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La Baracchetta di Biagio Lungomare Marinai d’Italia 3, 16036 Recco (Ge) P.I. 00817350101

 

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Biagio's Focaccia with Cheese    Ingredients:     1 kg of "oo"type flour, 1 kg of fresh soft cheese, 4-5  dl of water, 1 dl of  extra virgin olive-oil, salt How to prepare (on a copper pan): Prepare   all   the   ingredients;   make   a   dough   with   flour,   extra   virgin   olive-oil,   stir   in      salt   (and   then      water).   Knead by   hand   (you   can   make   it   also   by   a      food-mixer)   until   the   dough   will   be   soft   and   smooth.   Let   it   rest   for   more   or less   60   minutes   at   a   temperature   of   18º/20º   Celsius   and   cover   it.   After   making   the   dough   rest   for   60   minutes, split   it   in   order   to   pick   up   a   form   of   about   1/2   kg   and   stretch   it   by   a   rolling   pin   until   it's   thin.   Put   your   clenched fists   under   the   dough   and,   spinning   it,   enlarge   it   and   make   it   as   thin   as   possible.   Lean   it   on   the   previously   oiled copper   pan   .   Then   put   the   fresh   soft   cheese   on   the   pastry   in   small   pieces   (   each   of   which   nut-size)   in   a   circular movement.   Make   a   second      very   thin   sheet   (almost   a   see-through   one,   a   paper-thin   dough)   and   cover   the   one already      sprinkled   with   cheese.   Fold   up   the   ends   of   the   two   leaves   in   order   to   have   well   brought   together   the two   overlapping   borders   and   remove   the   quantity   of   pastry   (up   and   down)   sticking   out   of   the   pan.   With   your fingers   pinch   many   points   of   the   pastry   with   holes   of   about   a   centimetre   of   width.   Sprinkle   with   salt   and   extra   virgin   olive-oil.   Bake it   in   an   oven   at   a   temperature   of   about   270º/320º   Celsius   for   5/7   minutes.   The   oven   has   to   be   regulated   in   order   to   have   the   ground warmer than the ceiling. The baking will be completed when focaccia has  a golden colour up and down.  Enjoy your meal!       P.S.   We   remind   you   that   our   way   of   baking   focaccia   is   directly   on   the   flat   tiles   of   the   oven,   in   a   few   words   we   don't   make   use   of      a copper   pan,   but   the   lower   part   of   focaccia   is   strewn      with   maze-meal   in   order      to   avoid      that   it   catches.   Here   is   explained   the   recipe that  you can make more easily at home. But it's important to underline that our method is the one followed in the ancient times.               
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is a registered trademark of La Baracchetta di Biagio
Created by Gio’

La Baracchetta di Biagio Lungomare Marinai d’Italia 3, 16036 Recco (Ge) P.I. 00817350101

Home Home Contatti Contatti SpecialitÓ SpecialitÓ PhotoGallery PhotoGallery WebCam WebCam
Biagio's Focaccia with Cheese     Ingredients:     1 kg of "oo"type flour, 1 kg of fresh soft cheese, 4-5  dl of water, 1 dl of  extra virgin olive-oil, salt How to prepare (on a copper pan): Prepare    all    the    ingredients;    make    a    dough    with    flour,    extra virgin   olive-oil,   stir   in      salt   (and   then      water).   Knead   by   hand (you   can   make   it   also   by   a      food-mixer)   until   the   dough   will   be soft   and   smooth.   Let   it   rest   for   more   or   less   60   minutes   at   a temperature   of   18º/20º   Celsius   and   cover   it.   After   making   the dough   rest   for   60   minutes,   split   it   in   order   to   pick   up   a   form   of about   1/2   kg   and   stretch   it   by   a   rolling   pin   until   it's   thin.   Put your   clenched   fists   under   the   dough   and,   spinning   it,   enlarge   it and   make   it   as   thin   as   possible.   Lean   it   on   the   previously   oiled   copper   pan   .   Then   put the   fresh   soft   cheese   on   the   pastry   in   small   pieces   (   each   of   which   nut-size)   in   a circular   movement.   Make   a   second      very   thin   sheet   (almost   a   see-through   one,   a paper-thin   dough)   and   cover   the   one   already      sprinkled   with   cheese.   Fold   up   the   ends of   the   two   leaves   in   order   to   have   well   brought   together   the   two   overlapping   borders and   remove   the   quantity   of   pastry   (up   and   down)   sticking   out   of   the   pan.   With   your fingers   pinch   many   points   of   the   pastry   with   holes   of   about   a   centimetre   of   width. Sprinkle   with   salt   and   extra   virgin   olive-oil.   Bake   it   in   an   oven   at   a   temperature   of about   270º/320º   Celsius   for   5/7   minutes.   The   oven   has   to   be   regulated   in   order   to   have the   ground   warmer   than   the   ceiling.   The   baking   will   be   completed   when   focaccia   has     a golden colour up and down.  Enjoy your meal!       P.S.   We   remind   you   that   our   way   of   baking   focaccia   is   directly   on   the   flat   tiles   of   the oven,   in   a   few   words   we   don't   make   use   of      a   copper   pan,   but   the   lower   part   of focaccia    is    strewn        with    maze-meal    in    order        to    avoid        that    it    catches.    Here    is explained   the   recipe   that      you   can   make   more   easily   at   home.   But   it's   important   to underline that our method is the one followed in the ancient times.     
is a registered trademark of La Baracchetta di Biagio