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In one bowl, Garner adds 4 cups of all-purpose flour, 2 teaspoons of yeast and 2 teaspoons of salt before whisking. She then folds in 2 cups of lukewarm water and forms the dough.
Easy Cheesy No-Knead Mini Focaccia. Makes one 9 x 5-inch loaf of mini focaccia. Ingredients. 4.23 ounces (¾ cup plus 1½ tablespoons,120 grams) bread flour
Focaccia has countless variations along the Ligurian coast, from the biscuit-hard focaccia secca (lit. ' dry focaccia ') to the corn-flour, oily, soft Voltri version. [13] [14] An extreme example is focaccia con il formaggio (lit. ' focaccia with cheese '), also called focaccia di Recco or focaccia tipo Recco, which is made in Recco, near Genoa ...
To assemble: position a rack in the center of the oven and heat the oven to 425°F (220°C). Uncover the dough, drizzle with the oil, and press down and dimple the dough with your fingers. Spread ...
Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes. Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese.
Other street foods are the Genoese focaccia di recco (a double layer of thin dough filled with quark cheese and baked); farinata (a thin, baked chickpea-flour batter, topped with salt, pepper and olive oil), which is often served with focaccia (a thin bread, also with salt and olive oil); Florentine trippa and lampredotto (ox stomach cooked in ...
Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Ligurian riviera east of Genoa, focaccia con il formaggio ("cheese focaccia") or focaccia di Recco is typically filled with crescenza, while in Romagna and in parts of some nearby regions (e.g. northern Marche, Umbria and eastern Tuscany) it ...
In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes.