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Panfocaccia

Panfocaccia


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The pan focaccia is a cross between a bread and a focaccia, a soft and tasty dough, the recipe comes from a beautiful blog that I recently discovered while I was looking for doughs to make with mother yeast and it struck me for the softness that the recipe-related photograph conveyed. To make the pan focaccia you have to start immediately if you want to taste it tonight because it needs about 13 hours of leavening but it is definitely worth it, and at the first taste you will give me a voice;) this morning the sun is shining here, we have everything ready to go and bring Elisa on the snow for the first time and I can't wait to see her expression when she touches the cold snow, being a parent gives you the opportunity to relive many first times and savor everything with a new and exciting taste, how great what are children and how lucky it is to be a mother. Well friends, I'll leave you to the recipe and run away, see you later; *

Method

How to make panfocaccia

The night before, put the flour 0, 250 ml of water and 1 gram of yeast in a bowl.

Mix well, cover and let rise for 12 hours.

In the morning, dissolve the remaining yeast in the remaining water, add a teaspoon of honey and mix then, pour it all into the bowl together with the dough made the night before.
Add the semolina and start kneading

Add the butter and salt and continue to knead

Cover the bowl and let the dough rise for 40 minutes

Turn the dough over on a floured surface and make the folds as in the photo

Place the dough on a baking sheet covered with parchment paper and add the cloth giving the shape of a sausage avoiding to manipulate the dough too much so as not to deflate it.

Always flatten the roll gently then tap the dough with your fingertips forming dimples,

brush the pan focaccia with oil and bake in a preheated oven at 250 degrees

After 10 minutes, lower the oven temperature to 180 ° and cook for another 20 minutes.

Let cool then cut into slices and serve the panfocaccia


Panfocaccia - Recipes

& # 169 Reserved for reproduction.

I like to go around the recipe blogs looking for new ideas, both those of gluten-free and normal recipes also because different recipes can very well be transformed into gluten-free without too many changes. In this case I was particularly struck by a photo of the blog "A kitchen all to itself" by Francesca Lorenzoni, a young and beautiful foodblogger from Ferrara who a few days ago had posted the recipe for a gluten-free focaccia to cook in a pan. The heat is approaching (I must not say it too strongly that maybe you think about it) and sometimes the idea of ​​lighting an oven in the summer is not really the best choice, especially if, as in my case, you live in an attic. The idea of ​​cooking a focaccia in a pan intrigued me and I wanted to try my hand at its preparation by changing only the type of flour used. Francesca, in addition to Glutafin Select, had used 40gr of Farmo bread flour and 40gr of Nutrifree bread flour but I used 80gr of Nutrifree.


Ingredients for 1 panfocaccia Ø20cm approximately:

  • 100gr gluten-free flour Glutafin Select
  • 80gr gluten-free flour for Nutrifree bread
  • 120ml water
  • 15ml of extra virgin olive oil
  • 10gr fresh brewer's yeast
  • 5gr salt
  • sugar
  • 1 non-stick pan in die-cast aluminum with high thickness Ø20-22cm

I broke the yeast and dissolved it well in half the water, adding a pinch of sugar.

In the KitchenAid bowl I poured the two types of flours, the yeast dissolved in the water, the remaining water, the oil and let it mix with the leaf first at low speed (2) then increased it to 4. After a few minutes I added the salt and left to mix a little more at the highest speed until the mixture was homogeneous but rather sticky.

With a brush I lightly greased the bottom and the internal walls of the pan and, with the help of a spatula, I poured the mixture. To spread it on the surface of the pan I used the back of a soup spoon that I had previously anointed with oil so that it did not stick to the dough. I covered with cling film and put the pan in the oven off and closed to rise for almost three hours (I kneaded it in the early afternoon and then baked it before dinner).

After three hours of rising, the dough is swollen a lot. I removed the cling film and cooked the panfocaccia in a pan over medium-low heat, covering with a lid, for a quarter of an hour then turned it over and cooked on the other side for the same time.

