Description
(Focaccia di patate). Lovers of Italian cuisine dedicated! Today I want to offer everyone's favorite Italian bread - Focaccia. Focaccia is particularly crisp and tender porous middle. Recipes on the website, and I want to share with you the recipe that was taught to me by one mistress of Sardinia. Although Focaccia is bread indeed, but the process of kneading the dough differs from bread and pizzas, with which it is often compared. So, anyone interested, welcome...
Ingredients
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Potatoes
200 g
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Yeast
25 g
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Salt
1 tsp
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Sugar
1 Tbsp
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Olive oil
40 ml
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Water
600 ml
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Flour
600 g
Cooking
To start, clean and boil the potatoes in 600 ml of water. After boiling you need to boil it for 15 minutes to saturate our "broth". After that, the potatoes need to mash these in a blender or with a pestle until puréed and stir with the remaining liquid from the potatoes. Leave to cool until warm (about 30C).
Bred in potato liquid yeast and sugar, add half the norm of flour, mix well with a spoon, add salt and remaining flour. Again mix well with your hands, the dough should be sticky, viscous, but not liquid. If the dough is liquid, mix a little flour. Note: the dough, as for bread, knead, it is not necessary!!! We shift the dough in a clean bowl, greased with vegetable oil, cover the bowl with plastic wrap or a towel and put into a warm place for 2-3 hours.
Here is the dough after 2.5 hours.
Grease the baking tray with olive oil. Liberally grease hands with vegetable oil and contractible our dough by hand on a baking sheet. Stretch the dough across the surface, make fingers deepening, pour olive oil and sprinkle with coarse salt (optional). Left on rastone another 30-40 min.
I did double the norm test two Focaccia. One with olive oil and salt, the second with the bow. For onion Focaccia: pour the Focaccia with olive oil, sprinkle with salt, cut the onion into thin half-rings and put over the dough.
Preheat the oven to 220S. Put the Focaccia in the oven for 15-20 minutes, until Browning. Leave to cool on a wire rack.
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