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Focaccia with artichokes, asparagus, tomatoes, olives and cheese

Focaccia with artichokes, asparagus, tomatoes, olives and cheese

For the counter, I confess that I used my help from the kitchen, Maricica bis, the kneading machine and baking bread. Put water, sifted flour, salt, sugar, oil and yeast in the bread machine container (Attention! Keep this order if you want the dough to rise !!!) Program the machine for kneading, leavening and baking. Be careful to help the dough with a little water, flour or oil, so that it does not stick to the walls of the bowl, in the first 30 minutes, then leave the machine alone, do not open the lid, it does its job alone. That's about 60 minutes. You have time to relax, or let go of new recipes, as I do: D.

After the dough has risen / leavened, take it out of the kneader container, spread it by hand on a baking sheet greased with olive oil. Then specific to this bread, press with your fingers, recesses, as you see in the pictures. Grease with olive oil, helped by a brush, then sprinkle and even press to enter the dough, the filling ingredients, in my case: olives, pieces of tomatoes dehydrated and preserved in oil, slices of artichoke core, preserved in oil, pitted olives, sliced, baby asparagus stalks and sheep's milk (local!), then leave to rise, covered approx. 30 minutes. The bread or focaccia, as the Italians say, is baked in the preheated oven, approx. 30 minutes at 200 degrees, ie medium heat, in gas ovens;)

Meanwhile, prepare the topping for finishing: olive oil, butter, crushed garlic and salt mix vigorously until a homogeneous cream is obtained.

Spread hot focaccia with the above mixture and wait at least 5 minutes to cool;) Then slice and enjoy with a glass of wine;)


Good luck and good luck!


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prepare artichokes
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How to make simple focaccia with salt and olive oil & # 8211 alla genovese?

What is "poolish" (preference) and how is it prepared with only 1 g of yeast?

The flours I used were Italian: a mix (50/50) of type 00 flour (young wheat) with Manitoba (strength flour). Both are for bread, pizza, focaccia, cozonac or other long-leavened products and can be found in supermarkets. These flours contained a high protein content (over 10 g) and a high degree of liquid absorption. Thus we manage to make a dough with 75% hydration (ie 75 g of water per 100 g of flour) that is elastic and easy to work. If you do not find these types of flour then use type 650 and carefully dose the water in the recipe (it may not fit all).

Poolish is the preference that helps us use very little yeast for this tegamino pizza dough. This preference is prepared 8-12 hours in advance. I took a large box in which I put:

  • 150 g flour (mix 50/50 flour type 00 di grano tenero and Manitoba)
  • 150 g of water at room temperature
  • 1 g of dry yeast

I mixed everything with a spatula, closed the box with the lid and left it on the kitchen table (overnight).

After 8-10 hours the yeast (poolish) looks like this: it has grown in volume and is full of gas bubbles, a sign that the yeast has fed well and multiplied.

Preparation of pizza dough with poolish

Directly in the bowl of the food processor I put the rest of the flour (150 g), the rest of the water (75 g) as well as 6 g of salt (ie 2% of the total amount of flour). I poured the poolish out of the box over them.

I kneaded a soft dough, in 2 stages of 5 minutes each (robot equipped with a dough hook and set at low speed). Between the 2 stages of kneading I paused for 5 minutes. Here you can see what a quality flour means: well dried and high in protein! Look what a gluten network has formed! Elastic yarns that give strength and structure to the dough.

I moved the dough into a large plastic box greased with very little oil. I wrapped it (stretch and fold) bringing the side ends over the middle and left it to rise for 90 minutes (with lid). After the first 45 minutes, I applied another wrapper.

After 90 minutes, I turned the dough over on the table sprinkled with granulated flour (semolina rimacinata di grano duro & # 8211 can also be found at the supermarket).

How to pack the dough for simple Genoese focaccia?

I flattened the dough with my palms until I obtained a sheet of approx. 1 cm thick.

Then I folded the side thirds (left and right) over the middle one and brought the top and bottom thirds over the middle one. Basically I applied a stretch-folding maneuver or stretch and fold. I covered the dough with plastic and left it on the work table for 20 minutes (relaxed).

I prepared a 25 & # 21535 cm tray which I lightly greased with olive oil. I rolled out the dough into a rectangle and put it in it. You can work with the rolling pin on the lightly floured table or with your palms, directly in the tray.

How to make brine with olive oil or brine?

In a jar with a lid I put 100 ml of lukewarm water, 5 g of salt and 30 g of olive oil. Because it has a lower density than water, the oil floats on its surface. I stirred the closed jar vigorously to obtain an oil emulsion with salt water.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I immediately poured the brine with oil over the focaccia in the pan and spread it well with my palms on its surface. This "brine" will add hydration to the dough.

I lightly pressed the surface of the dough with my fingers to create small holes in which the olive oil would fit better. I covered the plain focaccia tray with a plastic bag and left it to rise for another 1 hour.

This is what it looks like after this last fermentation.

The consistency of the dough is like shivering pudding and its surface is full of large gas bubbles. I sprinkled focaccia with large grains of salt. This Genoese recipe does not provide any aromatic herbs (rosemary, basil, oregano, etc.). It is "natural."


