Focaccia with mineral water

Category: Yeast bread
Focaccia with mineral water

Ingredients

Flour 500 g
Mineral water with gas
(room temperature)
300 ml
Salt 2 tsp
Sugar 2 tsp
Pork fat at room temperature
(vegetable oil)
2 tbsp. l.
Dry yeast 7 g

Cooking method

  • I loaded everything into the bread maker, then divided the dough into 2 parts (one part in the freezer - I will bake it next time). rolled out the cake, and set it to rise for 1 hour (on baking paper)
  • Heated the oven to 230 C.
  • On the focaccia, I made small shakes with my fingers, and smeared it with a mixture of 3 tablespoons of grows. oil and 1 tablespoon of water (if desired, you can sprinkle with coarse salt and rosemary)
  • Transferred the focaccio along with the paper to a hot baking sheet
  • Bake until golden brown.
  • Focaccia with mineral water

Note

Girls, I really liked the focaccia.
Baked today for the first time, and I'm sure not the last.

Chef
GruShahow much mineral water is needed? Have you tried replacing it with a regular one and what was the difference?
Again, different mineral water tastes completely different. Which one did you use?
Mary
It looks so delicious! You also need to do it! At work, you will see enough of your photos, you want to do everything.
GruSha

It seems to me that it is not worth changing to ordinary water after all. And I took water "Mirgorodskaya" mineral. It is advisable to use with natural gas and not artificially carbonated.
As I wrote - I bake for the first time - and whether there will be a difference if you take a simple one - I can't say.

Mary

Thank you so much...
Lola
Quote: GruSha

As I wrote - I bake for the first time - and whether there will be a difference if you take a simple one - I can't say.

Gulechka, there will be a difference, it is better not to change the water in this recipe
Focaccia is wonderful!
GruSha


Lola
Quote: GruSha

It seems to me that it is not worth changing to ordinary water after all.

I also think it's better do not change... The dough will not be so fluffy, it is not understood so in ordinary water ...
Lola
Exactly exactly
Elenka74
What about newbie Mona? Did you knead the dough in cotton on pizza mode? Thank you! And one more stupid question: Where do they get sea salt? at the pharmacy?
Irinalein
Sea salt is sold both in a pharmacy and in large stores (Azbuka Vkusa, Perekrestok, 7th Continent); I personally buy it from METRO.

Someone wrote on the forum that in METRO the salt is a little different, because there is a brown super-salt with vitamins, minerals, which is dried directly in the sun, without any additional refining
zabu
I buy sea salt in Moscow in an ordinary supermarket. It can be coarse and fine. I prefer chalk. BUT SEA SALT has one peculiarity - it must be put into ready-made food. During cooking, useful components are partially destroyed.
What about mineral water and can it be replaced with ordinary water? mineral water with gas gives a special splendor to the bread. It's like a natural replacement for baking powder.
Frosya
Thanks for the recipe, it's great. One of the cakes was smeared with a mixture made according to the recipe from the book. It turned out very tasty, here it is (simplified a little by me): for one cake

1-2 cloves of garlic finely chop and crush, add a mixture of basil and rosemary (dried), about 1 tsp., Pour 3-4 tbsp. l. olive oil, add salt and pepper to taste. Spread all this evenly on the matched dough. Top with a few sliced ​​cherry tomatoes and olives. But not very much, because this is not a pizza after all.

The recipe contained 2 more tbsp. l. pine nuts, I did without them.

All this beauty was eaten with cheese fondue very quickly
GruSha
Frosya,
delicious cheese fondue ... can you imagine how delicious
Anastasia
GruSha

Made this bread! As always, according to your recipes, one delicious meal! Thank you very much once again!
Boo Boo
Quote: zabu

I buy sea salt in Moscow in an ordinary supermarket. It can be coarse and fine. I prefer chalk. BUT SEA SALT has one peculiarity - it must be put into ready-made food. During cooking, useful components are partially destroyed.
So sea salt in bread is a pointless thing?
Admin
However, this is better and not so scary, since only 1 tsp is put in salt.
Fine white salt today contains additives of iodine (which acts as a softener on food), a remedy for salt caking during storage and something else there.
Therefore - which is more useful.

