Live Below the Line - Day two

Welcome to my blog. This is my second day of Live Below the Line challenge, and everything goes well. Let me just quickly remind what this campaign is about.

The campaign is asking the public to cut their spending on food at drink to just £1 per day for 5 days.

The World Bank defines extreme poverty as living on the equivalent of £1 here in the UK.

Live Below the Line is a challenge for people to eat and drink on the same amount as those living in extreme poverty.

While taking on this challenge, they will raise money for charities working to end poverty.

You can join the challenge by registering at www.livebelowtheline.com/uk.

Day 2, I still have some pizza dough left from yesterday, yay!

Another pizza day today, no bad at all. Well, I cannot use tomato and mozzarella, but that's fine, I can survive.
In my previous post, I have published a recipe for pizza dough. For today's lunch, I am going to use the dough left from yesterday.

For breakfast (£0.093) I had the usual:

• A cup of black coffee (£0.09)
• Sugar, 3g (£0.003)

LUNCH - Pizza Bianca with Black Olives, £0.43

Pizza Bianca with Black Olives, £0.43

Like yesterday, let me tell you that you will not be able to finish this pizza, as it's quite a lot. However you can save a piece for dinner and maybe share some with your family, if you like.

Ingredients

• Half the pizza dough you have prepared yesterday (£0.179)
• Extra virgin olive oil, 2 tbsp (£0.11)
• Black olives, 20g (£0.140)
• Salt (£0.01)

Instructions

Remove the pizza dough from the fridge (at least 2 hours before cooking).
Preheat the oven to the maximum (230-250 °C).

Grease a baking tray with 1 tbsp of olive oil.
Turn out the dough onto a lightly floured work surface. 

Pat your dough down, paying attention not to press down the air bubbles, which are the result of a long fermentation. Transfer onto the baking tray. Sprinkle with the sliced olives, pressing down gently, and brush with 1tbsp of olive oil. Sprinkle with salt and bake for about 10-15 minutes or until lightly golden.

As mentioned, this meal was quite filling, so far I really cannot complain.

DINNER - Egg and Potato Salad, £0.42

Egg and Potato Salad, £0.42

Ingredients

• 1 free-range egg (£0.20)
• 1 small potato, 150g (£0.10)
• Red kidney beans, 50g (from the tin I opened yesterday) (£0.05)
• Extra virgin olive oil, 1tbsp (£0.056)
• Salt and pepper (£0.02)

Instructions

Put the egg in a small pan. Cover with cold water and bring to the boil. When it starts boiling, put a timer on for about 7 minutes (or less if you don't like it hard-boiled).
Wash the potato under cold water. Transfer to a pan, cover with cold water and half teaspoon of salt. Bring to the boil. Cook until tender, remove from the water and let it cool a bit. Remove the skin and cut in small pieces. Add the sliced egg, the red kidney beans, the olive oil, salt and pepper to your taste.

After dinner thoughts

Today's lunch was OK, I love pizza with olives. Dinner was also OK, but certainly not my favorite dish! In terms of quantity, dinner was just about right, not a lot, also a bit dry because I could use only 1 tbsp of oil oil. However I had a piece of pizza left from lunch, so I am not feeling hungry to be honest..  Looking forward to tomorrow's challenge! 

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Let's try helping beating poverty, either:

• Joining the Live Below the Line campaign,
• or, donate for me! or for anyone else. To donate for me, please follow this link.

You can join the challenge by registering at www.livebelowtheline.com/uk.

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From 7th to 11th May, join Live Below the Line living on £1 a day for 5 days to change the way people in the UK think about extreme poverty - and make a huge difference.

https://www.livebelowtheline.com/uk 

Cupcakes or Fairy Cakes?

Cupcakes or Fairy Cakes? I still don’t know the difference, as I am still new to this world! What I know is that I enjoyed so much making cupcakes (or fairy cakes!) that I think I am becoming addicted to it! So this is only the first one of a long series, I guess :-). PS - Can someone please tell me if the ones I made (please see the picture) are cupcakes or fairy cakes? I read a number of articles on different forums, but I couldn’t get my head around it. I think these are smaller then cupcakes... who knows??

