THE BEST ITALIAN FOCACCIA SANDWICH | Blondies Kitchen Channel скачать в хорошем качестве

THE BEST ITALIAN FOCACCIA SANDWICH | Blondies Kitchen Channel

Ever fancied yourself a proper Italian deli sandwich? On the proper Italian fluffy bread? Well now YOU CAN MAKE YOUR OWN. Did we mention it’s actually really easy to make your own Focaccia? Like your Italian momma would make?! Go crazy with fillings, you don’t have to choose what we’ve chosen to fill ours with. This bread is really simple to make, and you can even just simply add sea salt flakes and rosemary, or garlic. The options are truly endless. Let us know what you think of our first ever SAVOURY bake. If you love it, we will give you more! Tag us @blondieskitchen xoxo Ingredients: 1kg of strong white bread flour 20g salt 2 sachets of dried yeast (14g) 4 tbsp of olive oil 1 litre of cold water Olive oil for drizzling 2 punnets of cherry tomatoes on the vine, roasted at 200C for 40 mins until bursting 1/2 jar of caramelised onion chutney For the filling (feel free to swap for anything you like): Salami Wafer thin ham slices Truffle paste with porcini mushrooms Italian mixed leaves 1 jar of anchovy stuffed olives Brie/or any soft cheese you like Slices of mild cheese (we used a mild cheddar) Method: Put the flour, salt, yeast, olive oil and around 800ml of the water into your large bowl/stand mixer bowl. Gently stir with your hand or with the dough hook attachment to form a dough. Knead it for 5 mins, gradually adding the remaining water if needed. Keep kneading on a medium speed until the dough is soft and bouncy. Cover in a bowl greased with oil and leave to rise until doubled in size (about 1 hour). Line a large baking tray with baking parchment and tip the dough onto it, flattening it into the corners. Leave to prove again for about 1 hour, making sure you cover with a plastic bag or something that doesn’t touch the top of the dough or it will stick! Preheat the oven to 220C/200Cfan/Gas 7. Using your fingers, dimple your dough and then pop the roasted cherry tomatoes in the dimples. Add the caramelised onion chutney in small spoonfuls, dotted around the entire bread base. Drizzle with more olive oil and scatter with sea salt. Bake in the oven and leave to cool on a wire rack before slicing and filling. When you’re ready to fill, slice your bread in half and use a serrated knife to evenly slice the bread. We went wild at this point and layered all the filling ingredients up on our sandwiches! Watch the video to see how it ended up. Takes us right back to the famous deli in Florence that we loved so much. We hope you enjoy!