully and let them dry in a strainer, then, with a fork, remove them from the bunches. Cut the vanilla pod lengthwise and grate the seeds. Mix them with 5 tablespoons of sugar and one tablespoon of rosemary.

Preheat the oven to 210 degrees Celsius. Knead the dough. With your hands powdered with flour, shape four long cakes. Spread half of the currants and half of the rosemary with vanilla in the middle of the cakes. Take the edges of the cakes and bring them up.

Place the cakes on two trays covered with baking paper. Place the remaining rosemary and currants on top and leave the dough to rise for another ten minutes. Then bake them in the preheated oven for 25 minutes and eventually, if they become too dark, cover the trays during baking with two or three layers of kitchen towels.

Pour the rest of the olive oil over the hot focaccia. Serve hot with sour cream.


How to prepare focaccia flower bouquet recipe?

In a bowl, mix the flour, salt and yeast soaked separately with a teaspoon of sugar in 2 tablespoons of warm water.

Pour warm water over it, mix everything and knead well, add a little oil and continue kneading until you get a soft but non-sticky dough.

Prepare the stove tray lined with baking paper in which we will bake the focaccia, grease it well with oil and place the dough in the middle of the tray to rise and also to absorb the oil.

Focaccia dough should be more oily than bread dough. We let it grow for 60 minutes then knead it once more and let it grow for another 30 minutes.

After the focaccia dough has risen, spread it directly in the tray, pressing lightly with your palms and fingers, pressing from place to place, making holes.

Grease the dough on top with olive oil and let it rise while we prepare all the vegetables for decoration.

How to decorate focaccia Bouquet of flowers?

I tried to decorate a bouquet of flowers but you can decorate as you like.

I washed the cherry tomatoes and cut them in half. We clean the onion, wash it and cut it into slices.

From the green peppers I made the leaves and the stems of the flowers, and from the red and yellow peppers I made flowers that I cut with shapes.

I cut the olives in half. Decorate according to everyone's imagination, alternately looking at the pieces of vegetables and pressing them with your finger inwards, then sprinkle rosemary on the entire surface of the tray.

When it is ready, sprinkle with a little olive oil and sprinkle with coarse salt.

Bake the focaccia tray in the hot oven for 30 minutes at a temperature of 200 degrees Celsius, ventilated oven, then take it out of the oven and cover it with a towel to steam a little, so it becomes very soft, if not, we leave it crispy.

That's it, the focaccia flower bouquet recipe is ready! You can admire how beautiful it looks, and the taste & hellip is hard to describe in words.

You better try the recipe and convince yourself. & # 128539

I enjoy cooking and good appetite!

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.


The tastiest Focaccia with mozzarella - The dough is bestial, and the taste the same

1. In a bowl, pour 250 ml of milk (at room temperature). Add sugar, yeast and mix. Separately, beat a frying egg, then add it to the composition.

2. Add the sifted flour and knead the dough. Add the butter at room temperature and knead well until smooth.

3. Leave the dough to rise, in a warm place, until it doubles in volume…

4. Meanwhile, cut the mozzarella into thin slices.

5. Cover a round tray with baking paper. Place the dough in the baking tray and spread it all over the surface. Using a knife, make a few cuts on the dough. We place the pieces of mozzarella in the respective cuts - as seen in the pictures below…

Cover the tray with a piece of cling film and let the dough rise.

5. Beat an egg with 2 tablespoons of milk and a little salt. Wallpaper the dough with the egg mixture and bake at a temperature of 200 degrees Celsius for 15 minutes. Enjoy your meal!

Focaccia is a special dish, suitable for family lunch and especially for families with small children. More than likely, the focaccia will not be left on the plate for little ones.

Focaccia is a traditional flat bread from Italy prepared from olive oil, flour, yeast and aormatic herbs.

Bread in one form or another is prepared by almost all nations, but each version of this baking is unique. If you carefully study the recipes of popular bakery products in a certain country, you can say a lot about the gastronomic preferences of the inhabitants, what products from this area are loved and available to the fullest.

This is a wheat flour tortilla with the addition of olive oil, sea salt and herbs. It is traditionally baked from yeast dough, but among the classic versions of focaccia, you can also find yeast-free dough cakes.


The tastiest Focaccia with mozzarella - The dough is bestial, and the taste the same

1. In a bowl, pour 250 ml of milk (at room temperature). Add sugar, yeast and mix. Separately, beat a frying egg, then add it to the composition.

2. Add the sifted flour and knead the dough. Add the butter at room temperature and knead well until smooth.

3. Leave the dough to rise, in a warm place, until it doubles in volume…

4. Meanwhile, cut the mozzarella into thin slices.

5. Cover a round tray with baking paper. Place the dough in the baking tray and spread it all over the surface. Using a knife, make a few cuts on the dough. We place the pieces of mozzarella in the respective cuts - as seen in the pictures below…

Cover the tray with a piece of cling film and let the dough rise.

5. Beat an egg with 2 tablespoons of milk and a little salt. Wallpaper the dough with the egg mixture and bake at a temperature of 200 degrees Celsius for 15 minutes. Enjoy your meal!

Focaccia is a special dish, suitable for family lunch and especially for families with small children. More than likely, the focaccia will not be left on the plate by the little ones.

Focaccia is a traditional Italian flatbread made from olive oil, flour, yeast and aormatic herbs.

Bread in one form or another is prepared by almost all nations, but each version of this baking is unique. If you carefully study the recipes of popular bakery products in a certain country, you can say a lot about the gastronomic preferences of the inhabitants, what products from this area are loved and available to the fullest.

This is a wheat flour tortilla with the addition of olive oil, sea salt and herbs. It is traditionally baked in yeast dough, but among the classic versions of focaccia, you can also find yeast-free dough cakes.


Focaccia with oregano

must be tried: D: D and I'm waiting for an apple pie because I'm hungry .. maybe you'll indulge and show us a delicious recipe for apple pie))) I'm not upset if it were for the pie with sweet cheese and raisins :))))

I just posted a pumpkin pie. Maybe you satisfy your cravings with it, at least partially: D

yes msi: D but only partially :))

:)) I hope to make up for it soon: D

If I'm not mistaken, I knew that no yeast is added to this dough. :)

you somehow have a cookbook on the market

I don't know if an Italian chef puts yeast in focaccia or not, I only know that I put it and I find the result satisfactory. But, if you give me the recipe and I think it's ok, I'm willing to experiment.

There is no book on the market, I didn't think to ask for money for something I already offer for free :) Instead I have a & quotprint & quot button on my blog, under each recipe) I think it's much more advantageous, everyone puts it on the printer only the recipes he really likes, plus there is the option to give up pictures.

For Anonymous. the one who said that yeast is not used for foccacia: look for recipes for Italians, you will see that everywhere yeast di madre or dry yeast is used (or fresh, which you can find)
Alise



Comments:

  1. Tyrese

    A single theme, interesting for me :)

  2. Skipton

    Completely I share your opinion. It seems to me it is excellent idea. I agree with you.



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