Focaccia with basil and cheese

Category: Yeast bread
Focaccia with basil and cheese

Ingredients

wheat flour 530-560 grams
warm water 60 + 350 ml.
olive oil 1 + 1 + 1 st. l.
white sugar 1 tsp
salt 8 grams
active dry yeast 1.5-1.7 tsp
corn flour (polenta) 1-2 tbsp. l. for sprinkling a baking sheet
fresh basil, leaves 10 leaves
soft Lambert cheese 100g

Cooking method

  • Pour yeast into a bowl, add warm water, stir, and leave for 10-15 minutes, so that the yeast is covered with a foam cap.
  • Mix flour with salt, sugar, sift into the bowl of the food processor. Add 1 tbsp. l. olive oil, yeast mass, remaining water, knead the dough. The dough will not be thick, there will be a big "daub" under it. Knead the dough in a food processor for about 8-10 minutes, until smooth and smooth.
  • After kneading, collect the soft dough into a lump, right in a bowl, using a spatula. Add 1 tbsp. l. olive oil, slightly stir the dough with a spatula from the edges to the center, you do not need to do a strong kneading, just "bathe, roll" a lump of dough in oil.
  • Set the dough to stand until it doubles.
  • Put the finished dough on a cutting mat (sprinkle with a little flour), wrinkle from the edges to the center, roll a soft ball into a square.
  • Now take a baking sheet, put a baking mat on it, or grease a baking sheet with olive oil.
  • Sprinkle baking sheet 1-2 tbsp. l. corn flour (polenta), put a layer of dough on it. Now spread the dough with your fingers from the middle to the edges of the baking sheet, thus stretching the dough across the entire width of the baking sheet.
  • Cover the dough with foil and let it stand for about 20-30 minutes.
  • During this time, we preheat the oven to 220 * C.
  • While the dough is defusing, rub the cheese on a coarse grater, and tear the leaves of fresh basil into 2-3 pieces.
  • We remove the film from the dough, the dough has already risen twice, pierce the basil leaves inside the dough over the entire surface of the dough, grease the dough with a brush with olive oil on top.
  • We put the finished dough in the oven at 220 * C for about 25-30 minutes.
  • About five minutes before the end of baking, take out the baking sheet with focaccia, sprinkle with grated cheese on top, and put in the oven again until the cheese is baked.
  • Focaccia is ready! Take the focaccia out of the oven, gently transfer it to the wire rack and let it cool to room temperature.
  • Focaccia with basil and cheese

Note

I took an approximate recipe for the dough and the principle of making the dough from the book "Gastronomy of Italy", and adapted the recipe to fit my kneading conditions, added fresh basil leaves, and used soft Lambert cheese

Cook with pleasure and bon appetit!Focaccia with basil and cheese

Brads
How delicious! Hands are itching to bake such yummy!
I am more of a lover of Spain, did you not make Spanish bread?
Admin
Quote: Brads

How delicious! Hands are itching to bake such yummy!
I am more a lover of Spain, did you not make Spanish bread?

Thank you, good to hear! In general, it is better to break focaccia, then you can see all the charm of bread bubbles

No, I love Italian bread more, I visited Italy and fell in love. Especially I saw how Italians knead dough for bread and what kind of bread they bake at home, for a family
KnadezhdaM
Focaccia with basil and cheese
Well, finally I got to this beautiful bread creation. I liked it very, very much. My sincere gratitude, dear Tanyusha, for a simple, but wonderful recipe.
Admin

Nadia, and you have a wonderful piece of bread. Looks very nice, to your health!
Elena82
And how big should the baking sheet be? And yeast is necessarily active or can dry fast-acting?
Admin
A baking sheet of any size, just so that the layer of dough fits. For this, the sides of the baking sheet are not needed. We roll it into the layer.
Any yeast that you use every day for bread dough.

Yeast dough, rises high, so it is advisable to roll out the dough into a thin layer of 1-1.5 cm.and then it rises when baking

Bake for health
Elena82
A fast-acting, too, with water to activate? And how many?
Admin

I used dry active saf-moment yeast. Other dry yeast bags can also be used, see packaging for yeast consumption.
I have been given a normal correct recipe for the dough, including yeast.

Look carefully at my recipe and preparation method.

Yeast is activated very often so that it starts to act faster.
But you can make the dough just with dry yeast, without activating it.
Elena82
Thanks for the help. I'm going to try ...

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