Hi all.
Today we will prepare either the focal or pizza, the difference between which consists in the number of yeast (there are more of them in fokacch) and the preparation mode (focachcia is baked less time at a higher temperature).
This recipe, although it is called Fokachchi, is only half it. If there are no problems with yeast, then when using an ordinary oven, get the treasured 320-340 ° C is an almost impossible task.
In general, we knead the dough as for Fokacci, and then let's go along the pizza path, which will not interfere with the result to be very tasty, soft and crispy!
Product set:
- Flour, 270 gr.
- Canned tuna, 150 gr.
- Feta cheese, 100 gr.
- Tomatoes, 100 gr.
- Red onions, 30 gr.
- Dry yeast, 5 gr.
- Italian herbs with dried garlic, 4 gr.
- Vegetable oil, salt, sugar
We subtly chop the onion, fill it with something sour (teaspoon of vinegar, sour cream, kefir, etc.), slightly click with our hands, leave to pickle.
Fetu mix with 20 ml of water to the consistency of thick sour cream, cut the tomatoes with slices.
In 160 ml of warm water we dilute the yeast, add 0.5 tsp. sugar and salt, 3 tbsp. l. vegetable oil, sift the flour, knead the dough, cover, leave in a warm place for half an hour.
We heat the oven to the maximum (we have 250 ° C).
Lubricate the baking sheet or parchment with oil, lay out the dough, stretch or roll out to get a circle with a diameter of 30-40 cm with a thin middle and small sides.
Sprinkle the blank with herbs with garlic, send it to the oven for five minutes.
We take out, lubricate the feta, slightly add up, lay out fish, tomatoes, pickled onions on top and return to the oven for another five to seven minutes.
Serve with some greenfinch.
Bon appetit!
