Italian focaccia with Ukrainian machanka
Author:
Dasha Malahova
Servings: 2
Cooking time: 40 min
No batons for breakfast only homemade Italian focaccia! But we suggest to serve it with cottage cheese machanka. It's delicious!
Ingredients
| FOCACCIA: |
| flour 450 g |
| water (warm) 280 ml |
| olive oil 2 tbsp. |
| salt 1.5 tsp. |
| sugar 2 tbsp. |
| yeast 1 tsp. |
| Italian herbs |
| rosemary |
| olive oil (for oiling) |
| COTTAGE CHEESE DIP: |
| cottage cheese 150 g |
| eggs (hard-boiled) 2 pcs |
| sour cream 1 tbsp. |
| paprika (ground) |
| butter |
| salt |
Instructions
Step 1
Knead the dough in the bread machine. Divide into 2 portions and form 2 flatbreads with your hands. Place them on a baking tray lined with parchment.
Step 2
Sprinkle with Italian herbs and rosemary, drizzle with a little olive oil and make small holes with your fingers. Bake in the oven for 30 minutes at 170-180 C.
Step 3
Grate the hard-boiled eggs on a fine grater. Add cottage cheese, a little butter, sour cream, ground paprika and salt. Mix thoroughly.
Step 4
Serve the warm focaccia for breakfast with the cottage cheese macchana.
