{"id":717,"date":"2023-10-23T07:31:05","date_gmt":"2023-10-23T07:31:05","guid":{"rendered":"https:\/\/food.tenki.dk\/?p=717"},"modified":"2023-10-23T07:31:05","modified_gmt":"2023-10-23T07:31:05","slug":"foccacia","status":"publish","type":"post","link":"https:\/\/food.tenki.dk\/index.php\/2023\/10\/23\/foccacia\/","title":{"rendered":"Foccacia"},"content":{"rendered":"
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Foccacia<\/h2>\n
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Prep Time<\/span>1 day<\/span><\/span> d<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>1<\/span> br\u00f8d<\/span><\/span><\/div>\n\n\n\n\n

Ingredienser<\/h3>

Dej<\/h4>
  • 6<\/span> g<\/span> G\u00e6r<\/span><\/li>
  • 5<\/span> dl<\/span> Vand<\/span><\/li>
  • 2<\/span> tsk<\/span> Honning<\/span><\/li>
  • 100<\/span> g<\/span> Squash<\/span> revet<\/span><\/li>
  • 3<\/span> tsk<\/span> Salt<\/span><\/li>
  • 100<\/span> g<\/span> Manitoba Mel<\/span><\/li>
  • 550<\/span> g<\/span> Tipo 00 Hvedemel<\/span><\/li>
  • 5<\/span> spsk<\/span> Olivenolie<\/span><\/li><\/ul><\/div>

    Fad og topping<\/h4>
    • 2<\/span> spsk<\/span> Olivenolie<\/span><\/li>
    • 4<\/span> kviste<\/span> Rosmarin<\/span><\/li>
    • Flagesalt<\/span><\/li><\/ul><\/div><\/div>\n
      \n

      Fremgangsm\u00e5de<\/h3>

      Dag 1<\/h4>
      • Kom koldt vand i en sk\u00e5l og r\u00f8r g\u00e6ren ud heri.<\/span><\/div><\/li>
      • Tils\u00e6t honning, tipo 00 mel, fuldkornsmel, revet squash og salt og r\u00f8r det sammen med en grydeske. Dejen m\u00e5 ikke klistre, men den skal stadig v\u00e6re temmelig fugtig. Hvis den klistrer kan du tilf\u00f8je lidt mere tipo 00 mel.<\/span><\/div><\/li>
      • Bekl\u00e6d et ovnfast fad (ca. 25 x 30 cm) med bagepapir og h\u00e6ld olivenolie ud i bunden.<\/span><\/div><\/li>
      • Vend dejen fra sk\u00e5len over i fadet – brug dine h\u00e6nder til at sm\u00f8re overfladen med lidt af olivenolien fra fadet.<\/span><\/div><\/li>
      • D\u00e6k fadet til med film eller et l\u00e5g og s\u00e6t det i k\u00f8leskabet til dagen efter – gerne 24 timer.<\/span><\/div><\/li><\/ul><\/div>

        Dag 2<\/h4>
        • Tag dejen ud fra k\u00f8l og s\u00e6t den ved stuetemperatur i 1,5-3 timer til den bobler lidt i overfladen. Hvor lang tid den skal h\u00e6ve, afh\u00e6nger af hvor varmt der er i dit k\u00f8kken.<\/span><\/div><\/li>
        • Brug dine fingerspidser til at lave dybe huller i dejen – lidt ligesom hvis du trykker h\u00e5rdt p\u00e5 tangenterne p\u00e5 et klaver. H\u00e6ld den sidste olivenolie over dejen og lad den l\u00f8be ned i hullerne.<\/span><\/div><\/li>
        • Fordel rosmarin, plukket i mindre kviste, over dejen og drys med flagesalt.<\/span><\/div><\/li><\/ul><\/div>

          Bagning<\/h4>
          • T\u00e6nd ovnen p\u00e5 230\u00b0 varmluft.<\/span><\/div><\/li>
          • Bag br\u00f8det i 30 min. Br\u00f8det skal have en m\u00f8rk overflade.<\/span><\/div><\/li>
          • Vend det ud p\u00e5 en rist, n\u00e5r det er f\u00e6rdigbagt.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
            <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"footnotes":""},"categories":[55],"tags":[145],"class_list":["post-717","post","type-post","status-publish","format-standard","hentry","category-opskrifter","tag-bagvaerk"],"_links":{"self":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/comments?post=717"}],"version-history":[{"count":1,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/717\/revisions"}],"predecessor-version":[{"id":718,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/717\/revisions\/718"}],"wp:attachment":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/media?parent=717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/categories?post=717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/tags?post=717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}