The ideal would be to let the panfocaccia cool a few minutes before cutting it but, wanting to take photos before sunset (the photos with artificial light in the attic are very bad), I had to cut it immediately and in the photos you can see that it is still warm and humid.

Congratulations to Francesca for this practical, fast and good recipe. It is obviously not the classic greasy focaccia but, in any case, excellent to accompany a dish or to be cut and stuffed to prepare a stuffed sandwich like this one you see in the photo below. The important thing is that all the ingredients used for the filling are suitable for celiacs -).
Finally, this procedure makes it possible for me to prepare a panfocaccia even in the Netherlands where I don't have an oven available but only a microwave with crisp. I manage to cook the pizza and it is also quite good but the focaccia is too dry and dry. By cooking it in a pan, I will be able to make a panfocaccia even in the land of the Oranje.

NOTE: try to add chopped fresh rosemary and a few grains of coarse salt on the surface after having rolled out the dough in the pan (before putting it to rise).


The RECIPE BOOK by Valentina Caiolo

Description: being allergic to brewer's yeast and intolerant to wheat, I cannot eat ordinary bread. but bread cannot be completely renounced. in meals based on vegetables and vegetables I need carbohydrates to feel full, I easily get bored of rice or corn cakes and I like to mess around in the kitchen. with sweets alas in many cases you have to be precise in order to get something good but luckily for me you are never wrong with savory dishes even if you do it at random. I do many experiments and since I have the blog I photograph everything that I put on the table or that is ready to be eaten by me. but not everything deserves a post even if it tastes good because so many times I go so random that I don't know what I put in it and in what quantity. but. the other night I was inspired and gradually I marked ingredients and doses and took pictures and surprisingly, after so many years, I felt a taste similar to the panfocaccia I ate at recess at school. but alas, perfection is not my merit and I was missing the lettuce to put in the sandwich obtained



  • 250g of Molino Chiavazza rice flour
  • 250g of Molino Chiavazza kammut flour
  • 1 sachet of paneangeli pizza chef
  • 1 teaspoon of fine salt
  • 400ml of water
  • extra virgin olive oil
  1. in a bowl with the help of a fork mix the two flours with salt and yeast
  2. gradually pour in the water, always mixing well with a fork
  3. continue to mix until each grain of flour has amalgamated with the water
  4. this mixture must be obtained


  1. pour the mixture evenly onto the dripping pan, making sure not to let it flatten too much
  2. sprinkle the surface with oil (avoid salting more than I regret it)
  1. bake in a preheated oven for 25-30 minutes at 180 & # 176
  2. remove from the oven when coloring

8 comments:

particular .. it must be excellent!

I cheat the recipe and put it on my recipe list to try!: D

Hi Vale, I haven't been through for a while and so here I am, this recipe is very special, I have recently partnered with Molino Chiavazza as soon as I get the products if I find these two flours I swear I'll try it. And of course I'll let you know how it comes)

Hi dear, I'm Fujiko. we are in the same team as Naso da tartufo & # 39s kitchen. nice to meet you!

I LIKE YOUR PANFOCACCIA. BACINI LA ​​STEFY

How good is the panfocaccia! We are teamed together in the reality blog! How nice to be able to know such beautiful blogs!

it is one thing, the pan focaccia that I have never been able to. my colleague states that it all depends on the dough, she too like you leaves it very liquid and I never managed to understand what it meant,
Now I have seen your photos and I understand. Well! On Saturday we cook pan focaccia.


Panfocaccia with thyme

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Dear readers, today I propose you the panfocaccia with thyme. A cross between a bread and a focaccia, a soft and tasty dough and very simple to prepare.The emulsion based on oil, water, salt and thyme transforms the panfocaccia into a tasty food, to eat as a snack but also to stuff for the preparation of a buffet for a party! Come with me to the kitchen & # 8230.

250 gr of re-milled semolina

2 tablespoons of extra virgin olive oil

4 gr of dry yeast

Sift the flour into a large bowl and mix in the dry yeast.

