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Teresa Shoenleben-Ward
Focaccia
Focaccia with grilled peppers, goat cheese, sundried tomatoes, olives and rosemary.
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Ingredients
- 500 g wheat flour
- 7 g dried yeast
- 75 ml traditional olive oil
- 250 ml water lukewarm
- 2 tl salt
- 100 g semi sundried tomatoes
- 100 g black olives without pit
- 1 el traditional olive oil
- 1 el sprig of rosemary
- 1 tl coarse sea salt
- 2 paste Bettine Blanc goat cheese 45
- 295 g grilled peppers in a pot
Kitchen Stuff
Directions
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Sieve the flour. Mix the flour and the yeast in a bowl. Add the oil, lukewarm water and salt and knead to a smooth dough.
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Add a little more water if the dough is too dry. If it remains too sticky, add extra flour.
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Knead in the tomatoes and olives and make a ball. Place this on a floured countertop. Brush with the oil.
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Cover with a damp tea towel and let rise for 1 hour.
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Roll out the dough with a rolling pin into a piece of 1 cm thick. Grease a baking tray with the oil and put the dough on it.
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Let the dough rise for 30 min. Remove the needles from the sprigs of rosemary and cut finely.
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Preheat the oven to 250 ° C.
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Prick the dough with your finger. Sprinkle with the sea salt, the rosemary and the oil. Bake the bread for approx. 20 min.
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Allow it to cool slightly and cut it horizontally. Drain the peppers and cut into strips. Cut the goat's cheese into pieces.
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Cover the focaccia with the goat's cheese and paprika. Cut the focaccia into pieces.
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Nutrition
825Calories
Sodium0% DV1.450mg
Fat58% DV38g
Protein50% DV25g
Carbs32% DV95g
Fiber32% DV8g
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