Today's post will be about an italian specialty, the focaccia bread. Since the first moment I tried this kind of bread, I told myself that I would better learn how to prepare it fast.
Now, after a long time after I fist start preparing it, I did make few changes to the original recipe. Please read below about my focaccia with zucchini, and enjoy the pictures.
Thanks
La Focaccia
Ingredients
Half kilo of “00” white flour (if you prefer the whole-grain flour keep in mind that the leavening process will not give the results we are looking for, so I personally prefer a 50/50 mixture )
1 glass of water (350 ml)
½ coffee cup extra virgin olive oil
Salt to taste
5 grams of dry yeast
PREPARATION
10 minutes preparation + 20 minutes cooking
Puor warm water into a big bowl, add the yeast and mix them together with salt.
Start adding the flour slowly until it becomes a one mass- dough.
Allow to rise for at least one hour covered with a dish towel.
Then distribute it uniformly into a rectangular tin, slightly oiled, with a height of about 0.8 inch pressing with your fingers to make small dimples.
Sprinkle with the coarse salt (the bigger grain salt), oil and rosmamary leaves to give it the right taste.
Bake in a hot oven (200°c) for about twenty minutes.
Focaccia with Zucchini
INGREDIENTS
Servings 4
One big focaccia
2 zucchini
1 Patatoe
100 gr oz Parmigianino Reggiano cheese, fresh
100 gr oz Pecorino dolce cheese
Half of a coffee cup of olive oil
Salt to taste
PREPARATION
10 minutes preparation + 10 minutes cooking
Wash the zucchini and cut into thin slices.
Sauté the vegetables in a pan with 3 tbsp olive oil and a pinch of salt and cook then for about 15 minutes, then remove from the heat. On top of the focaccia place a layer of vegetables and cheese.
Grease a baking sheet with oil and place the focaccia on top.
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Now, after a long time after I fist start preparing it, I did make few changes to the original recipe. Please read below about my focaccia with zucchini, and enjoy the pictures.
Thanks
La Focaccia
Ingredients
Half kilo of “00” white flour (if you prefer the whole-grain flour keep in mind that the leavening process will not give the results we are looking for, so I personally prefer a 50/50 mixture )
1 glass of water (350 ml)
½ coffee cup extra virgin olive oil
Salt to taste
5 grams of dry yeast
PREPARATION
10 minutes preparation + 20 minutes cooking
Puor warm water into a big bowl, add the yeast and mix them together with salt.
Start adding the flour slowly until it becomes a one mass- dough.
Allow to rise for at least one hour covered with a dish towel.
Then distribute it uniformly into a rectangular tin, slightly oiled, with a height of about 0.8 inch pressing with your fingers to make small dimples.
Sprinkle with the coarse salt (the bigger grain salt), oil and rosmamary leaves to give it the right taste.
Bake in a hot oven (200°c) for about twenty minutes.
Focaccia with Zucchini
INGREDIENTS
Servings 4
One big focaccia
2 zucchini
1 Patatoe
100 gr oz Parmigianino Reggiano cheese, fresh
100 gr oz Pecorino dolce cheese
Half of a coffee cup of olive oil
Salt to taste
PREPARATION
10 minutes preparation + 10 minutes cooking
Wash the zucchini and cut into thin slices.
Sauté the vegetables in a pan with 3 tbsp olive oil and a pinch of salt and cook then for about 15 minutes, then remove from the heat. On top of the focaccia place a layer of vegetables and cheese.
Grease a baking sheet with oil and place the focaccia on top.
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