Make a hole in the center of the flour and pour sugar, salt and oil into it.

Mix everything with the help of a fork, adding the lukewarm water a little at a time.

Knead the dough on the lightly floured table top for at least 10 minutes, spreading it with

clenched fists, rewinding it and banging it on the table, until the liquid is completely absorbed.

Put the dough back into the floured bowl, cover it with a damp cloth and leave it to rise in

lukewarm place, until its volume has doubled.

With the well leavened dough, form two oval loaves about 28 cm long and transfer them to the oven plate

lined with baking paper.

Leave to rise again in a warm place for about 15 minutes.

Flatten the loaves always gently then tap the dough with your fingertips, forming dimples.

Prepare an emulsion with 3 tablespoons of olive oil, 4 tablespoons of water and salt, and sprinkle on the panfocaccia together with the thyme.

Bake at 200 ° C for 20-25 minutes in the middle part of the preheated oven. Et voilà the panfocaccia is ready to be served!

Note: during cooking, place a bowl full of water in the oven

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Published by Peperoniverdifritti

Hello welcome to my blog! My name is Francesca, I live in a beautiful village in the province of Cosenza! I am not a professional cook, in fact I do a completely different job, but I really love cooking. It is a passion that I have cultivated since I was a child. In the kitchen I always like to experiment with new recipes and use fresh quality products and above all in season .. I have many passions, absolutely my family that I love, COOKING, beach holidays, my job ... BLOG di GIALLO SAFFERANO and so for fun I started this adventure. I signed up with my Blog leavened products of all kinds, they attract me a lot and with the arrival of the cold it is always a pleasure! I can't give it up. And stay with your nose in front of the oven and see a more or less dense mass transform. it is a moment that fascinates me a lot. I thank in advance those who will come to visit me on Fried green peppers, I hope to be an inspiration for your recipes, I also accept advice. I wait for you! Thanks. Show more articles


La Chicchina

Your focaccias never disappoint and this is no exception, very inviting. A hug dear and see you soon.

But what goodness. I would gladly eat it!

To be broken with the hand and shared with a few! Very good! Brava Cristina, this one had escaped me. A hug.

really tasty :)) perfect to take to the mountains for my packed lunch!

It looks very inviting, just waiting to be stuffed.

Very, very inviting.
Kisses

recipe marked, it must be delicious! A big kiss

This panfocaccia looks very inviting! it must be fabulous! A kiss

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La Chicchina


Panfocaccia

Ingrediants

  • 3 medium potatoes
  • 700 grams of flour type 00
  • 300 gr of re-milled semolina
  • 5 Piccadilly tomatoes or Mola tomatoes
  • 15 gr of brewer's yeast
  • 30 gr of salt
  • 1 level spoonful of honey
  • 700 ml of warm water
  • 100 gr of extra virgin olive oil
  • with this recipe I made a panfocaccia with tomatoes and 12 small panfocaccia like puccia white
  • you are free to halve the doses or make 4 panfocaccia

Instructions

  1. boil the potatoes, peel them and mash them in the potato masher
  2. put the two flours in a bowl together with the salt and the dry mashed potatoes and mix, form the fontanina
  3. we prepare a mug with the 700 ml of warm water , from here we take some and put it in a glass and dissolve the yeast in it with the help of our hands, add the oil and honey.
  4. we put the glass with the yeast inside the fountain and start mixing , slowly add the other water a little at a time, always working from the bottom up, without crushing the dough
  5. knead the dough for 5 minutes by incorporating the air
  6. we cover the cup with the dough with a lid away from drafts for 45 minutes
  7. we take 1 pan from a low oven and we put the parchment paper we will first use 1/4 of the dough to make a panfocaccia, we put enough flour on the pastry board and we turn the dough we give it the shape and pass it in the baking pan, spreading it with your hands without tearing it (at the beginning there it will seem almost flat it must be like this until leavening), place the washed tomatoes cut in two parts on top (I crush them so the seeds remain)
  8. we cover the panfocaccia that we have placed on the pan with a cup and let it rise for 1H 30M
  9. take another low baking tray and put the baking paper we take the rest of the dough we can make small panfocaccias we divide it into about 12 pieces, we pass them in the flour giving the shape and arrange them spaced apart, we put a layer of parchment paper on top to also rise for 1H and 30M
  10. after 1 hour we turn on the oven at 250 static degrees
  11. take the panfocaccia and put a drop of oil on the tomatoes , put a little salt and bake it for 20/25 minutes
  12. we take the pan of small panfocaccia and bake for 15/20 minutes

