FOCACCIA DA NONNA



Ingredients
  • 500 g  all-purpose white flour (or Tipo ’00′ flour)
  • 25 g melted butter
  • 1/2 Kg potatoes, boiled and mashed
  • 30 g active (fresh) yeast
  • 1/2 egg
  • 2 tbsp salt
  • 1/2 tbsp sugar
  • 1 1/2 cup milk
  • a handful of all-purpose white flour (or Tipo ’00′ flour)
  • 1 Kg tomatoes, chopped and seeds removed
  • 4-6 garlic cloves finely chopped
  • dried oregano
  • grated Parmesan cheese
Method
Yeast preparation

  1. Mix active yeast, sugar and a handful of Tipo 00 flour in a large bowl.
  2. Cover the bowl with a tea towel and let rise until doubled, about 30 minutes.

Dough

  1. Place the flour on a board or in a bowl.
  2. Make a well in the center and add the egg, melted butter, some salt and the yeast into it.
  3. Add the mashed potato and knead it using your hands until obtain a smooth and elastic dough.
  4. Sprinkle some flour on the dough, cover it with a tea towel and leave it rise for approx 1 hour.

Topping

  1. Heat the olive oil in a medium saucepan and gently cook the garlic until softened.
  2. Add the tomatoes, sprinkle some dried oregano and simmer it for a few minutes.

Assemble

  1. Divide dough into 3 pieces.
  2. Grease your hands with olive oil.
  3. In a lightly greased baking tray, pat the dough into 1 inch thick circle.
  4. Cover the dough with the tomato topping, sprinkle with Parmesan cheese, dried oregano e a drizzle with olive oil.
  5. Sprinkle it with more chopped garlic if you wish.
  6. Bake in preheated oven at 180°C for approx 1 hour, or until the bottom is golden brown.
  7. Repeat the process with the other 2 pieces of the dough.
  8. Serve it warm.

more: http://brazilianfoodie.com/2012/01/focaccia-da-nonna-recipe-revelead/

1 comment:

  1. WHEN DO YOU USE THE MILK ? WHEN YOU KNID THE DOUGH?

    ReplyDelete