Jeg bager focaccia-brød på min basic surdeeg-opskrift....
…and get a crispy, fluffy and tasty bread. In this recipe I topp the focaccia with tomato, olives, caper, anchovy’s and parmesan cheese.
Focaccia vs. Pizza - that’s the question.
Focaccia vs. Pizza - det er spørgsmålet. Den store forskel mellem pizza pizza og focaccia er det pizza er, at pizzadejen bruger meget lidt gær, hvilket resulterer i et tyndt og fleksibelt brød. Mens focaccia dejen bruger flere gær, hvilket får dejen til at rejse højere. Det er derfor, det er godt at bruge min surdejopskrift, når du vil bage FOCACCIA.
Nu starter vi!
Use the “basic sourdough recipe to make your FOCACCIA, however, I do make some changes. You find the recipe here!
Or get some inspiration first, here below!
Jeg ønsker, at dejen skal være mere glat og flydende - en løs dej, så at sige. Derefter bliver det meget lettere at flade dejen ned i ovnbakken.
Jeg tilsætter også durum hvede https://sv.wikipedia.org/wiki/Semolina. Semulina er et groft mel fremstillet af durum hvede, en hård hvedetype.
Lav dejen dagen før, men du kan bage den umiddelbart efter, at den er fermenteret i fire timer og foldet fire gange.
Opskrift på focaccia dej
1 sæt basale opskrifter med surdejbrød. - her er opskriften(tilsæt 50 gram ekstra vand.) (udskift hele hvetemel med 100 gram hård hvede, "semolina")
Opskrifter til topping:
1 can of crushed tomatoes 400 gr or 3 dl, 12 olives of good quality.2 tablespoon capers. 2 tablespoon rosemary. 6 filet of anchovy’s. 100 gr Parmesan cheese2 tablespoon of oliv oil. 2 garlic cloves. Salt & black pepper. A pinch of chili flakes.
Gør dette:
Hæld olivenolie i bunden af ovnspladerne, og fedt godt.
Pour out the dough using a dough scraper. Press and pull out the dough into the oven tray until it becomes about 2 cm thick.
Press hvidløg i tomatsaus og hæld olivenolie i. Tilsæt rosmarin og smag med salt og sort peber. Saucen er klar!
Lad din kreativitet komme ud - mal med tomatsaus.
Tilsæt oliven, parmesan, kapers og ansjos.
Skub fingerspidserne ind i dejen et par gange for at skabe "huller" i dejen. De reducerer luften i dejen og forhindrer, at brødet stiger for hurtigt.
Bag Focaccia ved 250 grader, først i bunden af ovnen. Hæld også et glas vand i en ovnbakke i bunden af ovnen, så stiger focaccian lettere.
Efter 10 minutter løftes pladen og bages i yderligere 20 minutter. Eller indtil overfladen er gyldenbrun.
Voila, nu har du et lækkert brød, du kan nyde. Perfekt til at tage med på picnic.
Here is your recipe card:
Sourdough Focaccia Bread
Focaccia Bread bt Chef Martino
I use the “basic sourdough recipe to make my FOCACCIA, however, I do make some changes.
I want the dough to be more smooth and fluid – a wet dough, so to speak. Then it becomes much easier to flatten out the dough in the oven tray.
Jeg tilsætter også durum hvede https://sv.wikipedia.org/wiki/Semolina. Semulina er et groft mel fremstillet af durum hvede, en hård hvedetype.
Make the dough the day before and place it in the fridge. But you can bake it immediately after it has fermented/proof and folded for four hours.
You find the recipe on the surdej her
- Prep Time4 hr
- Cook Time25 min
- Total Time4 hr 25 min
- Serverings volym1 large oven tray
- Total kostnad12 €
ingredienser:
For the dough
- 470 g wheat
- 100 g durum flour (semolina)
- 200 g sourdough starter
- 350 g water
- 20 g salt
For the toping
- 1 can of crushed tomatoes
- 12 olives of good quality
- 2 tablespoon capers
- 2 tablespoon rosemary
- 6 filet of anchovy’s
- 100 gr Parmesan cheese
- 2 tablespoon of oliv oil
- 2 garlic cloves
- Salt & black pepper
- A pinch of chili flakes
- 2 tbsp coconut powder
- 1 cup water
Sådan gør du det!
Preparing the dough:
First of all, you should have a freshly fed and potent sourdough to start with. If you do not have a sourdough starter, my recipe is here
Pour in water, sourdough starter and finally the flour in a dough mixer and mix together into a dough for a few minutes. The dough should be very sticky and should now rest for at least 30 minutes, preferably 60 minutes.
When the dough has rested, mix it in the dough mixer for 10-15 minutes. The dough should be glossy and stringy, and you should be able to easily “stretch” it without breaking.
Put the dough in a box with a lid and let it rest for 30 minutes. Then fold the dough into a “four-stroke”. Repeat this 3 times to build up the strength of the dough.
Leave the dough to rise at room temperature for about 1 hour or to almost double its size. Or even better, leave the dough to rise slowly in the fridge until the next day.
Preparing the tomato sauce
Press hvidløg i tomatsaus og hæld olivenolie i. Tilsæt rosmarin og smag med salt og sort peber. Saucen er klar!
Baking the Focaccia:
Pour olive oil into the bottom of the oven tray and rub in well. Pour out the dough using a dough scraper. Press and pull out the dough into the oven tray until it becomes about 2 cm thick.
Spread the tomato sauce over the dough in an even layer. Add olives, parmesan, capers and anchovies.
Push your fingertips into the dough a few times (dimple the dough), so it creates “holes” in the dough. They reduce the air in the dough and prevent the bread from rising too quickly.
Bake the Focaccia at 250 degrees, first at the bottom of the oven. Also pour a glass of water into an oven tray, then the focaccia rises more easily.
Efter 10 minutter løftes pladen og bages i yderligere 20 minutter. Eller indtil overfladen er gyldenbrun.
Voila, now you have a super crunchy, tasty focaccia bread you can enjoy. Perfect!!
