http___www.kako.hr_gastro-kutak_kako-napraviti-pissaladiere-ukusno-jelo-za-6-osoba_1.xml
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We use cookies to provide you with a better service on our websites. You are free to manage this via your browser setting at any time. To learn more about how we use the cookies, please see our cookies policy Makes: 8 pizzas; each serves 2 adults or 2–3 children Ingredients 5 tsp dried yeast 2 tbsp extra virgin olive oil, plus extra for brushing and drizzling 1 tbsp honey 750g strong plain white bread flour 2 tsp salt polenta, for sprinkling Method Pour 480ml tepid water into a bowl and sprinkle in the yeast, olive oil and honey; whisk with a fork until dissolved. Set aside. Put the flour and salt into a mixer with a dough hook. With the motor on a slow speed, add most of the yeast liquid. Add the rest to make a soft dough. Knead, on a slow speed, for 10–15 minutes, scraping the dough off the hook every so often. When the dough is smooth and elastic, turn it onto a lightly floured surface and knead by hand for 1 minute to form a smooth ball. (Alternatively, mix and knead the dough entirely by hand.) Put the dough into a large, greased bowl and brush with olive oil, cover with oiled clingfilm and leave to rise in a warm place for 45 minutes, until doubled in size. Preheat the oven to 230C, gas mark 8. Brush some baking trays with olive oil and dust with polenta. Dust the work surface with flour. Turn the dough out and knead for 1 minute, then divide into 8. Cover with oiled clingfilm and set aside for 15 minutes while you prepare your toppings. With the palm of your hand, flatten out a piece of dough into a rough oval, then roll out to about 30cm x 12cm. Transfer to a prepared baking tray, ready to top.
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Vrijeme pripremanja: 25 minuta Vrijeme pečenja: 25—30 minuta SASTOJCI za 6 osoba: ZA TIJESTO - 700 g oštrog brašna i brašno za posipanje - 1 žličica soli - 7 g instant kvasca - 4 žlice maslinova ulja ZA NADJEV - 5 žlica maslinova ulja i ulje za premazivanje lima - 900 g narezanog španjolskog luka - 1 kosani režanj češnjaka - sol i papar - malo suhog bosiljka - 50 g ocijeđenih inćuna - 12 crnih maslina Prosijte brašno u zdjelu i posolite. Dodajte kvasac, ulje i oko 4,5 dl mlake vode te umijesite tijesto. Prebacite smjesu na dasku posutu brašnom i mijesite 10 minuta dok ne dobijete gipko i mekano tijesto. Po potrebi dodajte još brašna. Tijesto stavite u zdjelu, prekrijte krpom i pustite 1 sat da stoji. U međuvremenu pripremite nadjev. Na vrelom ulju popržite luk i češnjak. Pržite na laganoj vatri tako da povrće ne dobije smeđu boju. Dodajte suhi bosiljak, posolite i popaprite. Skinite s vatre kad je povrće mekano. Pustite da se ohladi. Tijesto prebacite na dasku i razvaljajte. Zatim prebacite na lim veličine 30×33 cm i pospite lukom i češnjakom. Raspolovite inčune i poslažite ih na luk. Zatim nabacajte masline i ostavite 10 minuta. Zagrijte pećnicu na 190°C. Pecite pissaladiere 25—30 minuta, dok se tijesto ne ispeče. Izvadite iz pećnice i narežite na pravilne četverokute. Poslužite toplo ili hladno.