The name="-"> focaccia name="-"> stuffed name="-"> with name="-"> chard, name="-"> the name="-"> step name="-"> by name="-"> step name="-"> recipe name="-"> to name="-"> make name="-"> it name="-"> soft, name="-"> appetizing name="-"> and name="-"> digestible, name="-"> being name="-"> prepared name="-"> with name="-"> sourdough name="-"> and name="-"> enriched name="-"> with name="-"> a name="-"> pinch name="-"> of name="-"> turmeric.
name="-"> src="/images/posts/b32bdf35898ab4060e3551277dfbca22-0.jpg">
La name="-"> focaccia name="-"> stuffed name="-"> with name="-"> chard, name="-"> the name="-"> recipe name="-"> step name="-"> by name="-"> step name="-"> to name="-"> make name="-"> it name="-"> soft, name="-"> appetizing name="-"> and name="-"> digestible name="-"> being name="-"> prepared name="-"> with name="-"> mother name="-"> pasta name="-"> and name="-"> enriched name="-"> with name="-"> a name="-"> pinch name="-"> of name="-"> turmeric. name="-">
The name="-"> preparation name="-"> of name="-"> the name="-"> focaccia name="-"> stuffed name="-"> with name="-"> chard name="-"> is name="-"> simple name="-"> and name="-"> does name="-"> not name="-"> require name="-"> particular name="-"> attention; name="-"> the name="-"> leavening name="-"> takes name="-"> place name="-"> for name="-"> half name="-"> of name="-"> its name="-"> duration name="-"> in name="-"> the name="-"> refrigerator name="-"> and name="-"> this name="-"> therefore name="-"> allows name="-"> the name="-"> dough name="-"> not name="-"> only name="-"> to name="-"> grow name="-"> back, name="-"> but name="-"> also name="-"> to name="-"> mature.
The name="-"> focaccia name="-"> stuffed name="-"> with name="-"> chard name="-"> can name="-"> be name="-"> served name="-"> either name="-"> lukewarm name="-"> or name="-"> at name="-"> room name="-"> temperature name="-"> and, name="-"> if name="-"> consumed name="-"> the name="-"> next name="-"> day, name="-"> it name="-"> will name="-"> be name="-"> as name="-"> good name="-"> as name="-"> freshly name="-"> baked.
Index
name="-"> name="ingredients">Ingredients
- 500 name="-"> gr name="-"> of name="-"> type name="-"> 1 name="-"> flour
- 400 name="-"> gr name="-"> of name="-"> type name="-"> 2 name="-"> flour
- 500 name="-"> ml name="-"> of name="-"> water
- 20 name="-"> gr name="-"> of name="-"> salt
- 50 name="-"> gr name="-"> of name="-"> extra name="-"> virgin name="-"> olive name="-"> oil
- 3 name="-"> gr name="-"> of name="-"> turmeric name="-"> powder name="-"> (optional)
- 150 name="-"> gr name="-"> of name="-"> sourdough
- 1 name="-"> Kg name="-"> of name="-"> beets name="-"> already name="-"> boiled
name="-"> name="-"> name="-"> name="-">
name="-"> name="-">
- Preparation name="-"> Time:
20 name="-"> minutes
- Cooking name="-"> time:
30 name="-"> minutes
- Rest name="-"> time:
24 name="-"> hours name="-"> of name="-"> leavening
- Dose:
4 name="-"> people name="-"> to
- difficulty:
low
name="-">
How name="-"> to name="-"> prepare name="-"> the name="-"> focaccia name="-"> stuffed name="-"> with name="-"> chard: name="-"> procedure name="-">
- Unire name="-"> flour name="-"> and name="-"> turmeric name="-"> in name="-"> a name="-"> large name="-"> bowl,
- to name="-"> melt name="-"> the name="-"> sourdough name="-"> in name="-"> the name="-"> water, name="-"> then name="-"> add name="-"> it name="-"> to name="-"> the name="-"> flour name="-"> and name="-"> start name="-"> kneading,
- to name="-"> merge name="-"> even name="-"> the name="-"> oil
name="-"> src="/images/posts/b32bdf35898ab4060e3551277dfbca22-1.jpg">
- and name="-"> only name="-"> after name="-"> having name="-"> incorporated name="-"> it name="-"> into name="-"> the name="-"> dough, name="-"> add name="-"> the name="-"> salt.
