giovedì 17 luglio 2008

Tomatoes and rosemary focaccia





(Versione italiana giú)
Hello again!
I'm back with focaccia, a kind of traditional bread that is quite popular in certain italian regions, like Toscana, Liguria, Puglia... There are different types of focaccia (with cheese, pesto, potatoes...), but the basic dough is the same and quite similar to the one used for pizza. Focaccia can be eaten by itself, opened and filled with ham, cheese, vegetable, or used instead of bread. The filled one can represent a substitute of sandwiches or, in the bigger version, of pizza. I baked this focaccia for an aperitif, cut in small pieces as finger food. So, how you can see, focaccia has really versatile use :)
Let's go on with the receipt, now.

For the dough:

-500 g of flour
-25 g of fresh yeast

-10 g of salt

-0,25 L of water
-half glass of extra virgin oil

For the decoration:

-salt
-2-3 ripe tomatoes
-rosemary


Dissolve the yeast in the water that you had previously warmed up. Pour the flour in a bowl, add the salt, the oil and slowly the water with the yeast, mixing with one hand at the same time.
Mix the dough and work it until it will be smooth.
Cover the dough with a tea cloth and leave it 2 hours in the bowl, for the rising. Then, grease a baking pan with oil and spread the dough there with your hands (the thickness shold be half-1 cm). Pour a generously oil on the surface, add the tomatoes slice, the salt and the rosemary. Bake in the preheated oven at 250 °C, for 20-25 min.


Veloce, veloce, la ricetta della focaccia ai pomodori! :)

Per la pasta:

-500 g di farina
-25 g di lievito fresco
-10 g di sale
-0,25 L di acqua
-mezzo bicchiere di olio evo

Per la decorazione:

-sale
-2-3 pomodori maturi
-rosmarino

Sciogliere il lievito nell'acqua, precedentemente scaldata. Versare la farina in un contenitore, aggiungere il sale, l'olio e, piano piano, l'acqua col lievito, mescolando al tempo stesso. Mescolare gli ingredienti e lavorare la pasta, finché non si sia ottenuto un composto liscio.
Coprire la pasta con un canovaccio e lasciarla a lievitare un paio d'ore, lontano dagli spifferi, per un paio d'ore.
Dopo, ungere una teglia da forno con l'olio e stendervi la pasta con le mani (lo spessore dovrebbe essere circa 0,5-1 cm). Irrorare la superficie con olio, aggiungere le fette di pomodoro, il sale e il rosmarino. Cuocere in forno preriscaldato a 250 °C, per 20-25 min.



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