How To make Focaccia Provencale
1 Recipe basic focaccia dough
1 cn 14.5 oz plum tomatoes,
-drained and chopped 1 tb Chopped fresh basil
2 cl Garlic sliced thin
1 cn 2.25 oz sliced black olives,
-drained 4 ts Dried oregano
2 tb Olive oil
1 ts Sea salt
Make focaccia dough according to the recipe, through rising and shaping. After dough is stretched into two 9" round cake pans, dimple deeply with fingertips. In a small bowl, stir together the chopped tomatoes and basil. Spread half of the mixture over each loaf. Cover with a towel and let rise until puffy, about 45 minutes. Dimple the loaves again and top with garlic, olives and oregano, gently pressing in the olives. Drizzle evenly with olive oil and sprinkle with sea salT Bake at 400 deg. for 20-25 minutes. Remove from pans and cool. ** Ann's note: I like to make a variation of this in which I marinate the tomatoes and basil for several hours in garlic-steeped olive oil with a little salt, then proceed as directed. When I do this, I skip the black olives. Makes two 9" round loaves; serves 8-16
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How To make Focaccia Provencale's Videos
Olive Bread Taste of Provence – Bruno Albouze
Provence olive fougasse (Olive flatbread). A slow mixing process bread dough enhanced with 3 kind of olives (cured black, green and Kalamata) seasoned with herbs and lemon confit... An ideal flat bread for outdoor parties!..
To get the full recipe go to
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Потрясающая фокачча | Простой рецепт знаменитого итальянского хлеба
Фокачча - традиционный итальянский хлеб. Готовим по оригинальному рецепту. Очень мягкий, ароматный, с хрустящей корочкой.
Тесто для фокаччи:
мука 250г
манная крупа 50г
вода 150г
оливковое масло 1 с.л.
дрожжи 1/2 ч.л.
соль 1/2 ч.л.
сахар 1/2 ч.л.
Ингредиенты:
тесто
вяленые помидоры
(можно подвялить самим предварительно в духовке)
соль крупная морская
оливки или маслины
кукурузная мука грубого помола
оливковое масло
прованские травы
Спасибо за внимание к каналу!
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#грузинготовит
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Fougasse provençale
Questa è la mia fougasse provençale con un impasto alle olive ed erbe aromatiche. Piccola demo della formatura. La ricetta è ora pubblicata nel blog De Gustibus Itinera, andate a scoprirla!
Focaccia with rosemary and sea salt - Italian bread
It always amazes me how some simple foods can taste so incredible. Focaccia is one of those foods, it has few ingredients, yet it’s almost magical how great it tastes! This is the perfect focaccia recipe because it’s crunchy on top and on the bottom, plus it’s light with creamy pockets of olive oil goodness. It’s not too thick and not too thin. Salted with flaky sea salt and some fresh rosemary is sure to put your taste buds into orbit. Eat it fresh out of the oven, and shut your windows as the cooking smells will attract all the neighbours!
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Recette de fougasse aux lardons et oignons - Ptitchef.com
Pour un pain bien moelleux et garni de lardons + oignons, tentez notre FOUGASSE !! Déroulez ci-dessous pour en savoir davantage ⬇⬇⬇⬇
À découper en petits morceaux et à déguster durant l'apéritif :-)
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Rosemary Parmesan fougasse
Here’s how to make Rosemary Parmesan fougasse.
Use any sourdough bread recipe you like. Add chopped rosemary and some Parmesan.
Let the dough proof, then let it to retard in container without shaping.
Preheat oven, dump the dough into a well floured surface. Make cuts all over the dough.
Bake 500F with lid on for 15 min
450F without lid for 20 min
Enjoy.
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