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

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!

73 commenti:

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

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

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

    RispondiElimina
  3. che spettacolo questa focaccia, baci buon we

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

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  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.

    RispondiElimina
  6. Favolosa Claudia, adoro pizze e focacce!

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  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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  24. Bufete de Abogados de Lesiones Personales Virginia The pan-fried stuffed focaccia made without yeast has received positive reviews, showcasing its versatility and delicious flavors. The recipe is a game-changer for those without yeast, as it adds a delightful crispiness to the edges. The versatility of the recipe allows for easy pizza substitutions with mozzarella and pepperoni. The herbs and garlic in the focaccia provide a burst of flavor, making it a hit with family. The pan-frying technique makes the focaccia uniquely delicious. The crust is golden, and the interior is soft and chewy. The stuffed version is a hit with vegetarian friends, and it is a great find for people with yeast allergies. The recipe is perfect with olive oil and balsamic vinegar, making it a must-try for anyone looking for a tasty, no-yeast bread option. Overall, the pan-fried stuffed focaccia is a must-try for anyone looking for a tasty, no-yeast bread option.

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  25. Pan-fried stuffed focaccia (without yeast) is a unique twist on traditional focaccia bread, offering a delightful combination of flavors and textures. The dish is bursting with flavor, with a crispy exterior and heavenly texture. It doesn't rely on yeast, making it a game-changer for those with yeast allergies or preferring a quicker preparation. The recipe allows for versatile filling options, making it adaptable to different tastes and dietary preferences. It's quick and easy, making it a great option for weeknight meals or impromptu gatherings. The stuffed focaccia's visually appealing presentation makes it a stunning centerpiece for brunch or parties. Some reviewers suggest adding more seasoning to the dough to enhance the taste. It's also recommended to serve it with a side of marinara sauce or a fresh salad to complement the flavors. Portion sizes may vary depending on the filling, so it's helpful to provide guidelines for adjusting filling quantities. Overall, the pan-fried stuffed focaccia is a hit with its unique preparation method and flavorful filling options.alexandria virginia motorcycle accident

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  31. honorarios de abogados de patrimonioThe text introduces a positive and relatable tone, highlighting the unavailability of brewer's yeast and instant yeast in the focaccia recipe. It then introduces the use of bicarbonate of soda and vinegar as substitutes for yeast, providing insights into the creative adaptation. The chemical reaction description adds a scientific element to the baking process. The personal touch of the supermarket near the house adds a relatable element. The use of "make do" implies resourcefulness and determination in the face of ingredient challenges. The emphasis on not giving up on making focaccia showcases the author's commitment to the culinary endeavor. The brevity of the text keeps it concise while delivering key information about the modification. The use of ellipsis (...) at the end creates anticipation.

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  33. Arbitraje del Disputas de ContratoThe introduction of the snippet effectively conveys the adaptation of a focaccia recipe, with a friendly greeting and a mention of the challenge in finding yeast. The use of bicarbonate of soda and vinegar for a chemical reaction adds a creative twist to the traditional recipe. The assurance that the vinegar evaporates and is undetectable addresses potential reader concerns. A brief description of the stuffed focaccia's filling or flavors could add more detail and entice readers. The mention of instant yeast provides insight into the cooking process. The snippet could benefit from specifying the type of stuffing used, inviting readers to try the adapted recipe or share their experiences, and adding a publication date for context

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  35. "Focaccia ripiena in padella senza lievito is a delightful twist on the classic Italian bread. The absence of yeast makes it a quick and easy option for a tasty treat. The skillet cooking method adds a rustic touch, resulting in a golden-brown crust that complements the savory filling beautifully. This recipe is a game-changer for those looking to whip up a flavorful, yeast-free focaccia without sacrificing on taste. Give it a try for a delicious and fuss-free homemade experience!" Most students are drawn to these types of articles and information, but they are unable to prepare for their exams, If you have been struggling with your exams and want assistance, students can hire online test takers - test takers online and get higher grades on their examinations by providing them with the best available resources, including quality academic services.

