How To make Grilled Flatbread with Ricotta,Tomatoes,Roasted Garlic

Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata

Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata #shorts #toast #tomatoes #garlic #burrata

???????? Bestes Focaccia Rezept mit Oliven und Knoblauch und Rosmarin #food #focaccia #italy

Focaccia

Rezept für 26x20cm Form

250g Mehl
210 ml lauwarmes Wasser
1/2TL Trockenhefe
1 TL Meersalz
1/2 TL Honig
1TL Olivenöl

Wasser+Trockenhefe+Honig dann +Olivenöl und am Ende +Mehl+Meersalz
Aller gut verrühren und falten und dehnen (alle Seiten von Außen nach Innen dehnen und falten)
Abgedeckt 15-30 Min stehen lassen
Dann wieder dehnen und falten, mit Olivenöl bestreichen und diesmal abgedeckt für 12-24 Stdn in den Kühlschrank, sodass der Teig aufgeht und sich verdoppelt.
Nach der langen Gehzeit den Teig in eine Form geben (26x20 cm find ich optimal) mit dem Öl dehnen und falten und für ca 2h auf Zimmertemp abgedeckt aufwärmen lassen.
Mit geölten Fingern in den Teig drücken, sodass sich diese Blasen bilden jnd mit Meersalt und Rosmarien und was ihr sonst noch wollt garnieren.
Für 30 Min in den vorgeheizten Ofen unterste Schiene Ober-/Unterhitze bei 200-220C ausbacken.
PS: Knoblauch schälen mit Olivenöl bedecken in den Ofen mittlere Schiene Ober-/Unterhitze auf 180C 15-20 Min weich‘backen‘

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Recipe for 26x20cm mold

250g flour
210 ml lukewarm water
1/2 tsp dry yeast
1 tsp sea salt
1/2 tsp honey
1 tsp olive oil

water+dry yeast+honey then +olive oil and at the end +flour+sea salt
Mix all well and fold and stretch (stretch and fold all sides from outside to inside).
Cover and let stand for 15-30 min
Then stretch and fold again, brush with olive oil and this time cover and refrigerate for 12-24 hrs so that the dough rises and doubles in size.
After the long rising time put the dough in a form (26x20 cm is perfect in my opinion). stretch and fold and let it warm up covered to roomtemp for about 2-3h (depends how cold/warm your home is 20C would be good).
Pour oliveoil, press with oiled fingers into the dough so that these bubbles pop and garnish with sea salt,rosemary and whatever else you want.
Bake for 30 minutes in the preheated oven at 200-220C on the bottom rack.
PS: peel Garlic cover with olive oil put in the oven middle rail top/bottom heat to 180C 15-20 min till theyre 'bake' soft

Zucchini and Ricotta Flatbread

This marinated zucchini with hazelnuts & ricotta grilled flatbread recipe is perfect served as an appetizer, or combined with a salad for a satisfying vegetarian meal! We hope you enjoy! Find the full recipe here:

#olivoamigo #yourolivoamigo #evoo #oliveoil #singleoriginoliveoil #healthyeating #healthyrecipes #appetizerrecipes #easyrecipes #mediterraneandiet

Just put everything inside the bread and take it to the oven!

INGREDIENTS:
• Bread
• 11 eggs
• Salt
• Paprika
• Black pepper
• Butter
• Ham
• Grated mozzarella cheese
Click on the link below and access other delicious recipes!

Pesto, Tomato, & Ricotta Flatbread

You wont find me whipping up a wood-fired pizza during the summer too often, but I sure love a refreshing take on one with garden-based ingredients and a herb forward pesto sauce to really highlight the warm season. I have been toiling in the garden the last few weeks and kept telling myself to put something like this together since I have all the herbs to play around with, so I really hope you enjoy the recipe and shoot me some recipe requests in the comments!



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Pan con tomate | Garlic and tomatoes toast

What a simple thing this is and what a success it has had in Spain. We have this for breakfast, as an accompaniment for charcuteries, we serve it just to nibble on the table and we dress in the same way our sandwiches (in other countries people use butter). Remember garlic wants to be your friend, don’t forget to love him back.

IIf you have enjoyed the video please give me a thumbs up and subscribe to the channel, I will be posting more and more recipes every week, and let me know in the comments box below your opinions, any doubts you may have or which other recipes would you like me to cook.

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Alternatively, you can find this recipe and many others in my 2 bestselling books:

TAPAS REVOLUTION

SPANISH MADE SIMPLE

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Gracias amigos,

Omar Allibhoy | The Spanish Chef xx