the scene of the orecchiette from the film & # 8221 Cado dalle clouds & # 8221


Friday 7 April 2017

CHEERZ, Personalized Magnets

Have you ever thought about how many photos we take.
It is estimated that millions of them are taken a day, so much so that time passes between clicks.
And how many of these will ever be printed.
Few, very few.
I, in order not to disagree, find myself with my cell phone clogged with photos and I admit that I am sorry to delete them because I am linked to every single shot, to every place or emotion captured.
Then I discovered Cheer z


a website that allows you to print photos in different formats (square, vintage, classic), which creates posters, albums, photo books and much more.
I had the opportunity to print 9 magnets customizable in all respects, from the subject to the filters and / or texts to be inserted, plus 2 for free.
V and I show her

Their dimensions are 6.2cm x 6.2cm

with rounded, ultra-thin tips

but very resistant. The final result is really of quality.
They adhere perfectly to ferrous metal surfaces such as refrigerators and cabinets and are able to hold even sheets.
By clicking here you can also create yours
The price is 12.00 plus shipping costs of 3.00 , but if you enter my code "ANTMI6" you will have a discount of 5.00 (on a minimum order of 10.00 €), this means that in all you will pay 10.00 .
They come in a pretty little box with a casket opening


I always wanted to attach magnets to my fridge but with the classic 3d magnets, just touch them just to see them splinter or shatter irremediably, which is impossible with these magnets and then you want to put how beautiful it is to look back and relive those moments? .

They are perfect as wedding favors or as a gift for the most varied occasions, you will hit straight to the heart with originality.
Ricordo inoltre che c'è anche l'App da scaricare direttamente sul cellulare.
Qui i contatti:
Sito Web https://www.cheerz.com/it
Facebook https://www.facebook.com/Cheerz.it/?fref=ts
Instagram https://www.instagram.com/cheerz/
Ringrazio Cheerz per l'opportunità e il signor Federico per l'infinita pazienza


Panfocaccia - Ricette

Stupenda!Davvero una nuvola. Mi metterò presto all'opera per tentare di rifare la tua ricetta. Thanks

meravigliosa adriano davvero sofficissima e poi a quest'ora. che fame!!bacioni imma

è davvero soffice! da provare.

la prova del dito mi ha convinta! la preparo sabato (per il pizza day)
Hello

Adriano . nà meraviglia! Vorrei tanto provarla ma: impasto a mano? L'unico aiuto che ho è una macchina per il pane Clatronic (che però non uso mai), problema, il latte di mozzarella di bufala - qui in Trentino - è un'impresa - per due volte l'ho chiesto in una latteria pugliese ma però non farebbe di certo la "cremina" sopra.
Proverò con lo yogurt greco, cosa ne pensi?
Kiss
Romi

Adriano ciao!
Ti ho lasciato una domanda nel post delle briochine allo yogurt a proposito dell'uso del latticello: non è che potresti dargli un'occhiata, così mi cimento? :)

Noooooooo è una meraviglia. segno e produco quanto prima. le tue ricette sono super.

Deve essere strepitosa, ma ho un dubbio:
il latte della mozzarella di bufala e' il liquido in cui e' immersa la mozzarella o che altro??
grazie!

deliziosa e deve essere anche davvero soffice.

