Kuhinjica - Focaccia (Fokača)

Potrebno za testo:

450 gr brašna
1 kesica suvog kvasca
1 kašičica šećera
1/2 kašičice soli
250 ml mlake vode
3 kašike maslinovog ulja

Potrebno za nadev:

120 ml maslinovog ulja
2 češnja belog luka
1 kašičica belog luka u prahu
1 kašičica suvog ruzmarina
12 maslinki
1 kašičica krupne morske soli

Brašno pomešati sa suvim kvascem.Dodati šećer,so i mlaku vodu pomešanu sa maslinovim uljem. Zamesiti testo. Testo rukom razvući i staviti u tepsiju (30×20) podmazanu maslinovim uljem. Pokriti sa providnom folijom i ostaviti da odstoji 1 h i da u međuvremenu naraste.
Zagrejati maslinovo ulje da bude mlako,dodati sitno seckani beli luk,luk u prahu i ruzmarin i sa tim prelivom preliti testo slika 2 . Vrhovima prstiju napraviti udubljenja slika 3 Ostaviti da nadođe još 10-15 minuta a onda staviti maslinke i posuti morsku so slika 4.

Temperatura pečenja-220 °C
Vreme pečenja-25 minuta

Nakon pečenja ostavite da se malo prohladi,a onda servirajte.

Ingredients for the dough:

· 450 grams of flour

· 1 pack of dry instant yeast

· 1 teaspoon of sugar

· ½ teaspoon of salt

· 250 ml of warm water

· 3 tablespoons of olive oil

Ingredients for the filling:

· 120 ml of olive oil

· 2 cloves of garlic

· 1 teaspoon of garlic powder

· 1 teaspoon of dry rosemary

· 12 olives

· 1 teaspoon of coarse sea salt

Stir together flour with yeast. Add sugar, salt, and warm water mixed in with olive oil. Knead the dough. Stretch the dough with help of your hands, and place it in the baking tray (30×20) greased with olive oil. Cover with plastic foil and let it sit for 1 hour till it proofs. Heat the olive oil till warm, add finely chopped garlic, garlic powder, and rosemary and pour over the dough (see photo 2). Make shallow indentations all over dough with your fingertips (see photo 3). Let the dough rise a bit more (10-15 minutes). Sprinkle sea salt evenly over focaccia and add olives (photo 4). Bake at 220 °C for 25 minutes.