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

 

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Focaccia Pizzata Ingredients: 1   kg   of   "00"   type   flour,   fresh   soft   cheese,   4-5   dl   of   water,   tomato-sauce,   1   dl   of   extra   virgin   olive-oil,   green   olives,   a   dash   of   oregano, 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   thin-paper   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.   Sprinkle   it   with   tomato-sauce,   olives,   oregano,   a   dash   of 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!
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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
Focaccia Pizzata Ingredients: 1   kg   of   "00"   type   flour,   fresh   soft   cheese,   4-5   dl   of   water,   tomato-sauce,   1   dl   of   extra virgin olive-oil, green olives, a dash of oregano, 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   thin-paper   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.   Sprinkle   it   with   tomato-sauce,   olives,   oregano,   a   dash   of   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!