Lemon Cupcakes, Adapted from a recipe by Rachel Allen

Ingredients

For the Cupcakes (makes 12)

• Plain flour (sifted), 150g (I use the `00` type)
• Unsalted good quality butter (softened), 125g
• Caster sugar, 125g
• 2 eggs (beaten)
• Pinch of salt
• Finely grated zest of ½ large lemon
• ¼ tsp baking powder

For the Lemon Butter Icing

• Unsalted butter (softened), 75g
• Icing sugar (sifted), 124
• Finely grated zest of ½ large lemon
• 1-2 tsp freshly squeezed lemon juice
• Natural food coloring and edible sugar decorations (optional)

All ingredients should be at room temperature.

Method

Preheat the oven to 180ºC and line a 12-hole cupcake tin with 12 paper cases. Cream the butter until soft (using a mixer or by hand). Gradually add the sugar and the grated lemon zest and beat until the mixture is light and fluffy. Beat the eggs, add them to the butter mixture and keep on mixing. Finally add the sifted flour and the baking powder and continue mixing until smooth. Divide the mixture between the paper cases and bake in the preheated oven for 7-10 minutes or until lightly golden. Let cool completely. For the butter icing, cream the butter until soft. Gradually add the icing sugar, the lemon zest and the lemon juice (just a few drops in case you need to soften up the icing). Add a few drops of natural food coloring (optional). Frost the cupcakes with the buttercream icing and decorate according to your own taste.

Cupcakes al Limone (Adattato da una ricetta di Rachel Allen)

Ingredienti


Per 12 Cupcakes

• Farina OO (setacciata), 150g
• Burro, 125g
• Zucchero, 125g
• 2 uova
• Un pizzico di sale
• La scorza grattugiata di ½ limone grande
• ¼ cucchiaino di lievito in polvere per dolci

Per la copertura al limone

• Burro, 75g
• Zucchero a velo, 125
• La scorza grattugiata di ½ limone grande
• 1-2 cucchiaini di succo di limone
• Colorante per dolci naturale e decorazioni edibili (optional)

Tutti gli ingredienti devono essere a temperatura ambiente.

Procedimento

Preriscaldare il forno a 180ºC e preparare una teglia da cupcakes da 12 con i pirottini di carta. In una ciotola sbattere il burro con un mestolo di legno (o potete usare uno sbattitore elettrico) fino a renderlo molto morbido e cremoso. Aggiungere gradualmente lo zucchero, continuando a sbattere. Aggiungere la uova una alla volta ed un pizzico di sale sempre continuando a sbattere. Aggiungere gradualmente la farina setacciata ed il lievito in polvere. Infine la scorza di limone grattugiata.  Dividere il composto nei 12 pirottini ed infornare per 7-10 minuti.  Lasciare raffreddare completamente.  Per la crema di burro al limone - In una ciotola sbattere il burro fino ad ottenere una consistenza molto leggera. Aggiungere gradualmente lo zucchero a velo continuando a sbattere. Aggiungere la scorza grattugiata di limone e qualche goccia di limone (nel caso la crema fosse troppo solida). Se desiderate aggiungere anche qualche goccia di colorante naturale.  Ricoprire le cupcakes e decorare a piacimento.  Consumare entro qualche ora ed evitare di refrigerare (il burro si indurirebbe). 

Fresh Fruit Tart - Crostata alla Frutta Fresca

Fresh Fruit Tart

A classic Fresh Fruit Tart, filled with pastry cream and topped with fresh seasonal fruit. I made this for my friend Deborah’s flat warming dinner party. A feast for the eyes and a well appreciated ‘home-made present’.

Per leggere la ricetta in Italiano andare al fondo del Post

Ingredients

Shortcut Pastry

• Plain flour, 200g (I use the `00` type)
• Unsalted good quality butter, 100g - plus extra for greasing
• Icing sugar, 50g
• 2 free-range egg yolks
• Pinch of salt
• Lemon zest
• Approx 800g of Pastry Cream

Pastry Cream

• Whole milk, 500g
• Caster sugar, 140
• A vanilla pod
• Egg yolks, 6
• Sieved Flour, 80g
• Pinch af Salt

