mins<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nRijzen van het deeg <\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>4 hours<\/span><\/span> hrs<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n
\n
\n
Course <\/span>Hoofdgerecht, lunch<\/span><\/p>\nCuisine <\/span>Italiaans, mediterraans<\/span><\/p>\n<\/div><\/div>\n\n
\n
Servings <\/span>1<\/span> grote Focaccia<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\n
\n
Voor het deeg:<\/h4>\n\n- 1<\/span> el suiker<\/span><\/li>\n
- 7<\/span> g<\/span> droge gist<\/span><\/li>\n
- 400<\/span> ml<\/span> lauw warm water<\/span><\/li>\n
- 2<\/span> El<\/span> gedroogde oregano<\/span><\/li>\n
- 1<\/span> El<\/span> zout<\/span><\/li>\n
- 60<\/span> g<\/span> olijfolie<\/span> + extra om te besprenkelen<\/span><\/li>\n
- 550<\/span> g<\/span> bloem<\/span> type 00 of patentbloem werkt het best<\/span><\/li>\n<\/ul>\n<\/div>\n
\n
Toppings:<\/h4>\n\n- 1<\/span> courgette<\/span> in dunne plakken<\/span><\/li>\n
- 100<\/span> g<\/span> gerookte zalm<\/span><\/li>\n
- 100<\/span> g<\/span> zachte geitenkaas<\/span><\/li>\n
- Verse peterselie<\/span> naar smaak<\/span><\/li>\n
- Extra olijfolie<\/span><\/li>\n<\/ul>\n<\/div>\n
\n
Voor de gremolata:<\/h4>\n\n- 1<\/span> teen<\/span> knoflook<\/span> fijngehakt<\/span><\/li>\n
- Zeste van 1 citroen<\/span><\/li>\n
- 1<\/span> kleine bos<\/span> platte peterselie<\/span> fijngehakt<\/span><\/li>\n
- 3<\/span> El<\/span> olijfolie<\/span><\/li>\n
- Zout en peper naar smaak<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n
\n
Bereiding focaccia<\/h4>\n\n- \n
Giststarter maken:<\/strong> Meng suiker, gist en het lauwe water in een kom. Laat dit 15 minuten staan tot het mengsel begint te bubbelen.<\/span><\/p>\n<\/li>\n- \n
Deeg maken:<\/strong> Voeg oregano, zout, olijfolie en bloem toe aan de kom. Meng kort tot een samenhangend, vochtig deeg. Kneed niet te lang \u2013 het moet een nat, plakkerig deeg blijven.<\/span><\/p>\n<\/li>\n- \n
Eerste rijs:<\/strong> Dek de kom af met plasticfolie. Besprenkel het deeg met een beetje olijfolie zodat het niet uitdroogt. Laat 1,5 uur rijzen op een warme plek (of in de oven op 40\u00b0C).<\/span><\/p>\n<\/li>\n- \n
Stretch & fold: <\/strong>Na 1,5 uur vouw je het deeg voorzichtig in drie\u00ebn (niet kneden). Laat opnieuw 30 minuten rusten. Herhaal dit proces 4 keer in totaal. Zorg telkens dat het deeg vochtig blijft door er lichtjes olijfolie over te sprenkelen.<\/span><\/p>\n<\/li>\n- \n
Vorm en laatste rijs: <\/strong>Plaats het deeg in een goed geoliede gietijzeren pan. Duw met je vingers putjes in het deeg en besprenkel nogmaals met wat olie. Laat vervolgens nog 30 minuten rusten.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
Afwerking & BBQ<\/h4>\n\n- \n
BBQ voorverwarmen: <\/strong>Breng je BBQ naar 240\u00b0C en zorg voor indirecte hitte.<\/span><\/p>\n<\/li>\n- \n
Beleggen:<\/strong> Verdeel de gremolata over het gerezen deeg. Beleg met plakjes courgette en besprenkel met wat olijfolie.<\/span><\/p>\n<\/li>\n- \n
Bakken:<\/strong> Plaats de pan met deeg op de BBQ en bak de focaccia in 25\u201340 minuten goudbruin, afhankelijk van de dikte van het deeg.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\n
Serveren: Haal de focaccia van het vuur. Beleg royaal met gerookte zalm, toefjes geitenkaas en verse peterselie. Serveer direct.<\/h4>\n<\/div>\n<\/div>\n\n
Tip: Je kunt de focaccia ook op voorhand bakken en later afwerken. Verwarm dan opnieuw kort op de BBQ of in de oven, en werk af met extra olijfolie of gremolata.<\/span><\/p>\n<\/div>\n\n
Keyword <\/span>afbakken, barbecue, bbq, bbq blog, courgette, Focaccia, geitenkaas, gerookte, gerookte zalm, Gietijzer, gietijzeren pan, gremolata, koud roken, luchtige, pellet smoker, Plancha, recept, skillet, Traeger, traeger baked, zomers<\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"Je kent ze wel, die zonnige dagen waarop je snackt naar een heerlijke zomerse lunch om op het gemak buiten te bereiden. Geen zware vleesgerechten, maar een luchtige frisse maaltijd. Zo besloten we onlangs eens een luchtige focaccia op de BBQ te bereiden. Terwijl een klassieke pepperoni pizza-versie het goed deed bij de kinderen, kozen […]<\/p>\n","protected":false},"author":1,"featured_media":108478,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[49188,63965,17009,2872,39366,17513,54380,94814,16181,49182,94815,27359,94816,17501,94817,27366,27361,94818,5580,17505,17514,17506,94819,17507,17510,88453,88451,59462],"dealstore":[],"offerexpiration":[],"class_list":["post-264574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-aperitief","tag-bakken-op-de-bbq","tag-barbecue","tag-bbq","tag-bijgerechten","tag-broden","tag-courgette","tag-deeg","tag-focaccia","tag-gegrilde","tag-geitenkaas","tag-gerookte","tag-gerookte-zalm","tag-grillen","tag-hoe-maak-je","tag-hoofdgerechten","tag-how-to","tag-luchtige","tag-met","tag-pellet","tag-recept","tag-recepten","tag-skilet","tag-skillet","tag-techniek","tag-vis-en-zeevruchten","tag-zalm","tag-zomerse"],"yoast_head":"\n
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