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Focaccia with Parmesan

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Focaccia with Parmesan

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Tempo de preparo

2 hour(s)


1 servings

Thata Magalhães

  • Ingredients
  • Recipe
  • Wheat Flour420 g
  • Fresh yeast35 g
  • Salt1 dessert spoon
  • Sugar1/2 dessert spoon
  • Grated Parmesan Cheese150 g
  • Warm water300 ml
  • Coarse salt, rosemary and cherry tomatoes to taste
  • Extra virgin olive oil40 ml
  • Olive oil for greasing and bathing the dough to taste
  1. Mix yeast with sugar and a little water until dissolved
  2. Then add olive oil and the rest of the water with the salt.
  3. Add the wheat flour little by little, the dough becomes a little more malleable and sticky so do not use more than 10% more flour to avoid losing the point
  4. Knead the dough for a few minutes and let it rest until it doubles in size.
  5. Use a round or square baking dish of approximately 20 cm
  6. Pour a little olive oil into the mold
  7. Then, after the dough has fermented, throw the dough over the mold, adjusting it to the shape of the baking dish, and add more olive oil over the dough.
  8. * The dough must be bathed in olive oil on top, as shown in the picture
  9. Press the dough and make small depressions with your fingertips to penetrate the oil well and create the characteristics of Italian focaccia
  10. Let it brew for another 00:40/00:50 minutes
  11. Then throw the grated parmesan, rosemary, cherry tomatoes and coarse salt over the dough.
  12. Bake in a preheated oven at 220°C for 00:35 or until golden
  13. You can consume with fresh cheese and smoked turkey breast. Enjoy your food!

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