Other Ingredients

• Fresh Fruit
• Strawberry or Apricot Jam, about 2-3 tbsp
• Clear Gelatin or Apricot Glaze
• 24cm Tart Tin

Directions

Preparing the Pastry Cream
In a saucepan, bring the milk slowly to the boil with the vanilla pod (and the seeds scraped out into the milk). Allow to cool slightly and remove the vanilla pod. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour, add it to the egg mixture and mix thoroughly. Pour the milk onto the egg mix, whisking continuously. Return to a clean pan and stir with a wooden spatula, bringing it to the boil over a gentle heat until it starts to thicken. Remove from the heat, transfer the pastry cream into a clean bowl and place some clingfilm over the surface. The clingfilm will prevent a skin from forming. Refrigerate and chill completely.

The Shortcut Pastry
On a floured surface mix the flour and the butter cut into small pieces together. Mix in the icing sugar, the egg yolks and the lemon zest and work together very quickly to form the pastry dough. Add some cold water if required (not recommended). Wrap in cling film and leave to rest in the fridge for a minimum of 30 minutes before using.

Roll out the Pastry (approx 4mm thick). Now roll the pastry around your floured rolling pin and unroll it onto the top of your tart tin (already greased with some butter and sprinkled with flour), pressing it gently around the sides. Trim all excess pastry.
Prick the bottom of the dough with a fork, cover and refrigerate for half an hour.
Preheat the oven to 180 degrees C. Line the pastry base with parchment paper and fill it with ceramic beans (or rice or beans), making sure the weight is evenly distributed. Bake for 15 minutes and then remove the weights and bake for further 5-10 minutes, or until the crust is lightly golden brown. Let cool completely before filling.

Assembling the Tart
Spread a thin layer of jam (strawberry or apricot, but you can use any jams you like) over the bottom and sides of the tart shell. Spread the Pastry Cream into the tart and level with a spatula.
Decorate the tart with your favourite fresh fruit.
Heat the apricot glaze (or gelatin) and glaze the fruit evenly. Refrigerate for a few hours before serving.

Crostata di Frutta Fresca e Crema Pasticcera


Ingredienti

Pasta Frolla

• Farina OO, 200g
• Burro di buona qualita’, 100g
• Zucchero a velo, 50g
• 2 tuorli d`uovo
• Un pizzico di sale
• La buccia grattugiata di un limone
• Circa 800g di Crema Pasticcera

Crema Pasticcera

• Latte intero, 500g
• Zucchero 140
• Una bacca di vaniglia
• 6 tuorli d’uovo
• Farina, 80g
• Un pizzico di sale

Altri Ingredienti

• Frutta Fresca a piacimento
• Marmellata di fragole o albicocche, circa 2 cucchiai
• Gelatina o marmellata di albicocche per spennellare la frutta
• Tortiera 24cm di diametro

Procedimento

Crema Pasticcera
Versare il latte in una pentola. Tagliare il baccello di vaniglia nel senso della lunghezza e rimuovere i semini. Versare il baccello ed i semini nel latte e portare a bollore. Togliere la pentola dal fuoco e lasciare in infusione per almeno 30 minuti, in modo che la vaniglia rilasci tutto il suo aroma. Filtrare il tutto in una pentola pulita. Lavorare i tuorli con lo zucchero, aggiungere la farina setacciata ed un pizzichino di sale, ed amalgamare il tutto con cura. Rimettere il latte sul fuoco e, prima che raggiunga il bollore, toglierlo dal fuoco ed incominciare a versarlo a filo nel composto di tuorli mescolando velocemente. Rimettere la pentola sul fuoco e, mescolando di continuo con una spatola di legno, portare a cottura. Trasferire la crema in un contenitore pulito, coprire con della pellicola alimentare a contatto con la superficie per evitare la formazione della pellicina e far raffreddare completamente.

