Traditional recipes

Tart on focaccia countertop

Tart on focaccia countertop

I had two focaccia countertops in the freezer ... one I made simple the other day, as it was written on the package ... but the result did not satisfy me too much ... and the last piece remained and dried ... so on at the second I thought to improve it a little ... I rummaged in the fridge and with what I found there came out a kind of pizzetta in the end, but much better than the first ....

  • a focaccia countertop sheet
  • 2-3 thicker slices of ham
  • the mozzarella ship
  • 1 or
  • the manna of parmesan
  • a suitable tomato
  • salt, pepper, oregano, olive oil

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Tart on focaccia countertop:

take the dough out of the box and let it thaw at room temperature. Then stretch carefully and leave for another 20 minutes; during this time I prepared the rest of the ingredients: I cut the ham and mozzarella into small cubes, I put the Parmesan cheese on the small grater and I beat the egg well with salt and pepper ... I added grated Parmesan cheese in the egg .... I put a little multisore and the composition was thick so I added more milk ....

after 20 minutes I pricked the top with a fork from time to time, I greased it well with olive oil and I sprinkled a layer of salt, I put ham and mozzarella and I pressed a little with my hand, to enter the top (the top ef fluffy ...), I put it in the preheated oven at 220 for a few minutes (about 10 ...) until the mozzarella melted nicely ... I took it out, sprinkled the omelette with cheese, I spread it nicely over the whole surface and I put back in the oven for 10 minutes ... in the last 5 minutes I added a tomato cut into slices on top ... but more for decoration ....


  • Top no. 1:
  • 5 egg whites
  • 6 tablespoons sugar
  • 2 tablespoons flour
  • 75 gr coconut
  • 1/2 sachet baking powder
  • 1 teaspoon lemon essence
  • 1/2 teaspoon grated lemon peel
  • 1 teaspoon salt
  • Top no. 2:
  • 5 egg whites
  • 6 tablespoons sugar
  • 2 tablespoons flour
  • 75 gr ground walnuts (not too fine)
  • 1 teaspoon orange essence
  • 1/2 teaspoon grated orange peel
  • 1/2 sachet baking powder
  • 1 teaspoon top of salt
  • Syrup No. 1:
  • 250 ml water
  • 1 tablespoon sugar
  • 1 teaspoon lemon essence
  • a little grated lemon peel
  • Syrup no. 2:
  • 250 ml water
  • 1 tablespoon sugar
  • 1 teaspoon orange essence
  • a little grated orange peel
  • Top No. 3:
  • 21 simple biscuits
  • 300 gr dark chocolate
  • 2 tablespoons milk
  • 2 tablespoons oil
  • Cream:
  • 10 yolks
  • 10 tablespoons sugar
  • 5 tablespoons milk
  • 200 gr butter
  • 250 gr mascarpone
  • 2 teaspoons lemon essence
  • Decor:
  • grated chocolate

Preparation time: 75 minutes


I realized that I don't have bread in the house and I decided that at dinner I will cook something that is eaten without. I opened the fridge and looked at what I had left over from the food, so after a careful overhaul I decided to make focaccia stuffed with zucchini and mozzarella.
When he says focaccia, an Italian thinks of the Liguria region, famous all over the world for the varieties of this masterpiece of bakery.
What exactly is focaccia? It is a dough top (very similar to pizza), with some vegetables on top and cooked in the oven. Apparently there are writings dated to sec. II before Christ in which the focaccia is spoken of.
So, today we cook in Italian style and with few ingredients.

for countertop:
flour & # 8211 500 gr
dry yeast & # 8211 7 gr
olive oil & # 8211 2 tbsp
for the filling:
zucchini & # 8211 2 pcs. medium (350 gr)
mozzarella & # 8211 100 gr
1 tomato and 2 tablespoons of milk for the surface of the foccacia

Sift the flour and mix it with the dry yeast, add salt and oil, then knead the dough with warm water (we must get a crust like bread). Heat the oven a little, then turn it off and put the bowl with the dough, where it will rise in the heat for 1-2 hours.
Meanwhile, cut the zucchini into rounds and bake them on a non-stick pan without oil. Let them cool.

When the dough has risen enough, divide it into 5 balls of the same size and heat them again for about 5 minutes. Then we take each ball and flatten it with our fingers to get a disc. Put zucchini and mozzarella on each disk, close and form a sphere. Arrange the spheres obtained with the pinch down in a round tray lined with baking paper and put it back in the heat (I obviously put it in the oven that I preheated).

Wait about 40 minutes for the dough to rise, then arrange the tomato slices and grease with milk. Heat the oven to 180 degrees and put the focaccia to bake. It should ripen in 35-40 minutes, but anyway we aim to brown it nicely.

