Focaccia with lavender

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Mix 400 g of flour with dry yeast, add honey, 3 tablespoons of oil and water. Mix with a spoon, then by hand. If you get a crust that is too soft to knead, add a little more flour until the crust is soft, but it can knead. Add salt and knead for 5 minutes until the crust becomes silky. Put the crust in a bowl sprinkled with flour, cover it with a kitchen napkin and let it double in volume (about 30 minutes)

After this time, grease a 40 cm x 40 cm tray (approximately) with a tablespoon of oil, spread the crust to the size of the tray and place it in the tray. Cover it with a towel and let it double in volume.

During this time, heat the oven very well (to 250 C) and prepare the sauce. Finely chop the garlic and lavender flowers and mix them with the rest of the oil (2 tablespoons).

When the crust has grown in front of it with the help of fingers it digs at intervals of 2 cm. Grease the sauce on the entire surface of the bread with a brush. Sprinkle a little sea salt and pepper.

Bake the bread for 25 minutes, at 200 C

Focaccia with oregano

must be tried: D: D and I'm waiting for an apple pie because I'm hungry .. maybe you'll indulge and show us a delicious recipe for apple pie))) I'm not upset if it were for the pie with sweet cheese and raisins :))))

I just posted a pumpkin pie. Maybe you satisfy your cravings with it, at least partially: D

yes msi: D but only partially :))

:)) I hope to make up for it soon: D

If I'm not mistaken, I knew that no yeast is added to this dough. :)

you somehow have a cookbook on the market

I don't know if an Italian chef puts yeast in focaccia or not, I only know that I put it and I find the result satisfactory. But, if you give me the recipe and I think it's ok, I'm willing to experiment.

There is no book on the market, I did not think to ask for money for something I already offer for free :) Instead I have on the blog, under each recipe, a button & quotprint & quot) I think it's much more advantageous, everyone takes to the printer only the recipes he really likes, plus there is the option to give up pictures.

For Anonymous. the one who said that yeast is not used for foccacia: look for recipes for Italians, you will see that everywhere yeast is used yeast or dry yeast (or fresh, which you find)

How to grow lavender

The potential of lavender refers to the fact that there is a high market demand for this plant and its derivatives, but how easily is it cultivated and maintained? Here is some important information:

How to plant lavender and in what period

Lavender is a Mediterranean plant, so it grows in hot and sunny places. You can plant lavender on a bed of earth or on top of a small hill to maximize drainage. You can plant them in groups of three plants.

If you have a lavender in a pot, fix the pot on a bed of stones or gravel to optimize drainage. The plant needs sun for at least eight hours a day and must be protected from the wind.

Lavender is best planted in April and May, when the soil warms up.

What are the soil conditions for growing lavender

It is important that the soil is well drained, because moisture is the biggest enemy of lavender. The soil must be light, loose and well aerated for optimal growing conditions.

In addition, to improve soil drainage, you can mix a little silicon sand before planting. It offers many advantages: it lets the water drain well, does not cement and helps to reflect the sun's rays on the plant. This is especially useful in colder and wetter climates.

Check the pH level of the soil to ensure slightly alkaline conditions. An ideal pH would be between 6.7 and 7.3. If necessary, increase the alkalinity of the soil by adding a small amount of lime.

Culture maintenance

You do not need to use fertilizers often or water the plants. A sprinkling around the base of the plants will encourage prolific flowering and vivid color of the inflorescences. Do not add bulky or high nitrogen fertilizers. The plant withstands even -35 degrees Celsius.

When and how to harvest lavender

The best time to harvest English lavender is when the buds have formed on the plant, but the flowers have not yet opened. Lavender harvested at this time of year will fall off the stems more easily when it dries, making it easier to collect. Closed buds will retain their fragrance and color for a long time. The lavender variety determines the fragrance, color and longevity of the dried stems. English lavender varieties are known to be the most recommended for drying.

It is recommended to harvest in the first part of the day, until it is very hot. Between 7 and 11 o'clock, the plant secretes active substances that intensify the essence of the resulting volatile oil. Do not harvest if the humidity is high.

Do not be afraid to cut with scissors 50% or even 65% of the length of the stems of the mature plant. This action will stimulate root growth until spring, when the new shoots begin to grow.

Because labor can be expensive, we recommend using a harvesting machine to cut about 50-65% of the plant's crown.

How profitable is the lavender crop

the investment required for one hectare of lavender in Romania is approximately 10,000 euros. From the third year, it can be depreciated. Fresh or dried lavender was sold at a price of about 8 lei / kg. However, volatile oils also reach 250 euros / liter. Lavender honey sells for 7-8 euros per kilogram. 40 liters of volatile oil can be produced from one hectare of lavender land.

European funds

The National Rural Development Program is responsible for lavender projects, made of European money. You can use the measure "121 - modernization of agricultural holdings" or, if you are young, the "112 - young farmers".