Adriano è fantastica questa focaccia . l'uso della birra invece dell'acqua mi incuriosce da morire oltre a pensare che si dovrebbe chiamare la focaccia ubriacha ahahah , cmq si vede quantè soffice . la proverò quanto prima!

come molti mi sto chiedendo ma dovo lo trovo il latte di mozzarella?
non credo sia l'acquetta dove sta immersa .è forse quella che esce proprio dalla mozzarella al taglio ? ma è dura raccoglierne un bicchiere.
la manitoba lo conte come farina può andare?
ho fatto la crostata di mele alsaziana ci ho aggiunto rum e cannella per togliere il sentore di uovo bella e buona
Hello
lea

Birra, latticello, salamoia. quanti spunti interessanti in ogni tuo post.
Alberto

compliments. ma questa E' COME LA FOCACCIA BARESE. scusa se mi permetto di paragonarla. ma e' molto simile,cmqe complimenti veramente per tutto quello che prepari!

favolosa questa focaccia. grazie della ricetta ora non rimane che provare. buona giornata!!

Buona buona buona. e ho dtto tutto.
ciaoooo

che meraviglia!
La prova del ditino che pigia, poi, mi fa impazzire!

Quando dal mio blog scopro che è arrivata una tua ricettina nuova mi sento una bimba alla quale vien offerta una caramella. e corro da te per leggere, vedere e poi sperimentare perchè le tue ricette sono sempre una garanzia. Non appena ci dirai come estrarre il latte dalla mozzarella la farò sicuramente. Grazie. Paola

adriano, tu sai che la faro' subito , vero ? :-)))

ciao adriano. sei sempre GRANDE. la stavo aspettando da te una bella ricettuzza "salata" che potesse stuzziccare. visto che essendo in "dolce attesa" x un pò i dolci li dovrò lasciare da parte, ma alle pizze e focacce, come a quest'ultima, non ci si può rinunciare. pensi che possa andare bene ugualmente una farina x pane con un w dichiarato 260-280? un grande bacio, katia.

Bella questa focaccia soffice. Deve essere proprio gustosa.

SLURP QUESTA LA VOGLIO PROPRIO PROVARE, HO PERO' ALCUNE DOMANDE DA FARE. 1) SI PUO' FARE A MANO? NON HO LA PLANETARIA,
2) DOVENDO USARE LO YOGURT VA BENE ANCHE QUELLO MAGRO O DEVE ESSERE QUELLO INTERO O GRECO?
3) DEVO USARE PER FORZA LO STRUTTO? E SE LO VOLESSI SOSTITUIRE?
GRAZIE LICIA

Stranissima questa ricetta, ha degli ingredienti particolari a parte le patate che ho trovato ancora.
ovviamente segnamo anche questa.

Mi piace la tua ricetta, voglio proprio provarla )

adriano,
quanta mozzarella per ottenere 150 gr. di latte ?

Salve Adriano.
scopro appena ora il suo magnifico blog. grazie a Morena, ora faccio un giretto, anche perchè sto iniziando anch'io ad appassionarmi agli impasti lievitati. e vedo che qui da lei ce ne stanno assai. se vuole dare un'occhiata al mio blog. mi fa piacere Saluti a presto

dopo il poolish dici di versare la birra . Quanta? 170 gr. meno i 60 gr. che hai messo nel poolish ?

'na meraviglia. La porti a Montalcino? -))
sereme

gambetto, non è facilissima da fare a mano, dipende dalla confidenza con gli impasti molli. Ti consiglio di utilizzare uno yogurt compatto, tipo greco.

romi, se impasti a mano lo yogurt greco è più indicato.

gaia, paolaotto, no, quello è il liquido di governo. Il latte di mozzarella è quello che fuoriece dal taglio anzichè buttarlo via, si può recuperarlo e congelarlo.

mary, hai ragione, in effetti ho anche un altro lievitato 'mbriaco )

lea, l'alternativa è lo yogurt, non viene molto diversa. Se usi la loconte, è più adatta la fiore per pizza.
Il sentore di uovo nella crostata alsaziana, viene fuori se va troppo su di temperatura.

lavanda e timo, è simile solo visivamente.

katia, augurissimi!
La farina va di sicuro bene.

licia, se impasti a mano, lo yogurt greco è più indicato. Puoi sostituirlo con 25gr di olio evo, ma il risultato non sarà lo stesso.

ylenia, grazie per la visita, vengo a curiosare.

l'ho fatta ieri sera con yogurth e strutto, e'favolosa !

