{"id":51,"date":"2012-01-01T18:33:54","date_gmt":"2012-01-01T18:33:54","guid":{"rendered":"http:\/\/unnurkaren.com\/matur\/?p=51"},"modified":"2012-01-02T00:21:39","modified_gmt":"2012-01-02T00:21:39","slug":"focaccia-braud","status":"publish","type":"post","link":"https:\/\/unnurkaren.com\/matur\/2012\/01\/01\/focaccia-braud\/","title":{"rendered":"Focaccia brau\u00f0"},"content":{"rendered":"

\u00deetta brau\u00f0 hef \u00e9g gert mj\u00f6g oft, enda er \u00fea\u00f0 alveg rosalega einfalt og erfitt a\u00f0 mistakast me\u00f0 \u00fea\u00f0. \u00deetta passar mj\u00f6g vel me\u00f0 pest\u00f3, ostum, hummus og svolei\u00f0is – en er l\u00edka gott t.d. me\u00f0 s\u00fapum. \u00c9g er oft me\u00f0 \u00feetta \u00ed veislum og er \u00fe\u00e1 me\u00f0 \u00fdmislegt me\u00f0l\u00e6ti me\u00f0. Brau\u00f0i\u00f0 er best n\u00fdbaka\u00f0, en \u00fea\u00f0 er l\u00edka mj\u00f6g gott a\u00f0 frysta \u00fea\u00f0 og hita \u00fea\u00f0 svo \u00f6rl\u00edti\u00f0 \u00feann dag sem \u00e1 a\u00f0 nota \u00fea\u00f0.<\/p>\n

\u00c9g nota grunn uppskrift af deiginu en svo er h\u00e6gt a\u00f0 b\u00e6ta h\u00e9r um bil hverju sem er b\u00e6\u00f0i \u00fat \u00ed deigi\u00f0 e\u00f0a ofan \u00e1 \u00fea\u00f0. Athugi\u00f0 a\u00f0 ef \u00fea\u00f0 \u00e1 eitthva\u00f0 a\u00f0 fara \u00fat \u00ed deigi\u00f0 er best a\u00f0 setja \u00fea\u00f0 \u00fat \u00ed \u00e1 sama t\u00edma og v\u00f6kvinn er settur. \u00dea\u00f0 \u00fearf l\u00edka a\u00f0 minnka magn vatns \u00e1 m\u00f3ti ef \u00fea\u00f0 sem er sett \u00fat \u00ed er mj\u00f6g blautt. \u00de\u00e1 er best a\u00f0 setja ekki alveg allt vatni\u00f0 \u00fat \u00ed strax heldur b\u00e6ta frekar vi\u00f0 ef \u00feess \u00fearf.<\/p>\n

 <\/p>\n

Focaccia brau\u00f0:<\/strong><\/p>\n

1 kg. hveiti
\n30 gr. hunang
\n30 gr. pressuger e\u00f0a 21 gr. \u00feurrger
\n10-15 gr. f\u00ednt salt (passa a\u00f0 setja ekki of miki\u00f0 ef \u00fea\u00f0 er eitthva\u00f0 \u00ed brau\u00f0inu sem gefur brag\u00f0, t.d. fetaostur e\u00f0a s\u00f3l\u00feurrka\u00f0ir t\u00f3matar)
\n330 ml. volgt vatn
\n330 ml. heitt vatn
\n\u00f3lifuol\u00eda
\nkrydd, hv\u00edtlaukur, s\u00f3l\u00feurrka\u00f0ir t\u00f3matar, fetaostur, \u00f3l\u00edfur e\u00f0a \u00fea\u00f0 sem manni dettur \u00ed hug hverju sinni.<\/p>\n

\"\"<\/a><\/p>\n

Hveiti sett \u00ed sk\u00e1l. Geri\u00f0 leyst upp \u00ed volgu vatni \u00e1samt hunanginu. \u00deetta sett \u00fat\u00ed hveiti\u00f0. Salti\u00f0 leyst upp \u00ed heitu vatni og svo b\u00e6tt \u00fat \u00ed hveiti\u00f0. Ef \u00fea\u00f0 \u00e1 a\u00f0 vera eitthva\u00f0 \u00ed brau\u00f0inu eins og s\u00f3l\u00fe. t\u00f3matar(skornir \u00ed minni bita) eru \u00feeir settir \u00ed \u00e1\u00f0ur en er hno\u00f0a\u00f0. Minnka vatnsmagni\u00f0 \u00f6rl\u00edti\u00f0 ef \u00fea\u00f0 sem er sett \u00ed er blautt.<\/p>\n

Hno\u00f0a vel (deigi\u00f0 \u00e1 a\u00f0 vera blautt samt) og l\u00e1ta hefast \u00ed l\u00e1gmark klst. Setja ol\u00edu \u00e1 b\u00f6kunarpl\u00f6tu, \u00fer\u00fdsta deiginu ni\u00f0ur svo a\u00f0 \u00feetta ver\u00f0i svona 1,5 cm. \u00feykk “kaka”. \u00deetta fyllir eiginlega \u00fat \u00ed pl\u00f6tuna (l\u00edka h\u00e6gt a\u00f0 gera nokkrar minni k\u00f6kur) Svo er krydda\u00f0 me\u00f0 ol\u00edu+kryddum.<\/p>\n

\u00c9g mauka oftast hv\u00edtlauk, og blanda me\u00f0 kryddi(timjan, oregano, basilika) og gr\u00f3fu salti og ol\u00edu og svo skellti \u00e9g \u00feessu ofan\u00e1. Svo eru “pota\u00f0” me\u00f0 puttunum \u00feannig \u00fea\u00f0 ver\u00f0i svona holur og kryddi\u00f0 festist betur. L\u00e1ti\u00f0 hefast aftur \u00ed 45 m\u00edn. og svo baka\u00f0 vi\u00f0 220\u00b0 \u00ed 15-20 m\u00edn, e\u00f0a \u00feanga\u00f0 til brau\u00f0i\u00f0\u00a0er fallega br\u00fant.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00deetta brau\u00f0 hef \u00e9g gert mj\u00f6g oft, enda er \u00fea\u00f0 alveg rosalega einfalt og erfitt a\u00f0 mistakast me\u00f0 \u00fea\u00f0. \u00deetta passar mj\u00f6g vel me\u00f0 pest\u00f3, ostum, hummus og svolei\u00f0is – en er l\u00edka gott t.d. me\u00f0 s\u00fapum. \u00c9g er oft me\u00f0 \u00feetta \u00ed veislum og er \u00fe\u00e1 me\u00f0 \u00fdmislegt me\u00f0l\u00e6ti me\u00f0. Brau\u00f0i\u00f0 er best n\u00fdbaka\u00f0, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-51","post","type-post","status-publish","format-standard","hentry","category-bakstur"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/51","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/comments?post=51"}],"version-history":[{"count":5,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/51\/revisions"}],"predecessor-version":[{"id":56,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/51\/revisions\/56"}],"wp:attachment":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/media?parent=51"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/categories?post=51"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/tags?post=51"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}