Focaccia in a multicooker-pressure cooker Steba DD1

Category: Bakery products
Focaccia in a multicooker-pressure cooker Steba DD1

Ingredients

flour of 1 grade 200g
whole grain flour 200g
serum 260-270ml
salt 1 tsp
sugar 1 tbsp. l.
olive oil 3 tbsp. l.
active dry yeast 1.5 tsp.
seasoning 3 tbsp. l.
pitted olives 10-12 pcs.
grated cheese 20-25g.

Cooking method

  • This is one of the simplest and fastest breads, the taste of which is remembered for a long time. I use this recipe when I have a lot of whey from the curd. She often replaces my side dish. In Shtebochka, from this amount, I get 2 focacci. Warm up the serum until warm. Of all the ingredients, except for olives and cheese, we knead the dough. I do it in HP Panasonic on the "Pizza" program. Divide the dough in half, put 1/2 in a Shtebochku in a non-stick bowl for 30 * C for 30 minutes to proof. Spread half the chopped olives and half the grated cheese. We bake on "Fry" (in other cartoons "Pastry") for 25 minutes. Cover "obliquely". 12 minutes before the end, I replaced the lid with an airfryer lid, where I put 180 * 11 minutes Low. We repeat all the same with the second half of the test. Vusno, simple, beautiful, aromatic!

Time for preparing:

40 minutes + 25 minutes

Cooking program:

Roasting

Note

Bake the same 2 pieces in the oven at 200-220 * C for 25-30 minutes.
For seasonings, I also use dry granulated garlic and dry onions. You can also add fried onions and sun-dried tomatoes on top.

Tanyulya
Class !!! I like!! Need to try.
Linadoc
Tatyana, Tanyul, I cook very often, probably once a week, but before that I did it in the oven. I recently tried it in Shtebochka. And in order not to spoil the top, I adapted the airfryer cover. It turns out quickly and easily. I actually did Chakapuli, here's a side dish for it. Now I will make the recipe for Chakapuli.
TATbRHA
I also really like it, I'll try it in the near future. Thank you, Linadoc!
Linadoc
Tatyana, the second focaccia is even higher and more magnificent than the first. But my dragons just sucked both in like vacuum cleaners before I could take a second. The average exam tomorrow is Russian, he can do anything! You will do it yourself, you will see how magnificent it turns out.
Linadoc
Hurrah! I found another photo of the second focacci - she has time to come up and she turns out super!
Focaccia in a multicooker-pressure cooker Steba DD1
In general, if there is time (I never have it), then it is better to give more time to rise. Yes, I forgot to note that the serum needs to be heated to a warm state. Then, while it is kneading, the process is already underway. And I also add dry garlic in powder and dry onions in petals, but this is not for everybody.
julia_bb
Appetizing focaccia)) It's a pity there is no airfryer lid ((I have to try it in the oven ...
Linadoc
Yulia, in the country I do it in the oven, though on a "flower tray". I have there literally a flower tray (for a flower pot) on a gas stove. This is just a "regular recipe". While plowing in the fields, the bread maker kneads, then I divide it in two and bake in this pan on the gas stove. I make black bread there and ciabatu (see. on a stone).
I really do this very often and did not know that other members of the forum did not know. I would have shared it long ago.
julia_bb
Oooh, cool) Linadoc, thanks for the tip about the "stone"
irysikf
Thank you for such a good recipe, just for the heat, so as not to turn on the oven. And the airfryer just, no, I finally bought it, so I will definitely create
Linadoc
Ira, Bon Appetit ! I'm glad the recipe came up.
Olga VB
Linadoc, and at what point and how to add dried onions?
I just have all the ingredients in stock, I really want to try, not with olives, but with olives (do you think it's okay?).
Here we will finish the ciabatta and will definitely do it.
And, another moment:
If there is less tremors (I try to avoid them altogether) and let it stand for a longer time, or even with leaven, will it work?
Linadoc
Olga, add dry onions immediately. It is as delicious with olives as with olives. If you put the dough overnight, then yeast, of course, can be less, and in general everything will turn out more magnificent. I'm just always in a hurry, and if I'm not in a hurry, then I need less yeast, and flour too.
julia_bb
Linadoc, and if there is no whey, but you want focaccia, can you do it on water? Or something else?
Linadoc
Yulia, then it is possible with any fermented milk product - fermented baked milk, kefir, yogurt, sour cream ... in half with water (i.e. 130 + 130-140ml).
julia_bb
Understood, thank you) Congratulations on the Victory in Kokourse)) I'm going to cook Chakapuli too, I hope to buy all the herbs on the market

