Pitta Ripiena Calabrese / Focaccia Rellena Calabrese / Pizza Rellena
La Pitta es solo uno de los muchos panes rellenos horneados en Calabria. También conocida como Pitta China, contiene una deliciosa mezcla de quesos, embutidos, aceitunas, tomates y huevo. Parte pizza, parte focaccia, parte pan, es una de las cosas más sabrosas que hacen las panaderías de Calabria a diario.
Ingredientes para la Pitta:
300 gr de Harina común (000)
175 ml de Agua (tibia)
12 gr de Levadura fresca (5 gr de levadura seca)
1/2 Cdta de Azúcar
1/2 Cdta de Sal
1 Cda Aecite de Oliva
Relleno:
50 gr Queso Provolone
50 gr Queso Sardo
50 gr Salame tipo Calabrese o similar
100 gr de Jamón Crudo
1 Huevo duro
Tomates secos en aceite
Aceitunas negras y verdes
Oregano
FOCACCIA ALTA VELOCE IMPASTO LIQUIDO SOFFICISSIMA ricetta facile SOFT PIZZA WITH LIQUID DOUGH
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Cookmii SM-1501 Impastatrice Planetaria
Codice promozione: 2DHPVUC2
il codice scadrà il 31 gennaio 2020
Avete mai fatto un impasto per pizza e focaccia liquido tipo pastella? Dovete provare... è semplicisssimo, non bisogna essere esperti nella panificazione per realizzarla, basta mettere tutti gli ingredienti nella planetaria (o lavorarli con una frusta a mano o nel frullatore) e versarlo nello stampo, senza lunghe lavorazioni a mano! Si lascia crescere ed otterrete una focaccia alta e soffice che vi stupirà! La Focaccia con l’impasto liquido, può essere cotta semplice senza nulla dentro, oppure, come ho fatto io, farcita nel mezzo con prosciutto e provola... una bontà!
Grazie per la visione e se ancora non lo avete fatto iscrivetevi al canale, è gratis!
????????INGREDIENTI per uno stampo 28x18 cm
300 g Farina 0
2 Uova
200 ml Latte
1 cucchiaio Zucchero
2 cucchiaini Sale
80 g Olio di semi
8 g Lievito di Birra
Per completare:
200 g Prosciutto cotto
Formaggio provola
Salsa di pomodoro
Origano, Olio
???????? INGREDIENTS for a 28x18 cm mold
300 g Flour
2 eggs
200 ml Milk
1 tbsp sugar
2 teaspoons salt
80 g Seed oil
8 g Brewer's Yeast
To complete:
200 g Cooked ham
Provola cheese
Tomato sauce
Oregano, Oil
???????? INGRÉDIENTS pour un moule de 28x18 cm
300 g de farine
2 œufs
200 ml de lait
1 cuillère à soupe de sucre
2 cuillères à café de sel
80 g d'huile de graines
8 g de levure de bière
compléter:
200 g de jambon cuit
provola
Sauce tomate
Origan, huile
???????? ZUTATEN für eine 28x18 cm Pfanne
300 g Mehl
2 Eier
200 ml Milch
1 EL Zucker
2 Teelöffel Salz
80 g Samenöl
8 g Bierhefe
Ergänzen:
200 g gekochter Schinken
Provolone
Tomatensauce
Oregano, Öl
???????? INGREDIENTES para una sartén de 28x18 cm
300 g de harina
2 huevos
200 ml de leche
1 cucharada de azúcar
2 cucharaditas de sal
80 g de aceite de semilla
8 g de levadura de cerveza
completar:
200 g de jamón cocido
provolone
salsa de tomate
Orégano, aceite
???????? INGREDIENTES para uma panela de 28x18 cm
300 g de farinha
2 ovos
200 ml de leite
1 colher de sopa de açúcar
2 colheres de chá de sal
80 g de óleo de semente
8 g de levedura de cerveja
completar:
200 g de presunto cozido
queijo provolone
molho de tomate
Óleo de orégano
???????? ΣΥΣΤΑΤΙΚΑ για τηγάνι 28x18 cm
300 g αλευριού
2 αυγά
200 ml γάλακτος
1 κουτ. Σούπας ζάχαρη
2 κουταλάκια αλάτι
80 g ελαίου σπόρου
8 g ζύμης ζυθοποιίας
ολοκληρώσει:
200 γραμμάρια μαγειρεμένου ζαμπόν
προβολόνε
σάλτσα ντομάτας
Λάδι ρυγκόνης
???????? ИНГРЕДИЕНТЫ для кастрюли 28х18 см
300 г муки
2 яйца
200 мл молока
1 коробка сахарного супа
2 чайные ложки соли
80 г растительного масла
8 г пивных дрожжей
завершено:
200 г вареной ветчины
проволоне
томатный соус
Масло ригона
المكونات لوعاء 28x18 سم
300 غرام من الدقيق 0
2 بيض
200 مل من الحليب
1 علبة من حساء السكر
2 ملعقة صغيرة من الملح
80 غرام من الزيت النباتي
8 غرام من الخميرة البيرة
الانتهاء:
200 غرام من لحم الخنزير المطبوخ
جبن بروفولون
صلصة الطماطم
زيت ريجون
#pizza #focaccia #ricetta #focacciaalta #easyrecipe #focacciasoffice #tuttiatavola #focacciaimpastoliquido #prosciutto #formaggio #liquiddough #pizzaalta #softpizza
????How to Make FOCACCIA???? [Garlic Marmalade, Brie and Walnuts] ????????Peter Sidwell's Kitchen Episode 37
TV Chef Peter Sidwell ????