Pasta Frolla
Sbriciolare velocemente il burro nella farina. Aggiungere lo zucchero, i tuorli, un pizzico di sale e la buccia grattugiata del limone e lavorare velocemente. Aggiungere qualche cucchiaio di acqua fredda se necessario (non lo raccomando). Formate una palla, avvolgetela in pellicola per alimenti e tenetela in frigo per almeno 30 minuti prima di utilizzarla.
Stendere la pasta frolla e disponetela in una tortiera di circa 24 cm (che avrete gia’ imburrato e spolverato con un po’ di farina.
Premere leggermente e rimuovere la pasta in eccesso.
Bucherellate il fondo con una forchetta, coprite e mettete di nuovo in frigo per mezz’ora.
Riscaldare il forno a 180 gradi C.
Rimuovere la pasta frolla dal frigo, coprire con della carta da forno (o di alluminio) e versarvi sopra dei pesi (io ho usato i fagioli di ceramica, ma si possono usare fagioli o riso). Mettere la crostata cosi' pronta in forno a circa 180 gradi per 15 minuti, dopodiche’ rimuovere la carta con i pesi e continuare la cottura per circa 5-10 minuti, o fino a quando la superficie non risulti leggermente dorata.>BR> Sfornare e farla raffreddare completamente.

Assemblaggio
Con l’aiuto di un pennello cospargere il fondo ed i bordi interni della pasta frolla (ormai completamente freddo) con della marmellata. Versarvi la crema pasticcera (fredda del tutto) e distribuitela uniformemente. Tagliare la frutta e sistemarla sulla torta a proprio piacimento.
Spennellare con della gelatina per dolci o con della marmellata di albicocche (riscaldata in un pentolino con poca acqua e poi passata al colino per rimuovere/sciogliere i grumi).
Refrigerare per alcune ore prima di consumarla.

Pistachio & Almond Biscuits

A quick and simple recipe from the book 1001 Cupcakes, Cookies & other tempting treats by Susanna Tee. Simple but very yummy!

Per leggere la ricetta in Italiano andare al fondo del Post


Ingredients

• Butter, 225g softened
• Sugar, 140g
• Egg yolk, 1 lightly beaten
• Plain flour, 225g
• Pinch of salt
• Ground almonds, 55g
• Unsalted pistachio nuts, 55g finely chopped

Method

In a large bowl, beat together the butter and sugar until light and fluffy. Add the egg yolk and continue beating. Sift the flour and the salt into the mixture, add the ground almonds and stir until combined. Divide the dough in two, wrap in cling film and chill in the refrigerator for about 30-60 minutes.
Preheat the oven to 180º C.
Unwrap the dough and roll it out between two sheets of baking paper to about 3 mm thick. Sprinkle half the pistachio nuts over each piece of dough and roll lightly with the rolling pin. Cut the biscuits with a pastry cutter, place on the baking sheets and bake for about 10-12 minutes. Let cool down before serving.



Biscotti Mandorle e Pistacchio

Ingredienti

• Burro, 225g ammorbidito
• Zucchero, 140g
• 1 Tuorlo d’uovo, sbattuto leggermente
• Farina, 225g
• Un pizzico di sale
• Mandorle spellate e macinate finemente, 55g
• Granella di pistacchio (non salati), 55g

Procedimento

Con l’aiuto di uno sbattitore elettrico montare il burro e lo zucchero fino ad ottenere un composto leggero e spumoso (circa 10 minuti). Setacciare la farina e il sale nel burro, aggiungere le mandorle macinate e lavorare fino a che tutti gli ingredienti non siano ben amalgamati. Dividere il composto in due, avvolgere con della pellicola alimentare e trasferire in frigo per 30-60 minuti.
Preriscaldare il forno a 180º C.
Togliere il composto dal frigo, rimuovere la pellicola e stendere con un mattarello tra due fogli di carta da forno fino ad ottenere uno spessore di circa 3mm. Cospargere la granella di pistacchio sulla pasta stesa e premere delicatamente con il mattarello. Tagliare i biscotti con gli stampini che preferite (o un bicchiere) e cuocere per circa 10-12 minuti (su una teglia imburrata o ricoperta di carta da forno). Fare la stessa cosa con l’altra meta’ della pasta. Lasciare raffreddare prima di servire. Il giorno dopo sono ancora piu’ buoni.

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Apricot Danish Pastries by Luca Montersino - Danesi alle Albicocche di Luca Montersino

I got this recipe from Luca Montersino, one of the most popular Italian pastry chefs. For this recipe he doesn’t use croissant dough, but brioche dough. The result was great and I really enjoyed making these pastries. I used a kitchen mixer, which is the best option in my opinion, but if you don’t have one you can of course knead the dough by hands. You can also watch Luca Montersino’s videos here: Danish Montersino Part 1, Danish Montersino Part 2, Danish Montersino Part 3.

