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01. Sciogliere il lievito in acqua tiepida (circa 35°C) con una forchetta. Lasciar riposare
1 minuto.
02. Nella bacinella con il coltello da impasto, versare la farina, il sale, l’olio e l’acqua
con il lievito sciolto.
03. Avviare l’apparecchio e far girare fino a che non si ottiene un impasto morbido
(circa 1 minuto).
04. Mettere la palla di pasta in un piatto oliato, ricoprire con una pellicola e far riposare
per 1 ora.
05. Piegare delicatamente la palla due volte
A
e ricoprirla con una pellicola o con un
canovaccio umido. Far riposare per 30 minuti.
06. Nel frattempo preriscaldare il forno a 240°C (termostato 8).
07. Prendere delicatamente l’impasto dal piatto e porlo sulla leccarda del forno che avrete
ricoperto con carta da forno. Attenzione a non togliere le bolle d’aria.
08. Stendere la pasta e premere delicatamente con le dita per appiattirla
B
.
09. Condire la focaccia con le olive e il timo
C
. Piegarla in 2 e spennellare sopra un
po’ di olio di oliva.
10. Mettere in forno la focaccia e farla cuocere 15 minuti circa. Si può mangiare tiepida
o fredda.
Consigli del cuoco: si possono anche aggiungere pomodorini ciliegia, un po’ di
formaggio…
Focaccia
Preparazione: 15 min Riposo: 1 ora 30 Cottura: 15 min
1 Focaccia
Pasta per la focaccia
250 g d farina 0
150 ml di acqua
50 ml di olio
6 g di lievito di birra fresco
5 g di sale
Per condire
100 g di olive nere snocciolate
10 ml di olio
Timo
A B C
94
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