These focaccia buns are super easy to make and are a great and fun alternative when you get tired of regular bread (but lets get real, I can never get tired of bread, haha). I decided to use whole-wheat flour so they are super dark and earthy and also a bit on the healthier side.
INGREDIENTS:
(Yields 2 buns / 0.30 EUR per bun / 0.59 for all)
For the dough:
1 cup all-purpose flour (0.07 EUR)
2 cups whole-wheat flour (0.20 EUR)
1 tbsp gluten flour (0.03 EUR)
1 tsp dry yeast (0.13 EUR)
1 tbsp sugar (0.01 EUR)
1 tsp salt (0.01 EUR)
3 tbsp olive oil (0.13 EUR)
1 cup warm water ()
Additional:
Flour for dusting (0.01 EUR)
METHOD:
Prepare the dough the day before. Whisk together all flours, yeast, sugar and salt. Add in olive oil and water then stir to combine. If the dough seems too dry, add in a bit more water. Just be sure that there are no dry patches left. Cover the bowl with cling foil and allow the dough to rest for 24 hours.
The next day preheat the oven to 200C and line a baking tray with parchment paper. Turn the dough out on a well-floured work surface and briefly knead. Divide into half then shape each halve into a square-ish bun. Transfer the buns to a prepare baking tray, cover them with a clean kitchen towel and allow them to rest in a warm room for another hour. After one hour bake them in a preheated oven for 20-25 minutes, until deep golden brown.
Allow the focaccias to cool down completely on a wire rack before slicing and serving.
Ove focaccia pogaice su jako jednostavne i lake za pripremiti i super su alternativa za trenutke kada vam je dosadio obian kruh (makar, ako emo biti iskreni, meni kruh nikada nee dosaditi, haha). Odluila sam u pogaice staviti integralno brano, tako da su ispale ba tamne i bogate, a takoer su i relativno zadravije od obinog bijelog kruha.
(Za 2 pogaice / 2,23 kn po pogaici / 4,45 kn za sve)
Za tijesto:
1 alica glatkog brana (0,50 kn)
2 alice integralno brana (1,50 kn)
1 lica glutenskog brana (0,25 kn)
1 liica suhog kvasca (1,00 kn)
1 lica eera (0,10 kn)
Dobar prstohvat soli (0,01 kn)
3 lice maslinovog ulja (0,99 kn)
1 alice tople vode ()
Dodatno:
Brano za posipanje (0,10 kn)
PRIPREMA:
Tijesto pripremite dan prije. Pomijeajte sva brana, kvasac, eer i sol. Dodajte maslinovo ulje i vodu, pa promijeajte dobro da se sve sjedini. Ako vam se tijesto ini pretvrdo, dodajte jo mrvicu vode, samo pazite da nigdje ne ostanu suhe grude. Posudu sa tijestom pokrijte prijanjajuom folijom i ostavite da se tijesto die 24 sata.
Sljedeeg dana zagrijete penicu na 200C, a protvan obloite papirom za peenje. Tijesto iskrenite na dobro pobranjenu radnu plohu i kratko promijesite. Podijelite na dva jednaka dijela, pa svaku polovicu oblikujte koliko je mogue u etvrtastu pogaicu. Pogaice stavite na pripremljen protvan, pa ih pokrijte istom krpom i ostavite da se diu jo jedan sat u toploj prostoriji. Nakon jednog sata ubacite pogaice u zagrijanu penicu, te pecite 20-25 minuta, dok ne budu duboke zlatno-smee boje.
Pustite focaccie da se skroz ohlade na reetci prije nego ih razreete i posluite.