{"id":20137,"date":"2026-02-05T16:53:47","date_gmt":"2026-02-05T16:53:47","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=20137"},"modified":"2026-02-06T08:24:29","modified_gmt":"2026-02-06T08:24:29","slug":"la-focaccia-de-vasiliki-troufakou","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/la-focaccia-de-vasiliki-troufakou\/","title":{"rendered":"La focaccia de Vasiliki Troufakou"},"content":{"rendered":"\n

Une gourmandise m\u00e9diterran\u00e9enne pour tous les go\u00fbts<\/em><\/p>\n\n\n\n

INGR\u00c9DIENTS POUR LA FOCACCIA<\/p>\n\n\n\n

400 g de farine
300 ml d\u2019eau (v\u00e9rifiez toujours que la p\u00e2te a la texture collante souhait\u00e9e)
5 g de levure
1 cuill\u00e8re \u00e0 caf\u00e9 de miel
1 cuill\u00e8re \u00e0 caf\u00e9 de sel
huile d\u2019olive en quantit\u00e9 suffisante (selon les go\u00fbts)
romarin, fleur de sel, poivre, fromage, flocons de piment boukov\u03bf et tomates cerises pour le dessus de la focaccia, selon les envies<\/p>\n\n\n\n

Avec un emploi du temps charg\u00e9 et une maman excellente cuisini\u00e8re, mon amour pour la cuisine manque souvent de temps et d\u2019espace pour s\u2019exprimer. Mais ce que j\u2019aime par-dessus tout, c\u2019est pr\u00e9parer de grands petits d\u00e9jeuners et des recettes \u00e0 base de farine ! L\u2019une de mes recettes pr\u00e9f\u00e9r\u00e9es est celle de la focaccia.<\/p>\n\n\n\n

Dans de l\u2019eau ti\u00e8de, je mets la levure, je m\u00e9lange et je la \u00ab nourris \u00bb avec un peu de miel. J\u2019attends de voir appara\u00eetre des bulles, pour m\u2019assurer que la levure est bien active \u2014 j\u2019ai d\u00e9j\u00e0 eu de mauvaises surprises par le pass\u00e9.<\/p>\n\n\n\n

J\u2019ajoute ensuite un peu d\u2019huile, le sel, puis je commence \u00e0 incorporer progressivement la farine, jusqu\u2019\u00e0 obtenir la texture collante souhait\u00e9e. \u00c0 l\u2019aide d\u2019une cuill\u00e8re sp\u00e9ciale antiadh\u00e9sive en plastique, je m\u00e9lange jusqu\u2019\u00e0 ce que la p\u00e2te devienne bien collante, puis je la laisse reposer pendant une heure. Je reviens ensuite \u00e0 la p\u00e2te et je la retravaille \u00e0 la main. (Je ne p\u00e9tris pas vraiment une seconde fois; je proc\u00e8de plut\u00f4t par pliages : j\u2019\u00e9tire la p\u00e2te et je la replie.<\/p>\n\n\n\n

Je r\u00e9p\u00e8te l\u2019op\u00e9ration trois \u00e0 quatre fois.) Avant de transf\u00e9rer la p\u00e2te dans un moule d\u2019environ 30 sur 40 cm. Ensuite, du bout des doigts, j\u2019\u00e9tale d\u00e9licatement la p\u00e2te dans le moule et j\u2019attends encore une heure pour qu\u2019elle regonfle. Lorsqu\u2019elle a bien lev\u00e9, vient le moment le plus agr\u00e9able: j\u2019enfonce mes doigts dans la p\u00e2te pour lib\u00e9rer l\u2019exc\u00e8s d\u2019air.<\/p>\n\n\n\n

Puis je d\u00e9pose sur le dessus tout ce qui me fait envie. De la sauce pesto aux tomates cerises, en passant par le fromage r\u00e2p\u00e9 et le romarin, le meilleur ami de la focaccia, sans oublier, bien s\u00fbr, les flocons de sel. Je fais cuire au four en chaleur tournante \u00e0 200\u00b0C pendant environ une demi-heure, jusqu\u2019\u00e0 obtenir la coloration qui me pla\u00eet. Je n\u2019oublie pas d\u2019ajouter un g\u00e9n\u00e9reux filet d\u2019huile d\u2019olive avant la cuisson.<\/p>\n\n\n\n

Cela va donner une texture incroyablement croustillante\u00a0! Je sors la focaccia du four, je la laisse refroidir, puis je la d\u00e9guste. Et, en principe, j\u2019essaie de ne pas toute la manger, toute seule le m\u00eame jour. Voil\u00e0, \u00e0 peu pr\u00e8s, comment \u00e7a se passe.

Vasiliki Troufakou \u2013 actrice<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Une gourmandise m\u00e9diterran\u00e9enne pour tous les go\u00fbts INGR\u00c9DIENTS POUR LA FOCACCIA 400 g de farine300 ml d\u2019eau (v\u00e9rifiez toujours que…<\/p>\n","protected":false},"author":7,"featured_media":20114,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[802,5299,1548],"tags":[3163],"class_list":["post-20137","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-politismos-fr","category-personnalites","category-mesogeiaki-diatrofi-ana-typo-fr","tag-gastronomie"],"yoast_head":"\nLa focaccia de Vasiliki Troufakou - Agriculture invers\u00e9e<\/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:\/\/portal.greekfarms.gov.gr\/fr\/la-focaccia-de-vasiliki-troufakou\/\" \/>\n<meta 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