{"id":3952,"date":"2022-07-30T20:01:24","date_gmt":"2022-07-30T17:01:24","guid":{"rendered":"http:\/\/andrestover.com\/?p=3952"},"modified":"2024-02-08T11:52:50","modified_gmt":"2024-02-08T09:52:50","slug":"focaccia","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/focaccia\/","title":{"rendered":"Focaccia"},"content":{"rendered":"\n

Ajalooline Itaalia lameleib, mida on imelihtne valmistada ja mis maitseb alati h\u00e4sti. Erinevates Itaalia regioonides varieerub selle valmistamisviis ja samuti maitsestamine. See v\u00f5ib olla hapukas v\u00f5i vahel ka magus. Focaccia nimetus tuleneb ladina keelsetest s\u00f5nadest panis focacius ehk koldel k\u00fcpsetatud leib. Lisanditena kasutatakse tomateid, sibulaid, kartuleid v\u00f5i mida iganes p\u00e4he tuleb. Valmistasin focaccia varianti, mida v\u00f5iks kutsuda focaccia genovese, mille puhul tehakse taignasse s\u00f5rmedega augud, mille kaudu maitsestatud \u00f5li p\u00e4\u00e4seb focaccia sisemusse. Kasutasin focaccia maitsestamisel valmistamisel basiiliku ja oliivi\u00f5li segu, rosmariini, tomateid ja meresoola.
Valmistan igal suvel m\u00f5ne korra focacciat.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamisaeg: Taigna valmistamine ja focaccia valmistamine 1,5 tundi. K\u00fcpsetamine 20-25 minutit
Tase: lihtne
Kogus: \u00fcks lameleib, millest j\u00e4tkub 4-6 inimesele \u00f5htus\u00f6\u00f6gi k\u00f5rvale<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Tainas:<\/em>
500 g nisujahu, ideaalne on Tipo 00 k\u00f5vanisujahu, aga focaccia ei tule paha ka tavalise nisujahuga
350 ml k\u00e4esooja vett
20 g p\u00e4rmi
1 tl suhkrut
2 tl meresoola
50 ml oliivi\u00f5li<\/p>\n\n\n\n

T\u00e4idis:<\/em>
50 ml oliivi\u00f5li
Peot\u00fcis v\u00e4rske basiiliku lehti
Paar oksa v\u00e4rsket rosmariini
Meresoola ja musta pipart
6 k\u00fcpset kirsstomatit<\/p>\n\n\n\n

\"\"
Valmistamine:<\/span>
1. Lahusta \u00fchtlaselt v\u00e4heses vees p\u00e4rm, vala kaussi, lisa \u00fclej\u00e4\u00e4nud vesi, jahu, sool, suhkur ja oliivi\u00f5li.
2. S\u00f5tku jahusel t\u00f6\u00f6pinnal taignaks. Tainas on kleepuv, aga \u00e4ra pigem jahu juurde lisa, muidu kaotab focaccia oma \u00f5hulisust.
3. Lase umbes 40 min soojas kohas kerkida.
4. Peale kerkimist s\u00f5tku taignast \u00f5hk v\u00e4lja ja vormi sellest lame taignaplaat. Aseta see jahuga, maisimannaga v\u00f5i nisumannaga \u00fcle raputatud ahjuvormi.
5. Purusta peot\u00e4is basiilikulehti oliivi\u00f5lis, vala see segu \u00fcle focaccia ja vajuta s\u00f5rmedega augud kuni ahjuvormi p\u00f5hjani.
6. Kata vorm puhta k\u00f6\u00f6gir\u00e4tikuga ja lase soojas kohas veelkord kerkida umbes 40 min.
7. Kuumuta ahi 200 kraadi C juurde, v\u00f5ta focaccia kerkimast, l\u00f5ika kirsstomatid pooleks ja aseta focaccia pinnale, vajuta h\u00e4sti kergelt sisse.
8. K\u00fcpseta 200 kraadi C juures 20-25 minutit kuni focaccia hakkab kergelt pealt pruuniks t\u00f5mbuma.
9. Peale k\u00fcpsetamist \u201ejooda\u201c focacciat oliivi\u00f5liga, raputa \u00fcle meresoola ja soovi korral musta pipraga.
10. S\u00f6\u00f6 soojalt v\u00f5i k\u00fclmalt.
Valmis!!<\/figcaption><\/figure>\n\n\n\n
\"\"<\/figure>\n
\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Ajalooline Itaalia lameleib, mida on imelihtne valmistada ja mis maitseb alati h\u00e4sti. Erinevates Itaalia regioonides varieerub selle valmistamisviis ja samuti maitsestamine. See v\u00f5ib olla hapukas v\u00f5i vahel ka magus. Focaccia nimetus tuleneb ladina keelsetest s\u00f5nadest panis focacius ehk koldel k\u00fcpsetatud leib. Lisanditena kasutatakse tomateid, sibulaid, kartuleid v\u00f5i mida iganes p\u00e4he tuleb. Valmistasin focaccia varianti, mida […]<\/p>\n","protected":false},"author":1,"featured_media":3970,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,19,76],"tags":[457,35,339],"class_list":["post-3952","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leib","category-rahvustoidud","category-korvalroad","tag-basil","tag-itaalia","tag-tomato","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=3952"}],"version-history":[{"count":60,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3952\/revisions"}],"predecessor-version":[{"id":9063,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3952\/revisions\/9063"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/3970"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=3952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=3952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=3952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}