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Nećemo pogriješiti ako kažemo da je focaccia, vrsta kruha koja se priprema od vremena starih Rimljana (i njima dugoje naziv: od panis focacius, kruh pečen na ognjištu), trenutno jedna od najpopularnijih. Svi je peku i hvale se rezultatima, uspoređuju recepte, dijele trikove... Usudit ćemo se čak i zaključiti da se po popularnosti približila pizzi. Hoće li je dostići, ostaje da vidimo (premda u to duboko sumnjamo, jer, pizza...), a do tada se možemo igrati i isprobavati različite načine njene pripreme. Nije osobito teško, ako znate recept.

A ako ne znate, možda vam padne napamet dati se u potragu za najjednostavnijim receptom za pripremu focacce. Obustavite potragu, već je pronađen. Barem ako ćemo vjerovati društvenim mrežama, upravo je ovo najlakši mogući recept, koji pored toga ima još jednu prednost: riječ je o mini verziji, idealnoj za prilike kad vam se baš jede jako fin sendvič, a s brašnom ste "u kraju". Zbuni li vas opis tehnike preklapanja, koja je ključna za lijepu teksturu tijesta, ne brinite, u nastavku prilažemo video.

Mini focaccia

Sastojci:

120 g brašna
5 g soli
3 g instant kvasca
5 grama šećera
10 g maslinovog ulja
90 g mlake vode
ulje za namazati kalup
malo krupne soli za posipanje
začinsko bilje po želji

Priprema:

Pomiješajte brašno, sol i šećer u zdjeli, u sredini napravite udubinu i dodajte mlaku vodu. Po vrhu pospite kvasac i ostavite tako 30-60 sekundi. Dodajte ulje, zatim vilicom promiješajte tekućinu u sredini, polako dodajući brašno sa stijenki zdjele dok se ne formira ljepljivo tijesto.

Uzmite kuhinjsku špatulu pa uz njenu pomoć počnite preklapati tijesto prema sebi, okrećući zdjelu dok to radite. Ponavljajte dok dok tijesto ne postane čvrsto i bez grudica. Ne brinite se što je tijesto jako ljepljivo, samo nastavite preklapati tijesto još minutu-dvije dok ne dobije oblik lopte. Pokrijte ga i ostavite da odstoji 15 minuta.

Zatim vlažnom rukom podignite tijesto pa ga bacite nazad u zdjelu i preklopite ga od sebe. Ponovite postupak preklapanja 4-6 puta dok ne osjetite da se tijesto lagano steglo. Po potrebi močite ruke da vam se tijesto za njih ne bi lijepilo. Pokrijte i ostavite da odstoji 15 minuta.

Ponovite postupak savijanja posljednji put (4-6 savijanja). Tijesto će i dalje biti prilično ljepljivo, ali bi trebalo biti glađe. Prebacite ga u nauljenu posudu za pečenje (birajte manju, da vam focaccia ne bi bila previše niska). Pokrijte i ostavite da se diže na sobnoj temperaturi.

Nakon sat vremena, ako se tijesto diglo, nauljite prste i udubite i razvucite tijesto u sve kutove posude. Pritisnite prste u tijesto dok ne dodirnu dno posude, a zatim ih raširite. U redu je ako tijesto pukne, spojit će se dok se bude dizalo. Pokrijte ga i ostavite da se diže još 30 minuta dok tijesto ne postane pjenušavo i ispuni dno posude.

Tijekom zadnjih 30 minuta dizanja, zagrijte pećnicu na 200 stupnjeva. Neposredno prije nego što ga stavite u pećnicu, pokapajte s još malo maslinovog ulja i pospite površinu tijesta solju i začinskim biljem ili bilo kojim dodatkom po izboru i pecite 20 minuta dok vrh ne porumeni. Ako nakon 20 minuta još uvijek izgleda blijedo, pecite još 5 minuta.

Izvadite iz pećnice i prijeđite nožem po rubovima da opustite tijesto i okrenite ga na rešetku za hlađenje. Pustite da se ohladi najmanje 15 minuta prije rezanja.

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Nećemo pogriješiti ako kažemo da je focaccia, vrsta kruha koja se priprema od vremena starih Rimljana (i njima dugoje naziv: od panis focacius, kruh pečen na ognjištu), trenutno jedna od najpopularnijih. Svi je peku i hvale se rezultatima, uspoređuju recepte, dijele trikove... Usudit ćemo se čak i zaključiti da se po popularnosti približila pizzi. Hoće li je dostići, ostaje da vidimo (premda u to duboko sumnjamo, jer, pizza...), a do tada se možemo igrati i isprobavati različite načine njene pripreme. Nije osobito teško, ako znate recept.

