{"id":167033,"date":"2023-01-25T09:52:19","date_gmt":"2023-01-25T07:52:19","guid":{"rendered":"https:\/\/womanmagazine-npp.com\/2023\/01\/25\/focaccia-with-mozzarella-and-tomatoes\/"},"modified":"2023-01-25T10:10:05","modified_gmt":"2023-01-25T08:10:05","slug":"focaccia-with-mozzarella-and-tomatoes","status":"publish","type":"post","link":"https:\/\/womanmagazine-npp.com\/en\/2023\/01\/25\/focaccia-with-mozzarella-and-tomatoes\/","title":{"rendered":"Focaccia with mozzarella and tomatoes"},"content":{"rendered":"

\"FocacciaFocaccia with mozzarella and tomatoes is one of the most popular breads in Italy. It’s worth trying this recipe once to make focaccia a regular fixture on your table. Ukrainian chef of columbi<\/span>of Ukrainian origin, restaurateur<\/a><\/span>, <\/span>judge<\/span> “MasterChef. Professionals”<\/span>-4, which is scheduled to premiere in February 2023 <\/span>on STB<\/span>,<\/span> Hector Jimenez-Bravo <\/span>shared <\/span>the recipe for this delicious <\/span>Italian flatbread! <\/span><\/p>\n

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“<\/span>I know how much you love Italian cuisine, so I decided to share the recipe for the<\/span>I decided to share the recipe of the very <\/span> Focaccia- Italian wheat flatbread<\/span>“, <\/span>– says Hector<\/strong>.<\/span><\/p>\n<\/blockquote>\n

Ingredients:<\/span><\/h4>\n

– Warm water – 2 cups<\/span>;<\/span><\/p>\n

– Dry yeast – 2 tbsp.<\/span>;<\/span><\/p>\n

– Salt – 1 tsp.<\/span>;<\/span><\/p>\n

– Flour – 500 grams <\/span>;<\/span><\/p>\n

– Sugar – 2 tsp.<\/span>;<\/span><\/p>\n

– Olive oil<\/span>;<\/span><\/p>\n

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– Basil – 10 grams<\/span>;<\/span><\/p>\n

– Onions – 20 grams<\/span>;<\/span><\/p>\n

– Dry rosemary – 10 grams<\/span>;<\/span><\/p>\n

– Olive oil – 10 ml<\/span>;<\/span><\/p>\n

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– Tomatoes – 200 grams<\/span>;<\/span><\/p>\n

– Olive oil – 10 ml<\/span>;<\/span><\/p>\n

– Garlic – 5 pieces<\/span>.<\/span><\/p>\n

Method of cooking: <\/span><\/h4>\n

Mix the <\/span>warm <\/span>water, dry <\/span>yeast <\/span> and sugar, mix with a whisk. Add flour and salt to the mixture and mix. Add a little olive oil.Then <\/span>wrapped in cling film and placed in the refrigerator. Add a little oil to a baking dish and put the dough in, cover with foil and let it stand for a while. Make small dough balls in the dough <\/span>dents with your fingers, sprinkle dry rosemary on top, add the onion, salt, and drizzle with olive oil. Bake in the oven at 180 degrees. Finely chop the tomatoes, add salt and olive oil, and season with pepper, <\/span>Chop the garlic and basil, add more salt to taste, and mix well. Cut the focaccia into squares, top with the tomato mixture and mozzarella slices. Bon appetit!<\/span><\/p>\n

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Publication by Hector Jimenez-Bravo (@hectorjimenezbravo)<\/a><\/p>\n<\/div>\n<\/blockquote>\n