Three kinds of focaccia bread

A great idea for a drink with friends or a dinner that is not just pizza ...

Ingredients for 3 round “focaccia bread”
Dough:

• 6.7 OZ (200 ml) of water
• 10.5 OZ (300 grams) of durum wheat flour
• 2 tablespoons of milk
• 1 tablespoon of salt
• 1 tablespoon extra virgin olive oil
• ½ packet of dry yeast to slow rising or ½ cube of fresh yeast

Dressing:

• 5.2 OZ (150 grams) of “crescenza” cheese
• 2 tomatoes
• 1 onion
• 1 small cup with half extra virgin olive oil, half water and a pinch of salt
• Oregano or basil to taste

Time: 10 min + 3 hours for rising
Oven: 480° F (250 °C)

Difficulty: medium

Put in the mixer, or in a large bowl, ingredients in the following order:
the water, 2 tablespoons of milk, 1 tablespoon salt, 1 tablespoon extra virgin olive oil, the flour and ½ sachet of dry yeast to slow rising or ½ cube of yeast fresh beer. Turn the mixer with the hook on the program medium speed for 5 min or kneading with the hands for 10 min.

The dough should be soft but not sticky. If necessary, add flour if too sticky or water if too stiff.

Leave to rest in the bowl placed in the oven for 2 hours with a bowl of boiling water. If the outside temperature is low, just turn the oven light on.

Take the dough, give it a nice punch, knead briefly and divide it into three parts. Formed three balls, lay them with a rolling pin and a little flour and place them into three round pizza pans.
Leave to rest for half an hour - an hour.

Meanwhile, cut the tomatoes into slices not too thin and onion rather thin, with the aid of a mandolin.
Brush the buns with the mix of water, oil and salt of the cup and dressing each with slices of tomato and oregano, one with a “crescenza” cheese and the last with the onion. On the latter put on all remaining liquid in the small cup.

Bake at 480° F for half an hour, if too dry surface cover with a sheet in the oven paper or add a bowl of water during cooking.

See the recipe in printable PDF

Monday's diet: light vegetable soup

Before the Christmas better to anticipate and take a few meal lightness. In this season I love the vegetable soup, such as what I propose today, I have prepared with vegetables I had at home. A light dinner, but tasty. Then I eat a broad bean purée.

Ingredients for two people:

• 1 courgette
• 2 carrots
• 1 piece of pumpkin
• the heart of cabbage or ¼
• a cup of spinach (I used 2 cubes of frozen ones)
• 2 tablespoons of chickpea flour or beans one
• 1 onion or 1 small leek
• salt

Time: 1 hour (½ hour with a pressure cooker)

Wash and clean all vegetables well.
Cut as little cubes and place them in a large pot.
Cover it with water, put a tablespoon of salt and bring to a boil.
Reduce heat and simmer for 30 minutes (15 min with pressure cooker), after which uncovered, blend with immersion blender. In a small bowl, dissolve the flour of chickpeas or beans in a little water, then pour it into the pan, careful not to form lumps. Stir and cook uncovered for 15 minutes or until it has reached the desired consistency.
Served by adding a little oil EVO raw.

See the recipe in printable  PDF