{"id":697,"date":"2021-02-03T16:11:36","date_gmt":"2021-02-03T15:11:36","guid":{"rendered":"https:\/\/www.krhlovci.eu\/?p=697"},"modified":"2023-10-23T14:21:14","modified_gmt":"2023-10-23T12:21:14","slug":"focaccia-bread-art-alebo-osuch-na-pekno","status":"publish","type":"post","link":"https:\/\/krhlovci.sk\/wordpress\/2021\/02\/03\/focaccia-bread-art-alebo-osuch-na-pekno\/","title":{"rendered":"Focaccia bread art, alebo os\u00fach na pekno"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>Focaccia je talianska verzia n\u00e1\u0161ho os\u00fachu. Tak\u00e9to zdobenie som odkukala na internetoch. Tradi\u010dn\u00e1 focaccia je z bielej p\u0161eni\u010dnej m\u00faky. No ako v\u017edy, som si dovolila cesto upgrade-nu\u0165 na v\u00fd\u017eivnej\u0161ie, nutri\u010dne hodnotnej\u0161ie. <\/p>\n\n\n\n<!--more-->\n\n\n\n<p>Ingrediencie:<\/p>\n\n\n\n<p>Na rozkvas:<\/p>\n\n\n\n<ul><li>1 PL ra\u017en\u00e9ho kv\u00e1sku (25g)<\/li><li>50g \u0161paldov\u00e1 celozrnn\u00e1 m\u00faka<\/li><li>50g voda <\/li><\/ul>\n\n\n\n<p>\u010ealej do cesta:<\/p>\n\n\n\n<ul><li>pripraven\u00fd rozkvas<\/li><li>150g hladk\u00e1 p\u0161eni\u010dn\u00e1 m\u00faka<\/li><li>150g \u0161paldov\u00e1 celozrnn\u00e1 m\u00faka (alebo p\u0161eni\u010dn\u00e1 celozrnn\u00e1)<\/li><li>200g voda<\/li><li>1 \u010dl so\u013e<\/li><\/ul>\n\n\n\n<p>Na ozdobenie focaccie m\u00f4\u017eeme pou\u017ei\u0165:<\/p>\n\n\n\n<ul><li>\u010derstv\u00e9 bylinky &#8211; rozmar\u00edn, tymian, bazalka&#8230;<\/li><li>v\u0148atky- k\u00f4prov\u00e1, petr\u017elenov\u00e1&#8230;<\/li><li>cherry paradajky \u010derven\u00e9, \u017elt\u00e9<\/li><li>\u010derven\u00e1 cibu\u013ea<\/li><li>jarn\u00e1 cibu\u013eka<\/li><li>olivy zelen\u00e9 a \u010dierne<\/li><li>kapia \u010deren\u00e1, \u017elt\u00e1<\/li><li>zelen\u00e1 paprika<\/li><li>hrubozrnn\u00e1 so\u013e<\/li><li>semienka (sezam, \u010dierna rasca&#8230;)<\/li><li>na potretie olivov\u00fd olej<\/li><\/ul>\n\n\n\n<p>Postup:<\/p>\n\n\n\n<p>Rozkvas si priprav\u00edme zmie\u0161an\u00edm ra\u017en\u00e9ho kv\u00e1sku, m\u00faky a vody. Pod\u013ea teploty doma a sily kv\u00e1sku, trv\u00e1 kvasenie od 6-12h. Plat\u00ed v\u0161ak, \u017ee mus\u00ed zdvojn\u00e1sobi\u0165 svoj objem. Rozkvas, m\u00faku, so\u013e a vodu vymiesime do hladk\u00e9ho cesta. Preklad\u00e1me po hodine tri kr\u00e1t. Cesto vyklop\u00edme na pom\u00fa\u010den\u00fa pracovn\u00fa dosku. Z\u013eahka ho rozva\u013ek\u00e1me, aby n\u00e1m z neho neunikli bublinky. Ulo\u017e\u00edme do pek\u00e1\u010da, ktor\u00fd sme vystlali papierom na pe\u010denie a zakryjeme. Nech\u00e1me kvasi\u0165 \u010fal\u0161ie dve hodiny. Po tejto dobe je focaccia pripraven\u00e1 na pe\u010denie, ale my ju e\u0161te ozdob\u00edme. Olivov\u00fdm olejom focacciu ponatierame a sprav\u00edme do nej prstami jamky. Umyt\u00e9 