Tuesday, December 4, 2012

Focaccia Bread (Baharatli Italyan Pidesi)

1 Tbsp instant dry yeast
1 cup warm water
2 Tbsp sugar
3 ½ - 4 cups flour
1 Tbsp sea salt
1 tsp dry rosemary/Mediterranean spice blend
¼ cup olive oil

Toppings:
2 Tbsp olive oil
2 cloves of garlic, minced (optional)
1-2 Tbsp shredded parmesan
¼ cup shredded Mozzarella
½ tsp sea salt
1 Tbsp rosemary

Place the lukewarm water, sugar and the yeast into a bowl. Stir gently to dissolve. Add the salt, olive oil, rosemary and flour; knead for 10 minutes, until dough becomes elastic. The more you knead the better your bread will be. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 1-2 hours in a warm place, until it rises up to double its volume (see the picture). Coat a sheet pan or baking tray with a little olive oil. Place dough on the counter and punch to release air. Roll and stretch the dough out to an oblong shape about ½ inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 30-45 minutes.
Preheat oven to 400 F (200 C). Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then garlic, salt, cheese and rosemary. Bake for 15 to 20 minutes.
After taking it out of the oven cover with a clean cloth or towel to keep the bread soft.
ENJOY
P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.
TURKCE
1 yemek kasigi instant toz maya
1 su bardagi ilik su
2 yemek kasigi seker
3 ½ - 4 su bardagi un
1 yemek kasigi deniz tuzu
1 tatli kasigi kuru biberiye/akdeniz baharat karisimi
¼ su bardagi zeytinyagi

Uzeri icin:
2 yemek kasigi zeytinyagi
2 dis sarimsak, ezilmis (istege bagli)
1-2 yemek kasigi Parmesan peyniri, rendelenmis
¼ su bardagi kasar peyniri, rendelenmis
1 cay kasigi deniz tuzu
1 yemek kasigi biberiye

Ilik suyu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin. Sonra un, zeytinyagi, biberiye ve tuzu ilave ederek, 10 dakika hamur elastik olana dek yogurun. Hamuru ne kadar cok yogurursaniz o kadar guzel ekmek elde edersiniz. Uzerini seffaf film ya da temiz bir bez ile ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 1-2 saat bekleyin (resime bakiniz). Hamuru tezgahin uzerine alin ve havasini indirmek icin uzerinden bastirin. Dikdortgen bir borcam ya da firin tepsisini yaglayin ve hamuru oval sekilde yaklasik 1-1 ½ cm kalinliginda acin. Uzerini temiz bir bez ya da seffaf film ile ortun ve hamur iki kati buyuyene kadar yaklasik 30-45 dakika bekletin (Vaktiniz varsa 1 saat bekletin).
Ekmegin uzerini parmak uclarinizla aralikli olarak bastirin ve uzerine zeytinyagi, sarimsak, tuz ve rendelenmis peynirleri koyun.
Firini onceden 200 C (400F) ye isitin, ekmegi uzeri kizarana dek 15-20 dakika pisirin. Yumusacik bir ekmek icin, firindan cikarinca, tepsinin uzerini temiz bir mutfak bezi ya da havlu ile ortup hava almasini engelleyin.
AFIYET OLSUN
NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal, hamurun yapisina zarar verir.

4 comments:

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Very nice indeed.

Wishing you much happiness in the coming year.

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