Friday, May 27, 2011

Focaccia with greek yogurt

Siff knife tray design Easy life I love those soft buns that you get the urge to dive in! What I am presenting today is the cake with greek yoghurt to Paoletta (which is probably all know) a very special cake for its smoothness and softness that remains so even the next day. The only difference I made from that of Paoletti and I've added all the ingredients in bread machine with the only program of kneading and rising and I have not prepared the emulsion directly but I stuffed with tomatoes and oregano and rosemary and salt and in both cases it went like hot cakes !!!!! Focaccia with greek yogurt (Anise & Cinnamon) Ingredients: 500 grams of flour 0 (I used 250g of Manitoba flour and 250g of flour 0 Molino Rosignoli) 150 g greek yoghurt 250 g water 10 g salt 1 tsp sugar 1 pat of lard 2 tablespoons extra virgin olive oil 12 yeast For the emulsion: 3 tablespoons oil 3 tablespoons water, salt or fleur de sel * (I put all the ingredients directly in the bread machine with the only program of dough and rise) Method: Put flour in bowl and slowly pour in the water where you do dissolve yeast and sugar.

Knead a little, then add the yogurt. When the mixture is smooth, pour in the salt, mix well at least 15/20 minutes, the dough should be elastic good. At this point add the oil and lard. Knead well until absorbed, would result in a very soft but not sticky dough. E 'can also do this by hand.

Place in a large bowl and cover with foil, then let it rise in the oven turned off the light bulb turned on about 1 hour and 45 minutes. After rising a well oiled baking pan about 36x26 cm. stendeteci immediately leavened dough without working fine again. * Prepare the emulsion stirring well water, oil and salt, then gradually pour on cake making some big holes in the dough.

Wait until the yeast is still about 30 minutes and bake at 200 ° until it is a beautiful golden color. * As I said before I have not prepared the emulsion but I stuffed focaccia on one side with chopped tomatoes, a half sprinkled with oregano and salt and half with coarse salt and rosemary all sprinkled with a little oil.

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