{"id":787,"date":"2017-02-12T01:12:01","date_gmt":"2017-02-12T01:12:01","guid":{"rendered":"https:\/\/revald.dk\/?p=787"},"modified":"2020-09-19T00:51:25","modified_gmt":"2020-09-19T00:51:25","slug":"foccasiabrod-med-rosmarin","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=787","title":{"rendered":"Foccasiabr\u00f8d med rosmarin"},"content":{"rendered":"<p>Mega l\u00e6kkert madbr\u00f8d. G\u00e5r godt til supper, tapas osv.<\/p>\n<ul>\n<li>50 gram g\u00e6r<\/li>\n<li>6 dl lunkent vand<\/li>\n<li>2 tsk fint salt<\/li>\n<li>2 tsk sukker<\/li>\n<li>5 spsk olivenolie (til dejen)<\/li>\n<li>200-220 gram durum mel<\/li>\n<li>600 gram Tipo 00 hvedemel<\/li>\n<li>Groft flagesalt<\/li>\n<li>Ekstra olivenolie<\/li>\n<li>Frisk rosmarin<\/li>\n<\/ul>\n<p>Opl\u00f8s g\u00e6ren i vandet. H\u00e6ld melet i og efterf\u00f8lgende salt, sukker og olie. \u00c6lt med r\u00f8remaskine eller lign. i 10-15 minutter.<\/p>\n<p>Lad dejen h\u00e6ve lunt og overd\u00e6kket i 1 time.<\/p>\n<p>L\u00e6g bagepapir i en bradepande p\u00e5 ca 30x20cm. H\u00e6ld dejen i og s\u00f8rg for at den kommer godt ud i kanterne. H\u00e6ld ekstra olivenolie over (spar ikke p\u00e5 det). Hak rosmarin meget groft. Hele blade er helt ok. Fordel dem over dejen og tryk gerne huller i dejen med fingrene. Lad dejen h\u00e6ve yderligere 30 minutter lunt og overd\u00e6kket. Fordel groft flagesalt over dejen lige inden den ryger i ovnen.<\/p>\n<p>Bages ved 250 grader i alm. ovn i 18-20 minutter. N\u00e5r br\u00f8det er k\u00f8let lidt af, s\u00e5 tages det ud af form og bagepapir og er klar til servering.<\/p>\n<p>Du kan ogs\u00e5 fordele basilikum, sm\u00e5 skiver cherrytomater, hvidl\u00f8g eller lign. over br\u00f8det. Pres dem let ned i dejen for ekstra smag.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mega l\u00e6kkert madbr\u00f8d. G\u00e5r godt til supper, tapas osv. 50 gram g\u00e6r 6 dl lunkent vand 2 tsk fint salt 2 tsk sukker 5 spsk olivenolie (til dejen) 200-220 gram durum mel 600 gram Tipo 00 hvedemel Groft flagesalt Ekstra olivenolie Frisk rosmarin Opl\u00f8s g\u00e6ren i vandet. H\u00e6ld melet i og efterf\u00f8lgende salt, sukker og [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":851,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kager-og-brod"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2017\/02\/bt%C3%B8f-1-of-1.jpg?fit=1500%2C1125&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=787"}],"version-history":[{"count":2,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/787\/revisions"}],"predecessor-version":[{"id":790,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/787\/revisions\/790"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/851"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}