Lingue di focaccia

L’orsetta Polly consiglia

Lingue di focaccia che passione! Un semplice impasto di farina, acqua, lievito e olio che diventa un apprezzato antipasto o aperitivo. Da condire e decorare con gli ingredienti che più amate. Può essere il semplice e dolce pomodorino, le classiche patate, zucchine e fiori di zucca. Per una scelta più gourmet lasciatele semplicemete bianche e, una volta cotte, condite con salmone, affettati o formaggi selezionati.

Per semplificarci il lavoro e velocizzarlo consiglio di usare l’impastatrice altrimenti farlo a mano richiede un pochino di forza. Una volta pronto lasciate lievitare l’impasto finché non raddoppia il suo volume (circa 2-3 ore) nel forno spento ma con la luce accesa. Una volta lievitato fare le lingue di focaccia e lasciare nuovamente a lievitare per circa 1 ora. Ora, finalmente, si possono condire!

Cuocerle e servirle calde tagliate a triangolini.

Baci Georgiana

Procedimento di preparazione

  • pesare 420 ml d’acqua che deve essere rigorosamente a temperatura ambiente. BN: troppo calda o troppo fredda danneggia il lievito di birra
  • prendere da questi 420 ml d’acqua la quantità sufficiente per riempire 1 bicchiere. Scioglierci dentro il pezzettino di lievito di birra (6 g) e lo zucchero semolato (5 g). Mescolare con un cucchiaio e lasciar riposare circa 10 minuti
  • setacciare la farina 00 e versarla nell’impastatrice
  • versare il bicchiere d’acqua dove è stato sciolto il lievito e dare una veloce mescolata
  • aggiungere l’olio extravergine d’oliva
  • inserire il gancio nell’impastatrice e farla partire a bassa velocità
  • mentre inizia ad impastare versare gradualmente la restante quantità d’acqua. La quantità d’acqua può variare leggermente quindi consiglio di aggiungerne poca alla volta
  • impastare a bassa velocità finché non si inizia a creare una palla

  • aggiungere anche il sale
  • è importante che il sale non venga mai aggiunto insieme al lievito perché lo danneggia

  • aumentare la velocità e impastare per circa 15-20 minuti
  • l’impasto deve essere liscio ed omogeneo e si deve creare la maglia glutinica. Per verificare la formazione della maglia glutinica basta prelevare un pezzettino d’impasto, fare una piccola pallina con le mani e provare a stenderla. Se l’impasto è elastico e si stende senza rompersi fin quando non è quasi trasparente allora la maglia glutinica è fatta altrimenti continuare ad impastare ancora un po’
  • quando l’impasto è pronto metterlo in un ampio recipiente pulito. Per evitare che si attacchi mettere sul fondo del recipiente un velo di farina. Ungere la superficie con un goccio d’olio per evitare la formazione della crosticina
  • coprire il recipiente con la pellicola trasparente e lascialo lievitare nel forno spento ma con la luce accesa per circa 2-3 ore. Deve raddoppiare il suo volume

  • dividere l’impasto in 8 parti
  • stendere con le mani l’impasto per ottenere delle lingue lunghe e sottili
  • ungere con l’olio 2 teglie da forno e posizionare le lingue di focaccia ben distanziate tra di loro
  • lasciarle lievitare nel forno con la luce accesa per circa 1 ora (devono raddoppiare il loro volume)
  • preparare tutti gli ingredienti che verranno usati per condirle: patate tagliate sottilmente e zucchine (ho usato la mandolina), pomodorini e fiori di zucca

  • decorare ogni lingua con gli ingredienti scelti e condire la superficie con un filo d’olio extravergine d’oliva, sale e pepe
  • sulle patate ho aggiunto anche del rosmarino
  • cuocere in forno già caldo a 200 gradi per circa 20-30 minuti

 L’orsetta Polly vi augura buon appetito! 🙂

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