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{"id":19843,"date":"2023-10-25T15:15:39","date_gmt":"2023-10-25T15:15:39","guid":{"rendered":"https:\/\/poiatti.it\/focaccia\/"},"modified":"2023-12-04T08:06:49","modified_gmt":"2023-12-04T08:06:49","slug":"focaccia","status":"publish","type":"post","link":"https:\/\/poiatti.it\/en\/focaccia\/","title":{"rendered":"Focaccia"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"19843\" class=\"elementor elementor-19843 elementor-19490\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"has_ma_el_bg_slider elementor-section elementor-top-section elementor-element elementor-element-36189fc elementor-section-boxed elementor-section-height-default elementor-section-height-default jltma-glass-effect-no\" data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" data-id=\"36189fc\" data-element_type=\"section\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"has_ma_el_bg_slider elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-399319e jltma-glass-effect-no\" data-id=\"399319e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-581a328 jltma-glass-effect-no elementor-widget elementor-widget-text-editor\" data-id=\"581a328\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 08-05-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">1000 gr Mix Pizza Poiatti<\/span><\/li>\n<li>650 g Water<\/li>\n<li>20 g fresh brewer&#8217;s yeast<\/li>\n<li>25 gr Salt<\/li>\n<li>80 gr oil<\/li>\n<li>Rosemary to taste<\/li>\n<li>For the brine: 40 g of extra virgin olive oil, 50 g of water, 15 g of salt<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong>:<\/p>\n<p><span style=\"font-weight: 400;\">Mix 1 kg of Mix Pizza Poiatti with 550 g of water in which we have dissolved the fresh brewer&#8217;s yeast.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Add the last 100g of water and finally the salt. Finish by adding the oil.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Knead the ingredients until you obtain a smooth and homogeneous dough, divide into 2 parts, forming two loaves and place them in a container covering with a cloth or cling film.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Leave the two loaves to rise for approximately 2 hours at room temperature.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Spread the two loaves on two baking trays (approximately 30 x 40 x 0.7 cm) sprinkled with extra virgin olive oil or vegetable margarine, leaving to rest for approximately 30 minutes.<\/span><\/p>\n<p>Prepare the brine by emulsifying 40 g of extra virgin olive oil, 50 g of water, 16 g of salt with a whisk. It is possible to increase the doses of the ingredients to your taste if you want to obtain a focaccia that is more or less rich in oil. Pour the brine over the two focaccias, pressing with your fingers to create dimples. Finish everything by adding rosemary to taste.<\/p>\n<p><span style=\"font-weight: 400;\">Cook the focaccia at 250 degrees for 18\/20 minutes.<\/span><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1000 gr Mix Pizza Poiatti 650 g Water 20 g fresh brewer&#8217;s yeast 25 gr Salt 80 gr oil<span class=\"more-dots\">&#8230;<\/span><\/p>\n","protected":false},"author":1,"featured_media":19489,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[454],"tags":[455],"class_list":["post-19843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-flours","tag-flours"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Focaccia - Pasta Poiatti the Original, inimitable since 1946. 100% Sicilian wheat<\/title>\n<meta name=\"description\" content=\"High and very soft focaccia. A quick and easy to prepare recipe. It is perfect with cured meats and buffets. Oven cooking...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/poiatti.it\/en\/focaccia\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Focaccia - Pasta Poiatti the Original, inimitable since 1946. 100% Sicilian wheat\" \/>\n<meta property=\"og:description\" content=\"High and very soft focaccia. A quick and easy to prepare recipe. It is perfect with cured meats and buffets. 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