In a bowl put flour, a pinch of salt and cold butter cut into cubes. Knead with your fingertips until you get a crumbly composition, then put water and mix the dough. If it does not bind add a tablespoon of water.

We do the same if we chose the version with yolk or whole egg.

We wrap it in a food foil and let it cool for at least an hour.

After it has rested, we spread the dough directly on the baking paper, put it in a tray with a diameter of 25-26 cm and prick it from place to place with a fork.

Put a baking paper over the dough and cover it with dry cereal.

Bake the tart dough for 25-30 minutes at 180 ° C, until lightly browned. blind baking or baking the dough without filling.

The dough is ready to be filled with various creams or consistent jams. I preferred a simple version and I filled the dough with plum magiun.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Tart with dulce de leche

Being a mother around the holidays can be challenging at times. Of course, a very beautiful one. I try to outdo myself from year to year and prepare new desserts for the family, around Christmas, outside the classic cake. I was not surprised when this tart quickly disappeared from the table, everyone asking for the second portion.

My kids love leche candy, they look like me, I think. I also tried to prepare it for the first time from condensed milk, it didn't come out so good, and the second time from scratch, from fatty milk and it cost me about three hours, a hard-to-wash pan and a slightly bitter milk cake and a bit thin. Today I show you the effortless version, with Dulce de Leche Mardel, a click away, creamy, dense, delicious.

Countertop ingredients
  • 250 g of flour
  • 160 g of butter with 80% fat
  • A teaspoon of apple cider vinegar
  • 3 tablespoons cold water
  • 1 or
  • 1 pinch of salt
For the filling
  • 200 g of Dulce de Leche Mardel, taken from here.
  • 100 ml of cream for cooking
  • 1 or
  • 1 tablespoon brown rum
  • 300 g of coarsely chopped walnuts
  • 100 g of pecans for decoration
  • butter for greased tart form
Method of preparation

I chose not to use sugar in the dough to make a small contrast with the sweet milk. Also, any other flavor additions seemed superfluous to me. I mixed the diced butter with the flour and salt in the bowl of the robot, until I obtained a sandy composition. I then incorporated the vinegar, egg and cold water from the refrigerator. I formed a ball. I didn't knead at all, I just flattened the ball a little. I put a little in the fridge, wrapped in food foil, while I prepared the cream.

I mixed Dulcele de Leche Mardel at room temperature with liquid cream, egg and rum. I also chopped walnuts with a knife. I greased a tart form with a little butter. I spread the dough in the fridge and put it nicely in shape. I pricked him from place to place with a fork and placed the chopped walnuts on top.

I poured the cream and put it in the preheated oven at 190 °.

I baked for 30 minutes, after which I took out and placed the pecans. I put the form back in the oven and continued baking for another 20-25 minutes, until it browns on the edges.

This tart does not need too much praise, I think you realize that I had a great time at home and, without a doubt, it will be on the Christmas table. Good tart for the little ones and the big ones, without too much effort.

Miller's tart with Provence herbs

Miller's tart with herbs from & # 8239Provence we can prepare it quite easily to enjoy the family with a special aperitif.
For this preparation we will use herbs from Provence. What are these? According to wikipedia & bdquoGreen & # 539 of Provence are a mixture of Mediterranean herbs, which contain rosemary, parsley, thyme, basil, pomegranate, thyme, oregano and lion. As the name suggests, it is a mixture specific to the southern part of France. & Bdquo

