{"id":3247,"date":"2014-06-29T19:03:06","date_gmt":"2014-06-29T17:03:06","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3247"},"modified":"2023-01-10T17:23:57","modified_gmt":"2023-01-10T15:23:57","slug":"taliansky-oblozeny-chlieb-focaccia-zo-zemiakoveho-cesta","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3247","title":{"rendered":"Taliansky oblo\u017een\u00fd chlieb – focaccia zo zemiakoveho cesta"},"content":{"rendered":"

\"chlieb<\/a><\/p>\n

Tak som to skonzultovala s jednou skvelou kuch\u00e1rkou, ktor\u00e1 \u017eije roky rok\u00face v Taliansku….
\nToti\u017e…povodny recept<\/a> hovor\u00ed, \u017ee je to focaccia…..a ke\u010f som zbe\u017ene pozerala recepty na focacciu an block, tak sa mi ten recept vonkoncom nezdal…..no a pr\u00e1ve t\u00e1to moja kamar\u00e1tka mi objasnila, \u017ee tento m\u00f4j recept poch\u00e1dza z juhu Talianska z Apulie…a tam sa rob\u00ed just takto.
\nUjo gugl mi ob\u010das pon\u00fakol dos\u0165 zm\u00e4ten\u00e9 preklady a tak som niekedy musela improvizova\u0165.
\nMus\u00edm to znovu prekonzultova\u0165 s onou kamar\u00e1tkou, \u010di to nebolo na \u0161kodu …ak by sa nie\u010do malo zmeni\u0165, tak to oprav\u00edm, ale napriek mo\u017en\u00fdm chybn\u00fdm veciam, zemiakov\u00fd chlebov\u00fd kol\u00e1\u010d vy\u0161iel skvele a takisto aj chutil<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> okr\u00fahla forma 28 cm….nebola plna<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Ja som robila z polovi\u010dnej d\u00e1vky a tak ud\u00e1vam polovi\u010dn\u00e9 mno\u017estv\u00e1
\nZ\u00e1klad na kysnutie\u00a0 biga :<\/p>\n

90 g hladk\u00e1 m\u00faka
\n50 g tepl\u00e1 voda
\n3 g \u010derstv\u00e9 dro\u017edie (rad\u0161ej menej, ako viac)<\/p>\n

Cesto :<\/p>\n

160 g hladk\u00e1 m\u00faka
\n70 g uvaren\u00e1 zemiakov\u00e1 ka\u0161a
\n130 g zliata voda v ktorej sa varili zemiaky
\nly\u017ei\u010dka soli<\/p>\n

Na oblo\u017eenie :<\/p>\n

\u010dere\u0161\u0148ov\u00e9 paradajky
\n\u010derven\u00e1 cibu\u013ea
\ncesnakov\u00e9 str\u00fa\u010diky
\nrozmar\u00edn<\/p>\n

Postup<\/h2>\n

V 50 g teplej vody rozmie\u0161ame dro\u017edie a vylejeme k 90 g hladkej m\u00faky. Vypracujeme hladk\u00e9 cesto, hrudku cesta prikryjeme f\u00f3liou a nech\u00e1me kysn\u00fa\u0165 , k\u00fdm nezdvojn\u00e1sob\u00ed objem. Teraz v lete to trvalo asi 40 min\u00fat.
\nZemiaky o\u010dist\u00edme a uvar\u00edme v slanej vode. Vody d\u00e1me to\u013eko, aby sme z\u00edskali, \u00a0 t\u00fdch 130 g.
\n70 g zemiakov roztla\u010d\u00edme,\u00a0 s nieko\u013ek\u00fdmi\u00a0 ly\u017eicami zachytenej vody,\u00a0 na ka\u0161u a vlo\u017e\u00edme ju ku kv\u00e1skov\u00e9mu cestu a prid\u00e1me e\u0161te 160 g hladkej m\u00faky.
\nPrilejeme polovicu zemiakovej vody a za\u010dneme vypracov\u00e1va\u0165 cesto.
\nNo a tu som nepochopila preklad…ja som vyliala v\u0161etku vodu, ktor\u00e1 bola uveden\u00e1 v recepte a cesto bolo len tak\u00e9\u00a0 blato, tak\u017ee som musela asi 4 ly\u017eice m\u00faky e\u0161te prisypa\u0165.
\nAj po prisypan\u00ed,\u00a0 bolo cesto e\u0161te dos\u0165 riedke, ale u\u017e sa dalo s n\u00edm pracova\u0165, tak\u017ee som to nechala tak a \u010falej som nezahus\u0165ovala. Odpor\u00fa\u010dam prilieva\u0165 vodu po \u010dastiach a vypracova\u0165 red\u0161ie, ale kompaktn\u00e9 cesto.
\nCesto prikryjeme a d\u00e1me kysn\u00fa\u0165, k\u00fdm sa cesto nezdvojn\u00e1sobi…to moje kyslo hodinu a pol.
\nCesto som preniesla na pom\u00fa\u010den\u00fa dosku a t\u00fdmto sp\u00f4sobom som ho spracovala do okr\u00fahleho tvaru.
\nCesto pomyslene rozdel\u00edme na tri rohy, prv\u00fd natiahneme \u010do naj\u010falej tak\u00a0 aby sa nepretrhlo a zahneme jeho roh do stredu.
\n\"IMG_0728\"<\/a><\/p>\n

