Pan Focaccia al romero fresco

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Pan Focaccia al romero fresco. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Pan Focaccia al romero fresco is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It's simple, it is quick, it tastes yummy. Pan Focaccia al romero fresco is something which I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Pan Focaccia al romero fresco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan Focaccia al romero fresco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pan Focaccia al romero fresco is 2 facaccias de bandeja redonda para pizza. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can have Pan Focaccia al romero fresco using 15 ingredients and 4 steps. Here is how you can achieve it.

Este delicioso y crujiente pan es originario de Italia, es un pan con mucho aroma y un sabor delicioso que invita al paladar, es un pan que juega con nuestra imaginación, pues se puede aromatizar como lo desee, sirve para acompañar, comidas, patés, dips, salsas, o simplemente sólo. Buen provecho

Ingredients and spices that need to be Make ready to make Pan Focaccia al romero fresco:

1. Masa madre (biga)
2. 100 gr Harina panadera
3. 126 gr Agua fría
4. 2 gr Levadura
5. Masa 2 o masa total
6. 1512 gr harina panadera
7. 846 gr agua fría
8. 30 gr levadura
9. 22 gr sal
10. 45 gr azúcar
11. 14 gr hierbas frescas
12. 75 gr aceite de oliva extra virgen
13. 40 gr puré de papas
14. 227 gr masa madre (biga)
15. Sal marina para el final

Instructions to make to make Pan Focaccia al romero fresco

1. Mínimo tres horas antes, preparar la masa madre, (yo prefiero la noche antes), en un envase con tapa hermética unir todos los ingredientes, con paleta de madera, tapar y guardar en la nevera, hasta el momento de usar. Debe doblar su tamaño
2. Masa 2 o final: en la amasadora, verter el agua, el azúcar y la levadura, encender a velocidad 1, mezclar por un minuto, agregar la harina, el puré de papas el aceite de oliva, cambiar a velocidad 2, dejar que se integren estos ingredientes, agregar la masa madre, dejar que se integre bien, agregar el aceite, amasar por 5 minutos, agregar la sal y amasar por un minuto más
3. Engrasar con oliva un envase grande con tapa hermética y verter la masa, dejar reposar por 60 minutos, pasado este tiempo, se desgasifica con los puños, se doblan los 4 lados hacia arriba y se voltea para abajo, tapa el envase y deja reposar por 60 minutos más
4. En la mesada, espolvorear abundante harina y volcar la masa sobre la misma, dividir la masa en dos porciones iguales, extender con rodillo al tamaño de la bandeja. Hundir los dedos en toda la superficie para crear hoyos sin perforar la masa, barnizar con abundante aceite de oliva, rociar con sal marina y colocar hojas de romero en cada hoyo, tapar con plástico engrasado, precalentar el horno, dejar reposar por 45 minutos mas, hornear a 230 ºC por 30 minutos ybuen provecho!

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So that's going to wrap it up for this special food Recipe of Favorite Pan Focaccia al romero fresco. Thank you very much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!