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Focaccia with olives

Focaccia with olives


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Put the flour in a bowl, mix the salt, sugar and pizza powder and spread over the flour. Put the oil, sliced ​​olives and mozzarella cut into small cubes, then gradually add cold water (I used slightly mineralized, for extra fluff ...) Mix everything well.

Turn over on the work table and with your hands always moistened with oil, knead well. The dough will be soft and sticky, so you need to use oil. Then put the dough in a tray (the recipe says it is round with a diameter of 30 ... I did not have a round and I put it in a rectangular one of 30 by 24) and spread it with your hands. Press a little with your fingers to make it more uneven, then add 2 tablespoons of oil and salt.

I forgot to specify that the tray must be greased with 2 tablespoons of oil ... Put it in the preheated oven at 200-220 for 15-20 minutes.

Good appetite!

P.S. it's much better after it cools down.


Focaccia with olives - Recipes

Focaccia, the recipe proposed by Diana for the Brave Chef challenge, was made by us twice. Once I swallowed it quickly, without having time to cool down and show in all its splendor on the blog, the second time it ended up in small pieces with various combinations, some Flavored appetizers, posted one evening to the delight of readers.

But now, with great delay, I come with Focaccia with olives and rosemary, the proposed option for calling.

  • 450 gr flour
  • yeast as a nut
  • 5 tablespoons olive oil
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon sugar
  • 240 ml water
  • 1/2 cup water
  • olive oil
  • sliced ​​olives
  • green rosemary

Methods of preparation for the Focaccia recipe with olives and rosemary

I made the focaccia dough in the bread machine. So I put flour and salt in the car tank. I rubbed the yeast with sugar until it liquefied and poured it over the flour. I added oil and water and set the bread machine on the kneading and growing program. In my car this whole process takes 1 hour and 30 minutes.

When the dough was ready, I turned it over on the work surface, greased with a little oil. Roll out the dough with your hands and not with the rolling pin. Put the dough in a round tray (diameter 28cm) greased with oil. Cover with a towel and leave for about half an hour away from currents.

Before putting it in the oven, prepare a solution of olive oil and a little water. Spread with the brush on top. Put slices of olives and chopped rosemary on top. Bake on medium heat for about 20 minutes.


Recipe for focaccia & # 8211 simple or with tomatoes and herbs

Recipe for focaccia & # 8211 simple or with tomatoes and herbs (rosemary, basil), with olives, garlic or feta cheese. Focaccia is a traditional Italian bread baked in a tray and having a height of 2-3 cm. Olive oil gives it a special flavor and is present in abundance both in the dough and on the surface of the bread.

Focaccia is a kind of post, which can have various toppings. The simplest version of focaccia (fügassa) is the alla genovese, sprinkled with olive oil and sprinkled with salt. In the Mediterranean basin various variants of focaccia are prepared & # 8211 for the French there are fougasse or pissaladiere (with anchovies) etc.

Focaccia (here you can find more info about it) is made from leavened dough which has a much higher hydration than the pizza one. That is, the water / flour ratio is 0.7 & # 8211 0.8. To 1 kg of flour put 700 & # 8211 800 ml of water. The dough is soft, almost flowing. The flour from which focaccia is made (and any other bread or cake, by the way) is one with a lot of gluten. I discovered in Selgros an exceptional Italian flour! It costs about 3.5 lei / kg (as much as the Hungarian Totkomlosi Malom Liszt) and behaves extraordinarily in leavening. I tested it on panettone and pizza and I could not believe how well they both succeeded!

If you use weaker flours you will have to reduce the amount of liquid (water) because they do not have the same absorption capacity as the force ones.

From the quantities below you get a focaccia tray of 33 x 42 cm and height of 2 cm. I made 2 trays (double portion) and put them topping differently: a tray with rosemary, tomatoes and olives and one with tomatoes, basil, garlic and pieces of feta (cow's milk). I urge you to try simple focaccia, just sprinkled with sea salt and sprinkled with plenty of olive oil.


Focaccia with olives

The flour is mixed with salt and sugar. After that, add 5 tablespoons of sunflower oil. Dissolve the yeast in water and add over the flour.

Knead, and the resulting dough will have a softer texture, do not add flour, but a tablespoon of oil.

Hit the dough 50 times with the table, then leave it to rise. Hitting the dough, 50 times, means 30 minutes to knead.

The dough is ready for the next step, only when its volume is doubled.
Take a baking paper, arrange it in the tray, grease it with 2 tablespoons of oil and arrange the dough in the tray.

Add another tablespoon of oil over the dough, and with your fingertips, press the dough so that the oil reaches it evenly.

If the olives have seeds, cut them in half and remove the seeds, then throw them over the dough. Place the pan in the oven until the foccacia takes on a beautiful golden color.

it is good both cold and warm. good appetite!
We like this focaccia to accompany it, with tomatoes and garlic :)


Focaccia with onions and olives

I liked this recipe from Laura and Mimmi's blog and I tried it.

