Tag: focaccia

Recipe Wholegrain focaccia with guanciale and zucchini with mint – Italian Cuisine

Ingredients

400 g zucchini
110 g Manitoba type 1 flour
100 g whole wheat flour
30 g Parmesan cheese DOP grated
8 pcs of cheek slices
1 pc clove of garlic
mint
sugar
dry brewer's yeast
extra virgin olive oil
salt

Duration: 3 h

Level: Middle

Dose: 8 people

For the whole focaccia recipe with guanciale and zucchini with mint, mix the Manitoba flour, the wholemeal flour and 1 tablespoon of sugar. Dissolve 5 g of yeast in 150 g of warm water. Mix the flours with warm water, then add 10 g of salt and 15 g of oil, continuing to work, until you get a smooth and elastic mixture; shape it into a ball and let it rise in a covered container in a warm place for about 1 hour, until the volume is doubled. Grease a cake tin (ø 25 cm), roll out the dough and prick the surface with your fingers. Wrap the cake pan with the food wrap and let it rise for another hour. Mix 40 g of water with 20 g of oil and distribute the emulsion on the surface of the focaccia. Cook the focaccia in the ventilated oven at 190 ° C for about 25 minutes. Take it out of the oven, let it cool and cut it into 8 slices.
FOR THE SEASONING: Peel the courgettes, cut them in half rounds and brown them in a pan with a drizzle of oil, a pinch of salt and the crushed garlic clove with the peel for 6-7 minutes. Let them cool, chop them and mix them with a dozen chopped mint leaves, a drizzle of oil and grated Parmesan. Spread the chopped zucchini on the focaccia and complete with the pillow.

Gluten-free focaccia – gluten-free focaccia recipe – Italian Cuisine

Dissolve yeast and sugar in water at room temperature.
Put the flour in a bowl and pour the yeast water in the center.
Start mixing, then add salt and oil and continue mixing until a homogeneous mixture is obtained.

The dough you get will be quite liquid.
Cover the bowl with a clean cloth and let it rise for 2 hours (or until doubled) in the oven turned off.

Brush a non-stick mold with oil, pour the mixture into it (which will be even softer after rising), brush with an emulsion of water and oil, sprinkle with coarse salt and rosemary and let it rest for another hour.
Then cook at 230-240 ° C for about 20 minutes in a preheated ventilated oven.

The gluten-free focaccia is ready: at least let it cool down before cutting it into slices and serve.

Focaccia Recipe – Italian Cuisine – Italian Cuisine

Ingredients

430 g flour 0
170 g re-milled durum wheat semolina
180 g milk
25 g fresh brewer's yeast
extra virgin olive oil
sugar
fine and coarse salt

Duration: 2 h 30 min

Level: Middle

Dose: 4 people

For the focaccia recipe, mix the flour and the semolina carefully. Dissolve the yeast in 180 g of water at room temperature. Add 2 teaspoons of sugar to the flour, then begin to knead by adding the water with the yeast a little at a time; then pour the milk, 65 g of oil and last 2 teaspoons of fine salt.
Form a ball, place it in a bowl, cover it with a damp cloth and let the dough rise for at least 1 hour. Grease a rectangular baking sheet with an emulsion made of oil and water. Roll out the dough into the plate, press it firmly with your fingers to make holes and generously grease the surface with another oil and water emulsion. Let rise for 30 minutes covered with a damp cloth. Sprinkle with coarse salt, anoint again if needed, and bake at 190 ° C for 20-25 minutes. Remove from the oven, bake and cut into portions before serving.