sabato 25 aprile 2020

Focaccia ripiena in padella (senza lievito)

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!
Scegliete il ripieno che più vi piace.. io ho optato per crescenza e prosciutto cotto!

Focaccia ripiena in padella (senza lievito)
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

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!

33 commenti:

  1. So yum, I love Italian food, soooo good! I am following, greetings from Poland ☺

    1. Grazie!!! Ho visto il tuo blog e mi piace, ti seguirò anche io 😘

  2. Non ho mai provato ma da quello che vedo, funziona alla grande!! Molto appetitosa, bravissima!!!
    Un abbraccio, felice serata!

  3. che spettacolo questa focaccia, baci buon we

  4. Devo dire che è molto invitante non ho mai provato a farla in padella

  5. Ciao 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.

  6. Favolosa Claudia, adoro pizze e focacce!

  7. Ciao Clà, molto interessante questa focaccia ripiena. Sa tanto di casa e convivialità. Tanto semplice ma assai gustosa. Un abbraccio stratosferico. 👏🌷

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