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@angelpardo05: Hay una diferencia entre buscar consejo y buscar permiso. La primera te ayuda a decidir mejor. La segunda solo retrasa lo que ya habías decidido. No todo el mundo tiene que entender tu proceso mientras lo estás viviendo. Muchas veces solo lo entienden después, cuando ya hay algo que ver. Explicar cansa. Avanzar convence. Y con el tiempo, lo segundo siempre pesa más que lo primero.

Angel Pardo
Angel Pardo
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Region: ES
Sunday 02 August 2026 19:01:39 GMT
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arturotorres1111
Arturo Torres :
Gracias !! Buen contenido
2026-08-12 21:55:25
0
joel.jim6
bioenco :
muy cierto
2026-09-01 05:15:36
0
germanbaudino
German Baudino :
👌👌👌
2026-08-02 19:47:41
0
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Spring Focaccia What you need: • 2 ½ cups bread flour / about 300–315 g plus 2–6 tbsp more if needed / 15–45 g • 1 ½ cups lukewarm water / 360 ml plus 1–3 tbsp extra if the dough feels too dry • 1 ½ tsp instant yeast • 1 ¼ tsp salt • 1 ¼ tsp sugar • 1 ¾ tbsp olive oil / about 26 ml plus more for the tray and topping In a large bowl, combine the lukewarm water, yeast, sugar, and olive oil. Stir gently. Depending on the flour, you may need only 2 ½ cups, or closer to 3 cups. Start by adding 2 ½ cups of flour and the salt. Mix with a spoon or spatula until everything comes together. The dough should look sticky, soft, and wet, not like a firm dough ball. If it feels dry or stiff, add a little more lukewarm water. If it feels way too liquid, add a little more flour. Add either one slowly, 1 tablespoon at a time, because focaccia dough changes quickly. Cover the bowl and let the dough rest for 20 minutes. After 20 minutes, wet your hands and do one set of stretch and folds: pull one side of the dough up and fold it over the center. Repeat on all 4 sides. Cover and rest for another 20 minutes. Repeat the stretch and fold process 2 more times, every 20 minutes, for a total of 3 sets. After the last stretch and fold, cover the bowl and let the dough rise at room temperature for 1.5–2 hours. Generously oil a 9x13-inch baking dish. Line the bottom with parchment paper, then add a little more olive oil on top of the parchment paper. Transfer the dough into the oiled dish. Oil your hands and gently stretch the dough toward the corners. Do not force it. If it pulls back, let it rest for 10–15 minutes, then gently stretch it again. Cover and let it rise in the tray for 45 minutes to 1 hour, until puffy and bubbly. Preheat the oven to 430°F / 220°C. Drizzle olive oil over the dough. Oil your fingers, then gently press down into the dough to create dimples. Press straight down, without tearing or dragging the dough. with cherry tomatoes, olives, rosemary, and dill. Press the toppings gently into the dough so they stay in place. Sprinkle with a little oregano or Italian seasoning and flaky salt. Bake on the lower rack for 25–30 minutes, or until golden brown on top and the edges are nicely baked. Once baked, brush or drizzle lightly with olive oil while still hot. Let it rest in the pan for 10–15 minutes, then remove it from the dish and let it cool slightly before slicing. #mom #recipes #momlife
Spring Focaccia What you need: • 2 ½ cups bread flour / about 300–315 g plus 2–6 tbsp more if needed / 15–45 g • 1 ½ cups lukewarm water / 360 ml plus 1–3 tbsp extra if the dough feels too dry • 1 ½ tsp instant yeast • 1 ¼ tsp salt • 1 ¼ tsp sugar • 1 ¾ tbsp olive oil / about 26 ml plus more for the tray and topping In a large bowl, combine the lukewarm water, yeast, sugar, and olive oil. Stir gently. Depending on the flour, you may need only 2 ½ cups, or closer to 3 cups. Start by adding 2 ½ cups of flour and the salt. Mix with a spoon or spatula until everything comes together. The dough should look sticky, soft, and wet, not like a firm dough ball. If it feels dry or stiff, add a little more lukewarm water. If it feels way too liquid, add a little more flour. Add either one slowly, 1 tablespoon at a time, because focaccia dough changes quickly. Cover the bowl and let the dough rest for 20 minutes. After 20 minutes, wet your hands and do one set of stretch and folds: pull one side of the dough up and fold it over the center. Repeat on all 4 sides. Cover and rest for another 20 minutes. Repeat the stretch and fold process 2 more times, every 20 minutes, for a total of 3 sets. After the last stretch and fold, cover the bowl and let the dough rise at room temperature for 1.5–2 hours. Generously oil a 9x13-inch baking dish. Line the bottom with parchment paper, then add a little more olive oil on top of the parchment paper. Transfer the dough into the oiled dish. Oil your hands and gently stretch the dough toward the corners. Do not force it. If it pulls back, let it rest for 10–15 minutes, then gently stretch it again. Cover and let it rise in the tray for 45 minutes to 1 hour, until puffy and bubbly. Preheat the oven to 430°F / 220°C. Drizzle olive oil over the dough. Oil your fingers, then gently press down into the dough to create dimples. Press straight down, without tearing or dragging the dough. with cherry tomatoes, olives, rosemary, and dill. Press the toppings gently into the dough so they stay in place. Sprinkle with a little oregano or Italian seasoning and flaky salt. Bake on the lower rack for 25–30 minutes, or until golden brown on top and the edges are nicely baked. Once baked, brush or drizzle lightly with olive oil while still hot. Let it rest in the pan for 10–15 minutes, then remove it from the dish and let it cool slightly before slicing. #mom #recipes #momlife

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