Photo: Miller's tart with herbs from & # 8239Provence & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i need for countertop:
175 & # 8239g f & # 259in & # 259 alb & # 259
100 & # 8239g m & # 259lai gri & # 351at
100 & # 8239g butter & # 8239or margarine & # 259
1 & # 8239ou
1 & # 8239languages ​​& # 355 & # 259 mixture of herbs & # 8239Provence
& Icirc & # 539i need for stuffing & # 259:
3 & # 8239ou & # 259
200 & # 8239g telemea
250 & # 8239g fresh spinach leaves & # 8239g
2 & # 8239c & # 259 & # 355ei de & # 8239usturoi
1 & # 8239lingur & # 259 ulei de & # 8239m & # 259sline
1 & # 8239lingers & # 355 & # 259 dehydrated vegetables
herbs of & # 8239Provence
m & # 259rar green
& Icirc & # 539i need for decor:
1 & # 8239g & # 259lbenu & # 351
1 & # 8239linguri & # 355 & # 259 de & # 8239chimen
4 & # 82095 & # 8239ou & # 259 de & # 8239prepeli & # 355 & # 259
c & acircteva f & acirc & # 351ii de & # 8239aluat width de & # 82391 cm
Prepare the dough:
Mix all the ingredients and homogenize the dough. & Icircl & # 8239 & icircntinzi cu & # 8239sucitorul, & icircn & # 8239folie de & # 8239plastic, & icircn & # 8239strat de & # 82395 mm, sub & # 8239form d'un disc cu & # 82395 cm & # 8239 larger than the shape diameter. Grease the dough for the tart with the shape of the tart, and roll out the dough.
herbs of & # 8239Provence
Cure & # 539i spinach, & icircl & # 8239speli & # 537i & # 8239 & icircl op & # 259re & # 537ti & icircn & # 8239ap & # 259 u & # 537or s & # 259rat & # 259. & Icircl scurgi & icircn & # 8239strecur & # 259toare & # 537i & # 8239 & icircl treci prin jet & # 8239de ap & # 259 & # 8239rece. Cut the garlic and slice the garlic, then add the drained spinach. Take the pot on the fire and add the chopped green onions, and when it is dry, add the beaten eggs with the dehydrated vegetables. . Spread the filling over the countertop, make the sheets to be evaluated, line them with the linen, and sprinkle them with the cumin. & Icircn & # 8239each spa & # 539iu chicken format & # 8239con & # 539inut of an egg & # 8239de quail & # 539 & # 259 & # 259. Bake tart 10 & # 8239minute at & # 8239fire hot & # 537i & # 8239 & frac14 or & # 259 at & # 8239foc medium.

Re & # 539et & # 259 de Ani & # 537oara Ursan, Cernavod & # 259, jud. Constan & # 539a

We offer you a delicious tart reef. Get in here!

Focaccia top tart - Recipes

Focaccia! Wonderful! And because I gladly received to participate in the challenge launched by Costa d & # 8217Oro and Laura, I made, on the last hundred meters, some delicate appetizers flavored with tomatoes and bacon on the counter (or bed) of focaccia. Sublime.

Ingredients for appetizers flavored with tomatoes and bacon

  • 450 gr flour
  • yeast as a nut
  • 5 tablespoons olive oil Costa d & # 8217Oro
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon sugar
  • 240 ml water

* The ingredients are for the focaccia dough (the recipe I will be back with soon) and are taken from Diana's blog, the one that gave the focaccia recipe for this month's Brave Chef challenge.

  • olive oil Costa d & # 8217Oro
  • 100 gr grated cheese on a small grater
  • 2-3 sliced ​​tomatoes
  • 100 gr slices of bacon
  • 1 sprig of rosemary
  • a few sprigs of basil
  • a few strands of chives

Preparations for appetizers flavored with tomatoes and bacon

I made the focaccia dough in the bread machine. So I put flour and salt in the car tank. I rubbed the yeast with sugar until it liquefied and poured it over the flour. I added oil and water and set the bread machine on the kneading and growing program. In my car, everything takes 1 hour and 30 minutes.

When the dough was ready, I turned it over on the work surface, greased with a little oil.

From the dough I took the small pieces and spread them with my fingers in the special baking tray. But you can very easily spread the dough a little with the rolling pin and cut with the help of a dough cutter or use the mouth of a glass, circles of the right size. You will then put them in the tray well greased with oil.

I put the tray in the oven, for 7 minutes, at 150 degrees. I took out and over the small countertops I put a slice of tomato, half a slice of bacon, a few pieces of grated cheese. I sprinkled everything with olive oil Costa d & # 8217Oro. On top I added 2-3 strands of chopped chives (not very small) and a few strands of green rosemary.

Egg and spinach tart

Sprinkle the flour on the worktop and transfer the dough from the bowl. Add flour and fish dough.

Knead by hand for a few minutes until the dough becomes harder and no longer sticks to your hands.

Divide the dough into 2 equal pieces. Put the two pieces in 2 bowls and cover with plastic wrap. Put in the fridge for 30-40 minutes.

Meanwhile, cut the bacon into small pieces and put in a frying pan with a tablespoon of olive oil.

Brown the bacon for a few minutes and then add the finely chopped onion. Stir and sauté some onions.

Add salt, ground pepper and half a finely chopped bell pepper. Stir and heat the pepper a little.

Unwrap the sausages in leather and cut them into small pieces.

Add the sausages to the pan together with 1 teaspoon of herbs and cook for a few minutes.

With a spoon, squeeze the meat from the sausages to grind. Add the spinach (take the spinach out of the freezer in time and put it in a sieve under a stream of cold water to thaw).
Stir and cook the spinach for a few minutes.

