{"id":526,"date":"2025-12-31T01:31:13","date_gmt":"2025-12-31T01:31:13","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=526"},"modified":"2026-03-01T18:11:02","modified_gmt":"2026-03-01T18:11:02","slug":"brezglutenska-focaccia","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/brezglutenska-focaccia\/","title":{"rendered":"Focaccia \u2013 Puhasta in mehka"},"content":{"rendered":"\n<div class=\"jump-pill\">\n  <a href=\"#recept\">Pojdi na recept<\/a>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">Od anti\u010dnega ognji\u0161\u010da do ligurske obale<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Focaccia, ki jo danes poznamo kot puhasto italijansko klasiko, ima korenine globoko v antiki. Njeno ime izvira iz latinske besede &#8220;panis focacius&#8221;, kar v prevodu pomeni &#8220;kruh z ognji\u0161\u010da&#8221;. Stari Rimljani so jo pekli neposredno v vro\u010dem pepelu ognji\u0161\u010da.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u010ceprav jo danes povezujemo z vsemi deli Italije, se je njena najbolj znana oblika \u2013 <em>Focaccia alla Genovese<\/em> \u2013 izpopolnila v Liguriji. Ta obmorska regija je receptu dodala klju\u010dno sestavino: izjemno <strong><a href=\"https:\/\/it.wikipedia.org\/wiki\/Riviera_Ligure_(olio_di_oliva)\" target=\"_blank\" rel=\"noreferrer noopener\">olivno olje<\/a><\/strong>, ki kruhu podari tisto zna\u010dilno vlago in hrustljavost. Prav to vlago in bogat okus sem poustvaril s pomo\u010djo <strong><a href=\"https:\/\/dietnikuhar.si\/enciklopedija-mok\/\" target=\"_blank\" rel=\"noreferrer noopener\">bele me\u0161anice mok<\/a><\/strong> in <strong><a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" target=\"_blank\" rel=\"noreferrer noopener\">psylliuma<\/a><\/strong>. Nastala je brezglutenska focaccia, ki ne zaostaja za originalom.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n   <h4>vzhajanje<\/h4>\n        <p>Focaccia ljubi vlago in toploto. Ko testo razporedi\u0161 po peka\u010du, ga pokrij plasti\u010dno folijo in postavi v ugasnjeno pe\u010dico, v katero si pred tem postavil posodo z vro\u010do vodo. Ustvarila se bo naravna &#8220;savna&#8221;, ki bo poskrbela, da bo tvoja focaccia vzhajala visoko in dobila tiste zna\u010dilne zra\u010dne \u017eepke!\n    <\/p>\n<hr class=\"info-divider\">\n<h4>Shranjevanje<\/h4>\n<p>Na sobni temperaturi: \u010ce vam ostane kak\u0161en kos, ga zavijte v papirnato vre\u010dko in postavite v \u0161katlo za kruh. Focaccia ohrani svojo vlago do naslednjega dne.<\/p>\n<p>Zamrzovanje: To je odli\u010den kruh za zamrzovanje. Nare\u017eite jo na kvadratne kose in jih shranite v neprodu\u0161no zaprti vre\u010dki. Ko si je za\u017eelite, jo le na hitro pogrejte v opeka\u010du ali pe\u010dici.<\/p>\n\r\n    <\/div>\r\n    \n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\"><strong>Kako postre\u010di brezglutensko focaccio?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Brezglutenska focaccia je najbolj\u0161a \u0161e topla, ko je aroma olivnega olja in ro\u017emarina najmo\u010dnej\u0161a. Odli\u010dno se poda h narezkom, raznim pomakam ali pa kot priloga h gosti zelenjavni juhi. Ker vsebuje <strong><a href=\"https:\/\/dietnikuhar.si\/enciklopedija-mok\/\">belo me\u0161anico mok<\/a><\/strong> in <a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\"><strong>psyllium<\/strong><\/a>, bo ostala mehka dlje \u010dasa, kot ste morda vajeni pri drugih brezglutenskih izdelkih.