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  36. This recipe is a fantastic solution for making a delicious ripe, gluten-free focaccia without gluten, using bicarbonate and aceto for gluten. It's perfect for tackling the lack of gluten in bread or instant noodles. The bio-flour alternative is interesting and healthy, as it grows without lattice and the resulting prosciutto cotto is delicious and versatile. The frying technique creates a crispy exterior coating, maintaining the internal moisture. The versatility of this recipe allows for experimentation with other alternative flours, such as grano saraceno or farina di mais, to achieve diverse flavor profiles and optimize the nutritional profile of the focaccia. The frying technique also allows for a fast and uniform frying without needing to add the food. This recipe is suitable for various dietetic needs and can be vegan using vegetable-based forms. The recipe has a delicious texture and flavor, thanks to the attention to detail in the preparation. accidente de moto cerca de mi

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    The article 'Focaccia Ripiena in Padella' delves into the Italian culinary creation of stuffed skillet focaccia, highlighting its deliciousness and cultural significance. It provides detailed information on ingredients, stuffing variations, and cooking processes, while also offering tips for achieving perfect texture and flavor. The article encourages community engagement through sharing experiences and stuffing combinations.

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  39. The question "Focaccia Ripiena in Padella senza Forno" is not provided with sufficient information to understand your request. However, I can provide some information based on possible interpretations. If you are searching for a recipe for ripe cotta focaccia without using traditional forno, you may want to consider a faster version or a recipe that doesn't require traditional forno. Here is a possible recipe for ripe cotta cooked in padella without forno:

    Ingredienti:
    - 2 tazze di farina per pizza
    - 1 tazza di acquattura
    - 1 cucchiaino di zucchero
    - 1 cucchiaino di sale
    - 1 cucchiaio di olio d'oliva
    - Mozzarella
    - Pomodori secchi
    - Olive nere
    - Prosciutto cotto

    Istruzioni:
    - In a ciotola, mescola la farina con il sale.
    - In un bicchiere d'acquattura, sciogli lo zucchero e aggiungi il lievito. Lascia riposare per qualche minuto finché non diventa schiumoso. Versa l'acqua con il lievito nella ciotola di farina, aggiungi l'olio e mescola bene fino a formare un impasto. Impasta l'impasto su una superficie infarinata fino a quando diventa liscio e elastico.
    - Divide l'impasto a metà e stedi ogni metà in un disco sottile. Add ripieno di tua scelta su una metà del disco e copri con l'altra metà, sigillando bene i bordi. Riscalda una padella antiaderente con un po' di oliva. Cuoci la focaccia ripiena in padella a fuoco medio-basso finché è dorata su entrambi i lati e il formaggio è fuso.abogados de accidentes de motocicleta

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    The recipe for Focaccia ripiena in padella (senza lievito) is a delicious, easy-to-follow, step-by-step recipe for stuffed focaccia without yeast. It is suitable for both experienced and novice cooks, and the crispy exterior and soft interior make it a great choice. The recipe offers customizable filling options like cheese, vegetables, or cured meats, making it a great option for those with dietary restrictions or limited time. Overall, this recipe offers a quick and satisfying way to enjoy homemade focaccia without yeast.

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  44. This recipe for a delicious, ripe focaccia without any filling is fantastic! The use of bicarbonate and aceto to make it filling is a great way to combat the lack of filling in traditional recipes. The process of preparing and preparing the dough is detailed, and the photo taken with a smartphone is a testament to the goodness of the focaccia. If you have other similar recipes or tricks to adjust the ingredients, feel free to share them. This is a creative way to make a dish without traditional fillings. You can also experiment with different ingredients to vary the taste. To increase the flavor of the focaccia, you can add Greek yogurt or milk to the batter. If you're more adventurous, you can use aromatic herbs like rosmarino fresco, timo, or origano. If you prefer a more crunchy texture, you can sprinkle olive oil and a spruced seashell on the surface. If you want a more legger version, you can add a pizzico of filling in polvere. abogado de accidentes de motocicleta cerca de mí

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  45. This recipe for a ripe focaccia in padella is a simple and delicious way to prepare a pizza without using a forno. The ingredients include 500g of flour, 325ml of warm water, 2 cups of olive oil, 1 cup of zucchini, 1 cup of salt, and 7g of dried birra. For the ripe fruit, you can use forage such as mushrooms, ripe olives, and a few other herbs.

