I’ll start by sending a “hail” to the Blog’s new followers! Welcome and I hope to “see you” around these parts! I also want to send a big kiss to the people who are always here but don’t have a blog. I’m really happy when you leave messages or send emails saying you like Panela, you know?
Now… shall we make focaccia? Oh, I tried hard to make the recipe lighter, I swear!
Massa:
250ml of warm water;
1 tablespoon of dry yeast (I used instant yeast);
3 tablespoons sugar;
1 tablespoon salt;
1 ovo;
200g whole wheat flour (approximately);
200g white wheat flour (approximately);
1/2 tablespoon of flour improver (near the yeast in the supermarket).
In a large bowl place the sugar and yeast, add the warm water and 3 tablespoons of wheat flour. Mix well and let it rest for 10 minutes. Next, add the egg, salt and improver and gradually add the flour, stirring constantly. The dough is good when it is slightly sticky.
Let it rise for 20 minutes with a damp cloth on top, preferably in a warm place (I turn on the oven and leave it on the stove).
After the dough has rested, grease a baking dish or large refractory with oil and place the dough on the bottom, opening it with your hands. It should be no more than 1 finger tall as it grows a lot later. Make holes on the surface of the dough by pressing your finger (I think it’s just charm).
Roof:
I used this sequence (on the raw dough): Homemade tomato sauce, light mozzarella strips, turkey breast strips, sweet grape tomatoes, basil leaves, oregano and olive oil. Now just put it in the oven for about half an hour at a temperature of 200º. Drizzle with good olive oil and eat happily!
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