<\/p>\n\n\n\r\n<div id=\"recept\" class=\"recipe-container\" style=\"font-size: 1.0rem; color: #444;\">\r\n\t\r\n     <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/logo-webp-pomanjsan.webp\" class=\"print-logo-img\" alt=\"Logo\">\r\n\r\n   <div class=\"recipe-header-center\">\r\n    <h2 class=\"recipe-title\">Focaccia \u2013 Puhasta in mehka<\/h2>\r\n\r\n    <div class=\"recipe-actions\">\r\n        <button type=\"button\" class=\"recipe-print\" onclick=\"dkPrintRecipe()\">\r\n            <svg class=\"print-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\r\n                 viewBox=\"0 0 24 24\" width=\"18\" height=\"18\"\r\n                 fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.8\"\r\n                 stroke-linecap=\"round\" stroke-linejoin=\"round\">\r\n                <path d=\"M6 9V4h12v5\"\/>\r\n                <rect x=\"6\" y=\"14\" width=\"12\" height=\"6\"\/>\r\n                <path d=\"M6 18H4a2 2 0 0 1-2-2v-5a2 2 0 0 1 2-2h16a2 2 0 0 1 2 2v5a2 2 0 0 1-2 2h-2\"\/>\r\n            <\/svg>\r\n            <span>Natisni recept<\/span>\r\n        <\/button>\r\n    <\/div>\r\n<\/div>\r\n\r\n            <img decoding=\"async\" class=\"recipe-main-image\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/focaccia_recept-1.webp\" alt=\"Focaccia \u2013 Puhasta in mehka\">\r\n    \t\r\n\t    <div class=\"dk-mesanica-box\">\r\n        <span class=\"dk-mesanica-label\">Osnova recepta<\/span>\r\n        <h4>\r\n            <a href=\"https:\/\/dietnikuhar.si\/hr\/bela-krusna-mesanica-mok\/\">\r\n                Bela kru\u0161na me\u0161anica mok            <\/a>\r\n        <\/h4>\r\n    <\/div>\r\n\r\n    <div class=\"dk-meta-grid\">\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\ud83d\udccb Povzetek<\/h4>\r\n                            <div class=\"dk-meta-item\"><strong>Skupni \u010das:<\/strong> 2 uri in 30 minut<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 8 kosov<\/div>\r\n                    <\/div>\r\n\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\u23f1\ufe0f \u010casovnica<\/h4>\r\n       \r\n            <div class=\"dk-meta-item\"><strong>Priprava:<\/strong> 20 minut<\/div><div class=\"dk-meta-item\"><strong>Vzhajanje:<\/strong> 45 do 60 minut<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 40 minut<\/div><div class=\"dk-meta-item\"><strong>Hlajenje:<\/strong> 30 minut<\/div>        <\/div>\r\n    <\/div>\r\n\r\n    \r\n    <div class=\"white-box\">\r\n    <h3 class=\"box-header\">Sestavine<\/h3>\r\n    <div class=\"dk-sestavine-grid\"><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Suhe sestavine:<\/strong><br \/>\r\n- 290 g <a href=\"https:\/\/dietnikuhar.si\/enciklopedija-mok\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>bele me\u0161anice mok<\/strong><\/a><br \/>\r\n- 1 \u017elica sladkorja<br \/>\r\n- 9 g instant kvasa (en zavitek)<br \/>\r\n- 1\u00bd \u017eli\u010dke soli<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Mokre sestavine:<\/strong><br \/>\r\n- 20 g celih <a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>psyllium lu\u0161\u010din<\/strong><\/a><br \/>\r\n - 570 g mla\u010dne vode<br \/>\r\n- 160 g tapiokinega \u0161kroba<br \/>\r\n- 3 \u017elice olivnega olja<br \/>\r\n- 1 \u017elica kisa<\/div><\/div><\/div>\r\n\r\n            <div class=\"white-box\">\r\n            <h3 class=\"box-header\">Postopek<\/h3>\r\n            <ul class=\"recipe-steps\">\r\n                <li class=\"normal-step\">V ve\u010dji skledi zme\u0161amo me\u0161anico mok, kvas, sladkor in sol ter dobro preme\u0161amo, da se suhe sestavine enakomerno porazdelijo.