{"id":20143,"date":"2026-02-05T16:53:47","date_gmt":"2026-02-05T16:53:47","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=20143"},"modified":"2026-02-06T08:32:38","modified_gmt":"2026-02-06T08:32:38","slug":"focaccia-av-vasiliki-troufakou","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/sv\/focaccia-av-vasiliki-troufakou\/","title":{"rendered":"Focaccia av Vasiliki Troufakou"},"content":{"rendered":"\n

En medelhavsdelikatess f\u00f6r alla<\/em><\/p>\n\n\n\n

INGREDIENSER
400\u00a0g vetemj\u00f6l
300\u00a0ml vatten (justera s\u00e5 att degen f\u00e5r \u00f6nskad klibbig konsistens)
5\u00a0g j\u00e4st
1\u00a0tsk honung
1\u00a0tsk salt
Rikligt med olja (justera efter smak)
Rosmarin, havssalt, peppar, ost, chiliflakes och k\u00f6rsb\u00e4rstomater att toppa focaccian med \u2013 beroende p\u00e5 hur du vill ha den<\/p>\n\n\n\n

Med tanke p\u00e5 min begr\u00e4nsade fritid och det faktum att min mamma \u00e4r en fantastisk kock, upplever jag att jag ofta inte ger mitt eget brinnande matlagningsintresse den tid och det utrymme det f\u00f6rtj\u00e4nar. Det jag gillar mest av allt \u00e4r dock att laga stora frukostar och degbaserade r\u00e4tter. Focaccia \u00e4r en av mina favoriter.<\/p>\n\n\n\n

Jag b\u00f6rjar med att tills\u00e4tta j\u00e4st i ljummet vatten och sedan lite honung. D\u00e4refter v\u00e4ntar jag tills det b\u00f6rjar bubbla (f\u00f6r att se till att j\u00e4sten fortfarande lever, det \u00e4r inte alltid s\u00e4kert).<\/p>\n\n\n\n

Sedan h\u00e4ller jag i lite olja och salt och tills\u00e4tter gradvis mj\u00f6l tills degen har \u00f6nskad klibbig konsistens. Med en s\u00e4rskild nonstick-sked i plast blandar jag den tills den \u00e4r klibbig, och l\u00e5ter den sedan vila i en timme. Efter det kn\u00e5dar jag degen med h\u00e4nderna. Det h\u00e4r steget inneb\u00e4r mindre kn\u00e5dning och mer vikning av degen med h\u00e4nderna. Jag str\u00e4cker och viker den<\/p>\n\n\n\n

tre till fyra g\u00e5nger. D\u00e4refter l\u00e4gger jag \u00f6ver degen p\u00e5 en bakpl\u00e5t p\u00e5 30 x 40 cm. Jag trycker f\u00f6rsiktigt ut degen \u00f6ver pl\u00e5ten med fingrarna och l\u00e5ter den j\u00e4sa i ytterligare en timme. N\u00e4r den har j\u00e4st tillr\u00e4ckligt \u00e4r det dags f\u00f6r den roligaste delen: att sticka ner fingrarna i den f\u00f6r att f\u00e5 bort eventuella \u00f6verfl\u00f6diga luftbubblor.<\/p>\n\n\n\n

Focaccia \u00e4r som en tom duk f\u00f6r ingredienser: allt \u00e4r till\u00e5tet h\u00e4r, fr\u00e5n pestos\u00e5s till k\u00f6rsb\u00e4rstomater, riven ost och rosmarin \u2013 den perfekta \u00f6rten f\u00f6r focaccia \u2013 och naturligtvis flingsalt. Jag gr\u00e4ddar den i ugnen p\u00e5 200 \u00b0C varmluft i ungef\u00e4r en halvtimme tills den blir gyllenbrun. Innan jag gr\u00e4ddar ser jag till att tills\u00e4tta rikligt med olivolja.<\/p>\n\n\n\n

Det \u00e4r hemligheten bakom focaccians krispiga textur! Sedan tar jag ut den ur ugnen, l\u00e5ter den svalna och hugger in. Det \u00e4r alltid en utmaning att inte \u00e4ta upp allt sj\u00e4lv samma dag. Det \u00e4r oftast s\u00e5 det slutar.

Vasiliki Troufakou \u2013 sk\u00e5despelare<\/strong><\/em><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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