Tag: Instant

Instant Gluten Free Focaccia Stuffed with Stracchino, Zucchini and Anchovies, Without Brewer's Yeast – Gordon Ramsay’s version

Today we make a focaccia without brewer's yeast, but instant, filled with stracchino, grilled zucchini And anchovies. The recipe is perfect for last minute focaccia such as appetizer / aperitif, but also for the snack of children who love salty, replacing the filling with what they like best!

The doses indicated are perfect for a 26 cm pan.

Just one Bowl it's a table spoon, elbow grease to make this wonderful soft and tasty focaccia, with the foresight to form a dough as smooth as possible. It is not necessary to knead on the pastry board or with the planetary mixer, however if you want to speed up the preparation further, you can use any mixer.

If you change mix compared to the one I used, the amount of water needed to get a consistency like my dough could change: add a little water at a time and adjust accordingly.

If you want a more full-bodied cheese, maybe racy, you can replace the stracchino with smoked cheese or fontina, of course the fillings are all valid depending on what you like: cold cuts, tuna, peppers and all kinds of vegetables.

If you like it more, you can choose to roll out all the dough and put the filling on top as I did with the focaccia with figs you find here!

Once the base has been rolled out, you can choose to put different fillings: for example, I added anchovies only on half of the focaccia and marked it by piercing the surface with a fork.

At this point you can also stuff the focaccia in wedges with everything you like!

You can replace the instant yeast with baking soda and cream of tartar like in this pizza.

Also with a suitable mix and a filling lactose-free, you can make this focaccia suitable for intolerant people (always read the labels).

Gluten Free Instant Fig Focaccia Very Fast Without Brewer's Yeast – Gordon Ramsay’s version

# Family💚 hello! Today we make instant focaccia with figs and ham, gluten-free and without brewer's yeast, prepares in no time and remains soft even the next day! The instant focaccia is processed directly in a bowl without a pastry board, ready in a few minutes for delicious sweet / savory snacks.

For the #backtoschool I thought about experimenting with a series of recipes to be made quickly in the evening or even in the morning for early risers!

To make up for the lack of brewer's yeast that gives softness and a nice scent, I choose a delicious "filling": seasonal figs and ham! Of course you can choose variations: vegetables, meats, cheeses, perhaps to be inserted in the middle instead of on top!

The beauty of this focaccia is the simplicity also in the processing, all in a bowl, without getting your hands dirty… even a child can do it.

I also leave you the version of the focaccia stuffed with tomato always in a bowl, but with brewer's yeast!

If you have leftover or want to make it in the evening for the next day, as soon as it is cold, close it in a food bag, with a slightly moist filling, it will be good the next day too!

Crescioni Gluten Free – Stuffed Instant Pants in a Pan – Gordon Ramsay’s version

# Family💚 hello! Today we make stuffed watercresses, gods instant pan-fried calzones, without yeast, very fast and excellent to serve as an appetizer or even for dinner. The fillings can be truly infinite, if you think they are without leavening, it is also excellent empty fridge recipe.

With these doses you will get 14 watercresses.

I made the dough in a bowl with a fork and then on pastry board. If you prefer, you can use the planetary with a hook or leaf hook, but do not work the dough too much because being butter-based, a change in temperature can affect the yield.

Do not worry too much if the dough is particularly "wrinkled" and with a few too many cracks, when you form your discs it will be more homogeneous; the important thing is to collect all the flour in the bowl and all the "crumbs" of dough on the pastry board.

If you use the mix indicated in the recipe (in the "i" next to the ingredients) you will have no problems, while if you change mix, you may need to add a little more milk if the dough it does not compact or a sprinkle of mix, if that's too much sticky.

I'll tell you what I put in my trousers: scamorza and turkey breast, scamorza and ricotta tuna, mortadella, scamorza and ricotta, chard (sautéed in a pan), gorgonzola and scamorza!

As for cooking, you need to heat the non-stick pan well, keep the heat low, leave the flat part of the calzone for 5 minutes on the pan without a lid. After 5 minutes or when a nice golden crust has formed, I turn the calzone and let it cook for another 3/4 minutes.

ATTENTION: i cooking times may vary depending on the type of pan, the mix used, just check the color and respect the thickness of the dough as per the recipe.