Traditional recipes

Citrus fruit focaccia

Citrus fruit focaccia


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Recipe Focaccia with citrus fruits of of 24-01-2020

There citrus fruit focaccia it is a recipe that I saw here and that impressed me so much that I decided to reproduce it instantly! The procedure is quite simple, you will just have to wait a little given the long leavening times ... but I assure you that it is worth it: the result will in fact be an amazing focaccia, fresh and fragrant, with a strong, soft flavor. inside and crunchy outside ... In short, you can't let it escape!

Method

How to make citrus fruit focaccia

Combine the two flours and baking powder in a bowl and mix with a spoon.
Also add the honey and the chopped rosemary and begin to mix with the water as well.

Finally, also add salt and oil and continue to work (with a spoon or mixer, because the dough will be too soft to work by hand) until you get a homogeneous mixture.
Then cover the bowl with cling film or a clean cloth and let it rise for at least 2-3 hours or until doubled in volume.

Meanwhile, wash the citrus fruits well and cut them into thin slices.

Once the dough is ready, deflate it and pour it into the oiled pan.
Spread it with your hands a little greasy, grease the surface a little with a mixture of water and oil in equal parts (for example, a couple of tablespoons of oil and a couple of tablespoons of water), sprinkle with a little salt chunky and then also with citrus slices.
Let it rise for another hour in a place sheltered from drafts.

Finally, decorate with black olives and sprigs of rosemary and bake in a preheated static oven at 220 ° C for about 40 minutes or until the focaccia is golden brown on both the upper and lower surfaces.

The citrus fruit focaccia is ready, let it cool completely before serving.


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Frittole and ziringole the recipes of grandmother maria

why grandma maria's recipes? . because grandma maria prepared pasta at home, she cooked sauces for hours, slowly, on the "cheap" kitchen and that. wonderful cannoli. This is how my passion for cooking was born. for the poor, peasant cuisine, linked to the territory. to the seasons. for Sicilian cuisine with its contaminations.

frittole and ziringole. one of the first memories linked to cooking and to grandma maria a passion that begins in a small town of the Nebrodi, Montalbano Elicona, located between the great mountain, Etna, and the seven sisters, the Aeolian Islands, where you can enjoy a wonderful show , with its peasant cuisine and which continues to Messina with its wonderful Strait and its seafood cuisine.

It all starts from the grandmother's large work kitchen, the small window overlooking the valley of the helicon with its hazelnut groves (which have given so much wealth to a small town like Montalbano and today largely abandoned), in the distance 'powder' . the kitchen with its white and blue tiles, the wood-burning fires with their concentric iron circles, the wood-burning oven with the small side door that, thanks to lumiricchia, allowed to control cooking, the copper pots hung on the walls of all sizes. up to the gigantic one to make tomato preserves, the cupboard to knead the bread and the wooden boards resting on the irons to let the bread rest, the long sticks hung from the roof with ropes to which salami, lard, buccuragliu 'were hung u baganu where the wonderful Easter biscuits were made: 'nevurette, tip biscuits, wine, milk, cullure, donuts.

There was still the cabinet with the net where the cheeses were stored. pecorino, provolone, baked ricotta.

This kitchen was the kingdom of grandmother maria, for every activity she was the orchestra master, she directed, organized the work for all those who supported her in important moments.

And we children also had a role!

My cousin Pippo and I delivered these wonders and in exchange we were given candies, chocolates, but also money, five. ten lire, and at the end of the day we shared happily.


Frittole and ziringole the recipes of grandmother maria

why grandma maria's recipes? . because grandma maria prepared pasta at home, she cooked sauces for hours, slowly, on the "cheap" kitchen and that. wonderful cannoli. This is how my passion for cooking was born. for the poor, peasant cuisine, linked to the territory. to the seasons. for Sicilian cuisine with its contaminations.

frittole and ziringole. one of the first memories linked to cooking and to grandma maria a passion that begins in a small town of the Nebrodi, Montalbano Elicona, located between the great mountain, Etna, and the seven sisters, the Aeolian Islands, where you can enjoy a wonderful show , with its peasant cuisine and which continues to Messina with its wonderful Strait and its seafood cuisine.

It all starts from the grandmother's large work kitchen, the small window overlooking the valley of the helicon with its hazelnut groves (which have given so much wealth to a small town like Montalbano and today largely abandoned), in the distance 'powder' . the kitchen with its white and blue tiles, the wood-burning fires with their concentric iron circles, the wood-burning oven with the small side door that, thanks to lumiricchia, allowed to control the cooking, the copper pots hung on the walls of all sizes. up to the gigantic one to make tomato preserves, the cupboard to knead the bread and the wooden boards resting on the irons to let the bread rest, the long sticks hung from the roof with ropes from which salami, lard, buccuragliu 'were hung u baganu where the wonderful Easter biscuits were made: 'nevurette, tip biscuits, wine, milk, cullure, donuts.

There was still the cabinet with the net where the cheeses were kept. pecorino, provolone, baked ricotta.

This kitchen was the kingdom of grandmother maria, for every activity she was the orchestra master, she directed, organized the work for all those who supported her in important moments.

