Focaccia with yogurt
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Yogurt focaccia recipe by of 03-04-2020
There focaccia with yogurt it's the last leavened dough I made. You know that I like to experiment in the kitchen, but after Nino's very soft focaccia, I didn't expect to find another recipe so good right away! And yet it is exactly like this: this one focaccia with yogurt it is soft and tasty, a very simple yet very versatile dough, because you can season it very simply with salt and rosemary, as I did in this case, or opt for cherry tomatoes and rosemary, or maybe onions and olives ... In short, indulge yourself in the kitchen , now that you have the time, and try a different version every time;)
How to make yogurt focaccia
Put the flour and yeast in a bowl (attention: read the instructions on the yeast package, as some are activated by dissolving them in water with a little sugar and waiting 10 minutes before using them).
Add the yogurt and water and start mixing, then add salt and oil and work until you get a smooth and homogeneous mixture.
Cover the bowl with a clean cloth and let rise for at least 2 hours or until doubled.
Grease a pan with a little oil, then roll out the dough inside with your hands and let it rise again for 1 hour.
Once it has risen, prick the surface with your fingertips, then season with oil, coarse salt and rosemary.
Bake for about 20 minutes or until golden brown in a preheated convection oven at 220 ° C.
The yogurt focaccia is ready, serve it hot, lukewarm or even cold.
CRUSHED YOGURT without yeast
Very easy, fast and without yeast: Yeast-free crushed yogurt, a very thin focaccia which is freshly prepared, perfect when you have completely forgotten to buy bread and have realized you don't have anything like it at home. There recipe, in fact, it is really simple, prepared with only 2 ingredients: yogurt and flour. Without yeast, not even the instant one!
Flour, yogurt and water are the only ingredients of this mashed with thin, yeast-free yogurt: scrocchiarella, crunchy at the right point and perfect to accompany main courses or dinners based on cold cuts and cheeses, especially if they are soft and creamy such as stracchino, crescenza or squacquerone. It is kneaded by hand or with a planetary mixer, very fast even in traditional oven cooking! Crushed yogurt recipe without yeast, a thin focaccia without leavening perfect also for the intolerant to yeast.
Now you just have to read the recipe, let me know if you liked it. Until next time, Ivana.
Focaccia with yogurt - Recipes
The dough is beautiful to work with, soft like an earlobe (that's what they say, right?), In fact I continue undeterred to do everything by hand, the bread machine lies unused, it's stronger than me, I enjoy kneading , it relaxes me and tones my arms as well: D Better than that!
Super focaccia with Greek yogurt
Ingredients for a 36x26 cm pan
For the dough:
500 grams of flour 0 (not Manitoba, just 0)
150 gr of Greek yogurt
250 gr of water
1 teaspoon of sugar
1 knob of lard
2 tablespoons of Dante extra virgin olive oil
4 grams of powdered brewer's yeast (which corresponds to 12 grams of fresh brewer's yeast)
10 gr of salt
For the emulsion:
3 tablespoons of Dante extra virgin olive oil
3 tablespoons of water
Fine pink Himalayan salt from Store Valtellina
- a greater alveolation of the dough comes out thanks to the planetary that strings it better (I did everything by hand, as I said and the result is not terrible at all)
- if you do not want to use lard, use another 2 tablespoons of oil instead
- if you do not have Greek yogurt (which has a thick consistency) and you want to use normal plain yogurt you can do it but you have to remove 20-30 grams of water from the total
- if you don't even want to use normal yogurt you can make a focaccia using water and milk in the mixture for a total of 350 gr
- you can replace the Greek yogurt with philadelphia or mascarpone
- the right flour for bread and focaccia is 0 but if you want to use 00, know that it will be less soft and that it will rise a little earlier
- if it ever comes in, cover it with film and you will see that the next day it will still be super soft
In a fairly large bowl, pour the warm water and then add the brewer's yeast. We mix everything and let it rest for about 10 minutes until we notice that the yeast has dissolved completely.
We proceed, then, adding the flour, yogurt, extra virgin olive oil and a pinch of fine salt and, with the help of a wooden spoon, carefully mix the mixture which in the end will turn out to be rather soft. Be careful, don't make the mistake of adding more flour, as the right consistency of the dough must be just that.
We cover the bowl with a cloth and let it rest for a couple of hours, making sure at the end that the mixture has doubled its volume before starting to work it.
In the meantime we take a pan (if we choose a square pan it must be 20x20 in size, if we opt for a round pan we will have to use one with a diameter of 24 cm instead) oil it carefully and, with well greased hands, pour the dough inside. working with your fingertips to spread it out and fill the pan up to the edges.
