Description
Bread around the head. The phrase, familiar from childhood. And if it's homemade bread, fragrant and delicious, but the grain is still a treat.
Ingredients
-
Flour
2 cup
-
Semolina
1 cup
-
Potatoes
1 piece
-
Soy sauce
2 Tbsp
-
Water
0.75 cup
-
Olive oil
4 Tbsp
-
Yeast
1 tsp
-
Salt
1 pinch
-
Oregano
2 pinch
-
Olives
8 piece
-
Onion
0.5 piece
Cooking
Potato baked in the skin - I baked in the micro. Hot crushed. Put potatoes, flour and semolina in a deep bowl.
Pour the soy sauce – I took naturally brewed Kikkoman TM – add warm water and two tablespoons of oil. Pour the yeast and knead tight dough. I kneaded the dough in the bread maker program Paste.
The finished dough roll into a ball, brush with a little oil, wrap and put in the proofing in a warm draft-proof place.
The dough should increase 2 - 2.5 times.
Divide the dough into two parts and stretch hands to a thickness of 1.5 see I love to bake Focaccia in the form. But you can on a sheet. Retighten forms wrap and allow to rise.
Approached Focaccia poke with your fingers, leaving dimples. Sprinkle the Focaccia with the remaining olive oil, trying to get dimples. Drizzle with a little soy sauce Kikkoman.
One Focaccia I sprinkled with olives, the second onion, sprinkle top with coarse salt and oregano. These supplements entirely on your taste.
Bake Focaccia in a preheated 230 degree oven until light blush. Much romanite not worth it. The finished buns then remove to the grill, allow to cool to lukewarm and wrap loosely in a towel – while the crust stays crispy.
But it is better, tastier and more correct is the Focaccia immediately, still hot, dipping it in a saucer with olive oil (can be flavored it with garlic and herbs) and enjoying the crisp and lush, fragrant crumb.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.