Focaccia with Mushrooms and Cheese

13/05/2013
anonymous
fromanonymousNovice
Preparation30 min.
Cooking45 min.
Тotal75 min.
Servings12
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Ingredients

  • for the dough
  • eggs - 4. yolks and whites
  • yogurt - 4 tbsp
  • flour - 2 1/3 cups (300 g)
  • salt - 1.5 tsp
  • sugar - 1 tsp
  • paprika - pinch of cayenne
  • baking powder - 1/2 tsp
  • for the filling
  • eggs - 1
  • cheese - 3.5 oz (100 g)
  • onions - 2 heads
  • mushrooms - 10.6 oz (300 g)
  • artichokes - 1 - 2 head
  • oil - 2 tsp
  • pepper - to taste ground
  • salt - to taste

Preparation

Clean the artichokes, starting gradually from the lower leaves and cut the stem. Remove the inner fuzzy portion and not to tarnish, store the pieces of cleaned artichokes in a bowl with lemon juice. Cut it large.

Heat the oil and fry the finely chopped onion, sliced mushrooms, artichokes and cook them until soft. Season the vegetables with salt and pepper. Separately beat egg yolks with yogurt, salt, sugar and cayenne pepper.

Add the well mixed flour and baking powder. Then gently stir in the beaten to snow egg whites. Distribute half of the dough into the bottom of a buttered form.

Distribute the grated cheese on top and add the vegetable mixture, then spread the remaining batter.

Put the Focaccia with mushrooms and cheese to bake at 392°F (200 °C) in an oven for 20-30 minutes.
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