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Focaccia with Parmesan
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
1 servings
Thata Magalhães
@thata_magalhaess- 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
- Mix yeast with sugar and a little water until dissolved
- Then add olive oil and the rest of the water with the salt.
- 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
- Knead the dough for a few minutes and let it rest until it doubles in size.
- Use a round or square baking dish of approximately 20 cm
- Pour a little olive oil into the mold
- 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.
- * The dough must be bathed in olive oil on top, as shown in the picture
- Press the dough and make small depressions with your fingertips to penetrate the oil well and create the characteristics of Italian focaccia
- Let it brew for another 00:40/00:50 minutes
- Then throw the grated parmesan, rosemary, cherry tomatoes and coarse salt over the dough.
- Bake in a preheated oven at 220°C for 00:35 or until golden
- You can consume with fresh cheese and smoked turkey breast. Enjoy your food!
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