Young rooster with artichokes and olives & # 8211 traditional Italian food

This is one of traditional Italian food, o authentic peasant food, which I learned from my Italian friends. I have often seen in the hypermarket, in the district with delicacies, chicken or rabbit, cut into pieces, mixed with artichokes and olives, just enough to put them in the oven. To be honest, I did not like to buy, maybe because I do not eat rabbit, I feel sorry & # 128577, but also because I have a reluctance regarding semi-preparations

But I ate at a neighbor's, Signora Patrizia, who lives in the valley. Many times I go out and take a walk to the city, I have to walk about 3 km (I stand on top of the hill) and greet all the neighbors I meet. Here it is the same as in our country, in rural areas: people greet each other, even if they do not know each other.

In this way, I talked to the neighbors, or about puppies and kittens (which are clearly known to adore), or about all my cats that pull me everywhere, or about gardens - because I can not help but I stop caressing and smelling the flowers. & # 128578 And so we became friends. When she sees me, Signora Patrizia calls me and I go to her, if I don't hurry and she always gives me a taste of what she cooks. I often brought them something prepared by me, I exchanged many recipes. And I really liked this artichoke rooster.

Si daca tot am taiat un cocosel, de cum l-am vazut, am hotarat ca il voi pregati cu anghinare (abia primisem o sacosa cu anghinare tanara de la vecini).

INGREDIENTE necesare petnru reteta de cocos tanar cu anghinare si masline:

-1 cocosel tanar &ndash al meu a avut putin peste 2 kg (merge si pui din comert)

-500 g anghinare (carciofi) curatata

-100-200 g masline fara sambure (traiasca tot vecinii mei si aici, anul trecut am pus masline putine eu, au fost viermanoase rau ale mele)

-2-3 linguri olive oil

-sare, piper, ardei iute, 2 catei de usturoi


Focaccia cu rosii cherry si ulei de masline (P)

Aveam de mult timp in minte sa fac o focaccia pufoasa, pe care sa o mananc calda, inmuiata in putin ulei de masline. Culmea este ca in ultima vreme tot au venit spre mine poze sau clipuri cu diverse variante de focaccia, care de care mai apetisante si mi-am salvat multe idei pe care imi doream sa le pun in practica.

Reteta la care mi-a ramas gandul a fost cea a lui Samin Nostrat, pe care am si vazut-o intr-un documentar de pe Netflix (Salt Fat Acid Heat), in care Samin face o fantastica focaccia specifica zonei Liguria din Italia, in care foloseste ulei de masline local si subliniaza importanta unui ulei de buna calitate in prepararea acestei retete. Eu am adaptat reteta ei si nu am folosit saramura cu care a imbibat aluatul, deoarece am vrut sa nu iasa prea sarata, ca sa ii pot da si Petrei. Totusi, am presarat cativa fulgi de sare pe o parte a focacciei, ca sa ii dea savoare. Ce am mai facut diferit a fost ca am pus mai multa drojdie si am dospit aluatul mai putin. In reteta originala, dospirea se face timp de 12-14 ore.

Ocazia perfecta de a face focaccia a venit cand Diana de la bioup.ro mi-a trimis cateva produse din magazinul ei unde a adunat cu mare grija doar produse bio, din surse sigure si atent selectionate. Eu am avut ocazia sa stau de vorba cu ea si am ramas impresionata de grija si dedicarea ei fata de conceptul de ‘eticheta curata’ si de refuzul de a face vreun compromis in ceea ce priveste calitatea produselor de pe site. Mi-a placut tot ce am gustat: ciocolata vegana cu gust adevarat de boaba de cacao, crema de otet balsamic pregatita integral din must de struguri, passata de rosii ce contine doar rosii si sare, rosii uscate conservate in ulei de masline bio sau crema de fistic asa cum numai in Italia am avut ocazia sa gust.

Printre produsele primite de la BioUp au fost si un ulei de masline bio fabulos si niste rosii cherry bio tare simpatice. Vazandu-le, m-am gandit imediat ca ar merge combinate impreuna intr-o focaccia si m-am pus pe framantat. A iesit o painica frageda cu o crusta crocanta, cu aroma subtila de ulei de masline si rosii acrisoare si zemoase, atat de buna ca ziceai ca e scoasa dintr-o brutarie italiana. Am mancat doua bucati asa simple si caldute, fara sa stau pe ganduri. A doua zi am facut niste sandvisuri delicioase cu crema de branza si sunca si am mancat o bucata si cu supa crema de ciuperci.

Ce trebuie sa stiti este ca din cantitatile din reteta iese o focaccia destul de mare. Daca aveti musafiri sau o impartiti cu vecinii, e numai buna, dar daca vreti sa va bucurati de ea proaspata, la o singura masa, puteti injumatati cantitatile si va ies cam 4 bucati mari de focaccia.


Ingrediente pentru reteta de focaccia cu rozmarin

  • -1 kg faina
  • - 7 g drojdie uscata
  • -ulei de masline - 50 ml
  • -1 lingurita zahar
  • -750 ml apa calduta aproximativ
  • -1 teaspoon of salt
  • Pentru decor
  • -1 lingurita rozmarin
  • -sare grunjoasa