Linadoc
Yulia, to your health and bon appetit! Thank you for your congratulations!
Olga VB
Linadoc, I want to start a focaccia tonight. I looked now and stumbled over one phrase - a separate line in the ingredients "seasoning 3 tbsp. L."
What is this about?
Further in the text I have not found it anywhere. Or is it about onion and garlic?
Linadoc
Olga, it’s something I don’t print. Seasoning "Italian herbs" (there is basil, oregano, thyme).
Olga VB
I see ... I wrote it down.
I have it too.
By the way, there is also salt in the herbs and the cheese gives salt, and even in the recipe there is additional salt.
Not too much? otherwise we do not really like salty.
I want to deliver this evening, and bake in the morning ...
I want less yeast every 7 times. I wonder what happens.
The report is behind me ...
Linadoc
Olga, I'm waiting with interest! And then you need less flour or more whey. It will be better with a long separation.
Anchytka
Linadoc, I baked this focaccia twice this week, the first according to the recipe, but since we all do not like herbs-seasonings very much - the second baked without herbs and the taste was a little sour (the whey was sour, or just fussy). If done on water - will it work? Or is it better with milk?
Linadoc
Anna, if the taste of herbs is not very good and you don't like sourness, then it is better to use milk. Put the onion fried on top together with olives - it is both tasty and aromatic, and almost everyone likes it!
Olga 7
I want to cook focaccia, the question is, if in my Redmond I have the lowest temperature on a multi-brew is 40 degrees, how much will the dough melt? or is it already a high temperature for him? today I get the airfryer cover from Redmond and I want something so tasty and not complicated))) on the forum about the grill cover we advised this focaca))
Linadoc
Olga, 40 * C for the dough is a bit too much, then heat an empty bowl, turn off the multi-cooker, let the bowl cool for 2-3 minutes and add the dough, close the lid and leave in the turned off multi for 40-60 minutes. Bake on your standard baked goods (check time for bread on your branch). The rest is prescription.
Olga VB
Linochka, as promised, baked.
True, not in the MV, but in the oven, not round, but rectangular, a slightly different composition and a slightly different technology.
Now I'm driving my husband away from her so that I don't eat all of it right away.
Maybe lay out a separate recipe? If you allow ...
Linadoc
Olga, Olya, of course, lay it out, let people choose the recipe for themselves - to whom, which is more convenient and easier!
Olga VB
Linochka, accept it with great gratitude!

Focaccia on dough (Olga VB)

Focaccia in a multicooker-pressure cooker Steba DD1
Linadoc
Oh, Olya, great! Beauty! It is correct that I added a little serum. The dough, when it stands, and so "tame" becomes, not like the quick "wild". I always need it quickly and easily, and if with "feeling and alignment", then the result is different.
Olga VB
Thank you, Linochka!
mylik.sv
Linadoc, thank you very much for the recipe!
Delicious! I sprinkled the top with green onions and cheese.

