I-Classical Italian focaccia ifumbathisa abathengi hhayi kuphela ukupheka kokupheka, kodwa futhi ngefomu lezinhlobonhlobo nokuthanda. Isisekelo salesi sinkwa sendawo singenziwa nxazonke noma emaceleni, ungafafaza ngolwandle olukhulu usawoti kanye namakhambi, engeza utamatisi neminqumo emibi, futhi ungabeka phezu kwamajikijolo noma izingcezu zamapheya nge-sinamoni. Ngeshwa, ukuchaza zonke zokupheka ze-focaccia, akwanele futhi ibhuku eliqinile lamathathu-volume, ngakho-ke sizohlala encwadini evamile kakhulu yendabuko.
I-Focaccia isinkwa se-Italian neRomsemary - iresiphi
Izithako:
- imvubelo eyomile - i-sachet eyodwa (7 g);
- ufulawa - 600 g + ngothuli;
- ushukela - 5 g;
- amanzi - 300ml;
- amagatsha eRomsemary - ama-4-5 ama-pcs.;
- uketshezi kasawoti;
- amafutha omnqumo - 240 ml.
Ukulungiselela
Ukuze imvubelo isebenze, amanzi kufanele athiswe kuma-degrees angu-28-30 futhi achithe kuso ushukela omncane. Ngemuva kokungeza imvubelo eyomile, linda imizuzu engu-5-7, futhi ngalesi sikhathi funa yonke ufulawa uphinde uwuhlanganise nosawoti. Hlanganisa ufulawa nesisombululo semvubelo bese uhlanganise inhlama encane. Beka ibhola inhlama endaweni enothuli othuli bese uguqa enye imizuzu engu-8-10 kuze kube yilapho ikhula futhi ithambile. Sakaza i-substrate efomini elinamafutha noma ebhodini lokubhaka, uthele amafutha phezulu bese ushiya ukuya ihora. Ngemuva kwesikhathi esabiwe
Uma unquma ukupheka isinkwa se-focaccia esakhiweni sezinkwa, khona-ke ngosizo lwedivayisi kuzokwazi ukugcoba nje isisekelo. Ukuze wenze lokhu, faka zonke izithako esitsheni bese ukhetha imodi "Isimo". Ngemuva kokucindezela inkinobho ethi "Qala", inqubo yokuqhafaza izoqala, futhi i-beep izobonisa ukuthi iphelile. Khona-ke kuyoba khona kuphela isinkwa sokubhaka kuhhavini.