a osu\u0161en\u00e9 bylinky,  nakr\u00e1jan\u00e9 zeleniny a semienka pod\u013ea vkusu a fant\u00e1zie pouklad\u00e1me na cesto. Posypeme hrubozrnnou so\u013eou a do vyhriatej r\u00fary na horn\u00e9 a spodn\u00e9 pe\u010denie d\u00e1me piec\u0165 na 220 stup\u0148ov,  25 min\u00fat. Bylinky, ktor\u00e9 sa v r\u00fare vysu\u0161ili odstr\u00e1nime a focacciu m\u00f4\u017eeme nakr\u00e1ja\u0165 e\u0161te za tepla. <\/p>\n\n\n\n<p>Pozn.:<\/p>\n\n\n\n<ul><li>Cesto m\u00f4\u017eeme necha\u0165 kvasi\u0165 aj v chladni\u010dke. V tomto pr\u00edpade cesto v miske nepreklad\u00e1me a v obidvoch f\u00e1zach ho nech\u00e1me v chladni\u010dke kvasi\u0165 24h.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" loading=\"lazy\" width=\"640\" height=\"480\" src=\"https:\/\/www.krhlovci.eu\/wp-content\/uploads\/2021\/02\/focacciafin2.jpg\" alt=\"\" data-id=\"808\" data-full-url=\"https:\/\/www.krhlovci.eu\/wp-content\/uploads\/2021\/02\/focacciafin2.jpg\" data-link=\"https:\/\/www.krhlovci.eu\/?attachment_id=808\" class=\"wp-image-808\" srcset=\"https:\/\/krhlovci.sk\/wordpress\/wp-content\/uploads\/2021\/02\/focacciafin2.jpg 640w, https:\/\/krhlovci.sk\/wordpress\/wp-content\/uploads\/2021\/02\/focacciafin2-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Focaccia je talianska verzia n\u00e1\u0161ho os\u00fachu. Tak\u00e9to zdobenie som odkukala na internetoch. Tradi\u010dn\u00e1 focaccia je z bielej p\u0161eni\u010dnej m\u00faky. No ako v\u017edy, som si dovolila cesto upgrade-nu\u0165 na v\u00fd\u017eivnej\u0161ie, nutri\u010dne hodnotnej\u0161ie.<\/p>\n","protected":false},"author":2,"featured_media":973,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,20,3],"tags":[17,28],"_links":{"self":[{"href":"https:\/\/krhlovci.sk\/wordpress\/wp-json\/wp\/v2\/posts\/697"}],"collection":[{"href":"https:\/\/krhlovci.sk\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/krhlovci.sk\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/krhlovci.sk\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/krhlovci.sk\/wordpress\/wp-json\/wp\/v2\/comments?post=697"}],"version-history":[{"count":50,"href":"https:\/\/krhlovci.sk\/wordpress\/wp-json\/wp\/v2\/posts\/697\/revisions"}],"predecessor-version":[{"id":974,"href":"https:\/\/krhlovci.sk\/wordpress\/wp-json\/wp\/v2\/posts\/697\/revisions\/974"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/krhlovci.sk\/wordpress\/wp-json\/wp\/v2\/media\/973"}],"wp:attachment":[{"href":"https:\/\/krhlovci.sk\/wordpress\/wp-json\/wp\/v2\/media?parent=697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/krhlovci.sk\/wordpress\/wp-json\/wp\/v2\/categories?post=697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/krhlovci.sk\/wordpress\/wp-json\/wp\/v2\/tags?post=697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}