Ring Focaccia

Description

Italy dough for Focaccia bake many different breads. Also toppings are a great many. On the website there are recipes, but here is another version. Two very aromatic ring, in the shape of a flower will be as beautiful and delicious addition to your table. Very crisp bread with garlic-herb filling and... (for the first time Today worked with yeast dough and got a huge pleasure, and what you wish for!)

Ingredients

Yeast

7 g
Water

300 ml
Flour

900 g
Salt

2 tsp
Olive oil

4 Tbsp
Greens

3 coup
Garlic

2 tooth
Walnuts

70 g
Salami

300 g
Cheese

100 g
Spices

Cooking

On the working surface (or in large bowl)pour the flour (make sure to sift), add salt. In the center of the flour make a hole, put the yeast, add 4 tbsp. oil L. Oli. and pour water. Knead the dough.

Put the dough on a floured surface. Stretch and squeeze it with your hands (do not spare yourself, the result will be justified). If a little water (when the dough falls apart in your hands), add water little by little (water glues the dough). Continue to knead the dough for 10 minutes until it becomes soft. Roll the dough into a ball

Coat a bowl with olive oil and place the pastry. Will cover it with a damp cloth, a bowl cover it and put in a warm place. I have it stood throughout the cooking on the stove, and next to burned burner. Periodically twist the bowl to evenly distributed heat. Put in a warm place for 1-1,5 hours until the dough rises doubled.

Raise the dough obmanut (obmenka test required for air distribution and soft crumb). Hands rotate the dough in a greased bowl. The dough lightly knead for 5min and then put into a bowl, cover with a damp cloth and set aside for another 45 min in warm place

And now, for our fillings. the number I gave is conditional, here it absolutely does not matter. Greens and garlic grind in a blender (or through a meat grinder). Add the nuts, olive oil and spices

Making the second filling. Coarsely chop salami, three cheese grater, add spices-oregano, paprika, and Basil.

Take out the paste, which is so beautiful and lush. Again knead it a little 2-3min. and leave to rest for 5min. Here such handsome man it turns out

Divide it in half (again the second part in a bowl and cover with a damp cloth) Take the first piece and begin to roll out in a rectangle. (The dough is soft, airy, amenable to all!) Then spread the filling evenly, leaving 1cm from the edges on

Begin to roll up like jelly roll.

Semiplan edge

Spread on a baking sheet (covered with paper) in the form of a ring and semiplan edge

Gonna cut your edges with an interval of 5-6cm, not reaching the inner edge of 2 cm will Tognum incised part and a little presidem. Cover the dough and leave again in 45 minutes, it will rise twice. Before baking smazhem oil Oli. and in the oven 190гр. 30 min.

5 minutes until cooked put some oil again

The same do with the second half of the dough, laying on her stuffed salami

After baking our loaf again put some oil. Oil do not regret. Focaccia for the Focaccia to be oiled

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