Cook With Peter Sidwell Sponsored By Masterclass Focaccia with Garlic Marmalade, Brie and Walnuts.
????How to Make FOCACCIA???? [Garlic Marmalade, Brie and Walnuts] ????????Peter Sidwell's Kitchen Episode 37
Focaccia is basically a yeasted flat bread. This is why it is also known as Italian flat bread. The dough of a focaccia is flavoured with olive oil and can sometimes be topped with herbs, vegetables and other toppings.
Just like pizza dough, focaccia dough is made with flour, oil, water, yeast and salt. However, focaccia is made with more yeast than pizza dough. This allows it to rise more and creates a fluffier and more bread-like result. Focaccias also preserve more moisture. This is due to the punctures made in the dough before it is baked.
Unlike pizza, focaccias are usually served as a side dish. As such, for the most part, their toppings are minimal. Focaccia toppings usually include a blend of oil, sea salt and herbs. Although, sometimes onions, olives, tomatoes, garlic or cheese are used.
THE HISTORY OF FOCACCIA
Many people consider focaccia to be an early prototype of pizza. The basic recipe originated with the Etruscans or Ancient Greeks. There is even evidence to suggest that the people of Pompeii – whose city was destroyed by Mount Vesuvius in 79AD – had a widespread focaccia baking and selling industry. Over time, it evolved to become what we now know as the modern pizza. However, much of the original recipe has endured.
Originally, focaccias were baked on a heated tile, earthenware disk or on the hearth of a fire. Just like modern focaccias, they were sometimes pierced with a knife to prevent bubbling and preserve moisture. However, they were also sometimes punctured with needles and dotted with decorative patterns.
Over the centuries, different regions of Italy modified and adapted the original focaccia recipe to suit their own tastes and preferences. For instance, in Liguria (a region in Italy’s north-west), each town and hamlet has developed their own spin on the base recipe. There is Camogli’s biscuit-hard spin, as well as Voltri’s oily soft version. In Italy’s north-east, in Veneto, a traditional Easter dish consists of a sweet focaccia made of eggs, sugar and butter.
Today, focaccias of all different varieties are enjoyed across the globe as a snack, light meal, side dish or even dessert.
HOW TO MAKE A FOCACCIA
The process to make a focaccia is very similar to making pizza dough. It uses the same base ingredients: flour, olive oil, water, yeast and salt. As with pizza dough, be sure to use a strong flour, such as bread flour, which is high in gluten. You should also consider using premium olive oil as it is a key ingredient which gives the focaccia much of its flavour.
The main differences between pizza dough and focaccia dough are:
how much yeast you add
the time you allow for the dough to rise so that you can achieve the ideal light and airy texture.
You also want to be fairly minimal with the toppings so that the dough isn’t weighed down. This way, the dough shouldn’t loose its airy, light and fluffy texture.
Another key difference between pizza and focaccia is, of course, the shape. Instead of tossing the dough to create a classically round pizza, you can simply place your focaccia dough onto a well-oiled baking tray and spread it around so that it’s about 2-3 centimetres thick.
To create a beautiful golden crust, make sure to generously drizzle or brush olive oil over the dough before putting it into a high-heat oven.
FOCACCIAS AT 11 INCH PIZZA
If you’re in the mood for a tasty focaccia but don’t have the time, energy or patience to make your own, then why not visit Melbourne’s best pizzeria, 11 Inch Pizza – which, incidentally, also makes Melbourne’s best focaccias.
At 11 Inch Pizza, we offer three different types of focaccia to suit your cravings: garlic, herb and cheese. Our garlic focaccia is topped with garlic oil, mozzarella, provolone, and oregano; our herb focaccia is topped with olive oil, oregano, rosemary and sea salt; and our cheese focaccia is topped with mozzarella, provolone, goat’s cheese, fior di latte, and rosemary.
If you’re looking for something a bit more substantial, why not have your focaccia as a side dish to one of our classic or gourmet pizzas? You can even finish off your three-course meal with a dessert pizza and wash it down with one (or several) of the many beverages we also offer.
Join Tv chef and author Peter Sidwell in his kitchen for some tasty recipes, ideas and dishes. Broadcast every week 8.30am UK time. This weeks episode Pete bakes a delicious focaccia bread filled with local brie, a homemade garlic marmalade and roasted walnuts. for the recipe go to cookserveenjoy.com
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