{"id":26602,"date":"2015-02-10T08:38:54","date_gmt":"2015-02-10T08:38:54","guid":{"rendered":"https:\/\/www.senoriosderelleu.com\/focaccia-con-olivas-negras-sobrasada-y-aove-senorios-de-relleu\/"},"modified":"2021-02-22T16:05:30","modified_gmt":"2021-02-22T16:05:30","slug":"focaccia-con-olivas-negras-sobrasada-y-aove-senorios-de-relleu","status":"publish","type":"post","link":"https:\/\/www.senoriosderelleu.com\/en\/focaccia-con-olivas-negras-sobrasada-y-aove-senorios-de-relleu\/","title":{"rendered":"Focaccia con Olivas Negras, Sobrasada y AOVE Se\u00f1or\u00edos de Relleu"},"content":{"rendered":"<div id=\"Layer1\">\n<p class=\"Estilo13\">Ingredientes:<\/p>\n<p class=\"Estilo17\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0460 gr.\u00a0 De harina de fuerza blanca<br \/>\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharadita de sal<br \/>\n2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharaditas de levadura seca de panader\u00eda<br \/>\n225 gr. \u00a0De agua templada<br \/>\n<strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong>3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharadas de <strong>AOVE Se\u00f1orios de Relleu <a href=\"\/?product_cat=intense-coupage\">Intense<\/a><\/strong><\/p>\n<p class=\"Estilo13\">Para poner sobre la focaccia:<\/p>\n<p class=\"Estilo17\">\u00a0\u00a0\u00a0Sobrasada, en mi caso de Embutidos Matas que he dado forma<br \/>\nredondeada y congel\u00e9 en forma de peque\u00f1as pelotitas m\u00e1s de 1 hora.<br \/>\nAceitunas negras en mi caso eran con hueso.<br \/>\nRomero, si tienes fresco mejor, no fue mi caso.<br \/>\nUn chorro generoso de AOVE que pondremos al final<br \/>\nSal marina para espolvorear.<\/p>\n<\/div>\n<p class=\"Estilo7\" align=\"left\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17304\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/focacciaolivas.png\" alt=\"\" width=\"400\" height=\"254\" srcset=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/focacciaolivas.png 400w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/focacciaolivas-304x193.png 304w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/focacciaolivas-300x191.png 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<div id=\"Layer3\">\n<p>Un d\u00eda de campo entre amigos es una gran ocasi\u00f3n para llevar esta focaccia reci\u00e9n horneada. Ten\u00eda Sobrasada de lujo de Embutidos Matas, unas Olivas Negras eco esperando una ocasi\u00f3n especial en la despensa y todav\u00eda me queda oro l\u00edquido en forma de <strong>AOVE Se\u00f1or\u00edos del Relleu<\/strong>, as\u00ed que me puse manos a la masa y sali\u00f3 una Focaccia con un aire Mallorqu\u00edn &#8211; Levante impresionante.<\/p>\n<p>Repet\u00ed dos veces en una semana esta focaccia. Lo mejor es que que una italiana me dijo quera c\u00f3mo la que se hac\u00eda en N\u00e1poles, en una reuni\u00f3n de amigas asi que se queda como receta redefinitiva.<\/p>\n<p>&nbsp;<\/p>\n<div id=\"Layer12\">\n<p class=\"Estilo13\"><strong>Proceso de Elaboraci\u00f3n<\/strong><\/p>\n<div id=\"Layer11\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17306\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/focacciaolivas2.png\" alt=\"\" width=\"300\" height=\"237\" \/><\/p>\n<\/div>\n<p class=\"Estilo17\">Preparamos un bol amplio, tamizamos la harina y la sal y mezclamos con la levadura. Hacemos un hueco en el centro, y ponemos el resto de ingredientes. Mezclamos, puedes hacerlo a mano, en mi caso con ayuda del accesorio de la kitchen aid amasadora. Conseguimos una masa blanda y el\u00e1stica que se despega con facilidad de las paredes. Formamos una bola, la dejamos levar en un bol amplio al que previamente he pintado sus paredes con aceite. Dejo levar unas dos horas, duplica su tama\u00f1o.<\/p>\n<p class=\"Estilo17\">Amasamos de nuevo nuestra masa sobre la mesa a la que he puesto un poco de harina. En mi caso decid\u00ed dar forma de rect\u00e1ngulo y hacer una focaccia grande. Desgasificamos nuestra masa, amasamos y aplanamos con ayuda de un rodillo. Ponemos nuestra masa sobre bandeja a la que previamente hemos puesto papel de hornear. Dejamos que la masa vuelva a levar una hora en lugar c\u00e1lido y tapada con un pa\u00f1o.<\/p>\n<p class=\"Estilo17\">Una vez ha vuelto a levar, hacemos con los dedos unos peque\u00f1os agujeros. Espolvoreamos de sal, con romero, repartimos las aceitunas y tambi\u00e9n la sobrasada que previamente hemos dado forma redonda y hemos congelado para que no se nos deshaga enseguida a la hora de hornear.<\/p>\n<p class=\"Estilo17\">Un chorrito de aceite <strong>AOVE Se\u00f1or\u00edos de Relleu<\/strong> y horneamos en horno precalentado a 200\u00ba rociando nuestra masa con un poco de agua unos 20 a 25 minutos. A mi estas masas siempre me gusta hornearlas con el horno h\u00famedo as\u00ed que siempre pongo un molde de silicona con agua.<\/p>\n<p class=\"Estilo17\">Nuestra focaccia estar\u00e1 hinchada y dorada, est\u00e1 lista. Ponemos otro chorrito de AOVE y a enfriar.<\/p>\n<p class=\"Estilo17\">Lista para comer y disfrutar en buena compa\u00f1\u00eda, pienso repetir con otros sabores.<\/p>\n<p><span class=\"Estilo9\"><span class=\"Estilo19\"><strong>Platos elaborados por:<\/strong> Teresa de<strong><a href=\"http:\/\/www.lospostresdeteresa.com\/\"> http:\/\/www.lospostresdeteresa.com\/<\/a><\/strong><\/span> <\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0460 gr.\u00a0 De harina de fuerza blanca 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharadita de sal 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharaditas de levadura seca de panader\u00eda 225 gr. \u00a0De agua templada \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a03 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cucharadas de AOVE Se\u00f1orios de Relleu Intense Para poner sobre la focaccia: \u00a0\u00a0\u00a0Sobrasada, en mi caso de Embutidos Matas que he dado&#8230;<\/p>\n","protected":false},"author":1,"featured_media":26798,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[785,202],"tags":[861,823,1366],"class_list":["post-26602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-intense-coupage-en","category-recipes","tag-focaccia-en","tag-intense-coupage-en","tag-lospostresdeteresa-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Focaccia con Olivas Negras, Sobrasada y AOVE Se\u00f1or\u00edos de Relleu - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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