Description
Options for making Focaccia (traditional Italian bread cakes) huge lot! Focaccia is round or rectangular, thin or thick (but often thin). It happens that in the dough for Focaccia is added to the milk, then she becomes more lush; if you do not add yeast, it is a more thin and crispy. Often Focaccia is prepared with fillings... But the Focaccia are not only salty but also sweet! I want to offer you to cook a wonderful Focaccia with apricots! Very seasonal and very TASTY! Gentle, iauc Focaccia stuffed with apricot jam... to Cook it quickly and simply, and the result is stunning. There is a small nuance to make - the dough was soft enough, but I'll tell you how it should work to Focaccia turned out the air! Shall we?
Ingredients
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Flour
400 g
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Milk
150 ml
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Yeast
15 g
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Sugar
50 g
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Butter
60 g
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Chicken egg
2 piece
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Salt
0.25 tsp
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Jam apricot
120 g
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Apricot
5 piece
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Brown sugar
1.5 Tbsp
Cooking
Dissolve yeast in warm milk. Don't leave the yeast for fermentation - do everything at once!
In the preparation of this Focaccia will use two kinds of sugar. In the dough add a small brown sugar "Mistral" (or universal).
Sift flour in bowl, add sugar and stir.
Now add the milk with yeast.
Then melted butter and eggs.
Knead the dough using a mixer or spoon (much harder). You must knead until smooth, 5-7 minutes.
In the end, the dough will begin to lag behind the walls of the bowl, but will be rather soft and sticky - as it should be!
Now take a sheet of baking paper and sprinkle it with flour (as pictured). Visually divide the dough in half and place one half of the dough on the parchment. Raise from two to three sides of the ends of the paper so that a little flour was Pribylina the dough, then you can easily flip it and roll out with a rolling pin.
You should get a pellet with a thickness of about 5-7 mm. Now take another sheet of baking paper, lightly grease it with vegetable oil and cover them with the rolled out circle of dough. Place onto a baking sheet. Now similarly proceed with the remaining half of the dough! It is important that the second the rolled out layer of dough was well-floured parchment, then you then easily remove it! The second cake is also cover with a sheet of lightly oiled paper and leave for 1 hour for proofing in a quiet place, without drafts.
After this time turn to warm up the oven to 170-180 degrees in the convection mode! Remove the top sheet of paper from the cakes that is on the baking sheet (so they will look like both cake dough!)
Lubricate the first cake apricot jam (preferably homemade!)
Now remove the top sheet of paper from the second crust and gently move his hands, covering them with a scone with jam. Remove the remaining sheet of baking paper and lightly staple around the edge Focaccia in a circle. With fingertips, make small holes on top (as is usually done with the Focaccia!)
Wash and dry the apricots. Cut into slices, removing seeds. Lay on the surface of the Focaccia. On top of all sprinkle a little brown sugar ("Mistral") and put the baking sheet with the Focaccia in the preheated oven.
Bake for 20-25 minutes! It is important to check on the oven, so the buns are not burnt! Ready Focaccia cool on rack and serve!
It is VERY delicious still slightly warm, but cooled completely you will like it!
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