{"id":1355,"date":"2020-01-12T14:36:58","date_gmt":"2020-01-12T13:36:58","guid":{"rendered":"http:\/\/allergisidan.com\/recept\/?p=1355"},"modified":"2025-01-01T16:30:13","modified_gmt":"2025-01-01T15:30:13","slug":"focaccia","status":"publish","type":"post","link":"https:\/\/allergisidan.nu\/recept\/focaccia\/","title":{"rendered":"Focaccia"},"content":{"rendered":"\n

Jag brukar g\u00f6ra focaccia lite d\u00e5 och d\u00e5. N\u00e4r jag k\u00f6pte Leila Lindholms bok ”a piece of cake” f\u00f6r ca 10 \u00e5r sedan s\u00e5 b\u00f6rjade jag g\u00f6ra br\u00f6det efter hennes recept f\u00f6r jag tycker det blir s\u00e5 himla gott. Receptet finns p\u00e5 K\u00f6ket.se<\/a>.<\/p>\n\n\n\n

Du beh\u00f6ver:<\/strong>

25 g j\u00e4st (0,5 f\u00f6rp)
3 dl ljummet vatten
0,5 dl oliv- eller rapsolja
2 msk honung
1 msk flingsalt (anv\u00e4nder du vanlig salt s\u00e5 ta ca 1 tsk)
7 dl vetemj\u00f6l special
Oliv- eller rapsolja och flingsalt till pl\u00e5ten.<\/p>\n\n\n\n

    \n
  1. Smula ner j\u00e4sten i en bunke. L\u00f6s j\u00e4sten med lite av vattnet. <\/li>\n\n\n\n
  2. H\u00e4ll p\u00e5 resten av vattnet, oljan och honungen. H\u00e4ll i flingsaltet.<\/li>\n\n\n\n
  3. Tills\u00e4tt lite vetemj\u00f6l i taget och arbeta samman till en deg och kn\u00e5da i cirka 5 minuter.<\/li>\n\n\n\n
  4. J\u00e4s degen t\u00e4ckt med bakduk till dubbel storlek, cirka 40-45 minuter.<\/li>\n\n\n\n
  5. S\u00e4tt ugnen p\u00e5 225 grader.<\/li>\n\n\n\n
  6. H\u00e4ll ut degen p\u00e5 mj\u00f6lat bakbord och dela den i 2 delar, kn\u00e5da den och l\u00e4gg p\u00e5 oljad pl\u00e5t (eller ta tv\u00e5 pl\u00e5tar, det beror p\u00e5 hur bred ugn du har och hur tjocka du vill ha br\u00f6den) med lite flingsalt i botten. Det \u00e4r godast med flingsalt men ibland tar jag n\u00e5gra varv p\u00e5 saltkvarnen ist\u00e4llet.<\/li>\n\n\n\n
  7. Platta ut degarna tills de \u00e4r cirka 2 cm tjocka och l\u00e5t j\u00e4sa under bakduk till dubbel storlek, cirka 30 minuter.<\/li>\n\n\n\n
  8. S\u00e4tt fingrarna i degen s\u00e5 att det formas en massa h\u00e5l, ringla \u00f6ver olja och str\u00f6 \u00f6ver flingsalt.<\/li>\n\n\n\n
  9. Man kan l\u00e4gga p\u00e5 topping exempelvis k\u00f6rsb\u00e4rstomater\/f\u00e4rsk basilika, soltorkade tomater, rosmarinkvistar, strimlad r\u00f6dl\u00f6k eller vitl\u00f6kssm\u00f6r. Den h\u00e4r g\u00e5ngen tog jag flingsalt p\u00e5 den ena och flingsalt och r\u00f6dl\u00f6k p\u00e5 den andra.<\/li>\n\n\n\n
  10. Baka br\u00f6det i mitten av ugnen tills det \u00e4r gyllene, cirka 10 minuter.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    Jag brukar g\u00f6ra focaccia lite d\u00e5 och d\u00e5. N\u00e4r jag k\u00f6pte Leila Lindholms bok ”a piece of cake” f\u00f6r ca 10 \u00e5r sedan s\u00e5 b\u00f6rjade … <\/p>\n","protected":false},"author":1,"featured_media":2984,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[117],"tags":[],"class_list":["post-1355","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brod"],"yoast_head":"\nFocaccia - ALLERGISIDAN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/allergisidan.nu\/recept\/focaccia\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Focaccia - ALLERGISIDAN\" \/>\n<meta property=\"og:description\" content=\"Jag brukar g\u00f6ra focaccia lite d\u00e5 och d\u00e5. 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