Che spettacolo di morbidezza questa focaccia! Buon fine settimana Laura

rosanna, vista, ti è venuta molto bene.

laura, grazie, buon we anche a te!

insomma,leggendo di tutto questo ben di Dio,l'ago della bilancia è gia' salito. scherzo^^sara' eccezionale questa focaccia!!anch'io non ho l'impasatrice,o meglio possiedo il "Bravo S. ac"non so se vada bene,posso mettere la lama,sia d'acciaio,che di plastica..il latte della mozzarela è una buona idea,lo yogurt poi,nel mio frigo,non manca mai!!grazie,grazie,Adriano,sei un cuoco speciale,anzi,specialissimo 0)

Sempre una meraviglia le tue ricette ,ancora complimenti.Avrei bisogno di un consiglio per una ricetta : nella mia regione Marche in questo periodo si fanno i biscotti di mosto,assomigliano a dei maritozzi,ingredienti sono mosto uvetta grassi vegetali farina lievito e anicevolevo chiederti qual'è il modo migliore per impastare il tutto e quali pieghe sono più indicate,grazie ciao Donj

Wow! Il prossimo we la provo. Ma dato che "son di coccio", la storia del latte della mozzarella non mi è chiarissima. Puoi spiegare come lo faresti ad un bambino? Perdonami e porta pazienza.

Adriano. meraviglia. fatta oggi aiutandomi con la Mdp. Mi sono anche divertita a "schiacciarla" come fai tu nella foto e . ritorna sù subito. Sofficissima! L'impasto è giusto sia così "molle" e richieda farina sulla spianatoia per poter dare la piega ed allargarla? Scusa Adrià ma cosa significa ..lasco.
Thanks
Romi

Adriano sono Maurizia di Mantova e sono una tua grande ammiratrice, fai delle cose meravigliose che di solito non mi vengono.
ma la focaccia morbida è stata un SUCCESSO.
Io naturalmento l'ho fatta con lo yogurt e lo strutto. ma è veramente buonissima. grazie
maurizia

Ciao,
sono Alessandra ho scoperto il tuo blog tramite Profumi e colori.
Sto cercando di fare il lievito naturale in coltura liquida ma non riesco ad attivarlo.
Ho visto che sei un mago della panificazione, tu sapresti aiutarmi?
Ciao,
Ale

elisabetta, la lama di plastica va senz'altro meglio.

dony, non li conosco, dovresti spiegarmi meglio la consistenza e dovrei vedere la ricetta.

paola, quando tagli la mozzarella di bufala, fuoriesce del latte che anzichè buttar via, si può recuperare e congelare, per utilizzarlo in preparazioni tipo questa.

romi, l'impasto deve venire morbido ma gestibile, un pò di farina va usata.
Va avvolto senza stringere (lasco ) )

maurizia, mi fa davvero un immenso piacere.

ale, dovresti spiegarmi dettagliatamente come fai, ma non prometto magie )

ho iniziato il mio lievito una settimana fa con 50gr manitoba, 65gr acqua temperatura ambiente e 2cucchiaini di yoghurt intero bio.
Ogni 12 ore prendo 100gr di lievito e rinfresco con 50gr manitobae 65gr di acqua e lascio riposare a temperatura ambiente coperto per 12ore.
L'odore è forte, di fermentato ma ho provato ad impastare ma la biga lievita pochissimo.
Sulla superficie prima di ogni rinfresco c'è una leggera schiumetta ma da due o tre giorni non vedo cambiamenti.
Stasera per il rinfresco provo a usare l'acqua d'infusione di una mela.
Tu hai suggerimenti?
Grazie per la disponibilità!

