iiirrraaa
This recipe helps me out in many situations. And in the feast, and in the world ...
today the child goes to the competition. So she got the children on the road

Focaccia potato with onions
Admin

Very beautiful holes in the bread
himichka
Quote: Reader007

According to the manufacturer, the percentage of gluten is at least 30.
Does such a flour really exist? We write 10.3% of all flour
KnadezhdaM
Admin

Hope, cook for health, your bread is good!
KnadezhdaM
Many thanks to you, dear Admin. We have received a completely new product. Flour 50 to 50 V \ C and French thing CZ. Bake 3 at once - a large one with onions and two small ones with green and black olives, sprinkling with marjoram and granulated garlic, ground in a mortar. I liked everyone. We will definitely bake.
KnadezhdaM
Today I repeated the recipe, but right into the flour I added half a teaspoon of herbs ground in a mortar: thyme, basil, marjoram. Dry garlic and turmeric are also half a teaspoon each. I did it without onions, sprinkling with only cheese. It’s very interesting and even said until ordinary bread is not baked - they will enjoy focaccia. Amazing ...
Admin

Hope, that's great! Bread to your own unique taste!
Taia
We ate today. well and washed it down ...
Focaccia potato with onions Focaccia potato with onions Focaccia potato with onions
Admin

Oh, and you tasted and washed down deliciously! Soft bread with cheese ... mmmm
Good health!
Esfir
What a delicious focacha! Well, just no words! I bake every day. I add Provencal herbs and dry garlic to the dough.
Tanya, huge gratitude from the whole family! Very, very tasty! Thank you, Tanya!
Admin

And I am so happy for your family! So it's always nice to hear that you like bread!
Thank you for trusting the recipe, bake more and more for the health of the family!
KnadezhdaM
Focaccia potato with onions
KnadezhdaM
Focaccia potato with onions
She laid out the dough as thin as possible - literally half a centimeter. Love the crispy edges. I didn't have time to photograph the top one - it was with soaked sun-dried tomatoes, the second - with olives. Happy Holidays!
Admin

Nadia, you have a beautiful bread, BRAVO!
Oh, and I love soft bread, without fried edges - what tastes are different for everyone
KnadezhdaM
Husband - in the middle, he is softer. Everyone is happy.
Elena-luna
I really want to cook focaccia. Please tell me, my dough mode consists of kneading dough and an hour of rise. Is it necessary here to use the entire mode to the end or just kneading is enough. Thank you!
Admin
Quote: Elena-luna

I really want to cook focaccia. Please tell me, my dough mode consists of kneading dough and an hour of rise. Is it necessary here to use the entire mode to the end or just kneading is enough. Thank you!

This is how it is written in my recipe:
Dough:
Put all the products for the dough into the bread maker in the Dough mode and bring to readiness. The dough should be very soft, much softer than a regular bun.
Put the dough on the table, sprinkle with a little flour and knead.
We spread the finished dough on a baking sheet and form a cake of any shape from it, I made a rectangle in the entire baking sheet.
When molding, stretch the dough gradually with palms from the middle to the edges, to a thickness of about 1-1.5 cm, no more.
We put the dough for proofing in the oven at 30 * C, until the dough increases in volume by 2-2.5 times.
Turn on the oven at 190 * C and bake the focaccia until tender.
More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8768.0

In any case, the dough must be kneaded and raised twice.
If the x / stove, according to the program, makes a batch and one proofing, then you can make the dough on this program.
Then we shape the cake and let it rise again, then into the oven for baking.
Elena-luna
Thank you!! I understood well now. I will try to do as you do !!
spring
Admin, can you bake such a thing in the Princess? If you can, then advice on how best to defend ..
Admin
Quote: spring

Admin, can you bake such a thing in the Princess? If you can, then advice on how best to defend ..

Tricky question...
After the first proofing, I would thinly roll the cake, put it in the princess, on top of the sprinkling additives, give it a little space again in a cold frying pan and then turn on the heating and bake. Something like this From heating the dough will rise as it should.
spring
Thank you, so I will bake tomorrow, I will unsubscribe how it goes. The Princess was sent today, I'm getting ready ... now it's too late to bake anything.
ira_lioness
And I had to add another 10 heaped tablespoons of flour to the dough to more or less get a bun. The dough was very sticky, but rose perfectly.
The filling seemed not enough (I took 2 medium-sized onions). Next time I'll take a little more, otherwise nothing got on the edges, no matter how I tried to smear it
And so, very tasty The husband said "there are not enough mushrooms", demanded the next one with mushrooms

The photo may not be very appetizing, but I will attach it for a report Focaccia potato with onions
Admin

Ira, beautiful dough!
The presence of potatoes in the dough always requires a flour adjustment, this is normal
Ira, well, this is not an onion pie, so that it is completely covered with onions. And for taste, a little onion with a sprinkle of cheese is quite enough.
But, it's a matter of taste
NataNala
Tatyana, thank you very much for the recipe! I don’t even know how to characterize this cake, or a song, or a fairy tale :) In a word, very tasty! The dough was very, very soft, but I did not add flour, I just greased my hands with vegetable oil. In the dough there is a little thyme and oregano, on top the same, plus mash, fried onions and sea salt.
Focaccia potato with onions
Focaccia potato with onions
Admin

Natasha, to your health!
Oh, what bliss, oh, what bliss, to know that it is very tasty!
Very beautiful bread, you can clearly see it
gala10
Tanya, look what I brought you:
Focaccia potato with onions
I made 1/2 portion, but the potato broth took almost 300 ml.
As for the cut and taste, I'll report it tomorrow. Today we are visiting with her (Focaccia). Although ... I doubt about the cut too. It is unlikely that you will be able to photograph.
Admin

Galya, to your health! And for the delight of the guests, I hope they like your pastries
I didn't understand, something focaccia went in waves, why? Or is it intended?
gala10
Tanya, I didn't level her. As baked - and baked. And next time I will take this moment into account.
Marusya
Tanechka, and I with a report) Yummy turned out! And the fried onion here even sounds like Pekla in the princess, then I decided to grill it in the oven and overexpose it a little.But this did not affect the taste at all) Thank you, Tanya And Galina gala10 thanks for the tip on this recipe

Focaccia potato with onions

Focaccia potato with onions
Admin

Marusya, an excellent focaccia turned out It turns out that you can bake such bread in a princess
With fried onions, just do super baking, I agree with you on this
To your health!
gala10
I am reporting. This focaccia tastes amazing. The people ate and squeaked. And the cut - alas! - failed to photograph ...
I take the recipe to my favorites.
Tanya, thanks again!
Admin

Galinka, to your health! Greetings to the people for the "buzzer"
keen0702
Before that I baked focaccia with anchovy (sprats). it was a little dry, but this one !!!!! amazing. Fluffy crunchy crumb. while baking I thought not to sit. a very tasty smell went to the whole apartment. I am writing for the first time




My focaccia. I'm trying to attach a photo :) it doesn't seem to work. who will tell you how to attach a photo? I uploaded to the gallery but did not insert from it into the message
Admin

Your focaccia

Focaccia potato with onions

The photo has got into the gallery. Now it was necessary to click on the PICTURE or PREVIEW and transfer the resulting link to the post.
keen0702
Tatyana, hello, please tell me where you had a very interesting article about the properties of whole grain and freshly ground flour. On the timing of flour ripening. On the properties of rye grain casings. I used to read it but lost it, but now I really need it and I can't find it. Thank you in advance.
Admin

The forum has a section CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION and inside by subsections, including different flour What is wholemeal flour - and how is it different from whole grain flour?

Is this the topic?

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