To use it as a base for pizza, obviously, roll out the dough thinner and season to taste. To obtain the focaccia, instead, we sprinkle on the surface a little coarse salt and some rosemary (those who do not like the flavor of the latter can replace it with oregano or can leave the simple focaccia) and then proceed with cooking in static oven pre-heated at 180 ° for 15-20 minutes, until the surface becomes a beautiful golden color.
Soft muffins recipe with yogurt
Today, people are always looking to shop wisely. Finding the product you are looking for at the cheapest price becomes an art, like surfing from one site to another, only to get lost along the way. Because the internet is a wonderful thing, but you have to keep yourself cool and detached, without letting yourself be tempted by opening non-related pages, otherwise it turns out that you don't even remember what you were looking for anymore.
Easy to say! No, it is also easy to do.
To do this, I use the reference sites, through which I can view all active online offers, discount codes or coupons at the same time.
Of all these sites, real offer aggregators, I use CupoNation.
You choose the offer or the coupon and then you are sent directly to the various online shops where you can proceed with the purchase in a few clicks, in maximum safety.
We know, we go into jujube broth more easily for a gastro-shopping than for a new shoe (maybe!), So I managed to find the 20% discount code to buy on Cassandra.
Precisely that Easter is upon us, it is particularly convenient for me to be able to buy some delicatessen and maybe a bottle of bubbles
After having revealed my secret, today I present to you recipe from the soft scones with yogurt greek in the long ripening dough, you will get extremely digestible and soft focaccia.
- 200 g. of manitoba flour
- 300 g. of organic flour
- 280 of water at room temperature
- 120 ml of Greek yogurt
- 4 g of dry yeast
- 1 teaspoon of malt
- 3 tablespoons of olive oil
- 5 g of sea salt
I deeply love everything I do, I prefer dark chocolate, hot black coffee, traveling aimlessly - better if in distant countries, seeing old movies, listening to lots of music, but in particular I love being Duccio's mother and wife. my husband
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What a great recipe! I will definitely try it. Good day!
Now that the Easter holidays are around and I will have a little more time I will try to try my hand at these scones. They kidnapped me * _ *
delicious. I don't have the planetary mixer but the kenwood food processor, do you think if I remove the blades and they cut and put the two dough sheets I can still do them? I would not like to work the dough by hand because I am really denied.
Hi Valentina, I'm sure it will work anyway and in 15 minutes you will have a nice smooth and strung dough
It's almost 12 and these scones of yours make you incredibly hungry.
oh but what a delight Barbyy :) I miss the malt. office replace with honey you say ?? I try them. PRINTTTTTTTTTTTTTTTT
but you are better than me! I can't teach you anything! When I have no malt sometimes I also put grape juice!
you are right on the internet you have to navigate with caution, I will visit the sites you recommend. The scones are just soft and tasty.
What beautiful fluffy scones Barbara are just an irresistible whim !! I miss our messages on fb: D. kisses, Imma
oh my good, they are a real delight and very inviting. a hug.
Wow what a delicious and wonderful scones. ganmmy !! beautiful !! good evening
What beautiful scones :)
But when should yogurt be put? I imagine in the planetary, but I don't read it in the preparation. Thank you!
Good start to the week
Thanks Daniela, for making me notice the forgetfulness, I just corrected, so the yogurt must be added in the dough with the other ingredients, right at the beginning.
too good! and who knows how soft they are with yoghurt!
Really excellent. what a throat they make me.
This is the kind of thing I would eat on repeat. they must be so soft. Thanks for the very useful recipe !!
How good. I also make a focaccia with a similar recipe !! Hi Leti
I'm here thanks to Kreattiva and now I'm following you.
. spare parts?
These are your scones!
I met you through the kreattiva initiative and joined your followers! :or)
If you like, go to me too o)
but how beautiful they are. They suggested them to me praising their goodness, I can't not try them !! Kisses.
I love Greek yogurt, I can't miss this recipe! also excellent pairing with wine!
Thank you for participating in my initiative with this recipe!
Hello! I come from the I text positive initiative, beautiful your recipe! If you like, go to me http://antoportalerecensions.blogspot.it/2013/04/oggi-voglio-inserire-una-ricetta-che.html
I too was hijacked by the blog & # 39i text positive & # 39
I will definitely follow you
I chose this recipe from my blog
They look very good !! I met you through the initiative let's exchange a recipe!
we like all that is focaccia, pizza, bread .. in short, savory leavened dough .. but we have never tried it with yogurt. great idea, good!