Through PNDR 2014-2020, Romania has allocated a total amount of 9.333 billion euros, of which 8.015 billion euros come from European funds, and 1.347 billion are from the state budget.

Focaccia with tomatoes and miss summer & # 8230

The wonderful weather lately has come for me with a longing for summer. In other words, I can't wait to get out of the house and run to the market, to talk to people & # 8230 to buy fresh vegetables. It's something vivid and simple in the producer markets. Something that does not compare to the formal, sterile atmosphere of the vegetable stands in the supermarket.

Today, walking around on the phone, I came across a bunch of pictures of a focaccia I made last summer. No, she wasn't the only one with tomatoes, because when cherry tomatoes grow all over your garden, all you have to do is use them. In salads, soups, shakshouka, sauces and, very often, in focaccia.

And I think that, especially as the holidays approach, a smiling bread flavored with sliced ​​tomatoes, extra virgin olive oil and sea salt is exactly what the doctor recommends. For our quarantined soul.

And if you want to try other equally interesting breads, HERE you can find focaccia in the pan and HERE, the simplest bread.

* 2.5 cups white flour (normal cups, water)

* 1 teaspoon grated salt

* 4 tablespoons olive oil

* 1/4 cube of fresh yeast or 1/2 sachet of dry yeast

* 1 tablespoon sugar

* about 4 cherry tomatoes (for a more interesting effect combine tomatoes of several sizes or tomatoes of various varieties and colors)

* lukewarm water as it contains

Dough preparation:

1. Activate the yeast as follows: put the yeast in a smaller cup or glass, along with a generous tablespoon of flour and sugar. Mix with lukewarm water until it turns into a soft paste. Cover the glass / cup with a saucer and place in a warm place

2. Until the yeast grows, in a large bowl mix the flour with the salt and 3 tablespoons of olive oil, and after the yeast starts to grow, add it to the flour. Mix everything

3. Fill a cup with lukewarm water and put it over the flour, mixing everything with a spoon. When the composition begins to bind, give up the spoon and knead the dough by hand, until you get a very soft crust, which sticks easily to your hand.

4. Remove the dough from the bowl, on the work table lightly powdered with flour and knead well for at least 10 minutes. If the dough is too sticky, add more flour, and if it is too hard, add a little more water.

5.After the crust is kneaded, grease it with a little olive oil and put it back in the bowl, cover it with a clean napkin and place it in a warm place for about 40 minutes.

6. When the dough doubles in volume, remove the air from it by pushing lightly, with your fist, then take it out of the bowl, shape it into a ball and then place it in an oven tray lined with baking sheet. Press the dough ball lightly with your palm to flatten it a little, cover with a clean napkin and leave to rise for 10 minutes.

7. While the dough rises, turn on the oven at 200 degrees Celsius and let it heat up, then cut the tomatoes into slices.

8. After the 10 minutes have passed and the dough has risen a little, put the kitchen towel aside and fill the dough with tomatoes, pushing them into the dough, because they will tend to fall. Push them with your finger without fear, then let the dough rise for another 10 minutes.

9.After the dough has risen, push the tomatoes into the focaccia once more, grease the entire surface with extra virgin olive oil and sprinkle with sea salt.

10. Put the focaccia in the oven at 200 degrees for about 30-35 minutes, until browned.

After you take the focaccia out of the oven, let it cool down a bit before cutting it and eat it in a maximum of one day since you prepared it (although I don't think it will last that long: D)

Focaccia with cheese

1. For the dough: Sift the flour into a bowl and add the yeast, salt and sugar. Pour 300 ml of warm water and knead well until you get a firm dough.

2. Divide the dough in half and spread each piece so that it fits in the tray you will use.

3. Put a piece of dough in the pan and grease with a little water. Arrange the mozzarella slices, then sprinkle with Gorgonzola and basil leaves. Place the other sheet of dough on top, pressing firmly on the edges.

4. Cover the dough with cling film with oil or a clean kitchen towel. Leave the dough in a warm place for 60 minutes, until it doubles in volume.

5. Preheat the oven to 200 degrees.

6. Uncover the dough and make a few dips with your fingers on the entire surface. Grease with olive oil and sprinkle a few rosemary leaves. Suitable for salt.

7. Bake for 30 minutes or until browned.

8. Remove from the oven, grease with a little olive oil and serve immediately.

For the dough:
500 g flour
7 g yeast
1 teaspoon salt
1 teaspoon sugar
4 tablespoons olive oil
For the filling:
250 g mozzarella
200 g Gorgonzola cheese, crushed
a few basil leaves
For topping:
2-3 tablespoons olive oil
a few rosemary leaves
1 tablespoon sea salt

500 g white flour
200 ml of lukewarm water
6 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1 sachet of yeast
5 cloves of crushed garlic

Difficulty: easy

Mix the sugar, yeast, 2-3 tablespoons of flour and a little lukewarm water in a bowl, then leave to rise for about 10 minutes.

