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DenaMarie89
Foccacia genovese
focaccia with onion.
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Ingredients
Directions
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Heat 140 ml of water in a saucepan to 35 ° C. Use the thermometer to monitor the correct temperature.
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Put the water in a mixing bowl and dissolve the salt and sugar in it.
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Add in 1 time the flour and then the yeast and mix with a mixer with dough hooks 2 min. Add the oil in a thin stream.
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Knead for another 10 minutes. Pause the mixing occasionally and remove the dough from the dough hooks. This way the dough is evenly kneaded.
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Remove the dough from the mixing bowl. bread roll the dough by folding the sides down, turning the dough a quarter turn and repeating that action.
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Place the dough in a greased bowl and cover it with baking foil for 1½ hours in a warm, draft-free place.
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Take the dough out of the bowl, bread roll it again as described in the previous steps and place in the greased roasting tray.
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Let rise again for 2 hours.
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Divide the dough evenly over the entire surface of the roasting pan and use your fingers to push the dimples into it to create a lumpy surface.
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Let rise for another 2 hours.
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Meanwhile, cut the onions into thin rings and mix with the rest of oil and salt. Leave to be covered until use.
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After 1½ hours of rising time, preheat the oven to 230 ° C.
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Spread the onion with the oil evenly over the dough. Fry the focaccia in 15-20 minutes until golden brown and cooked in the middle of the oven.
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Nutrition
320Calories
Sodium20% DV480mg
Fat18% DV12g
Protein16% DV8g
Carbs15% DV44g
Fiber12% DV3g
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