Takto spracujeme v\u0161etky tri rohy<\/p>\n

\"IMG_0730\"<\/a><\/p>\n

Druh\u00fdkr\u00e1t vytiahneme pomyseln\u00e9 rohy z priamok na trojuholn\u00edku a pokra\u010dujeme tak,\u00a0 ako predt\u00fdm.
\nRukami vy\u0165apk\u00e1me bochn\u00edk a prevr\u00e1time ho tak, aby boli z\u00e1hyby na spodku.
\nBochn\u00edk prikryjeme \u010distou utierkou a znovu nech\u00e1me kysn\u00fa\u0165 nejak\u00fdch 20 min\u00fat.
\nPriprav\u00edme si okr\u00fahlu formu….v p\u00f4vodnom recepte s dvojn\u00e1sobn\u00fdm mno\u017estvom surov\u00edn, p\u00edsala blogerka o forme s priemerom 28 cm. Ja som pracovala tie\u017e s tak\u00fdm rozmerom , aj\u00a0 ke\u010f som mala polovi\u010dn\u00e9 mno\u017estv\u00e1 surov\u00edn.
\nJe pravdou, \u017ee forma nebola ani z\u010faleka pln\u00e1, ale nebolo to ni\u010d dramatick\u00e9.
\nTak\u017ee formu vyma\u017eeme bohato tukom, alebo maslom a vysypeme hrubou m\u00fakou.
\nBochn\u00edk prelo\u017e\u00edme do formy a z\u013eahka ho stla\u010d\u00edme a roz\u0165apneme dla\u0148ami.
\n\u010cere\u0161\u0148ov\u00e9 paradajky rozre\u017eeme na polovicu, \u010derven\u00fa cibu\u013eu nakr\u00e1jame na tenk\u00e9 pr\u00fa\u017eky, o\u010disten\u00fd cesnak napl\u00e1tkujeme na hrub\u0161ie a jarn\u00fdm cibu\u013ek\u00e1m a j s k\u00faskom zelen\u00e9ho ,\u00a0 odre\u017eeme \u010dist\u00e9 hlavi\u010dky.
\nDo focaccie\u00a0 povtl\u00e1\u010dame paradajky, kolieska a hlavi\u010dky cibule, k\u00fasky cesnaku a bohato posypeme ihli\u010dkami rozmar\u00ednu.<\/p>\n

\"IMG_0736\"<\/a><\/p>\n

V\u0161etko rukami ako keby vtla\u010d\u00edme do cesta a nech\u00e1me znovu podkysn\u00fa\u0165 30 min\u00fat.
\nD\u00e1me piec\u0165 do vyhriatej r\u00fary (180 stup\u0148ov)\u00a0 k\u00fdm nie je povrch chlebov\u00e9ho kol\u00e1\u010da\u00a0 zape\u010den\u00fd do tmavozlata…v mojej plynovej r\u00fare to trvalo 45 min\u00fat…mo\u017eno 50.<\/p>\n

\"chlieb<\/a>
\nNech\u00e1me vychladn\u00fa\u0165 na mrie\u017eke. Chlieb je vysok\u00fd,<\/p>\n

\"chlieb<\/a><\/p>\n

d\u00e1 sa pohodlne rozreza\u0165 a naplni\u0165 \u010dim chcete.
\n\"chlieb<\/a>
\nNo a samozrejme sa m\u00f4\u017ee jest len tak.
\nAk sa V\u00e1m zd\u00e1 m\u00e1lo slan\u00fd, tak ho z\u013eahka po povrchu popr\u00e1\u0161te so\u013eou.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tak som to skonzultovala s jednou skvelou kuch\u00e1rkou, ktor\u00e1 \u017eije roky rok\u00face v Taliansku…. Toti\u017e…povodny recept hovor\u00ed, \u017ee je to focaccia…..a ke\u010f som zbe\u017ene pozerala recepty na focacciu an block, tak sa mi ten recept vonkoncom nezdal…..no a pr\u00e1ve t\u00e1to moja kamar\u00e1tka mi objasnila, \u017ee tento m\u00f4j recept poch\u00e1dza z juhu Talianska z Apulie…a tam […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19],"tags":[],"class_list":["post-3247","post","type-post","status-publish","format-standard","hentry","category-slane-pecenie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Qn","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3247"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3247\/revisions"}],"predecessor-version":[{"id":9834,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3247\/revisions\/9834"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}