Per leggere la ricetta in Italiano andare al fondo del Post


Ingredients

• Fresh whole milk, 160g
• Whole eggs, 360g
• Sugar, 140g
• Butter, 360g
• Fresh yeast, 30g
• Honey, 30g
• Rum, 15g
• Salt, 15g
• Grated zest of a lemon
• Italian Flour OO (or pastry flour), 1kg (but I used 500g of OO flour and 500g of strong flour)
• Preserved or canned apricot halves,150g
• Apricot glaze
• Vanilla, 1 pod
• Pastry Cream (Whole milk, 250g, Caster sugar, 70, Half vanilla pod, Egg yolks, 2, Sieved Flour, 40g)

Method

For the Pasty Cream:

In a saucepan, bring the milk slowly to the boil with the vanilla pod (seeds scraped out into the milk). Allow to cool slightly and remove the vanilla pod. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour and mix thoroughly. Pour the milk onto the egg mix whisking continuously. Return to a clean pan and stir with a wooden spatula to the boil over a gentle heat until it starts to thicken, then using a whisk stir to ensure it is of a smooth texture. Place some cling film over the surface and chill.

For the Danish Pastries:

In a kitchen mixer, combine butter, sugar, lemon zest, rum and vanilla seeds (scraped from the pod) and beat until very fluffy (for about 10 minutes at high speed).
Transfer the mixture to a different bowl and set aside.
Put the flour in the kitchen mixer, break the yeast with your hands and add it to the flour. Using a dough hook, start working the flour and the yeast, adding the eggs one at a time (speed 2).
After about 7-8 minutes of mixing, the dough should come together and wrap itself around the dough hook.
Once all eggs are incorporated, start adding the milk gradually. Keep mixing for about 10 minutes.
At this point start adding the butter mixture gradually, allowing the butter to be incorporated nearly completely after each addition. Finally add the salt and mix for additional 5 minutes.
Turn the dough onto a lightly floured work surface and pat into a rectangle about 2-3 cm thick. Wrap in cling film and refrigerate for an hour.
On a lightly floured surface, roll out the dough to about 30mm thick.
Using a pastry cutter, cut the dough into regular squares (about 8x8cm). Now make a diagonal cut from the corners of each square:



Fold over every other point to the center, overlapping them slightly and pressing gently.



With a fork, prick the center of each pinwheel.
Drop a good spoonful of pastry cream in the centre of each danish and top with a preserved apricot half.



Cover the pastries with a clean tea towel and leave in a warm place to prove for about 1 and ½ hours (or until doubled in size).
Pre-heat the oven to 180 degrees C and bake for about 18 minutes.
Once cooked, the apricot halves will look a bit dry, but don’t worry, just brush the pastries with apricot glaze and they will look shiny and delicious again.


Danesi alle Albicocche di Luca Montersino



Potete trovare la ricetta passo per passo qui: Danesi Montersino Parte 1, Danesi Montersino Parte 2, Danesi Montersino Parte 3.

Focaccia Barese

A great recipe from the Apulian chef Palma D’Onofrio.
The mushed potatoes give this focaccia a nice, sweet flavour.
Focaccia is present in many variants in Italy itself. This one is from Bari. Enjoy!

Per leggere la ricetta in Italiano andare al fondo del Post
Ingredients

• Flour 00, 200g
• Fine Semolina Flour, 100g
• Potatoes, 250g (Boiled and mashed & weighted after cooking)
• Fresh yeast, 13g
• Lukewarm water, 250g
• Extra Virgin Olive Oil, 50g
• Pinch of Sugar
• Cherry Tomatoes, approx. 20
• Extra Virgin Olive Oil
• Rock Salt

Method

Dissolve the yeast in some lukewarm water (taken from the 250g) and whisk thoroughly. Pour the yeast mixture into a bowl, add 00 flour, semolina flour, mashed potatoes (still warm), a pinch of sugar and olive oil.

Start mixing the ingredients together, and work the dough for 10-15 minutes.

