Tuesday, January 10, 2012

Fokača z rožmarinom in česnom / Rosemary garlic foccacia





Za mano je čudovit, predvsem pa prost vikend. Kava s prijatelji, skok na bližnji hribček in krasna hrana. V bistvu ni veliko za povedati, so samo lepi občutki. Še takih si želim. 

Tale hitra, preprosta fokača se odlično poda h kakšni fini solati, pivcu ali pa kar tako. Končno sem "premagala" strah pred kvasem, sploh ni tako hudo :).
Lep preostanek tedna vam želim!




(predelano od tu)

500 g bele moke (le-te mi je zmanjkalo zato sem uporabila 350 bele in 150 pšenične polnozrnate)
1 žlička soli
2 žlici olja
2 - 2.5 dl tople vode (odvisno od moke)
1/2 žličke sladkorja
15 g kvasa

Za preliv:
olivno olje
česen (par strokov)
rožmarin
groba sol

V skledici z 1 dl tople vode razstopimo kvas in žličko sladkorja. Pustimo vsaj 10 minut.

Posebej zmešamo moko, sol in olivno olje. Dodamo kvasovo razstopino, dodajamo preostanek tople vode in zamesimo testo.  Premažemo ga z malenkost olivnega olja, pokrijemo s kuhinjskim prtičem in pustimo, da na toplem vzhaja kakšno urico oz. do dvojne velikosti.

Za preliv (oljna mešanica):
v možnarju zmešamo olje, rožmarin in česen. Vse skupaj dobro potočemo, da olje dobi močan vonj in okus in ga uporabimo za preliv (precejnega ali neprecejenega).

Pečico ogrejemo na 220°C.

Ko je testo vzhajalo, malenkost iztisnemo zrak (z rokami pritisnemo na testo), ga razdelimo na 2 dela in vsako polovičko raztegnemo po pekaču za približno prst debelo. S prsti neenakomerno naredimo vdolbinice po testu, po njem posujemo oljno mešanico in grobo sol. 


Rosemary garlic foccacia




(slightly adapted from here)

500 g white flour (350 g white and 150 g whole wheat flour)
1 teaspoon salt
2 teaspoon olive oil
2 - 2,5 warm water
1/2 teaspoon sugar
15 g yeast (I used fresh one)

Topping:
olive oil
garlic
rosemary

coarse salt

Combine 1 dl warm water, sugar, fresh yeast and mix until dissolved. Set aside for about 10 minutes.

Sift flour into a large bowl, add salt, olive oil, stir gently and add yeast mixture and remaining warm water. Mix until well combined. Form into a soft dough. Spread some olive oil over the dough, cover the bowl with a kitchen towel and allow to rise for about 1 hour or until doubled in size.

For the topping: in a mortar combine olive oil, garlic and rosemary. Crush all the ingredients so the oil gets lots of flavour. Remove the garlic and some of the rosemary leaves, flavour is it the oil.

Preheat the oven 220 °C.

Gently punch the dough down, just to get air out, divide the dough in two, place it into a baking pan with parchment paper and shape it into circle, rectangular, ...It should be approx. 1,5 cm thick. Using your fingers press dimples all over the dough. Sprinkle with some olive-garlic topping and coarse salt.

Bake for about 15 minutes or until lightly brown.