http___meadowofbeauty.com_index.php_2016_04_03_vikend-post-foccacia__1.xml
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Ever since I tried Focaccia for the first time, I fell in love with it. It was so delicious, so tasty that I would eat it all day. I made it for the first time 2 years ago and I nailed it because I truly loved eating it. Any day, I would give a piece of cake for a slice of Focaccia. If you didn’t know, I’m more of a savory person, I’m not into sweets, so I like savory biscuits and treats, but hands down, Focaccia will always be my favorite. I even eat it with my coffee :), is that weird? Today I tried something different, I wanted to make little mini focaccias if that makes any sense. ð To have a delicious snack before eating when I’m hungry and I’m not home. Ingredients: - 400 g flour - 1 sachet dry yeast - 1 teaspoon sugar - 1 teaspoon salt - 220 ml lukewarm water - sliced olives - rosemary, oregano, basil - 1 tablespoon olive oil - dried tomatoes I followed this recipe until I had to shape the focaccia. I cut it into circles with a glass. In a glass measure the lukewarm water, then mix in the yeast and the sugar and let the mixture rise for 10 minutes. In a big bowl, sift the flour and salt. Add the yeast mixture and 1 tablespoon of olive oil. Knead very well the dough and when the dough is formed, move it to a plain clean surface and knead it for 5 minutes. After the dough has been kneaded, move it to a clean oily bowl and let it rise for 45 minutes. When the dough has doubled its size, season it and sprinkle the olive slices and the dried tomatoes. Knead it again to make sure all the good stuff is inside the dough. Preheat the oven to 180*C and flatten the dough like you would do with a normal focaccia, but then, cut circles with a glass, or a cookie shape and add the circles to the baking sheet. With your fingers, make holes on the surface of the dough and pour a little bit of olive oil on top. Then sprinkle sea salt, olive slices, oregano, rosemary and some dried tomatoes. Bake the mini focaccias for 25-30 minutes or until golden brown. Ingredients - 400 g flour - 1 sachet dry yeast - 1 teaspoon sugar - 1 teaspoon salt - 220 ml lukewarm water - sliced olives - rosemary, oregano, basil - 1 tablespoon olive oil - dried tomatoes Instructions - In a glass measure the lukewarm water, then mix in the yeast and the sugar and let the mixture rise for 10 minutes. In a big bowl, sift the flour and salt. Add the yeast mixture and 1 tablespoon of olive oil. Knead very well the dough and when the dough is formed, move it to a plain clean surface and knead it for 5 minutes. - After the dough has been kneaded, move it to a clean oily bowl and let it rise for 45 minutes. When the dough has doubled its size, season it and sprinkle the olive slices and the dried tomatoes. - Knead it again to make sure all the good stuff is inside the dough. Preheat the oven to 180*C and flatten the dough like you would do with a normal focaccia, but then, cut circles with a glass, or a cookie shape and add the circles to the baking sheet. - With your fingers, make holes on the surface of the dough and pour a little bit of olive oil on top. Then sprinkle sea salt, olive slices, oregano, rosemary and some dried tomatoes. - Bake the mini focaccias for 25-30 minutes or until golden brown.
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Sastojci: - 300 g glatkog brašna, - 200 g oštrog brašna, - 1 i pol žličica himalajske soli, - 1 žličica smeđeg šećera, - 1 kocka svježeg kvasca, - 50 ml tople vode, - 50 ml maslinovog ulja, - 1 žličica origana, - pola žličice ružmarina, - 1 žličica peršina, - 1 žličica bosiljka, - 200ml tople vode - 2 žličice meda. Nadjev: - maslinovo ulje, - 3 češnja češnjaka, - mozarella, - crvena paprika. - Kvasac izmrviti, dodati mu žličicu smeđeg šećera, žličicu glatkog brašna i 50 ml tople vode. Dobro promiješati, poklopiti, staviti na toplo i pričekati da se germa digne. - Pomiješati brašno, sol i dignuti kvasac, dodati 50 ml maslinovog ulja pomiješanog sa začinima i zamijesiti tijesto. - U 200 ml tople vode razmutiti med i dodati već postojećem tijestu i sve dobro izmijesiti. Namastite ruke maslinovim uljem i oblikovati kuglu. Pokrijte kuhinjskom krpom, stavite na toplo i pričekajte 45 min dok se tijesto ne udvostruči. - Nakon što se tijesto udvostručilo, namastite glineni kalup maslinovim uljem, rukama razvucite tijesto kako bi prekrilo kalup te ga ponovno namažite maslinovim uljem. Masline prerežite na pola i utisnite u tijesto. Mozarellu narežite na tanje šnitice te posipajte crvenom paprikom. Također možete koristiti i svježu rajčicu. Narezani češnjak posipajte po tijestu. - Pećnicu ugrijte na 170 stupnjeva i pecite Focacciu 25 min. Poslužite toplu ili hladnu uz maslinovo ulje i sir. Dobar tek!