Cover the bowl with plastic wrap and let rise in a warm place for an hour.

Oil a round baking tin with olive oil and pat the dough out onto the tin. Using your fingers make some holes on the dough surface, and insert the cherry tomatoes - cut in halves - nicely into the holes.

Brush with a mixture of warm water and olive oil and sprinkle with rock salt.

Cover with plastic wrap and let rise until it doubled in size.

Bake the focaccia in a preheated oven to 220ºC for about 30 minutes or until golden brown.


Focaccia Barese di Palma D’Onofrio

Ingredienti

• Farina 00, 200g
• Farina di Semola, 100g
• Patate lesse, 250g (pesate dopo cotte)
• Lievito di birra, 13g
• Acqua tiepida, 250g
• Olio extra vergine di oliva, 50g
• 1 pizzico di zucchero
• Pomodorini, circa 20
• Olio extravergine di oliva per condire
• Sale grosso

Procedimento

Bollire e schiacciare le patate.

In una ciotola amalgamare: le farine, le patatate schiacciate ancora tiepide, lo zucchero, l’olio ed il lievito sciolto in un po’ d’acqua tiepida.

Lavorare l’impasto, riporlo nella ciotola e coprire con della pellicola alimentare trasparente. Lasciare lievitare per almeno un’ora.

Trasferire l’impasto in una teglia ben oleata e fare pressione con le dita sulla superficie della pasta per ottenere dei buchi. Tagliare i pomodorini a meta’ e disporli nei buchi.

Preparare un’emulsione con acqua e olio. Versarla sulla focaccia e cospargerla con del sale grosso.

Coprire di nuovo con la pellicola trasparente, far lievitare una seconda volta fino al raddoppio del volume ed infornare a forno caldo (circa 220°) per circa mezz'ora.

Mini Lemon Tarts (Tartellette alla Crema di Limone)

For this recipe I used shortcut pastry from Margherita and Valeria Simili, and lemon filling from this great Italian food blog: http://lospaziodistaximo.blogspot.com/. The combination was just perfect! Delicious...

Ingredients

For the Shortcut Pastry

• Plain Flour, 200g (I use the `00` type)
• Butter, 100g
• Icing Sugar, 50g
• 2 Free-range egg yolks
• Cold water
• Pinch of salt

For the Filling

• Water, 250g
• Butter, 50g
• Starch, 50g
• Sugar, 180g
• Eggs, 2
• Lemon juice, 50g
• Grated Zest of a Lemon

For the Pastry:

On a floured surface mix the flour and the butter cut into small pieces together. Mix in the icing sugar and the egg yolks, and work together very quickly to form the pastry dough. Add some cold water if required.
Wrap in cling film and leave to rest in the fridge for a minimum of 30 minutes before using.

For the Filling:

In a saucepan, heat the water with the butter, the sugar and the starch, whisking thoroughly. Remove from the heat.
While whisking, add the lemon juice, the lemon zest and the eggs (one at a time). Transfer to the heat again, and whisk until the mixture is dense and fluffy.
Preheat the oven to 180°C.
Place the pastry in mini tart tins, pressing it gently around the sides. Trim all excess pastry and spread the lemon filling inside the tart bases evenly. Bake in the oven for approximately 15 minutes or until light golden. Leave to cool completely before serving and dust with icing sugar.

Tartellette alla Crema di Limone

Ingredienti

Per la Pasta Frolla

• Farina OO, 200g
• Burro, 100g
• Zucchero a Velo, 50g
• Tuorli, 2
• Acqua Fredda, q.b.
• Un pizzico di Sale

Per la Crema al Limone

• Acqua, 250g
• Burro, 50g
• Fecola, 50g
• Zucchero, 180g
• Uova, 2
• Succo di Limone, 50g
• Scorza grattugiata di un Limone

Metodo

Per la Pasta Frolla

Sbriciolare velocemente il burro nella farina. Aggiungere lo zucchero, i tuorli e la buccia del limone e lavorare velocemente. Aggiungere qualche cucchiaio di acqua fredda se necessario. Formate una palla, avvolgetela in pellicola per alimenti e tenetela in frigo per 30 minuti prima di utilizzarla.