Remove from the heat and set aside.
Take the dough out of the fridge and spread it by hand in a round shape. Sprinkle the flour on the worktop and on the sheet so that it does not stick.

Level a little with the twister if necessary.

Place a sheet in the tart pan for the oven. You can sprinkle a little flour in the pan so that the tart does not stick.

Cut the excess edges with a knife. Do not throw away the remaining dough. It can be stored in the refrigerator for other sheets.

Pour the composition into the pan and level with a spoon.
Form with the back of the spoon 6 holes in spinach.

Break one egg in each hole.

Cover with the second sheet of dough. Prick the sheet with a knife tip. Avoid stinging the yolks so that they do not spread.

Beat an egg and grease the tart well.

Put in the preheated oven at 190 degrees. Bake for about 50 minutes on heating up and down without a fan. It must be well browned.
Remove from the oven and let cool for a few minutes. Cut into suitable pieces.

Recipe video EGG AND SPINACH CAKE lower:

First prepare the dough.

In a bowl put flour, a pinch of salt and diced cold butter. Knead with your fingertips until you get a crumbly composition, then add water and mix the dough. If it does not bind, add a second spoonful of water.

Wrap it in cling film and refrigerate for at least an hour.

Meanwhile, wash and slice the vegetables. You can use a mandolin grater or a vegetable peeler, it is important that the slices are thin.

Then in a bowl mix eggs, salt, dill and sour cream.

Spread the dough on a baking sheet and transfer it to the tart. Distribute the crushed cheese evenly.

Place the vegetable slices on top, alternating colors. From place to place put slices of tomatoes and pour the mixture from the bowl.

Bake the tart for 40-45 minutes at 180 ° C, until nicely browned on top.

Eat warm or cold tart. It is delicious, good appetite!

If you like salty tarts, I leave you with other suggestions & gt & gt & gt

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Focaccia with parmesan and rosemary

A Focaccia with parmesan and rosemary better than this I don't think you've ever eaten.

Yes, it is so good and tasty that I don't even think about doing it any other way. I received this recipe from Mrs. Luciana where we were accommodated in a mini-vacation on the Mediterranean coast. It is a family recipe that Mrs. Luciana has been making for a long time. It is incredibly tasty, with a crispy exterior, soft and airy core and flavored with fresh rosemary.

The ingredients are so simple and accessible to anyone, the preparation is very simple, but quite complex. And if you want to eat a Focaccia like at her mother's house, you have to start the day before it's ready.

I am sure that even the most clumsy in the bakery will succeed, he only has to strictly respect the quantities, but also the way of preparation, because it is very, very simple. So now I invite you to stay together for the list of ingredients but also how to prepare.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Preparation for the dough itself:

After doubling its volume, add water, oil and mix with a silicone spatula.

Add salt and yeast, mix well.

Incorporate half the amount of flour and mix, then add the rest of the flour and knead until you get an elastic dough, quite soft and slightly sticky. Leave the dough on the work surface for 8-9 minutes, then knead again until it comes off quite well on the work surface. Form a ball, grease a bowl with oil and leave it to rise for an hour, covered with a foil of freshness.

After a while, turn the dough over on a work surface greased with a little oil and spread a 40/30 cm rectangle by hand.

Then we fold it like this: we come with the top one third over, we bring the bottom over the one we turned it from the top, then from right to left we do the same operation.

Leave to rise again for another hour in a bowl greased with oil and covered with fresh foil.

Turn the bowl over again on an oiled work surface, spread a 40/30 cm rectangle by hand.

and we fold both from the right and from the left towards the middle of the dough, then in the upper and lower parts, we bring the edges and glue them to the sides of the ones turned earlier. We press it lightly, so as to obtain a rectangle with the dimensions of 20/30 cm.

On a baking sheet placed on a work surface, sprinkle a little cornmeal.

Take the dough from the worktop and turn it over on the baking paper. Cover with a foil of freshness and leave it to rise for another hour at room temperature.

Preheat the oven to 240 degrees Celsius with a thick pan and a grill in it.

After the baking time, grease the dough with a tablespoon of olive oil, and with the help of your fingers make holes, as in the picture below.

Sprinkle sea salt and Parmesan cheese, then put it in the preheated oven for 20 minutes. If it gets too brown on one side, turn it over so that it bakes evenly.

Remove the Focaccia from the baking tray with the baking paper and transfer it directly to the grill and leave it for another 1-2 minutes.

Immediately removed from the oven we put it on a cooling grill, grease again with a little olive oil

and sprinkle with finely chopped rosemary. Let it cool completely after which we can cut it and serve.

Video: Focaccia with Sourdough Discard II Ingredients II Discard Recipe II Focaccia Recipe (January 2022).