We will definitely try. We have been producing sourdough for more than a year, if you like come and visit us, maybe you will find some ideas.
We got here through the initiative let's exchange a recipe.
Hi, thank you for participating in the first edition!
The second edition has started, if you want to participate this is the link!
Thanks for the comment
Barbara's cooking blog, food blog
How to make yogurt focaccia
Put the flour and dry yeast in a bowl and mix (1). Add the yogurt and water and mix, add the oil and salt and work together all the ingredients until you get a smooth dough (2). Cover the bowl with a clean cotton cloth and let it rise for 2 hours or until the dough has doubled in volume. Roll out the dough in a pan greased with extra virgin olive oil (3) and let it rise for another hour.
Make the holes on the surface with your fingertips, season with extra virgin olive oil, coarse salt and rosemary (4) and bake in a preheated oven at 220 ° C for about 20 minutes, or until the surface is golden brown (5). Your yogurt focaccia is ready to be sliced and served (6).
● The pan-fried yogurt scones without leavening are super easy and very quick to make, first put the flour in a bowl and add the unsweetened white yogurt, the water, the extra virgin olive oil, the salt, baking soda and work all the ingredients until you get a homogeneous and fairly compact dough.
● Roll out the dough with your hands on a lightly floured surface and, with a round mold, cut out some circles, you can make scones of the size you prefer, I used a stencil of about 7 cm in diameter.
● Put the yoghurt scones in a non-stick pan and turn on the flame over low enough heat, there will be no need to oil or butter the pan, the focaccia will have to cook without anything.
● Then cover the pan with a lid and cook the yoghurt scones for 5 minutes. After the time has elapsed, turn the salty scones and cook them on the other side for 5 minutes and always keeping the lid on, while cooking, thanks to the addition of bicarbonate, they will rise.
● The yogurt scones are ready, they are excellent to be enjoyed alone instead of bread or stuffed with the ingredients you like best, they are very soft and remain so for days (if they last: D).
The yogurt scones can be kept at room temperature, keep them in an airtight bag, they will keep for about 3 days.
Do you want to prepare the classic FOCACCINE IN A PAN without yogurt? Find the recipe by clicking HERE
Focaccia with yogurt
Yogurt focaccia ingredients
- 350 g of flour 00
- 150 g of Manitoba flour
- 40 ml of peanut oil
- 150 g of classic whole yogurt
- 200 ml of water at room temperature
- 5 g of dry brewer's yeast (I dried sourdough following the package directions)
- 1 teaspoon of sugar
- 8 g of salt
Ingredients for the emulsion
- 50 ml of warm water
- 60 ml of extra virgin olive oil
- Rosemary to taste
- coarse salt to taste
To taste, stuff with mortadella, raw ham or olives and tomatoes
Focaccia with yogurt
A very light, fluffy, soft focaccia. Ideal for stuffing but also to eat like this, natural. Plus it's very easy to do.
Put the flour in the mixer (with the hook) and pour over the water in which you have dissolved the yeast with the sugar.
Start kneading and then add the yogurt. When the dough has become quite smooth, pour in the salt. Continue to knead well for another 15 minutes.
At this point add the oil and lard. Knead for another 10 minutes. It is necessary to obtain a soft but not sticky dough.
Let it rise for two hours. After rising, oil a pan and roll out the dough without manipulating it too much.
Prepare the emulsion by shaking half the oil, half hot water and a teaspoon of salt in a glass. Brush the focaccia well and let it rise for another hour. Bake at 200 ° C until golden brown.
My Cooking Trips
In short, it is light. one laughs talking about a focaccia. Come on, let's say it's a slightly lighter version of this one.
That is, without lard, without beer and using only water. the result is extremely soft in any case, saving some calories. The dough is a little faster but it still becomes a nice smooth ball and. let me tell you, scented.
This time I then had a nice Tropea onion there waiting to be used in some way. and I reserved a corner of focaccia all for myself with only onion, mmmmm! My boyfriend doesn't like it, but how to do it.
In the meantime, prepare the brine, I do this: I mix water, extra virgin olive oil, coarse salt and 2 tablespoons of tomato puree, to create a nice red sauce which then colors the focaccia.
Allow to cool for about 15 minutes before serving.
And what do you think I accompany her with? But yes, a cold beer, strictly in my Karlovacko glass ^ _ ^
And even today, a song to wish you a good day, which never hurts!