Focaccia maison tomates et olives - moelleuse et croustillante
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Dans cette vidéo, je vous livre ma recette inratable de la Focaccia !
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Ingrédients :
500 gr farine T « 00 » W 280/310
350 gr eau
4 gr levure sèche
10 gr sel
Huile d’olive
Tomates cerises
Olives noires
Romarin
Thym
#focaccia #focacciafaitmaison
Focaccia with rosemary and sea salt - Italian bread
It always amazes me how some simple foods can taste so incredible. Focaccia is one of those foods, it has few ingredients, yet it’s almost magical how great it tastes! This is the perfect focaccia recipe because it’s crunchy on top and on the bottom, plus it’s light with creamy pockets of olive oil goodness. It’s not too thick and not too thin. Salted with flaky sea salt and some fresh rosemary is sure to put your taste buds into orbit. Eat it fresh out of the oven, and shut your windows as the cooking smells will attract all the neighbours!
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Recette de la fougasse aux herbes - 750g
Cette recette est idéale pour des apéros très ensoleillés.
A vous de jouer !
Ingrédients pour 4 personnes :
250 g de farine de blé blanche (T55)
10 g de levure de boulanger fraîche
16 cl d'eau tiède
2 c. à s. d'huile d'olive
1 c. à c. de sel ou sel fin
Pour la garniture :
15 feuilles de basilic
3 c. à s. d'huile d'olive
2 tours de moulin de poivre
Gastronomie : Focaccia et tapenade, les secrets d'un apéritif réussi !
PLUS D'INFOS
Et avant le temps des neuf premiers jours de l’automne, Météo à la carte prolonge l’été avec une focaccia et de la tapenade maison.
Une recette qui sent bon le soleil, le Sud et les apéritifs entre amis et qui devrait vous mettre du baume au cœur en ce 22 septembre !
Ingrédients :
Pour la tapenade :
- 100g d’olives noires
- 4 filets d’anchois fumés
- 1 gousse d’ail
- Pignons de pin
- Parmesan
- Basilic
Pour la focaccia :
- 250g de farine
- 4g de sel
- 4g de levure
- 15g d’huile d’olive
- 155g d’eau
- 15 minutes à 240 degrés
Préparation :
1. Pour la tapenade : mixer tous les ingrédients (olives noires, basilic, ail, parmesan, pignons de pin, huile d’olive, anchois)
2. Pour le pain foccacia : Pétrir la pâte et la laisser reposer pendant 1h avant de former la focaccia.
3. Pas besoin de rouleau pour former la focaccia, les mains suffisent. Il faut une bonne heure de pousse à 25 degrés.
4. Faire quelques entailles dans la pâte et rajouter des petites tomates, du sel, de l’huile d’olive et des herbes de Provence.
5. Mettre au four à 240 degrés pendant 15 minutes. Et rajouter de l’huile d’olive après la cuisson.
Petite astuce : placer un bol d’eau dans votre four pour faire dorer la focaccia.
Chef cuisinier : Glenn Viel
SUIVEZ-NOUS
RÉAGISSEZ
Hashtag #Meteoalacarte
Mouth-Watering Double-Tomato Focaccia Recipe
Channel your ultimate baking skills and make this flavorful Double-Tomato Focaccia. With only 50 minutes of prep and cook time, you won't be able to get enough of this amazing bread recipe! It has the perfect texture combination of crispy, light, and airy with a delicate aroma from the olive oil and rosemary.
Ingredients
Focaccia
1 ¼-oz packet Active Dry Yeast
2 tsp Honey
2 1/2 cups Warm Water, 110°F
5 cups All-purpose Flour
1 tbsp Kosher Salt
6 tbsp Extra-virgin Olive Oil, divided (plus extra for hands)
1 cup Cherry Tomatoes, halved
2 tbsp Butter
1/2 tbsp Rosemary Leaves
Sun-dried Tomato Pesto
1 cup Sun-dried Tomatoes, drained
1/3 cup Almonds, unsalted, roasted
3 Garlic Cloves
1 tbsp Fresh Rosemary, picked
1/2 tsp Salt
1/4 tsp Pepper
Full recipe:
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FOCACCIA PROVENZALE (Fougasse Provençale) - French Riviera Flatbread
Fougasse Provençale o focaccia Provenzale... abbiamo già fame!!!!
La fougasse provençale è una focaccia tipica della Provenza. La Provenza è una regione del sud-est della francia famosa per i suoi profumi, la lavanda e le tipiche erbe provenzali.
Se non ci siete mai stati, merita sicuramente un viaggio! Visitatela tra la fine di giugno e l'inizio di luglio, così non vi perderete la meravigliosa fioritura della lavanda. Se poi fate un salto all'Abbazia di Senanque, resterete senza fiato!!! Portatevi la vostra fougasse provençale e fate un bel pic-nic nei prati lì intorno... ci ringrazierete!
Ma ora torniamo in cucina e prepariamo insieme questa delizia!
INGREDIENTI PER 2 FOCACCE:
Lievito di birra fresco: 20 gr
Farina di grano 0: 660 gr
Acqua tiepida: 250 ml
Olio extravergine di oliva: 60ml
Sale fino: 2 cucchiaini
Zucchero: 1 cucchiaino
Spezie per l'impasto della Fougasse Provençale
Erba cipollina: ½ cucchiaino
Rosmarino: ½ cucchiaino
Origano: 1 cucchiaino
Per guarnire:
Sale fino (ma non troppo!) alle erbe di Provenza
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CUOCERE IN FORNO STATICO A 240°C O IN FORNO VENTILATO A 220°C PER 25-30 MINUTI O FINO A DORATURA
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Fougasse Provençale or focaccia Provençale ... we are already hungry !!!!
The fougasse provençale is a typical flat bread from Provence. Provence is a region in the south-east of France famous for its perfumes, lavender and typical Provencal herbs.
If you've never been there, it's definitely worth a trip! Visit it between the end of June and the beginning of July, so you won't miss the wonderful lavender bloom. If you then take a trip to the Senanque Abbey, you will be breathless !!! Bring your fougasse provençale and have a nice picnic in the meadows around there ... you will thank us!
But now let's go back to the kitchen and prepare this delight together!
INGREDIENTS FOR 2 flat breads:
Fresh brewer's yeast: 20 gr
All purpose flour: 660 gr
Warm water: 1 cup
Extra virgin olive oil: 4 tbsp
Salt up: 2 tsp
Sugar: 1 tsp
Spices for the dough of the Fougasse Provençale
Chives: ½ tsp
Rosemary: ½ tsp
Oregano: 1 tsp
To garnish:
Salt (Italian seasoned salt)
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BAKE IN STATIC OVEN AT 465°F O IN FAN OVEN AT 430°F FOR 25-30 MINUTES OR UNTIL GOLDEN BROWN.
So, watch the video and tell us if you like it! Thank you!
✅The complete recipe, with curiosities and useful tips, can be found as always on our website
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Music: Carefree Melody di Twin Musicom è un brano autorizzato da Creative Commons Attribution (
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#focaccia #flatbread #heatyourtime