{"id":8715,"date":"2016-09-10T12:24:44","date_gmt":"2016-09-10T17:24:44","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=8715"},"modified":"2023-10-05T11:07:40","modified_gmt":"2023-10-05T16:07:40","slug":"focaccia-un-antecesor-de-la-pizza","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/focaccia-un-antecesor-de-la-pizza\/","title":{"rendered":"Focaccia: Un antecesor de la pizza"},"content":{"rendered":"

La focaccia<\/em> <\/strong>en italiano o fugazza<\/em> en ligur es una suerte de eslab\u00f3n perdido entre el pan y la pizza<\/a>, en un continuo de recetas y variedades que nos llega a trav\u00e9s del tiempo, porque esta preparaci\u00f3n si hay algo que tiene, es tiempo.<\/p>\n

<\/p>\n

Al parecer,\u00a0su origen es\u00a0etrusco, pero el panis focacius<\/em> romano es ya pr\u00e1cticamente una focaccia. incidentalmente, la palabra en nuestro idioma para una pieza grande de pan es hogaza<\/strong>, que como podemos ver, proviene de la misma ra\u00edz.<\/p>\n

Receta de focaccia<\/h2>\n

Preparemos una focaccia con cebolla y romero, muy cl\u00e1sica.<\/p>\n

Sus ingredientes son:<\/p>\n

La focaccia<\/h3>\n
    \n
  • 300gr harina de trigo sin polvos de hornear<\/li>\n
  • 180ml de agua tibia<\/li>\n
  • 1 cucharadita de levadura seca<\/li>\n
  • 1 cucharadita de az\u00facar<\/li>\n
  • 1cucharadita de sal<\/li>\n
  • 2 cucharadas de aceite de oliva<\/li>\n<\/ul>\n

    Para cubrir\u00a0la focaccia<\/h3>\n
      \n
    • 1\/2 cebolla cortada en pluma<\/li>\n
    • 1 cucharada de romero picado<\/li>\n
    • 1\/4 taza de aceite de oliva<\/li>\n
    • 1 cucharada de sal gruesa<\/li>\n<\/ul>\n

      Preparaci\u00f3n<\/h2>\n
        \n
      1. Mezclar todos los ingredientes y amasar 5 minutos, ya sea a mano o en una batidora con gancho.<\/li>\n
      2. Aceitar, poner en un bol tapado y dejar subir 45 minutos<\/li>\n
      3. Estirar, darle forma con los dedos y poner la masa en un molde generosamente aceitado.<\/li>\n
      4. Dejar subir nuevamente 30 minutos m\u00e1s<\/li>\n
      5. Precalentar el horno \u00a0a 200\u00b0C<\/li>\n
      6. Hacer oquedades en la superficie de la focaccia con el pulgar y llenarlas con aceite de oliva<\/li>\n
      7. Cubir con la cebolla y el romero<\/li>\n
      8. Espolvorear la sal gruesa sobre la superficie<\/li>\n
      9. Hornear por 25 minutos, hasta que la parte superior est\u00e9 dorada<\/li>\n
      10. Dejar enfriar hasta que est\u00e9 tibia<\/li>\n
      11. Servir tibia<\/li>\n<\/ol>\n
        \"Focaccia
        Focaccia lista<\/figcaption><\/figure>\n

        Otras coberturas<\/h2>\n

        Las coberturas est\u00e1n limitadas por nuestra imaginaci\u00f3n, ya que sus posibilidades son\u00a0pr\u00e1cticamente ilimitadas. Otras coberturas comunes son:<\/p>\n

          \n
        • Aceitunas negras o verdes, enteras o en tajadas. Recomendamos, eso s\u00ed, que sean sin cuesco.<\/li>\n
        • Ajo. Dorado en un poco de aceite o confitado<\/li>\n
        • Anchoas. En filetes o en pasta<\/li>\n
        • Alcaparras<\/li>\n
        • Queso. Parmesano, mozzarella, Cheddar… la lista es larga<\/li>\n
        • Tomate. Fresco o seco<\/li>\n
        • Papas doradas, en tajadas<\/li>\n
        • Berenjenas<\/li>\n
        • Fondos de alcachofa<\/li>\n
        • Hierbas\n
            \n
          • Albahaca<\/li>\n
          • Or\u00e9gano<\/li>\n
          • Tomillo<\/li>\n
          • Salvia<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

            \"focaccia-hd\"<\/p>\n

             <\/p>\n

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

            Pan cubierto por aceite de oliva y otros ingredientes. Excelente solo o como acompa\u00f1amiento.<\/p>\n","protected":false},"author":1,"featured_media":8720,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[70,51,72],"class_list":["post-8715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-comida","tag-comida-italiana","tag-pan","tag-pizza","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/focaccia-hd-1.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2gz","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14090,"url":"https:\/\/le-fort.org\/cocina\/fugazza-argentina\/","url_meta":{"origin":8715,"position":0},"title":"Fugazza Argentina","author":"Le-Fort.org","date":"26 de Junio, 2019","format":false,"excerpt":"Receta de fugazza argentina, con masa doble, as\u00ed llamada por su doble fermentaci\u00f3n. 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