Mix the yeast with the sugar and warm milk and let it "swell" for about 10 minutes.
Place flour in a bowl, put salt on the edges, 2 tablespoons of oil, and put mayonnaise in the middle.
Knead the dough well with about 100 ml of warm water and leave to rise for 1 hour.
Spread the dough in a pan greased with oil and lined with flour, grease with oil, place the julienned onion and olives.
I put oregano in the dough, Mimmi sprinkled it over the dough.
Leave to rise for another 10 minutes and then put the tray in the preheated oven for 25-30 minutes.

"Sfiha" or "Lahm bi'ajin" - Meat pies - specific to Arab countries

Mix the flour for 2 minutes with the instant yeast, then add the rest of the ingredients and knead

Spirited biscuits

Mix all the ingredients (butter must be kept in the kitchen) Work only with a fork,


Focaccia with olives

The flour is mixed with salt and sugar. After that, add 5 tablespoons of sunflower oil. Dissolve the yeast in water and add over the flour.

Knead, and the resulting dough will have a softer texture, do not add flour, but a tablespoon of oil.

Hit the dough 50 times with the table, then leave it to rise. Hitting the dough, 50 times, means 30 minutes to knead.

The dough is ready for the next step, only when its volume is doubled.
Take a baking paper, arrange it in the tray, grease it with 2 tablespoons of oil and arrange the dough in the tray.

Add another tablespoon of oil over the dough, and with your fingertips, press the dough so that the oil reaches it evenly.

If the olives have seeds, cut them in half and remove the seeds, then throw them over the dough. Place the pan in the oven until the foccacia takes on a beautiful golden color.

it is good both cold and warm. good appetite!
We like this focaccia to accompany it, with tomatoes and garlic :)


Focaccia with olives

The flour is mixed with salt and sugar. After that, add 5 tablespoons of sunflower oil. Dissolve the yeast in water and add over the flour.

Knead, and the resulting dough will have a softer texture, do not add flour, but a tablespoon of oil.

Hit the dough 50 times with the table, then leave it to rise. Hitting the dough, 50 times, means 30 minutes to knead.

The dough is ready for the next step, only when its volume is doubled.
Take a baking paper, arrange it in the tray, grease it with 2 tablespoons of oil and arrange the dough in the tray.

Add another tablespoon of oil over the dough, and with your fingertips, press the dough so that the oil reaches it evenly.

If the olives have seeds, cut them in half and remove the seeds, then throw them over the dough. Place the pan in the oven until the foccacia takes on a beautiful golden color.

it is good both cold and warm. good appetite!
We like this focaccia to accompany it, with tomatoes and garlic :)


Focaccia with olives

The flour is mixed with salt and sugar. After that, add 5 tablespoons of sunflower oil. Dissolve the yeast in water and add over the flour.

Knead, and the resulting dough will have a softer texture, do not add flour, but a tablespoon of oil.

Hit the dough 50 times with the table, then leave it to rise. Hitting the dough, 50 times, means 30 minutes to knead.

The dough is ready for the next step, only when its volume is doubled.
Take a baking paper, arrange it in the tray, grease it with 2 tablespoons of oil and arrange the dough in the tray.

Add another tablespoon of oil over the dough, and with your fingertips, press the dough so that the oil reaches it evenly.

If the olives have seeds, cut them in half and remove the seeds, then throw them over the dough. Place the pan in the oven until the foccacia takes on a beautiful golden color.

it is good both cold and warm. good appetite!
We like this focaccia to accompany it, with tomatoes and garlic :)


Focaccia with olives

The flour is mixed with salt and sugar. After that, add 5 tablespoons of sunflower oil. Dissolve the yeast in water and add over the flour.

Knead, and the resulting dough will have a softer texture, do not add flour, but a tablespoon of oil.

Hit the dough 50 times with the table, then leave it to rise. Hitting the dough, 50 times, means 30 minutes to knead.

The dough is ready for the next step, only when its volume is doubled.
Take a baking paper, arrange it in the tray, grease it with 2 tablespoons of oil and arrange the dough in the tray.

Add another tablespoon of oil over the dough, and with your fingertips, press the dough so that the oil reaches it evenly.

If the olives have seeds, cut them in half and remove the seeds, then throw them over the dough. Place the pan in the oven until the foccacia takes on a beautiful golden color.

it is good both cold and warm. good appetite!
We like this focaccia to accompany it, with tomatoes and garlic :)


Ingredients for the rosemary focaccia recipe

  • -1 kg of flour
  • - 7 g of dry yeast
  • - olive oil - 50 ml
  • -1 teaspoon old
  • -750 ml of warm water approximately
  • -1 teaspoon of salt
  • For decoration
  • -1 teaspoon rosemary
  • - coarse salt