Pieczywo
Focaccia Charcuterie Board
2 godz. 30 minPorcje: 8Nutri-Score C€€
C
2 godz. 30 min
2 godz. 30 minFocaccia Charcuterie Board
przepis od
Gemma Piercey
@gemstable
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
bread flourProdukty zbożowe500 g
dried fast action yeastSpiżarnia7 g
fine sea saltPrzyprawy10 g
olive oil (plus extra for oiling the ramekins)Spiżarnia75 ml
water (lukewarm)Napoje350 ml- flaky sea saltPrzyprawy5 g
rosemary (leaves picked)Warzywa i owoce10 g
na porcję
Wartości odżywcze
305kcal
- Węglowodany
- 48 g
- Białko
- 7 g
- Tłuszcz
- 10 g
czego użyjesz
Przybory
Miska
Kokilka ×2
Naczynie żaroodporne
Piekarnik
krok po kroku
Przygotowanie
- Krok 1
Make the dough
- Combine the bread flour, dried fast action yeast and fine sea salt in a mixing bowl.
- Add the lukewarm water and most of the olive oil, then mix to a soft dough.
- Knead until smooth and elastic.
- Krok 2
Let the dough rise
- Cover the bowl and leave the dough to rise in a warm spot until doubled in size.
- Krok 3
Shape around the ramekins
- Oil the baking dish and the two ramekins.
- Tip the dough into the dish and press it out flat.
- Place the oiled ramekins in the middle and shape the focaccia up and around them.
- Krok 4
Second rise
- Cover and leave the shaped focaccia to rise again until puffy.
- Krok 5
Top and bake
- Drizzle the focaccia with the remaining olive oil and dimple it with your fingers.
- Scatter with the rosemary and flaky sea salt.
- Bake at 220 °C until golden and cooked through.
- Krok 6
Fill and serve
- Remove the ramekins from the baked focaccia.
- Fill the hollows with your favourite charcuterie and picky bits.
- Serve the focaccia board warm or at room temperature.