Julho 31, 2010 | Visitas: 2
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Focaccia Versiliese
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Ingredientes
  • 2 Teaspoon dried yeast
  • 1 Cup warm water
  • 1 Tablespoon olive oil
  • 1 Tablespoon rosemary, chopped
  • 4 sage leaves, torn
  • 3½ Ounce olives, pitted
  • 2 Tablespoon garlic, minced
  • 2 Cup unbleached all−purpose flour
  • 1 Cup corn flour
  • 2 Teaspoon salt
  • 2 Teaspoon olive oil

Preparacao
  1. Stir the yeast into a alrge mixing bowl with the water & let proof for 10
  2. minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a
  3. wooden spoon, mix in the flours & salt & stir until the dough is thick &
  4. smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.
  5. Set the dough in a lightly oiled container, cover with plastic wrap & let
  6. rise until doubled. Turn the dough onto an oiled 10½” X 15½” baking
  7. pan & stretch it to fit. If it won’t fit, let it rest for 10 minutes & try
  8. again. Cover with a towel & leave until it has half risen, about 30 minutes.
  9. minutes before baking, preheat oven to 400F. Just before baking, dimple
  10. the top of the dough with your fingertips & sprinkle with some extra salt &
  11. ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet
  12. onto a rack & let cool for a few minutes before eating warm or at room
  13. temperature.
  14. VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the
  15. olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before
  16. using & toast the pine nuts.

 

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