And we children also had a role!

My cousin Pippo and I delivered these wonders and in exchange we were given candies, chocolates, but also money, five. ten lire, and at the end of the day we shared happily.


Citrus fruit focaccia: recipe and characteristics

That of citrus fruit focaccia it is a recipe, unfortunately, little known, but much loved by those who try it. Furthermore, a very simple procedure corresponds to such great goodness. The only hitch, however, could be represented by the long leavening times: however, it will be really worth it. The focaccia that will be obtained at the end of the same, in fact, will be fragrant, fresh, delicate and light, with a strong flavor and a crunchy consistency.

Focaccia, in the kitchen, has always been a must, probably at the level of the much loved pizza. The dough, in fact, turns out to be neutral and therefore susceptible to different combinations and very delicious combinations. The keywords are basically two: hydration and leavening. These, in any case, will be combined with the rest of the dough in order to obtain a soft and light one. Among other things, preparing it with the addition of rosemary will only give the citrus fruit focaccia a delicious scent, as well as a very pleasant flavor.

Ingrediants

  • half a liter of water
  • 300 grams of type 0 flour
  • 250 grams of wholemeal flour
  • 10 grams of salt
  • Rosemary
  • a teaspoon of honey
  • 30 grams of extra virgin olive oil
  • about 4 grams of dry yeast
  • a pinch of salt
  • an orange
  • a lemon
  • coarse salt
  • black olives
  • extra virgin olive oil

Information

Preparation

  1. To prepare a tasty citrus fruit focaccia, you will first need to combine the two types of flour and then add them to the yeast.
  2. After adding the rosemary and honey, you can add the water. Later, the salt and oil will be incorporated.
  3. At this point, it can be left to rise and the dough must be deflated and rolled out and then sprinkled with a little coarse salt and the citrus fruits previously cut into thin slices.
  4. After another hour of leavening, you will have to move on to the decorative passage with the help of black olives and rosemary. You can then put everything in the oven for 40 minutes at 220 degrees until golden brown.

Citrus fruit focaccia: characteristics and variants

As you will have understood, the citrus fruit focaccia is characterized by an extremely simple but rather long preparation, mainly due to the rising times necessary to obtain a soft and light dough. There will be a pleasant fragrance, which will marry perfectly with the delicate scent of citrus fruits. In addition, that of citrus fruit focaccia is a recipe that lends itself to many variants such as, for example, the one that sees it, once taken out of the oven, cuts into wedges which are then wrapped in large slices of raw ham: the result, without a doubt, will be of a truly surprising goodness. All that remains, therefore, is to try this recipe to surprise your guests on the occasion of an invitation to lunch or dinner.

After the long leavening and after having carefully brought the dough back to room temperature, we roll out the balls to form discs of dough.For those who are not very experienced in the manual drafting of pizza, we suggest reading our previous post which illustrates you with the help of videos to carry out this simple manual operation to be a true professional.

Add a pinch of fine salt to the surface, a drizzle of extra virgin olive oil and fresh rosemary needles.

Below is the video of the preparation of citrus fruit focaccia

Take it out of the oven, cut it into wedges, add some sliced ​​raw ham and serve it still hot to your guests.

During our professional pizza chef courses, we prepare a different dough every day, if you are interested in taking one of our courses, click here.

If, on the other hand, you do not have time to come to our office to attend a practical course, we remind you that on our site there is a fantastic and very useful professional ONLINE pizza chef course. Fantastic because it is online and you decide when to access it, it contains many videos that will teach you how to prepare a pizza made in a professional way, just like the one in the pizzeria under your home. More information about our online course, you can find it here.


Rosemary focaccia with citrus and olives

Focaccia is a must for us, almost like pizza. With its neutral dough it is perfect for experimenting with a thousand different combinations and delicious fillings. From the Ligurian one to the one from Campania, there is no joking about the preparation of focaccia: as easy as it is insidious leavening, rest and hydration are the key to a screaming result. Once you have tested your favorite basic recipe it will all be downhill and the variations are endless. This very fragrant version with rosemary, citrus and olives will drive you crazy! Very fresh and super new, it guarantees a wow effect at the table and a crazy scent in the kitchen.

250 g wholemeal spelled flour
300 g Manitoba flour
420 ml of water at room temperature
30 g extra virgin olive oil
10 g salt
5 g brewer's yeast
1 teaspoon of honey
Rosemary

TO MAKE IT
2 oranges
2 lemons
black olives
Rosemary
extra virgin olive oil
coarse salt

In a bowl, combine the two flours, the finely chopped rosemary and the brewer's yeast. Add the honey and pour the water slowly while you start mixing with a wooden spoon. Always work the dough in the bowl until you get a homogeneous mixture.
Add the fine salt and oil then continue to knead the dough for a few minutes. Being very hydrated you will not be able to work the dough with your hands, we used a wooden spoon.
Once the dough is ready, let it rise directly in the bowl covered with plastic wrap. After at least three hours, when the volume has doubled, move the dough into the lightly oiled pan and, greasing your hands, roll out the dough evenly to the edges. Wet the surface with a mixture of oil and water mixed in equal quantities, add coarse salt and let it rest for about half an hour.
Arrange thin slices of orange and lemon, olives and sprigs of rosemary over the entire surface.
Bake in a static oven at 220 ° C for about 40 minutes or until the surface is golden and the base is crunchy. Serve the citrus fruit focaccia with the addition of fresh rosemary.