    To make the pizza, chop the dried birra in a large bowl and let it cool for a few minutes before removing it. Add the flour, olive oil, and salt to the water and mix well until a smooth and elastic dough forms. Transfer the dough to a lightly floured surface and let it rest for about 8-10 minutes until it becomes liscious and elastic. Divide the dough into equal portions and arrange them in a rotond shape. Add the desired ingredients, such as forage, ripe fruit, and dried birra, and bake for about 5-7 minutes or until the focaccia is tender and puffed. Serve hot and topped with fresh herbs.abogado planificación patrimonial

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    The Focaccia ripiena in padella (senza lievito) is a unique and delicious bread dish that can satisfy any bread lover's cravings. It's suitable for those with dietary restrictions or preferences, as it doesn't contain yeast. The dish is incredibly flavorful, with a crispy exterior and a soft, fluffy interior filled with delicious ingredients. The recipe is easy to follow, making it suitable for both main courses and side dishes. It's a delightful addition to any meal and is sure to impress.

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    The Focaccia ripiena in padella (senza lievito) is a unique twist on traditional focaccia, made without yeast, resulting in a light and fluffy texture. The filling is flavorful and perfectly complements the crispy exterior. The dish is praised for its deliciousness and satisfaction, making it a healthier option. The dough is perfectly cooked, with a crispy crust and soft interior, and the filling is delicious and well-balanced. The dish showcases the creativity and skill of the chef, making it a delightful culinary experience. The dish is a delightful culinary experience that would be ordered again.

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  48. The question seems incomplete and lacks details. I'm trying to provide an appropriate recipe for preparing a ripe focaccia in padella without using any fork. Here's a base recipe that can be adjusted: formaggio, snooty olives, and fresh herbs. For the coating, extra-virgin olive oil is added. Preparation: In a bowl, mix warm water with sugar and salt. Let it sit for 5-10 minutes until the seeds begin to form. Add flour, oil, and salt. Mix well until a uniform paste forms. Transfer the paste to an infected surface and let it sit for 5-7 minutes. Cover and let it sit for 1-2 hours or until it doubles in volume. Assembly and coating: Divide the paste into two parts, spread a portion on an infected surface, sprinkle the formaggio, snooty olives, olives, and aromatic herbs on the surface. Ricchiudi the focaccia, sprinkle the remaining olive oil on top, and sprinkle the ripe fruit on top. Serve: Cut the focaccia in small pieces and serve hot. This recipe allows you to prepare a ripe focaccia directly in the oven without using any fork.abogado dui suffolk va

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    The review of Focaccia Ripiena in Padella (without lievito) provides a delicious and easy-to-prepare Italian classic without the use of lievito. The recipe is clear and accessible, making it suitable for both beginners and experts in the kitchen. The inclusion of common ingredients makes the dish easy to replicate without complications. The detailed description of the preparation and baking process creates a vivid image, facilitating successful replication. Suggestions include adding different ripening options to satisfy personal tastes, high-quality photography to enhance the final result, offering advice on adjusting the recipe for specific diets or nutritional preferences, incorporating personal stories or aneddotes, and suggesting complementary beverages or meals to enhance the gastronomic experience.

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    To prepare ripiena focaccia in padella without using forno, follow these instructions:

    1. Preparazione della Focaccia:
    - In una ciotola, mescola la farina con il sale e lo zucchero.
    - Add the lievito di birra secco e versa l'acqua tiepida. Mescola bene fino a ottenere un impasto omogeneo.
    - Add the olive oil and impasta per 8-10 minuti fino a quando l'impasto diventa elastico.
    - Copri la ciotola con un panno umido e lascia lievitare l'impasto in un luogo caldo per circa 1-2 ore.
    - Stesura dell'Impasto:
    - Trasferisci l'impasto su una superficie leggermente infarinata e stendilo con le mani formando un rettangolo.
    - Aggiunta del Ripieno:
    - Distribuisce uniformemente il formaggio, i salumi, le verdure, e le erbe aromatiche sulla superficie della focaccia.
    - Chiusura e Cottura in Padella:
    - Piegare la focaccia a metà in modo da coprire il ripieno.
    - Riscaldare una padella antiaderente con un filo d'oliva.
    - Cuocere la focaccia ripiena in padella a fuoco medio-basso per circa 5-7 minuti per lato.
    -Servire:
    - Taglia la focaccia ripiena in porzioni e servila calda abogado testamentario.

