Buongiorno.. spero stiate tutti benne!
Quando il lievito di birra.. ma anche quello istantaneo per salati.. erano introvabili.. almeno al supermercato vicino casa nostra.. mi sono dovuta arrangiare per non rinunciare alla focaccia...
Ho ripreso la ricetta della focaccia ripiena in padella (fatta con lievito istantaneo).. l'ho adattata per utilizzare bicarbonato in associazione all'aceto.. per una reazione chimica che mi averebbe aiutato a farla lievitare e venire bella morbida.. Cosa che è avvenuta perfettamente!!!
Non vi preoccupare.. l'aceto evapora in cottura e non si sente affatto!
Ho ripreso la ricetta della focaccia ripiena in padella (fatta con lievito istantaneo).. l'ho adattata per utilizzare bicarbonato in associazione all'aceto.. per una reazione chimica che mi averebbe aiutato a farla lievitare e venire bella morbida.. Cosa che è avvenuta perfettamente!!!
Non vi preoccupare.. l'aceto evapora in cottura e non si sente affatto!
Scegliete il ripieno che più vi piace.. io ho optato per crescenza e prosciutto cotto!
Scusate la foto.. ma per non mangiarla fredda.. ho preso e scattato con lo smartphone :-D
Ingr.: (per una focaccia diam. cm. 21)
gr. 200/220 di farina di farro bio (partite da 200)
gr. 110 di acqua
1 cucchiaino di aceto di mele (o aceto di vino bianco)
1/2 cucchiaino di bicarbonato
1 cucchiaio scarso di olio extravergine di oliva
gr. 4 di sale
per farcire:
crescenza senza lattosio
prosciutto cotto
Preparazione:
In una ciotola mettete gli ingredienti seguendo questo ordine: farina, bicarbonato, sale, acqua, olio e infine l'aceto; mescolate con un cucchiaio qualche istante per fare assorbire tutti i liquidi.
Trasferite su un piano infarinato ed impastate sino ad ottenere un impasto omogeneo.
Dividetelo a metà e stendete il primo pezzo cercando di dare una forma tonda, aiutandovi anche con le dita (la sfoglia non deve essere più sottile di mm. 4 per averla morbida).
Adagiate il ripieno uno strato di crescenza e sopra fettine di prosciutto cotto, coprite con il restante impasto steso anch'esso in forma tonda e sigillate bene i bordi con l'aiuto dei rebbi di una forchetta.
Scaldate un cucchiaio di olio in una padella antiaderente, trasferite nella padella la focaccia e fate cuocere per circa 3-4 minuti (deve risultare dorata).
Trasferite la focaccia su un piatto da portata, scaldate 1/2 cucchiaino di olio nella padella e rovesciate la focaccia per far cuocere anche l'altro lato, sempre per circa 3-4 minuti finché sarà dorata.
La focaccia in totale non dovrà cuocere più di 8-10 minuti.
Servite bella calda.
Anche fredda è buonissima; ma se volete potrete sempre scaldarla al microonde qualche istante.
Prova una mia ricetta e taggami su Instagram.. usando il tag #myricettarium.. così vedrò cosa hai realizzato!
So yum, I love Italian food, soooo good! I am following, greetings from Poland ☺
RispondiEliminaGrazie!!! Ho visto il tuo blog e mi piace, ti seguirò anche io 😘
EliminaNon ho mai provato ma da quello che vedo, funziona alla grande!! Molto appetitosa, bravissima!!!
RispondiEliminaUn abbraccio, felice serata!
Si..si.. funziona! :-D Un bacione
Eliminache spettacolo questa focaccia, baci buon we
RispondiEliminaDevo dire che è molto invitante non ho mai provato a farla in padella
RispondiEliminaGrazie :-D
RispondiEliminaCiao cara. Buon 25 aprile e grazie. Siccome non panifico lievito non compro ma sapevo del bicarbonato non dell'aceto. Ottimo proverò con.farina normale non ho altro. Vediamo io ci provo. Buona giornata un abbraccio forte.
RispondiEliminaCon la farina normale va benissimo 😘, va benissimo
EliminaFavolosa Claudia, adoro pizze e focacce!
RispondiEliminaCiao Clà, molto interessante questa focaccia ripiena. Sa tanto di casa e convivialità. Tanto semplice ma assai gustosa. Un abbraccio stratosferico. 👏🌷
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RispondiEliminaThe dough is then flattened out and cut into small squares. Each square is then rolled out into a small circle. They are then brushed with olive oil and topped with the herbs. One at a time, they are rolled up and sealed shut with a fork. These are then placed in a pan, brushed with olive oil, and sprinkled with salt. This pan of stuffed focaccia can be eaten as is or baked in the oven for a few minutes to brown the top. multistream service
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RispondiEliminaFocaccia is a type of Italian flatbread that has been around for centuries. It is made with a combination of bicarbonate and vinegar, which helps it to rise and become soft and fluffy. This makes it the perfect accompaniment to soups, salads, or as a snack. It can be topped with herbs, olives, tomatoes, or other ingredients to create delicious variations. Pay someone to do my course online for me can be an excellent way to get the most out of your studies and make sure that you get the best grades possible.
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The pan-fried stuffed focaccia without yeast was a delightful surprise. Its unique texture was both crispy and tender, making each bite a satisfying experience. The savory filling burst with flavor, creating a perfect balance with the light, airy bread. Pan-frying gave it a golden, crispy crust that was simply irresistible. This yeast-free version of focaccia is a must-try for anyone seeking a delicious twist on a classic favorite.
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RispondiEliminaThe "Focaccia ripiena in padella" is a stuffed pan-fried focaccia dish that has received positive reviews from customers. The dish is described as a hidden gem, a delightful twist on a classic, and a perfect blend of crispy and fluffy with a flavorful filling. It is considered pure comfort food, warm, savory, and satisfying. The mushroom and cheese stuffed focaccia is a taste explosion in every bite. The restaurant is known for its authentic Italian cuisine, using high-quality ingredients and making the focaccia fresh and cooked to perfection. The variety of fillings offered is a culinary masterpiece, with a crisp exterior and tender interior. The dish is addictive, satisfying, and perfect for sharing or sharing. It is a comfort food dream, perfect for any occasion and a must-try for foodies or those looking for a delicious, filling meal. However, the reviews are fictional and reflect the kind of positive reviews you might find for a restaurant offering stuffed pan-fried focaccia. The quality and taste may vary depending on the restaurant and the specific ingredients used.
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Pan-fried stuffed focaccia without yeast is a delicious and easy-to-make dish. It is perfect for a quick and easy meal or snack. The focaccia is soft and fluffy on the inside, and crispy on the outside. The filling is savory and filling, and can be customized to your liking.To make the focaccia, you simply need to mix together a few simple ingredients, such as flour, baking powder, herbs, and garlic powder. Then, you add water and milk to the mixture and stir until it forms a dough.Once the dough is formed, you need to knead it for a few minutes until it is smooth and elastic. Then, you divide the dough in half and roll out each half into a circle.To stuff the focaccia, you can use any type of filling you like. Some popular fillings include cheese, ham, sausage, and vegetables. I personally like to stuff my focaccia with a mixture of mozzarella cheese, pepperoni, and spinach.
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