- knead name="-"> until name="-"> a name="-"> smooth, name="-"> non-sticky name="-"> mass name="-"> is name="-"> obtained,
- Than name="-"> we name="-"> cover name="-"> with name="-"> food name="-"> film name="-"> in name="-"> contact name="-"> so name="-"> as name="-"> not name="-"> to name="-"> dry name="-"> the name="-"> surface name="-"> of name="-"> the name="-"> dough name="-"> and name="-"> let name="-"> it name="-"> rise name="-"> for name="-"> twenty-four name="-"> hours,
- when name="-"> the name="-"> dough name="-"> will name="-"> have name="-"> doubled name="-"> its name="-"> volume
name="-"> src="/images/posts/b32bdf35898ab4060e3551277dfbca22-2.jpg">
- season name="-"> chard name="-"> with name="-"> extra name="-"> virgin name="-"> olive name="-"> oil name="-"> or, name="-"> if name="-"> you name="-"> like, name="-"> sauté name="-"> it name="-"> in name="-"> a name="-"> pan name="-"> with name="-"> oil, name="-"> garlic name="-"> and name="-"> chilli,
- lubrication name="-"> with name="-"> oil name="-"> the name="-"> bottom name="-"> of name="-"> a name="-"> pan name="-"> and name="-"> flatten name="-"> three name="-"> / name="-"> quarters name="-"> of name="-"> the name="-"> dough name="-"> inside,
- stuff name="-"> with name="-"> beets,
name="-"> src="/images/posts/b32bdf35898ab4060e3551277dfbca22-3.jpg">
- and name="-"> pave name="-"> now name="-"> the name="-"> remaining name="-"> dough name="-"> and name="-"> lay name="-"> it name="-"> on name="-"> the name="-"> beets,
- refold name="-"> the name="-"> lower name="-"> dough name="-"> inwards, name="-"> taking name="-"> care name="-"> to name="-"> press name="-"> a name="-"> little name="-"> to name="-"> close name="-"> the name="-"> focaccia name="-"> well,
name="-"> src="/images/posts/b32bdf35898ab4060e3551277dfbca22-4.jpg">
- prick name="-"> the name="-"> surface name="-"> with name="-"> the name="-"> tines name="-"> of name="-"> a name="-"> fork name="-"> and name="-"> bake name="-"> in name="-"> a name="-"> hot name="-"> oven name="-"> at name="-"> 220 name="-"> ° name="-"> for name="-"> about name="-"> half name="-"> an name="-"> hour name="-"> or name="-"> in name="-"> any name="-"> case name="-"> until name="-"> golden name="-"> brown.
- Cooking name="-"> when name="-"> finished, name="-"> remove name="-"> from name="-"> the name="-"> oven name="-"> and name="-"> leave name="-"> to name="-"> rest name="-"> for name="-"> a name="-"> few name="-"> minutes name="-"> before name="-"> portioning.
name="-"> name="-"> src="/images/posts/b32bdf35898ab4060e3551277dfbca22-5.jpg">
name="-">
One name="-"> more name="-"> tip:
It name="-"> will name="-"> be name="-"> useful name="-"> to name="-"> let name="-"> the name="-"> dough name="-"> rise name="-"> in name="-"> the name="-"> refrigerator name="-"> for name="-"> the name="-"> first name="-"> twelve name="-"> hours, name="-"> after name="-"> which name="-"> take name="-"> it name="-"> out, name="-"> let name="-"> it name="-"> cool, name="-"> then name="-"> knead name="-"> again name="-"> and name="-"> let name="-"> it name="-"> rise name="-"> until name="-"> doubled; name="-"> if name="-"> the name="-"> atmospheric name="-"> temperature name="-"> is name="-"> low, name="-"> it name="-"> will name="-"> be name="-"> useful name="-"> to name="-"> do name="-"> the name="-"> second name="-"> leavening name="-"> in name="-"> the name="-"> oven name="-"> off, name="-"> with name="-"> the name="-"> door name="-"> closed name="-"> and name="-"> the name="-"> light name="-"> on.
name="-"> name="-"> src="/images/posts/b32bdf35898ab4060e3551277dfbca22-6.jpg">
You name="-"> may name="-"> be name="-"> interested name="-"> in name="-"> other name="-"> recipes name="-"> with name="-"> chard, name="-"> other name="-"> recipes name="-"> with name="-"> sourdough name="-"> or name="-"> other name="-"> sourdough name="-"> focaccia
Ilaria name="-"> Zizza