Per la Crema al Limone

In un pentolino riscaldare l’acqua con il burro, lo zucchero e la fecola e lavorare con una frusta fino a quando il composto comincia ad addensarsi. Rimuovere dal fuoco.
Aggiungere il succo di limone, la scorza grattugiata di un limone e le uova, una alla volta, continuando a lavorare con la frusta. Trasferire sul gas di nuovo e, continuando a girare, lavorare fino a quando la crema non risulta liscia e densa.
Disponete ora la pasta frolla nelle formine, premendo sui bordi e rimuovendo la pasta in eccesso.
Versarvi la crema al limone e livellare.
Infornare in forno precedentemente riscaldato a 180° C per circa 15 minuti, a seconda della potenza del forno. Far raffreddare e spolverare con zucchero a velo.

Italian Focaccia

Ingredients
• Plain Flour 400g (I mix 100g of Canadian strong flour with 300g of `00` flour)
• Extra Virgin Olive Oil
• Dried Active Yeast 1 level tbsp (15g)
• Water Approx 340g
• Sugar 1 tsp
• Salt
• Rosemary or Olives

Method
In a jug, dissolve 1 tsp of sugar in 340g of warm water. Sprinkle with 15g (1 level tbsp) of yeast and whisk thoroughly. Leave in a warm place until the surface is covered with approx. 2 cm of froth (10-15 mins). . If using a kitchen mixer: Pour the yeast mixture into the kitchen mixer bowl (I use a Kenwood Patissier), add two generous spoons of extra virgin olive oil and start mixing the ingredients together adding the flour gradually. Add the salt and mix the dough for about 15 minutes.
By hand: You can knead the dough with your bare hands until the dough is smooth.
Cover the bowl with plastic wrap and let rise in a warm place until doubled in size (about 45 minutes). Turn the dough out onto a work surface and knead to knock out any air pocketsfold. Form the dough into a round, place in the bowl again and let rise for another 30 minutes.
Oil the baking tray with some olive oil and then pat the dough out onto the tray so it’s about 1 cm thick. Brush some warm water and extra virgin olive oil on to the top of the dough. You can cook the dough as it is or sprinkle it with rock salt, rosemary or olives.
Bake the focaccia in a preheated oven to 200ºC for about 15 minutes or until golden brown.
Tips
• Never mix directly salt and yeast, as salt inhibits yeast growth
• The amount of water required may vary depending on flour type and humidity
• If you don`t have `00` flour, just use good quality plain flour


Focaccia
Ingredienti
• 400 gr farina (100g di manitoba e 300g di farina `00`)
• Olio extra vergine di oliva
• 1 cucchiaino di zucchero
• 2 cucchiaini di sale
• Rosmarino o Olive
• Sale grosso
• 2 cucchiani rasi di lievito di birra disidratato sciolti in circa 340 grammi di acqua tiepida
Preparazione
Sciogliere il lievito e lo zucchero nell`acqua tiepida e lasciare riposare per 10-15 minuti. Versare quindi nell`impastatrice e aggiungere 2 cucchiai di olio extra vergine di oliva. Iniziare ad impastare aggiungendo gradatamente la farina. Aggiungere il sale e continuare ad impastare per circa 15 minuti, o fino a quando il composto non risulta essere liscio ed elastico.
Se non avete un kitchen mixer potete impastare a mano.

Riversare il composto su un piano di lavoro infarinato ed impastare brevemente. Rimettere la pasta nel contenitore dell`impastatrice, coprire con della pellicola alimentare, e mettere a lievitare in un luogo lontano da correnti e possibilmente riscaldato. Lasciare levitare per circa 45 minuti, o fino a quando la pasta sara` raddoppiata di volume. Riversare il composto sul piano di lavoro e sgonfiare la pasta con le mani dando dei piccoli pugni. Ripiegare il panetto di pasta e riporlo di nuovo a lievitare per circa 30 minuti.
Stendere la pasta in una teglia oleata, bagnare la superficie con un po` d`acqua tiepida. Schiacciare un po` la pasta formando piccolo fossette, cospargere di sale a piacere e olio extra vergine di oliva. Aggiungere rosmarino o olive a seconda dei gusti. Mettere in forno caldo (200°) per circa 15 minuti.
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