{"id":26605,"date":"2015-01-03T08:40:23","date_gmt":"2015-01-03T08:40:23","guid":{"rendered":"https:\/\/www.senoriosderelleu.com\/focaccia-con-cebolla-roja-parmesano-y-romero\/"},"modified":"2021-02-22T16:06:05","modified_gmt":"2021-02-22T16:06:05","slug":"focaccia-con-cebolla-roja-parmesano-y-romero","status":"publish","type":"post","link":"https:\/\/www.senoriosderelleu.com\/en\/focaccia-con-cebolla-roja-parmesano-y-romero\/","title":{"rendered":"Focaccia con Cebolla Roja, Parmesano y Romero"},"content":{"rendered":"<div id=\"Layer1\">\n<p class=\"Estilo13\"><strong>Ingredientes para una focaccia grande (casi la bandeja de horno):<\/strong><\/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=medium-coupage\">Medium<\/a><\/strong><\/p>\n<p class=\"Estilo13\"><strong>Para poner sobre la focaccia:<\/strong><\/p>\n<p class=\"Estilo17\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cebollas rojas peque\u00f1as.<\/p>\n<div id=\"Layer1\">\n<p class=\"Estilo17\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a02 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Ramas de romero fresco.<br \/>\nQueso parmesano rallado (lo que ten\u00eda en casa).<br \/>\nSal.<br \/>\nUn chorro generoso de <strong>AOVE Se\u00f1or\u00edos de Relleu<\/strong>.<\/p>\n<div id=\"Layer3\">La focaccia es un pan plano, arom\u00e1tico, t\u00edpico de la gastronom\u00eda italiana con una masa similar a la pizza al que me estoy aficionando r\u00e1pidamente. Uno de los ingredientes que ayuda a que tenga un toque especial es el aceite que pondremos en su masa y sobre ella. En esta focaccia principio y al final de la cocci\u00f3nm en mi caso he usado <strong>Aceite de Oliva Virgen Extra<\/strong> que es <strong>Se\u00f1or\u00edos de Relleu<\/strong> mi peque\u00f1o tesoro y el acompa\u00f1amiento perfecto.<\/p>\n<div id=\"Layer12\">\n<p class=\"Estilo13\"><strong>Proceso de Elaboraci\u00f3n<\/strong><\/p>\n<div id=\"Layer11\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17296\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/focacciacebollas.png\" alt=\"\" width=\"400\" height=\"268\" srcset=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/focacciacebollas.png 400w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/focacciacebollas-304x204.png 304w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/focacciacebollas-300x201.png 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/div>\n<p class=\"Estilo17\">Preparamos un bol amplio, tamizamos la harina y hacemos un hueco en el centro. En una esquina ponemos levadura y el la otra la sal. En el centro 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 con el queso, distribuimos el romero, cebolla a gusto, en mi caso mucha y roja que tiene un color bien bonito y mejor sabor. Ponemos sal por encima y por \u00faltimo un chorro generoso de aceite.<\/p>\n<p class=\"Estilo17\">Horneamos en horno precalentado a 190\u00ba unos 30 minutos. Toma cierto color dorado. Una vez lista volvemos a poner un chorro generoso de aceite, dejamos enfriar y lista para comer.<\/p>\n<p class=\"Estilo17\">Nuestra focaccia estar\u00e1 hinchada y dorada, est\u00e1 lista. Ponemos otro chorrito de <strong>Aceite de Oliva Virgen Extra Se\u00f1orios de Relleu<\/strong> y a enfriar.<\/p>\n<p class=\"Estilo17\">Es un aperitivo perfecto para un d\u00eda c\u00f3mo hoy.<\/p>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17298\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/focacciacebollas2.png\" alt=\"\" width=\"300\" height=\"201\" \/><\/p>\n<div id=\"Layer12\"><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><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para una focaccia grande (casi la bandeja de horno): \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 Medium Para poner sobre la focaccia: \u00a0&#8230;<\/p>\n","protected":false},"author":1,"featured_media":26794,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[784,202],"tags":[861,825],"class_list":["post-26605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-medium-coupage-en","category-recipes","tag-focaccia-en","tag-medium-coupage-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 Cebolla Roja, Parmesano y Romero - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra 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