After increasing the volume, add the rest of the flour and water, salt and half of the olive oil.

The obtained dough is spread on a round pizza tray and covered with a towel, after which it is left to rise for 30 minutes.

Mix the garlic with the remaining olive oil and leave in the fridge for 10 minutes.

When it becomes fluffy, the dough is gently shaped with your fingers, making holes on the whole surface, after which the mixture of garlic and olive oil is placed on top, spread with a brush on the whole surface.

Place the tray in the oven and bake for 15 minutes, during which time the focaccia should become slightly coppery. Remove from the pan and cut into slices, then serve hot.

The tastiest Focaccia with mozzarella - The dough is bestial, and the taste the same

1. In a bowl, pour 250 ml of milk (at room temperature). Add sugar, yeast and mix. Separately, beat a frying egg, then add it to the composition.

2. Add the sifted flour and knead the dough. Add the butter at room temperature and knead well until smooth.

3. Leave the dough to rise, in a warm place, until it doubles in volume…

4. Meanwhile, cut the mozzarella into thin slices.

5. Cover a round tray with baking paper. Place the dough in the baking tray and spread it all over the surface. Using a knife, make a few cuts on the dough. We place the pieces of mozzarella in the respective cuts - as seen in the pictures below…

Cover the tray with a piece of cling film and let the dough rise.

5. Beat an egg with 2 tablespoons of milk and a little salt. Wallpaper the dough with the egg mixture and bake at a temperature of 200 degrees Celsius for 15 minutes. Enjoy your meal!

Focaccia is a special dish, suitable for family lunch and especially for families with small children. More than likely, the focaccia will not be left on the plate for little ones.

Focaccia is a traditional Italian flatbread made from olive oil, flour, yeast and aormatic herbs.

Bread in one form or another is prepared by almost all nations, but each version of this baking is unique. If you carefully study the recipes of popular bakery products in a certain country, you can say a lot about the gastronomic preferences of the inhabitants, what products from this area are loved and available to the fullest.

This is a wheat flour tortilla with the addition of olive oil, sea salt and herbs. It is traditionally baked in yeast dough, but among the classic versions of focaccia, you can also find yeast-free dough cakes.

Focaccia with olives

I do not know how others are, but I can not live without bread, but good bread, with taste, not sponge. Any kind of bread, white bread, wholemeal bread, focaccia, cococi, bat bot, Naan breads, unleavened bread, etc. Foccacia is a bread with a slightly crispy crust and a fluffy core, delicious warm, but good and cold.

  • 500 g flour 650
  • 300 ml milk / lukewarm water
  • 3 tablespoons olive oil
  • 20 g of yeast
  • 1 hand chopped olives thick slices

The yeast is dissolved in lukewarm water and poured into flour. Knead a little and add the olives and oil, put the resulting dough in the oven tray (greased with olive oil) and leave for 15-20 minutes.

When the time passed, I spread the dough with my fingers all over the tray, and made holes from place to place, greased it with olive oil and covered the tray with a towel.

I left it to rise for 1 hour (the dough increases and doubles in volume), I preheated the oven to 200 degrees and baked the focaccia for 20 minutes, until golden.

Jamie Oliver's focaccia

Make a lump of flour or put it all, to the top, in a large bowl. Make a hole in the middle of the flour mountain to fill with the rest of the ingredients. Pour the water and 3 sachets of yeast.

Add 2 tablespoons of sugar and 1 tablespoon of salt and mix slowly with a fork to incorporate the flour. When you have obtained a thick porridge, add the rest of the water and mix everything in a thick dough.

Mix the dough until it becomes shiny and elastic, put in a bowl covered with a damp cloth and let it warm, to rise. Remove the air with your fist from the doubled coca and place the dough in a floured tray.

Put the garlic and rosemary threads mixed with olive oil and salt over the dough in the pan. Let it rise again under a damp cloth. Bake in the oven at 220 degrees for 20-25 minutes, after you push the dough with your finger for a more beautiful shape.

Lavender scented sugar & # 8211 how to prepare

Take a clean, dry jar. The jar should have a tight lid and be as nice as possible, especially if we are going to give it as a gift. Put a layer of lavender flowers on the bottom of the jar, then a layer of sugar, flowers again, sugar again and so on. Don't ask me how thick the layer should be, or how many layers you want, how you want it, but still don't overdo it! What is too much is not good. Always! This is not a recipe with nailed quantities, this is a treat! So put as much sugar and lavender as you need to feel pampered when you let go of the tea. Or in a lemonade. Or some dough & # 8230

Leave the jar closed with the lid tight for at least 2 days before first use. Mix with a teaspoon and use as desired.