Last week I made a beautiful focaccia ! A tricolore of 1) tomato and goat cheese, 2) nectarine and rhubarb and 3) grilled aubergine in yoghurt sauce (store bought). AMAZING! The secret to the fluffiness of focaccia, and basically all other yeast-based breads, is to put the yeast in a cup with lukewarm water and 2 teaspoons of sugar. In five minutes you’ll have a fizzy substance that will make your dough go like boom! Ingredients:
400gr white flour (Italian flour type 00 if possible) 100gr semolina flour (if not available, use 500 grams of white flour) 12 grams of dried yeast 1-2 tablespoons of sugar Salt Olive oil 1 nectarine 5 sticks of rhubarb 80 grams of sugar 15 cherry tomatoes 100 grams of soft goat cheese Baba ganoush (store bought) Pre-heated oven on 200 degrees Celsius / 392 degrees Fahrenheit. Other ingredients you can serve your focaccia with are olives, artichokes, various cheese, tuna, gorgonzola, red onion and so on. Also optional is to mix herbs like rosemary, thyme or garlic in the dough. A versatile bread it is! 1. Making the dough: Place the flour (both white and semolina) in the bowl and mix in a good pinch of salt. Mix the yeast with the sugar and some lukewarm water and wait for a couple of minutes until foamy. Mix together until a smooth dough and put it in a olive oil laced bowl. Give it a swing so that the dough has a thin layer of olive oil and does not stick to the sides and cover with a tea towel.Put to rest for 1h30m - 2h30mins in a warm place, until at least doubled in size. You can also prepare the dough one night before, put the bowl (covered with a tea towel) immediately in the fridge. If you want to use the dough the next day, take it out the fridge and let the dough come to room temperature before handling it further. 2. Making the bread step 1. Place the dough on a baking sheet with some olive oil to prevent sticking. Gently push the dough down with your fingertips to form a focaccia shaped bread. Cover again with the tea towel and wait for 30 mins again. 3. The filling Peel and slice the rhubarb, put it in a pot with the sugar and a bit of water. Stir frequently until soft. Wash the nectarine and the tomatoes, halve the tomatoes and thinly slice the nectarines. Cover the focaccia for 1/3rd with the nectarine, 1/3 with tomatoes and 1/3 plain (for the baba ganoush!). Crumble the goat cheese over the tomatoes. 4. Finish! Put the focaccia in the oven for 15-20 minutes and enjoy!
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AuthorThis is the realm of ChefdaLuz. Find your way through my food fantasies via the categories below. From classics to new takes - you'll find it all! Picture perfectI'm very curious to see how my recipes turn out when made by you... Show me your creations via the gram!
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