Focaccia in a multicooker-pressure cooker Steba DD1 Focaccia in a multicooker-pressure cooker Steba DD1
Linadoc
Elena, class, what a magnificent! It's cool with a green onion, you also need to do it with green garlic! Well done!
mylik.sv
Linochka, thanks for the rating!
When baking, it smelled so deliciously toasted onion! And in the finished form, the taste pleased.
I forgot to write that I used whey after making cheese with soy sauce. I gave it an interesting flavor.
Thanks again for the recipe!
julia_bb
Finally, I repaired the focaccia at the dacce)) Everyone knew how to do it, thanks again for the recipe)))
Focaccia in a multicooker-pressure cooker Steba DD1
Focaccia in a multicooker-pressure cooker Steba DD1
Linadoc
Yuliawhat a good focaccia! I, too, have already licked today's one, but I'm already used to it. The only thing I made it in a ceramic bowl. The pastries in it are still excellent.
Aenta
Linadoc,
Where is focaccia tastier (better) in a staff or a princess?
Linadoc
Aenta, they are different - in the Shteba it is more luxurious, in Princesk - the crust is crunchy, although I like it there and there.
irysikf
Linochka, I want to bake fokkacha in Princesse, I remember that you advised in Temka how much dough is needed for one tab? and now I don’t remember whether it’s better to lay it cold or hot and how long does it take to bake?
Anatolyevna
I don't have whole grain flour: oops: Can I replace it with just flour?
Linadoc
Ira, focaccia in Princesa should be made from 300-350g of flour, you can put it in cold, but it is better to throw it off in hot on paper, in about 20 minutes from cold or 12 minutes from hot.

Quote: Anatolyevna
I don’t have whole grain flour. Can I replace it with flour?
Antonina, sure you may. Better 1 grade (there is more gluten in it and it will be more magnificent).
Anatolyevna
I baked a land mine, now I want to try this oven. Thanks Linadoc!
Anatolyevna
Hell. I like it! Baked with fried onions, broke off a piece from the hot one. Delicious!
Linadoc
Antonina, to your health and bon appetit! I'm glad the recipe came up. I do it often.
Lera-7
LinadocThank you very much for the recipe! I did it more than once, but only now I was honored to take a picture. Made from 300 g of flour, added spicy herbs and dried garlic. I didn't add olives, because I don't like it Here's what happened

Focaccia in a multicooker-pressure cooker Steba DD1
Linadoc
Svetlana, oooooo! Cool focaccia is out! Bon Appetit!
Lera-7
Linadoc, Thank you!
Nastasya78
Is it possible to do without a lid for the airfryer if the oven is in a multicooker - Orson pressure cooker on the baking program?




Or is it better in the oven?




It's just that I don't have a lid from the airfryer ... Or can I do without it?





I baked it. What's my mistake? She turned on the oven at 220 C. She put it on the middle level. Within 10 minutes it gave the impression of being finished. I moved it to a level lower, reduced it to 200 C. After another 10 minutes I had to take it out, as it was very fried. That is, it was baked for 20 minutes. She took out a crouton. I smeared it with water, covered it with a towel and put it on the wire rack. A little later I will unsubscribe what's inside ...
Maybe you need to bake with water in a cup so that the crust does not fry like that?
Or bake just below average?
How to cool it properly? On a wire rack under a towel or like a pie - sprinkled with water and covered with a shawl. My grandmother always did this so that the top crust would soften ...
Linadoc
Quote: Nastasya78
That is, it was baked for 20 minutes
Yes, it is fast in the oven. Cool on a towel, do not sprinkle anything.
Nastasya78
Baked! It's in 20 minutes ...
Has softened, kind of soft ...
I tried it warm. Tasty, and most importantly - healthy. Thank you. And yet, I will wait for an answer to my questions ...




Is it possible in multi Orson? Without an airfryer lid?
Linadoc
Quote: Nastasya78
And in multi Orson you can
Probably you can. I don't have it, I have Shteba, so I can't say for sure. But in Shteba, if there is no lid, the girls did it with a coup: they bake for 20 minutes, turn it over and bake for another 5-6 minutes on the other side.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers