2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Classic Italian recipes are spread all over the world. Another question is whether they are performed exactly as the Italian tradition dictates. One of the Italian pasta specialties, which is gaining more and more popularity in Bulgaria, is focaccia. It is the predecessor of pizza.
Focaccia is a flat bread garnished with olive oil and spices. Meat, vegetables, onions and cheese are often added to the recipe. The dough from which the pizza is made consists of white flour, fat, water, salt and yeast. Here's how to prepare classic focaccia:
Required products: 5 tsp. flour, 2 tbsp. sea salt, 2 tbsp. May, 6 tbsp. olive oil, 2 tsp. lukewarm water, aromatic olive oil (or olive oil, mixed and slightly warmed with garlic and fresh rosemary).
Preparation: Mix the flour, salt and yeast in the mixer. Add ΒΌ tsp. aromatic olive oil. Using the dough attachment, stir for 5-7 minutes. The resulting dough should be smooth and light.
Choose a clean, free surface and flour it. Transfer the dough from the bowl to the hob and knead it nicely by tapping. From it form a large rectangle and let it rest for about 5 minutes.
The dough is stretched by pulling on both sides, then folded in half. Using a brush, smear with olive oil, sprinkle with flour and cover with plastic wrap. Leave to stand for 30 minutes.
The procedure is repeated and again allowed to rest for half an hour. The dough is stretched again and folded. Cover and leave to rise for another hour.
The bottom of the tray is covered with parchment paper or aluminum foil. Drizzle with olive oil and place the dough on top. Spread with olive oil. Holes are made in the focaccia with your fingers. When the dough begins to regain its shape, ie. - not perforated, allowed to rest for a few more minutes. Wrap and store in the refrigerator overnight.
Remove the focaccia from the refrigerator at least 3 hours before baking. Sprinkle with a little more olive oil and press with pressure to occupy the entire pan.
The oven is turned on at 260 degrees. The focaccia is placed in the oven and the temperature is reduced to 230 degrees. Bake for 10 minutes, then turn. Bake for another 10 minutes.
See more irresistible recipes for focaccia: Focaccia with red onion, Focaccia with [pesto and zucchini], Focaccia with olives and thyme, Focaccia with garlic olive oil, Focaccia with tomatoes and zucchini.
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