{"id":2424,"date":"2022-07-05T23:05:16","date_gmt":"2022-07-05T21:05:16","guid":{"rendered":"https:\/\/slovopres.com\/kuvar\/?p=2424"},"modified":"2022-07-05T23:07:50","modified_gmt":"2022-07-05T21:07:50","slug":"fokaca-italijanski-hleb-ili-pogaca","status":"publish","type":"post","link":"https:\/\/slovopres.com\/kuvar\/fokaca-italijanski-hleb-ili-pogaca\/","title":{"rendered":"Foka\u010da \u2013 italijanski hleb ili poga\u010da"},"content":{"rendered":"

\"\"<\/p>\n

Dva recepta za foka\u010du \u2013 osnovni, samo s belim lukom, i foka\u010da s paradajzom i maslinama, koja nam je poznatija<\/strong><\/h3>\n

<\/p>\n

Mnogi pogre\u0161no foka\u010du smatraju za \u2013 debelu picu! Testo nije isto, kao ni nadevi, ali ni postupak pripreme nije isti. Kao \u0161to mi kupujemo burek, tako i Italijani foka\u010du kupuju u pekari, jedu je i dok \u010dekaju na ru\u010dak ili ve\u010deru… U neku ruku ona je \u2013 antipasti, predjelo.<\/p>\n

Osnovna foka\u010da<\/strong> je pe\u010deno testo s maslinovim uljem i belim lukom. Takvu foka\u010du mo\u017eete kupiti u pekari, ali nije preporu\u010dljivo nositi je na posao zbog mirisa belog luka. Zato se naj\u010de\u0161\u0107e sprema, jede i kupuje foka\u010da s maslinama i paradajzom<\/strong>.<\/p>\n

Koriste se crne masline jer imaju bolji kontrast na foka\u010di, a i ja\u010de su arome od zelenih.<\/p>\n

 <\/p>\n

Osnovna foka\u010da (s belim lukom)<\/strong><\/h3>\n

Sastojci<\/h2>\n
    \n
  • kockica kvasca<\/li>\n
  • ka\u0161i\u010dica \u0161e\u0107era<\/li>\n
  • 500 g bra\u0161na (najbolje pola mekog, pola o\u0161trog)<\/li>\n
  • jaje<\/li>\n
  • ka\u0161i\u010dica soli<\/li>\n
  • 1\/2 dl maslinovog ulja<\/li>\n
  • mlaka voda \u2013 3-3,5 dl, koliko je potrebno da zamesite glatko testo<\/li>\n
  • maslinovo ulje<\/li>\n
  • so<\/li>\n
  • origano ili bosiljak<\/li>\n
  • 2-3 \u010dena sitno seckanog belog luka<\/li>\n<\/ul>\n

    Udrobite kvasac, dodajte \u0161e\u0107er i nalijte s malo tople vode, pa ostavite da uskisne. U bra\u0161nu napravite udubljenje, stavite jaje, posolite, malo bra\u0161na naspite sa strane da se jaje razmuti, opet napravite udubljenje i sipajte uskisli kvasac i ulje, pa opet naspite bra\u0161no sa strane da se pome\u0161a s kvascem i uljem. Postepeno nalivajte vodu, koliko je potrebno da rukama zamesite fino glatko testo. Stavite ga u poba\u0161njenu posudu, pokrijte krpom i ostavite na toplom da naraste. Premesite ga, prenesite na pobra\u0161njenu radnu povr\u0161inu, jo\u0161 malo mesite i razvucite na debljinu oko 1 cm. Stavite u podmazan i pobra\u0161njen pleh, obilno ga prema\u017eite uljem, izbockajte vilju\u0161kom i pospite krupnu so, ali sa solju ne preterujte. Na kraju ravnomerno pospite origano ili bosiljak po testu. Pecite na 220-250 stepeni 15-20 minuta da lepo porumeni. \u010cim foka\u010du izvadite iz pleha, malo je poprskajte maslinovim uljem i pospite belim lukom.<\/p>\n

    \"\"<\/p>\n

     <\/p>\n

    Foka\u010da s paradajzom i maslinama <\/strong><\/h3>\n

    Sastojci<\/h2>\n
      \n
    • 500 g bra\u0161na (najbolje pola mekog, pola o\u0161trog)<\/li>\n
    • kesica suvog kvasca<\/li>\n
    • do 5 dl mlake vode<\/li>\n
    • 1 dl maslinovog ulja<\/li>\n
    • so, biber<\/li>\n
    • nekoliko komada \u010deri-paradajza<\/li>\n
    • nekoliko komada crnih maslina<\/li>\n
    • bosiljak (ili origano)<\/li>\n<\/ul>\n

      Pome\u0161ajte bra\u0161no i kvasac, posolite i pobiberite. Postepeno dodajte vodu sve vreme mute\u0107i, povremeno sipajte i po malo ulja. U testo ide polovina maslinovog ulja, dakle \u2013 1\/2 dl. Umesite fino glatko testo. Gotovo je kad po\u010dne da se odvaja od posude. Pokrijte ga krpom i ostavite na toplom da duplira zapreminu (oko sat). Premesite i stavite u tepsiju s pek-papirom, pa rukama razvucite do ivica tepsije. Prstima napravite mala udubljenja u testu, u koja \u0107ete staviti \u010deri-paradajz i masline. Preostalim maslinovim uljem prelijte foka\u010du i pospite krupnom solju i bosiljkom ili origanom. Pecite na 220-250 stepeni oko pola sata, da lepo porumeni.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Dva recepta za foka\u010du \u2013 osnovni, samo s belim lukom, i foka\u010da s paradajzom i maslinama, koja nam je poznatija<\/p>\n","protected":false},"author":2,"featured_media":2425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[203,575,572,573,574,576,156],"yoast_head":"\nFoka\u010da \u2013 italijanski hleb ili poga\u010da | Miljin kuvar<\/title>\n<meta name=\"description\" content=\"Dva recepta za foka\u010du \u2013 osnovni, samo s belim lukom, i foka\u010da s paradajzom i maslinama, koja nam je poznatija\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/slovopres.com\/kuvar\/fokaca-italijanski-hleb-ili-pogaca\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Foka\u010da \u2013 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