A ako ne znate, možda vam padne napamet dati se u potragu za najjednostavnijim receptom za pripremu focacce. Obustavite potragu, već je pronađen. Barem ako ćemo vjerovati društvenim mrežama, upravo je ovo najlakši mogući recept, koji pored toga ima još jednu prednost: riječ je o mini verziji, idealnoj za prilike kad vam se baš jede jako fin sendvič, a s brašnom ste "u kraju". Zbuni li vas opis tehnike preklapanja, koja je ključna za lijepu teksturu tijesta, ne brinite, u nastavku prilažemo video.

Mini focaccia

Sastojci:

120 g brašna
5 g soli
3 g instant kvasca
5 grama šećera
10 g maslinovog ulja
90 g mlake vode
ulje za namazati kalup
malo krupne soli za posipanje
začinsko bilje po želji

Priprema:

Pomiješajte brašno, sol i šećer u zdjeli, u sredini napravite udubinu i dodajte mlaku vodu. Po vrhu pospite kvasac i ostavite tako 30-60 sekundi. Dodajte ulje, zatim vilicom promiješajte tekućinu u sredini, polako dodajući brašno sa stijenki zdjele dok se ne formira ljepljivo tijesto.

Uzmite kuhinjsku špatulu pa uz njenu pomoć počnite preklapati tijesto prema sebi, okrećući zdjelu dok to radite. Ponavljajte dok dok tijesto ne postane čvrsto i bez grudica. Ne brinite se što je tijesto jako ljepljivo, samo nastavite preklapati tijesto još minutu-dvije dok ne dobije oblik lopte. Pokrijte ga i ostavite da odstoji 15 minuta.

Zatim vlažnom rukom podignite tijesto pa ga bacite nazad u zdjelu i preklopite ga od sebe. Ponovite postupak preklapanja 4-6 puta dok ne osjetite da se tijesto lagano steglo. Po potrebi močite ruke da vam se tijesto za njih ne bi lijepilo. Pokrijte i ostavite da odstoji 15 minuta.

Ponovite postupak savijanja posljednji put (4-6 savijanja). Tijesto će i dalje biti prilično ljepljivo, ali bi trebalo biti glađe. Prebacite ga u nauljenu posudu za pečenje (birajte manju, da vam focaccia ne bi bila previše niska). Pokrijte i ostavite da se diže na sobnoj temperaturi.

Nakon sat vremena, ako se tijesto diglo, nauljite prste i udubite i razvucite tijesto u sve kutove posude. Pritisnite prste u tijesto dok ne dodirnu dno posude, a zatim ih raširite. U redu je ako tijesto pukne, spojit će se dok se bude dizalo. Pokrijte ga i ostavite da se diže još 30 minuta dok tijesto ne postane pjenušavo i ispuni dno posude.

Tijekom zadnjih 30 minuta dizanja, zagrijte pećnicu na 200 stupnjeva. Neposredno prije nego što ga stavite u pećnicu, pokapajte s još malo maslinovog ulja i pospite površinu tijesta solju i začinskim biljem ili bilo kojim dodatkom po izboru i pecite 20 minuta dok vrh ne porumeni. Ako nakon 20 minuta još uvijek izgleda blijedo, pecite još 5 minuta.

Izvadite iz pećnice i prijeđite nožem po rubovima da opustite tijesto i okrenite ga na rešetku za hlađenje. Pustite da se ohladi najmanje 15 minuta prije rezanja.

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StoryEditorOCM
Slanoveliki hit

Svi su poludjeli za ovim načinom pripreme popularne vrste kruha, donosimo i video koji će vam sve pojasniti

Piše Spiza SD
15. veljače 2023. - 14:52

Nećemo pogriješiti ako kažemo da je focaccia, vrsta kruha koja se priprema od vremena starih Rimljana (i njima dugoje naziv: od panis focacius, kruh pečen na ognjištu), trenutno jedna od najpopularnijih. Svi je peku i hvale se rezultatima, uspoređuju recepte, dijele trikove... Usudit ćemo se čak i zaključiti da se po popularnosti približila pizzi. Hoće li je dostići, ostaje da vidimo (premda u to duboko sumnjamo, jer, pizza...), a do tada se možemo igrati i isprobavati različite načine njene pripreme. Nije osobito teško, ako znate recept.

A ako ne znate, možda vam padne napamet dati se u potragu za najjednostavnijim receptom za pripremu focacce. Obustavite potragu, već je pronađen. Barem ako ćemo vjerovati društvenim mrežama, upravo je ovo najlakši mogući recept, koji po...

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17. svibanj 2024 21:24