I only use sea salt or coarse rock salt, which I grind with a blender.
Elena4ka
And I made it so lovely!
I put 1.5 tsp of yeast, I think this is close to 7 grams in the recipe.
It turned out what I wanted to do for a long time - like Georgian lavash, it is just too tall and fluffy.
It will be just right for barbecues in May, I repeat. I think to make the dough in advance, and take it out of the freezer and oven as needed. Om-Nom-nom!
GruSha
Anastasia
it is very pleasant to read this review. Thank you ...

Elena4ka
good health ...
And who is this on Avik?
Elena4ka
Quote: GruSha

[Elena4ka
good health ...
And who is this on Avik?
on the avatar of a daughter, this is a year ago, she was then a year old, she ate lavash,
which just looks like focaccia
GruSha
Elena4ka
awesome photo
Elena4ka
Quote: GruSha

Elena4ka
awesome photo
Thank you!
And thank you for the delicious recipe!
I want to try to make focaccia on dough, after we have
became a frequent bread, just fell in love with sponge dough - on it just
there should be big holes.
If it turns out tasty, I will describe the process, the proportions will be the same.
Boo Boo
I baked it yesterday. My husband really liked it. Thanks for the recipe.
GruSha
Boo Boo
it's very nice that you like the recipe
skazka
What really looks like pita bread? I'm looking for a lavash recipe (adapted to modern cuisine) and still nothing. Nobody has a recipe?
Ellka
The first time I made bread on Arkhyz it turned out wonderful, I liked it very much, thanks !!!

The second time I decided to look for goodness and knead it on Essentuki ..... Well, to say the taste is specific ... it looks like a cake and the taste of soda is strongly felt, well, of course, because the water is hydrocarbonate We ate this bread too, but more on Essentuki I will never bake
I am writing purely for information, what if someone else has such an idea coming to mind
Boo Boo
My husband said that it doesn't look like lavash, but the bread is very tasty. And what a demand he used at our dacha, especially for a barbecue.
GruSha
Ellka
useful information, thank you very much

Boo Boo
to the barbecue ... how great ...
Elena4ka
Quote: BooBoo

My husband said that it doesn't look like lavash, but the bread is very tasty.
And it seemed to me similar to lavash, probably in Kiev there are not such Georgian lavash as in Georgia
Boo Boo
What difference does it look like, the main thing is delicious and that's it.
Elena4ka
Quote: BooBoo