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                            Citrus Focaccia - Recipes

                            Today's recipe I "stole" from the legendary Aunt Maria, who created it specifically for the restaurant The Rocca tavern , I only made some changes to the filling of the crepes and a final touch to the sauce.
                            The chat ends here today (take a sigh.) Because my meatball is waking up in the next room.
                            With this dish I would like to participate in the contest Fruit in the pot di Ramona, with the very rich prizes offered by Emile Henry and Cinzia's first contest Citrus fruits.


                            Do not make the peels thick like me, it was a mistake in interpreting the recipe explained verbally

                            Ingredients for 4 people:
                            200 g of clean shrimp tails
                            butter
                            oil
                            2 oranges
                            1 lemon
                            garlic
                            brandy
                            200 ml fresh cream
                            salt and pepper

                            For 8 crepes:
                            3 eggs
                            1 glass of milk
                            2 tablespoons of flour
                            1 pinch of salt
                            butter
                            250 g of cow's milk ricotta
                            pistachios
                            oil

                            Prepare the crepes: beat the eggs with the salt. Dilute the flour with the warmed milk, until it melts well, then add it to the eggs, always beating. Melt a knob of butter in the pan and pour a small ladle of the mixture into it, making it thicken, then turn it and finish cooking (the first one almost never comes out well), repeat the operation with the rest of the mixture, I put the butter every 2/3 crepes, so they are more "dry" and cook more evenly. Prepare the filling: blend a handful of pistachios, adding a drizzle of oil and a spoonful of ricotta, until it becomes a cream, then add all the ricotta, the consistency must be that of an ice cream, season with salt. Fill the crepes with a spoonful of pistachio mousse and fold them into a "handkerchief". Grease a baking tray, arrange the crepes, spread some flakes of butter on top and bake at 180 & # 176C for 15 minutes.
                            In the meantime, prepare the citrus sauce: get some zest from the citrus fruits, fine with a knife, but not very fine with the rigalimoni (otherwise they would disintegrate), in a pan melt some butter and a little oil (+ butter and -oil), roast just a crushed garlic, add the peels and make them arrosare well well, they must become almost brown, then add the prawns, roast them too, deglaze with the brandy, finally add the cream and cook for about 20 minutes, do not let it thicken too much, it must be a fairly soft cream. Season with salt and pepper. In addition, I added small pieces of orange, practically when cooked, just to counter the bitterness of the peel.
                            Serve 2 crepes each with the citrus and shrimp sauce on top.


                            Rosemary focaccia with citrus and olives

                            Focaccia is a must for us, almost like pizza. With its neutral dough it is perfect for experimenting with a thousand different combinations and delicious fillings. From the Ligurian one to the one from Campania, there is no joking about the preparation of focaccia: as easy as it is insidious leavening, rest and hydration are the key to a screaming result. Once you have tested your favorite basic recipe it will all be downhill and the variations are endless. This very fragrant version with rosemary, citrus and olives will drive you crazy! Very fresh and super new, it guarantees a wow effect at the table and a crazy scent in the kitchen.

                            250 g wholemeal spelled flour
                            300 g Manitoba flour
                            420 ml of water at room temperature
                            30 g extra virgin olive oil
                            10 g salt
                            5 g brewer's yeast
                            1 teaspoon of honey
                            Rosemary

                            TO MAKE IT
                            2 oranges
                            2 lemons
                            black olives
                            Rosemary
                            extra virgin olive oil
                            coarse salt

                            In a bowl, combine the two flours, the finely chopped rosemary and the brewer's yeast. Add the honey and pour the water slowly while you start mixing with a wooden spoon. Always work the dough in the bowl until you get a homogeneous mixture.
                            Add the fine salt and oil then continue to knead the dough for a few minutes. Being very hydrated you will not be able to work the dough with your hands, we used a wooden spoon.
                            Once the dough is ready, let it rise directly in the bowl covered with plastic wrap. After at least three hours, when the volume has doubled, move the dough into the lightly oiled pan and, greasing your hands, roll out the dough evenly to the edges. Wet the surface with a mixture of oil and water mixed in equal quantities, add coarse salt and let it rest for about half an hour.
                            Arrange thin slices of orange and lemon, olives and sprigs of rosemary over the entire surface.
                            Bake in a static oven at 220 ° C for about 40 minutes or until the surface is golden and the base is crunchy. Serve the citrus fruit focaccia with the addition of fresh rosemary.



Comments:

  1. Laramie

    It seems to me a remarkable phrase

  2. Ro

    I congratulate, the excellent answer.

  3. Dacian

    Kul needs such more often and more!

  4. Gaynor

    And honestly well done !!!!

  5. Daizahn

    It is compliant, the useful phrase

  6. Rygecroft

    Please, explain more in detail



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