{"id":7828,"date":"2020-09-11T10:03:02","date_gmt":"2020-09-11T08:03:02","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=7828"},"modified":"2020-09-12T10:29:34","modified_gmt":"2020-09-12T08:29:34","slug":"focaccia-ett-kanonrecept","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/focaccia-ett-kanonrecept\/","title":{"rendered":"Focaccia – ett kanonrecept!"},"content":{"rendered":"

Focaccia \u2013 jag lovar, den h\u00e4r varianten \u00e4r top of the top, b\u00e4sta foccacian n\u00e5gonsin. Och hemligheterna \u00e4r\u2026v\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Han \u00e4r experten. Och jag vet vad jag vill. Resultatet blir magiskt. Hyllas den som hyllas b\u00f6r och jag bugar f\u00f6r Paul Hollywood och hans kanonrecept. Vet ni vem jag pratar om? Engelsk bagare och en av domarna i Hela England bakar.<\/p>\n

I en teknisk utmaning bjuder han in de t\u00e4vlande att baka focaccia. Sv\u00e5rt, menar han eftersom det handlar om att arbeta in stora m\u00e4ngder v\u00e4tska i degen. En viktvolym som n\u00e4rmar sig mj\u00f6lets. Till det ska det olja, mycket olja, och ja, degen \u00e4r klibbig och sv\u00e5rhanterlig. Lite som slime, den rinner genom fingrarna.<\/p>\n

V\u00e4tskan g\u00f6r s\u00e5 att j\u00e4sten f\u00e5r fritt spelrum. Den jobbar p\u00e5 helt utan motst\u00e5nd och det blir fullt av h\u00e5lrum i degen som g\u00f6r den luftig, samtidigt som br\u00f6det blir saftigt.<\/p>\n

Mycket vatten och en hel del olivolja \u00e4r \u00e4r allts\u00e5 ingredienserna som g\u00f6r den h\u00e4r baket, och br\u00f6det s\u00e5 outstanding bra. Resultatet \u00e4r verkligen n\u00e5got alldeles s\u00e4rskilt. Tittar man p\u00e5 de uppst\u00e4llda ingredienserna ser det ut att bli br\u00f6d, men att det blir s\u00e5 speciellt kan ingen ana.<\/p>\n

Mina bidrag till Pauls recept \u00e4r: lite h\u00f6jd p\u00e5 br\u00f6det. Han vill ha det autentiskt italiensk och l\u00e5gt, men jag gillar h\u00f6jden som g\u00f6r det molnl\u00e4tt och luftigt.<\/p>\n

Jag ringlar dessutom \u00f6ver en blandning av vatten och olivolja precis innan det st\u00e4lls in i ugnen. Ytan blir frasig och smaken\u2026! Det sista \u00e4r faktiskt ett italienskt nonnaknep.<\/p>\n

Jag \u00e4r absolut f\u00f6r att br\u00f6det ska \u00e4tas varmt. Med olivolja, salt och oliver. Vi fick dessutom egna soltorkade tomater, kron\u00e4rtskockskr\u00e4m och riktigt god ost till v\u00e5r focaccia.<\/p>\n

Receptet h\u00e4r \u00e4r lite modifierat, jag anv\u00e4nder exempelvis f\u00e4rsk j\u00e4st, men i stort sett s\u00e5. Och \u00e4r du nyfiken p\u00e5 att g\u00e5 till k\u00e4llan och se Paul Hollywood baka sin foccacia s\u00e5 ska du f\u00f6lja l\u00e4nken h\u00e4r. \u00a0<\/a><\/p>\n

Focaccia \u2013 top of the top<\/h2>\n

16 bitar<\/p>\n

    \n
  • 500 g vetemj\u00f6l special<\/li>\n
  • 2 tsk salt<\/li>\n
  • 400 g vatten<\/li>\n
  • 20 g j\u00e4st<\/li>\n
  • 2 msk olivolja<\/li>\n
  • 2 msk olivolja (jo, det st\u00e4mmer)<\/li>\n<\/ul>\n

    P\u00e5 toppen<\/h4>\n
      \n
    • 2 msk olivolja<\/li>\n
    • 1 msk vatten<\/li>\n
    • f\u00e4rsk rosmarin<\/li>\n
    • flingsalt<\/li>\n<\/ul>\n
        \n
      1. Blanda mj\u00f6l och salt i en sk\u00e5l.<\/li>\n
      2. M\u00e4tt upp vatten som inte beh\u00f6ver tempereras. Blanda i j\u00e4sten och h\u00e4ll i oljan.<\/li>\n
      3. Blanda ner lite av vattnet i taget i mj\u00f6let och jobba in varje omg\u00e5ng ordentligt innan n\u00e4sta h\u00e4lls p\u00e5. S\u00e4kert funkar det i maskin, men jag anv\u00e4nde h\u00e4nderna.<\/li>\n
      4. T\u00e4ck och j\u00e4s degen till dubbel storlek cirka 1 timma.<\/li>\n
      5. H\u00e4ll upp 2 msk olivolja i en form med h\u00f6ga kanter och cirkam\u00e5tten 25*30 cm. H\u00e4ll ner degen och vik den i oljan n\u00e5gra g\u00e5nger. Dra i kanterna och vik in mot mitten om och om igen. Platta ut degen i formen med l\u00e4tta fingrar och l\u00e5t den j\u00e4sa t\u00e4ckt ytterligare 1 \u00bd timma.<\/li>\n
      6. S\u00e4tt ugnen p\u00e5 225 grader. Blanda ihop sista omg\u00e5ngen olivolja med vatten. Doppa fingertopparna i blandningen och tryck h\u00e5l i degen 20 – 30 st. Ringla olivoljeblandningen \u00f6ver degen innan du str\u00f6sslar med flingsalt och rosmarin.<\/li>\n
      7. Gr\u00e4dda i ugnen 20 min. Ta ut och h\u00e5ll i er, ringla g\u00e4rna lite extra olivolja \u00f6ver. Servera genast.<\/li>\n<\/ol>\n

        F\u00e5r du br\u00f6d \u00f6ver s\u00e5 kan jag meddela att det \u00e4r vansinnigt gott tillsammans med honung. Olivoljan, saltet, det sega, saftiga br\u00f6det och nyslungad honung! Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

        Focaccia \u2013 jag lovar, den h\u00e4r varianten \u00e4r top of the top, b\u00e4sta foccacian n\u00e5gonsin. Och hemligheterna \u00e4r\u2026v\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":7832,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[157],"tags":[544,456],"yoast_head":"\nFocaccia - ett kanonrecept! - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Focaccia \u2013 jag lovar, den h\u00e4r varianten \u00e4r top of the top, b\u00e4sta foccacian n\u00e5gonsin. 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