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Today we will see how to make focaccia! But which flat bread? There is the flat bread genevose, Apulian type, the flat breadfilled… Let's clarify immediately, the flat bread classic is the Genoese one.
There flat bread Pugliese sees the addition of cherry tomatoes and oregano, the Stuffed focaccia provides a filling ... then there are many variations: flat bread with pesto, with anchovies, with capers, with rosemary, with radicchio ... in short, the only limit is imposed by the tastes of your palate.
To simplify we will see how to make focaccia classical and then the variant filled.
The ingredients for make focaccia classical are:
- Extra virgin olive oil 120 ml
- Medium-coarse salt as required
- 2-3 tablespoons of water
- 600 grams of bread dough
How to make focaccia, the preparation
With these doses it will be possible to fill a pan with dimensions of about 20 cm x 30 cm. Grease the bottom of the pan and cover it with the bread dough. Work the dough by sinking your fingertips, pour a drizzle of oil over it and turn it: do this for the other side as well.
When the focaccia has assumed its classic shape with dunes, cover it with a clean cloth and let it rise for about half an hour. Better to place the dough on the kitchen or in any case in a warm place with no drafts.
After half an hour, add the coarse salt over the entire surface of the flat bread and, if you prefer, at this point you can add a few hints of rosemary. Spray the flat bread with two tablespoons of warm water (to obtain one softer focaccia) and bake in the oven for about 10-15 minutes preheated to 250 °.
Very simple right?
Who wants to get one flat bread more delicate (with the addition of a pinch of milk), you can find it in the article dedicated to Rosemary focaccia.
There flat bread filled, keeps the dough of that classical but adds a filling that for 500 grams of bread dough translates into:
- 200 grams of cooked ham
- 8 slices of emmental cheese (or other cheese to be melted)
With the Stuffed focaccia the dough is rolled out in two thin layers, the filling is placed in the center, then the second sheet of pizza dough is placed on top of the filling and "closes ". The two sheets are joined by pinching laterally, along the perimeter to form a closing cord.
ATTENTION: the stuffed it should be put before letting the mash rise / rest, then before the half hour indicated above. Considering the filling, it is better to bake in a preheated oven at 220 ° degrees in static mode, cooking times do not vary.
Photo | italianfoodnet.com