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Focaccia with olives and nuts and chocolate cake

Ingredients for 2-3 cakes
500 g flour
un cubetto di lievito
250 ml acqua tiepida
150 g olive nere snocciolate
2 cucchiai di capperi
1-2 rametti di rosmarino
farina qb per la spianatoia
olio per la lastra del forno
olio evo per spennellare
sale fino
1-2 cucchiai di sale marino grosso per cospargere (da usare con parsimonia)



Questa ricetta nasce dalla rivista Conad 'Bene insieme' che prendo ogni mese e sbircio, sbircio finchè non trovo quella adatta a me e alla mia dispensa. Alcune sembrano avere rather unusual ingredients, but then along comes someone like this and I rolled up his sleeves ...

procedure

Dissolve yeast in water and mixed with flour and salt. Work on it until the dough is elastic and let rest for about 60 'in a warm place (eg in the oven with only the light on).

Chop the olives and capers with the mixture and incorporate well-drained and a bit of rosemary.

Brush the buns with a little di olio e cospargetele di sale grosso. Fate attenzione a dosare il sale, considerate che le olive sono già saporite!

Fatele riposare ancora per 15-20' circa e cuocetele in forno preriscladato a 220°C per 15'. Quando le focacce diventerano leggermente dorate, toglietele dal forno e fatele raffreddare.

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Questa ricetta l'ho presa sulla confezione di una farina per me nuova mai provata. Si chiama 'Spadoni' farina che lievita, altro non è che farina tipo 00 + agente lievitante per tutti i tipi di torte dolci o salate. " Always good to take a package in the pantry, missing the yeast ... ", I thought.

Ingredients: 250 grams of flour baking powder - 400 grams of walnuts with the bear - 4 eggs - 250 g sugar - 150 grams of dark chocolate - 125 grams of butter.

water bath melt the butter and chocolate; sgusicare nuts and chop coarsely. Mix the sugar with the yolks, add the melted chocolate with the butter, flour and nuts. L ' dough is very hard, it is hard to work it. At first I used the electric shovels, then since all the dough is rolled, I began using 'elbow grease' and so I continued until the end when I added the egg whites until stiff. Pour the batter into a greased baking tray (diameter 25 cm). I prefer lined with parchment paper previously soaked and squeezed. Bake immediately at 160 ° C for 40 minutes. I baked for 35 minutes without opening the oven off and let me inside. Very good, you feel the walnuts and chocolate is a perfect combination. A toast is a must.