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  53. This recipe for ripe focaccia involves mixing water with sugar, adding active yeast, and rinsing for 5-10 minutes until it doesn't become sour. In a large bowl, mix flour with sugar, active yeast, and olive oil until a uniform dough forms. Leave the dough in a hot place for 1-2 hours or until it doubles in volume. Transfer the dough to an inverted surface and place it in a desired size. Add the ripe ingredients to one side of the dough and place the other side on top. Place the dough on an anti-stick baking sheet and bake for 10-15 minutes, turning the dough every 10-15 minutes until it's golden brown on both sides and the internal force is strong. Serve the dough in a oven-proof dish. This recipe allows you to enjoy a delicious ripe focaccia without needing to use the food.dui en virginia

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    The review discusses the concept of making focaccia ripiena in padella without yeast, a flavorful alternative to traditional recipes. It also highlights the quick and easy preparation process, with readers sharing their experiences. The review also encourages discussion on filling variations, fostering a community dialogue about creative kitchen preferences. It also touches on the recipe's suitability for various dietary needs, with users sharing insights on adapting it to specific needs. Finally, the review encourages culinary tips exchange, creating a positive and collaborative community for exploring innovative and yeast-free recipes.

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  56. This recipe for a ripieno is made by mixing flour, yeast, sugar, salt, and water in a large bowl. The mixture is then spread on a lightly infected surface and left to dry for about 5-10 minutes. The mixture is then divided into two equal parts and placed on an oiled baking sheet. The ripieno is then spread on the top of each focaccia piece, leaving a margin around the edges. The remaining dough is then spread over the ripieno and sprayed with the dip. The dough is then baked on a baking sheet for 10-15 minutes or until the base is soft and the fork is browned. The ripieno is then transferred to a baked and taglialized pizza slice and served warm and piping hot. This ripieno is a delicious and quick preparation option for any informal or antipasto.semi truck accident law firm

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  57. semi trucks accidentsThe pan-frying technique makes the focaccia uniquely delicious. The crust is golden, and the interior is soft and chewy. The stuffed version is a hit with vegetarian friends, and it is a great find for people with yeast allergies.

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    This recipe for focaccia ripiena in padella senza lievito is a quick and easy twist on traditional Italian focaccia, utilizing a skillet to eliminate yeast and create flavorful bread without lengthy rising time. The stuffed focaccia is filled with savory ingredients like cheese and herbs, and is easy to prepare for even novice bakers. With a golden crust and soft interior, it's perfect for serving as an appetizer or alongside a hearty meal. The recipe's versatility allows for endless customization, allowing home cooks to experiment with different fillings and flavor combinations. Overall, this focaccia ripiena in padella senza lievito offers a delicious and convenient way to enjoy homemade bread, providing a taste of Italy right in your own kitchen.

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  60. In a large bowl, mix flour, sugar, salt, and olive oil. Gradually add olive oil and warm water until a uniform paste forms. Transfer the paste to an infected surface and work for a few minutes until it becomes liscious and elastic. Divide the paste into two parts and stdile with a mattarello on an infected surface, creating two 1 cm squares. Spread half of the shredded cheese on one pasta piece, leaving a 2 cm margin around the edges. Cover with the other pasta piece and seal the edges with a toothpick or fork. Spread a small amount of olive oil in an anti-stick pan and cook the shredded cheese for about 5-7 minutes per side. While cooking, sprinkle the surface with olive oil and cosparge it with fresh rosemary and thyme. Once cooked, transfer the shredded cheese to a plate and lightly refrigerate before slicing and serving.leyes de accidentes de motocicleta

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  63. divorce lawyer in alexandria vaThe filling can be a combination of ingredients like cheese, vegetables, or cooked meat. The dough should be folded over the filling, creating a half-moon shape, and sealed with fingers to prevent leakage. A non-stick skillet or frying pan should be heated over medium heat and drizzled with olive oil. Cook the focaccia until golden brown and crispy, and the filling is hot and melted. Season the focaccia with salt, pepper, and desired herbs or spices while cooking.

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  66. virginia dui 7 day suspensionThe stuffed focaccia is filled with savory ingredients like cheese and herbs, and is easy to prepare for even novice bakers. With a golden crust and soft interior, it's perfect for serving as an appetizer or alongside a hearty meal. The recipe's versatility allows for endless customization, allowing home cooks to experiment with different fillings and flavor combinations.

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