Ale, aspetti che fermenti, prima di rinfrescarlo la prima volta?
Dovresti provare con pari peso di acqua e farina, utilizzando la prima volta acqua gasata sui 36/38°.
Anche la temperatura di fermentazione dovrebbe essere su questi valori.

No in realtà mantengo le 12ore, la prima volta sembra non ci sia attività.
Dici di ricominciare da capo?
L'acqua che uso non credo sia a 36/38gradi, la tengo fuori dal frigo ma ultimamente qui da me fa freddo.
Anche il lievito non sta di sicuro a quelle temperature.
Se ricomincio cosa faccio: pari farina e acqua gasata a 38gradi, aspetto che fermenti e poi procedo con i rinfreschi? In che maniera e a che distanza uno dal'altro?
Grazie per la tua pazienza.
Ale


Panfocaccia - Ricette

350 g di farina rimacinata di semola
150 g di farina 00
1/2 cubetto di lievito fresco di birra
200 ml di acqua
2 cucchiaini di sale
1 cucchiaino di zucchero
rosmarino
oil
origano

Sciogliete il lievito nell'acqua con lo zucchero. Versate tutti gli ingredienti nel cestello della macchina del pane e azionate il programma di solo impasto e lievitazione.

Oppure disponete le farine, mescolate con 1 cucchiaino di sale, a fontana e aggiungete l'acqua con il lievito.
Impastate finche non otterrete una palla omogenea.Lasciate lievitare coperta da un panno umido per un paio d'ore.

Stendete poi l'impasto e con le dita e sulla superficie cercate di fare dei fori, senza però bucare la pasta.

Cospargete sulla superficie con l'olio, rosmarino e del sale.

Infornate e cuocete a 180° circa in forno già caldo per 40/50 minuti.

9 commenti:

E' vero è una splendida alternativa al pane soprattutto in estate quando i mangiari si abinano bene con il gusto del rosmarino.
Complimenti per l'impasto

Io direi che è anche meglio del pane.
Ha un aspetto ottimo!!
Baci Giovanna

io sono una divoratrice di pane e quindi questa focaccia me la mangerei in un boccone perchè e molto buonissima ..brava..
ciao da lia

Buona! bravissima Zu, io vado matta per la focaccia e tutto ciò che le gira intorno )
Bye!

Davvero invitante. Io non ho ancora mai provato a fare pani e cose del genere. Complimenti.

Che visione Zu. Ne vorrei una bella fettona. mannaggia sta dieta. Kiss

Zulia, come mi piace fare pani e focacce!!(oltre ai dolci naturalmente! e i primi e. tutto insomma!)danno soddisfazione e ti è riuscita bene!ciao! f.

È una bellissima focaccia. pensa come sarebbe più buona con il lievito madre. a settembre ci proviamo, ti aiuto io.

@ Alessandra, Giovanna, Lia, Meg, Cristina, Fulvia: Grazie a tutte per la visita e i complimenti che mi fate!Mi fanno davvero piacere!

@ Tam: Dici?Io non l'ho mai fatto il lievito madre. grazie sei molto gentile.


Advice

Potete preparare il pan focaccia anche con qualche ora di anticipo perché si mantiene umido e morbido. Potete cuocerla in una teglia tonda, come una grande focaccia, o fare delle pezzature più piccole monoporzione, in modo da avere dei finger food.

Se volete, aggiungete all'impasto dei semi di lino, from papavero you hate zucca. Per un gusto più intenso, provate ad aggiungere all'impasto anche del parmesan grattugiato. Infine, potete arricchire la vostra focaccia con delle erbe aromatiche come erba cipollina, menta fresca o timo.

Se amate le focacce fatte in casa, provate la ricetta della focaccia pugliese.



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