Tag: focaccia

High hydration focaccia – Italian Cuisine

Put the flour in a bowl and pour half of the water over it, with the yeast and sugar dissolved in it.
Start kneading, then add the remaining water several times, and finally salt and oil.

Continue to work until you have a completely amalgamated dough, even if still sticky.
Pour the mixture on the floured work surface and let it rest for 1 hour at room temperature.

At this point proceed with the folds (if you don't know what I'm talking about, take a look here).
Make the first 3 folds, let rest for 15 minutes, then repeat the folds 3 more times (4 times total), always with 15 minutes of rest between one time and another.
At the end (after the 4th folds) the dough should be much more homogeneous and compact.

At this point, insert the dough in a lightly oiled container, cover with cling film and leave to mature in the refrigerator for about 12-24 hours or until it has tripled in volume.

When it has tripled, pick up the dough, turn it over on a floured work surface and leave it at room temperature for 1 hour.
After resting at room temperature, begin to gently stretch and roll the dough with your fingers, slowly creating a rectangle roughly the same size as the pan you will use for cooking.
Lift the dough with lightly floured hands and arms and move it on the pan, lightly greased with oil.
Let it rest again for 1 more hour, then brush with water and oil

Bake in a preheated convection oven at 180 ° C and cook for 25-30 minutes or until golden brown: the high hydration focaccia is ready.

Pitta pizzulata, the Calabrian focaccia you don't expect – Italian Cuisine

Halfway between a pizza and a focaccia, it includes pecorino, tomatoes and, of course, chilli! Here's how to prepare the pitta pizzulata

Saturday nights usually appear on Italian tables Pizza. If you want something new to taste, always staying on the topic, why not try cooking it pitta pizzulata? It is a typical recipe of the Calabria, something halfway between one flat bread it's a Pizzain fact.
Below we provide you with the original recipe, which obviously involves adding a lot chili pepper, but if you don't like it, you can also not put it on. In the gallery, however, some anecdote on this delicious dish and some suggestions to vary it according to your tastes.

How to prepare the pitta pizzulata

Ingredients

For a dose of 4 people, you need: 300 gr of 00 flour, 120 gr of suet, ¼ glass of dry white wine, 3 eggs, 50 gr of grated pecorino cheese, 300 gr of peeled tomatoes, 1 chilli pepper, salt to taste.

Method

Start by dissolving the suet in a bain marie. Then, prepare the dough based on flour, eggs, pecorino cheese, suet, white wine and a pinch of salt. Get a homogeneous mixture, cover it with plastic wrap and leave it to rest for about an hour in a cool place.

When it is ready, grease the cake pan with the lard, and flatten the dough with the use of your fingers, sprinkle it with the peeled tomatoes, stripped of the seeds and cut into small pieces, then the shredded chilli pepper (if desired), salt and finally , the lard remained in bows. Bake at 180 ° C for about half an hour. Serve hot.

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Let's try making the filascetta, the typical focaccia of Lake Como – Italian Cuisine

With red onions and cheese, it is called this because the hot cheese on the pasta "row" while cutting. Here is the recipe to prepare it at home

"There filascetta it's a flat bread typical of the Lario area, on the Lake Como and more precisely of a country, Dongo, which claims its birthplace. It's about a recipe ideal for aperitifs, for a standing dinner, for an afternoon break for young and old.

Why is this focaccia called filascetta? Because, covered with cheese, it turns out to be a beauty when it is ready to eat and breaks into several parts to serve it.

In the original recipe of the filascetta there are also onions red. Let's see it.

How to prepare the string at home

Ingredients

The ingredients they serve for prepare the string are: 400 g of flour, 15 g of fresh brewer's yeast, 350 g of red onions, 150 g of stringy cheese such as scamorza or fontina cheese, 40 g of butter, extra virgin olive oil, salt, sugar.

Method

To prepare the filascetta at home kneading the flour with oil, salt and yeast dissolved with a little warm water until a soft and uniform dough is obtained which must rest, protected from a damp cloth, for about an hour and a half in a dry place.

While the dough rests yes they clean the onions and cut into thin slices, then in a saucepan with the butter they dry on a very low heat for about 45 minutes, being careful not to burn them.

It's time to pick up the dough, knead it a little more with your hands and give it the shape of one donut before putting it on the pan. At this point, the filascetta pasta is seasoned with onions and cheese cut into thin slices, a pinch of salt and one of sugar and put in the oven. The cooking must be at 190 ° for about 25 minutes.

The focaccia should be eaten preferably when it is still hot.

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