Focaccia pastry (Girelle di focaccia)
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Girelle di focaccia - a spiral shaped pastry - is always a treat, above all  when it's fresh from the oven. Because that is how it's best - as any pastry made with yeast. And if, on top of this, it's nice and spicy, nobody will be able to resist it.

Girelle di focaccia

Category: bread
Serves: 12
Recipe source: LA CUCINA ITALIANA 4/2007

500  g  flour
20    g  fresh yeast
           native olive oil
2          spring onions
1/2       red paprika pepper
1          courgette (green parts only)
approx. 2 dozen olives
100 g    emmental-type cheese
            olive oil

Mix the flour with 1 tbsp. of olive oil, crumbled yeast, a pinch of salt and 300 ml luke-warm water and knead until the dough's surface silky and smooth to the touch. Cover with a towel and let it rise until doubled in size.

Chopp spring onions, paprika and courgette and roast it all with 1 tbsp. of olive oil in a hot pan, let it to cool.
Roll out the dough to a 1 cm thick rectangle and cover it with the roasted vegetables, stoned olives and 100 g og ground Emmental-type cheese. Season with salt and pepper. Roll it starting at the long side and slice the roll into 12 spirals. Let the spirals rise on two oven plates for about 30 min.
Now sprinkle some drops of olive oil on the spirals and bake them in the preheated oven at 180 degrees C with circulating air for about 25 min.

This is how the dough should be filled.

Make sure the filling remains inside the rolls.

After 30 min. the spirals will have risen. Now add a dash of your best olive oil and put the spirals immediately in the pre-heated oven..

A cup of hot water, poured on the oven's bottom when the baking starts, will give the yeast a "kick".

They're best luke-warm or hot, perhaps as some tasty morsels to accompany a wine tasting. Enjoy!

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Geschrieben von Franz um 17:44 | in: recipes in English
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