June 17, 2017

Elisavet’s Rolled Focaccia

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Long time no see, but now see now! Let’s celebrate our comeback with the most delicious rolled focaccia,prepared by Elisavet!

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Rolled focaccia the Ingredients:

For the dough:

500gr strong flour
9gr salt
1 tbsp olive oil
7gr dry yeast

325ml lukewarm water

For the filling:

roasted red peppers
sauteed oyster mushrooms
fresh basil
tomato and aubergine chutney (you can use tomato sauce instead)

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The preparation: 

In a bowl combine flour,salt and olive oil. Put the yeast into a jug and add the water. Stir well to dissolve the yeast. Just pour the water into the bowl with the flour. Mix it with a fork and then turn the dough into a floured surface and knead for about 10 minutes. Cover with cling film and leave it to rest for about 45 minutes. This amount of dough is enough to make two rolled focaccia.

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Cut the dough in half. With a rolling pin open the dough into a rectangle shape. Spread the chutney( be carefull to leave 1inch on each side). Add the peppers, mushrooms, basil and grate the parmesan cheese. Pick the bottom side and pul it on top, then do the same thing with the top side. Fold the side parts as well and then start to roll it trying to keep all the ingredients inside. Cut them into 2inches pieces. Arrange them in a tray lined with parchment paper making sure they have enough space beetween them. Bake them at 200°C for about 20-25 minutes checking them every now and then. Enjoy!

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recipe by Elisavet Deleha, photography by Gertrude Gary Milk

(post created especially for teapot.gr)

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