http___www.tportal.hr_lifestyle_hrana_371361_Uljepsajte-si-dan-mirisnom-focacciom.html_1.xml
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Ingredients Toppings: - 2 teaspoons of quick-rising yeast - 1 cup of warm water - 2 tablespoons sugar - 4 cups flour (if you want thinner focaccia, use about 3 cups of flour) - 1 tablespoon coarse salt - 1/4 cup olive oil - Cornmeal for dusting - 2 tablespoons olive oil (maybe a bit more) - 1 green onion, minced - 1 garlic clove, sliced thin - 1-1/2 small tomatoes, diced - 1/4 cup grated Parmesan cheese - 1 teaspoon coarse salt - 1/2-1 teaspoons dried oregano Directions Note: You can use a standing mixer with a dough hook to mix the dough, but we made our bread the old-fashioned way, kneading it with our hands. - Combine the yeast with warm water (this is referred to as proofing the yeast) in a small bowl along with the sugar. Gently stir the mixture to dissolve everything. Allow the yeast to stand for about 3 minutes until it gets a bit foamy. - Add the flour to a large bowl and make a well in the center of it. - In a small bowl, dissolve the salt in a few tablespoons of water, and add it to the flour along with the yeast mixture. Next add the olive oil to the mixture. - With your hands and a spatula to scrape down the bowl, mix everything together to form the dough. Punch down and knead the dough, turning it as you go, for at least 10 minutes or until the dough is smooth, soft and pliable. Add a bit of flour to the dough as needed. Form the dough into a round ball. - Add some olive oil to your hands and smooth it over the dough ball to coat it and leave it in the bowl. Cover the bowl with a thick towel and place the bowl in a warm spot to let the dough rise to double its size (about 45 minutes to an hour). - Coat a baking sheet (with sides) with olive oil and sprinkle a few tablespoons of cornmeal over the entire pan. Set aside. - Once the dough has risen, place it on a floured surface and punch it down 3-4 times. Allow it to stand for a few minutes while you get your toppings ready. - Moving back to the dough, roll and stretch it out into an oblong shape that is about 1/2 an inch thick. Place the dough on the oiled baking sheet, cover it with plastic wrap and let it stand for about 15 minutes. - Preheat your oven to 400 degrees F. After the dough has rested and you’re ready to bake it, poke small wells all around the dough using your finger. Brush the surface of the dough with olive oil. - Evenly sprinkle on the dried oregano, green onion, tomato and garlic. Sprinkle with coarse salt, then grated Parmesan cheese. - Bake on the bottom rack for 20 minutes, checking it as it gets close to the end of the baking time. Yields 1 loaf Article printed from Grab A Plate: http://www.azgrabaplate.com URL to article: http://www.azgrabaplate.com/2012/01/focaccia-with-tomato-green-onion-and-garlic.html
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Teško je odoljeti mirisu svježe pečenog kruha, a pogotovo ako je u pitanju fina focaccia s maslinovim uljem i mirisnim ružmarinom Potrebni sastojci: 500 g glatkog brašna vrećica suhog kvasca (7 g) 300-350 ml tople vode 4-5 velikih žlica maslinovog ulja 1 žlica meda čajna žlica soli ružmarin, krupna sol Priprema U manjoj posudi pomiješajte kvasac, med i malo tople vode i ostavite na toplom da se kvasac aktivira. U većoj posudi izmiješajte brašno i sol. Dodajte im smjesu s kvascem, dvije žlice vode i maslinovo ulje te izmiješajte i promijesite na ravnoj površini. Tijesto stavite u zdjelu, prekrijte i ostavite na toplom mjestu da se diže. Kad se udvostruči, lagano istisnite zrak iz njega i prebacite ga na lim za pečenja koji ste premazali maslinovim uljem. Tijesto rukama razvucite po limu, prekrijte vlažnom kuhinjskom krpom i ostavite da odstoji barem pola sata na toplom. Tijesto pospite krupnom solju i maslinovim uljem te prstima napravite udubine te pospite svježim ružmarinom. Pecite na 200 stupnjeva nekih tridesetak minuta ili dok ne dobije lijepu zlatnožutu boju. - Sviđa vam se članak? Preporučite ga prijateljima putem ovih servisa: Pošaljite mailom