What difference does it look like, the main thing is delicious and that's it.
Delicious. But skazka I was looking for something similar to pita bread. It seemed to me similar.
Crochet
I wonder if this dough is suitable for making pizza? Maybe someone tried it ... According to the recipe, it looks like, only now the salt probably needs to be reduced ...
GruSha
Crochet
depending on which pizza dough you like. If thin and crispy, then no, but if soft and fluffy, you can try
marlen_ka
I am new, I have had a bread maker for 6 years, but I found the site only now. What Pts was delighted. I haven't tried focaccio on mineral water, but now I'll try. I use 2 recipes that I once found in this text, with the only difference that I cook the dough in a bread maker on the "Italian bread" mode
"The municipality of Genoa, together with Slow Food (a non-profit organization that tries to resist the culture of fast food and protects local culinary traditions), even approved the exact proportions of ingredients: 0.550 liters of water, 60 g of olive oil, 35 g of yeast, 20 g of salt are taken for 1 kg of flour , 10 g of malt. The average cooking time of classic focaccia (from the moment the dough is kneaded) is 10 hours, taking into account all fermentation, but even the most efficient housewife will not spend less than 8 hours on it. And you will have to constantly evaluate the indoor climate, because the temperature of the dough must be maintained at 24оС.Acceptable shades of both sides of the finished cake are clearly fixed in the color chart (probably something like a pantone fan palette that can be found on every designer's table): smooth bottom crust - white-gold, bumps on the top - nut color, hollows - colors Ivory. And all these color fragments should glitter solemnly with salt crystals.
The Recco Consortium would certainly recognize our recipe as non-canonical, and Slow Food as a sacrilege in general. But it is simple and does not require ten hours. Dissolve 10-15 g of yeast in 300 ml of water, add 500 g of flour there, mix well and leave to rise in a sealed container for half an hour. Then add a pinch of sugar, salt, 3 tablespoons of olive oil to the mass, vigorously kneading the dough until it stops sticking to the walls of the dish. Place the dough on a flat surface and let sit for 2 hours. While the process is going on, preheat the oven to 200 degrees and mix oil and water in equal parts - this emulsion will come in handy later for coating the cake. Also, during this time, you can fantasize 3-5 original sauces: for example, melt sliced ​​dor-blue and chechil cheeses until they turn into a thick homogeneous mass. Line a baking sheet with baking paper and oil liberally. Place the dough on a baking sheet and knead it with your hands into a 2 cm thick flat cake. Beat it with your fingers, leaving characteristic pits on the surface. Lubricate the lumpy surface with the previously prepared emulsion and sprinkle with large salt crystals on top. Place in the oven for 20 minutes. On top of the finished focaccia, you can put eggplants, salami, pecorino cheese, beans, onion rings.
kesha
Girls! What program do you use to grind the dough?
Crochet
kesha, on the program "Yeast dough", "Pizza", "Basic" - (aka "Basic"). The meaning is the same, and the name in each stove is different. It all depends on what you are preparing the dough for. For focaccia, I knead with the Yeast Dough program (1 hour 25 minutes).
Misha
And here is my focaccia, only the recipe is modified
FOCACCIA with rosemary and NA salt
MINERAL WATER.
200 gr. sourdough (thick wheat according to Calvel)

450 gr. wheat

300 ml carbonated
mineral water

2 tsp salt

30 gr. pork fat

1 tsp honey

Grease on top with vegetable
oil (olive), sprinkle with rosemary and coarse sea salt !!!

Vokacca 280.jpg
Focaccia with mineral water
Ray of light
A wonderful recipe, especially relevant during the barbecue period!
I did it on "Kashinskaya" mineral water with gas, on the "Pizza" mode. Very tasty, thanks to the author for the recipe !!!
Yna
Tell me, how do you measure out 7g of yeast? How much is it in measuring teaspoons?
Andreevna
Cook
GruSha ! I came to thank you for the recipe!

My household liked it very much. The only negative is that it has not risen much. I think it was due to the fact that I rolled it out a lot, which, however, did not affect its taste.
I smeared it with olive oil. Sprinkle with dry garlic, rosemary and coarse salt. No report yet. But I will definitely try to report back.
Luysia
I want to correct my mistake! I bake this focaccia many times already, thank you GruSha I speak only now. I like it so. Fast and very, very tasty. I use homemade lard as fat.
Venetian
took a sample)))
the husband (italian) said that this is not focaccia, it is better
Thank you))
GruSha
that's a compliment !!!
Luysia
Quote: Venetian

took a sample)))
the husband (italian) said that this is not focaccia, it is better
Thank you))

And I was preparing dinner and suddenly it dawned on me what I was doing, I advised Italians to use lard instead of olive oil.

And everything turned out so wonderful! Even my son, who practically does not eat any other bread, eats this focaccia.
Swifta
And I did it! I did it strictly according to the recipe, only I took the flour in half of the highest and second grade (sort of like a healthy diet). Divided the dough into two parts and baked 2 cakes.She sprinkled one with rosemary, and the second with rosemary, caraway seeds, garlic, paprika and sesame seeds (well, I need to insert my 5 kopecks). Yes, and instead of pork fat I took chicken.

Girls, this is delicious! The dough is soft, airy, the holes are beautiful, and the crust is mnogoooo (I love the crust). Now, just for the sake of this house, there will always be mineral water with gas (we don't drink like that). The husband ate half of the first flatbread and did not meow. I am attaching a photo report.

Focaccia with mineral water


GruShahoney, thanks for the recipe!

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