<\/li><li class=\"normal-step\">V lo\u010deni posodi zme\u0161amo mla\u010dno vodo in psyllium. Preme\u0161amo in pustimo stati 5\u201310 minut, da se ustvari gost, elasti\u010den gel, podoben pudingu.<\/li><li class=\"normal-step\">V nastali gel vme\u0161amo tapiokin \u0161krob, olivno olje in jabol\u010dni kis. Me\u0161amo, dokler ne dobimo gladke, enotne zmesi brez grudic.<\/li><li class=\"normal-step\">Teko\u010de sestavine vlijemo k suhim in z rokami ali kuhinjskim robotom me\u0161amo pribli\u017eno 4\u20135 minut, da dobimo enotno, gosto in lepljivo maso. Testo bo mehko in mazavo, vendar ne teko\u010de \u2013 dodatne moke ne dodajamo.<\/li><li class=\"normal-step\">Peka\u010d (pribli\u017eno 30 \u00d7 40 cm) oblo\u017eimo s peki papirjem in ga obilno naoljimo, saj olje pripomore k zna\u010dilni hrustljavi spodnji skorji. Testo prenesemo v peka\u010d in ga z naoljenimi rokami ne\u017eno razporedimo po celotni povr\u0161ini. \u010ce se upira, ga pustimo po\u010divati 5 minut, nato ga la\u017eje poravnamo.<\/li><li class=\"normal-step\">Pokrijemo ga s plasti\u010dno folijo ali vla\u017eno kuhinjsko krpo in pustimo vzhajati na toplem pribli\u017eno 1 uro, oziroma dokler testo opazno ne naraste in postane rahlo zra\u010dno.<\/li><li class=\"normal-step\">Pe\u010dico pravo\u010dasno segrejemo na 200 \u00b0C in vanjo postavimo prazen peka\u010d, lahko pa tudi kamen ali jeklo za peko, da se dobro ogreje. Vzhajano testo obilno prema\u017eemo z olivnim oljem, nato z naoljenimi prsti naredimo zna\u010dilne vdolbine vse do dna testa (vendar ga ne preluknjamo skozi). Po \u017eelji  v vdolbine dodamo su\u0161en paradi\u017enik, olive ali druge dodatke. Po vrhu lahko potresemo ro\u017emarin in solni cvet.<\/li><li class=\"normal-step\">Focaccio skupaj s peki papirjem previdno prestavimo na vro\u010d peka\u010d in jo pe\u010demo v spodnjem delu pe\u010dice pribli\u017eno 35\u201340 minut, dokler ni povr\u0161ina zlato rjava, robovi rahlo hrustljavi, spodnja stran pa naj bo lepo zape\u010dena in \u010dvrsta na otip.<\/li><li class=\"normal-step\">Pe\u010deno prestavimo na re\u0161etko in pustimo, da se nekoliko ohladi, preden jo nare\u017eemo.<\/li>            <\/ul>\r\n        <\/div>\r\n    \r\n            <div class=\"white-box dietni-nutrition-box\" style=\"margin-top: 20px; border-radius: 12px; border: 1px solid #CD9B51; padding: 15px; background: #fff;\">\r\n            <h4 style=\"margin-top:0; color: #4A4A4A; font-family: 'Montserrat', sans-serif; font-size: 1.1rem; text-transform: uppercase; letter-spacing: 1px; border-bottom: 2px solid #f9f9f9; padding-bottom: 8px;\">\r\n                Prehranske vrednosti\r\n            <\/h4>\r\n            <table style=\"width:100%; border-collapse: collapse; text-align: left; font-size: 0.8rem; color: #555;\">\r\n                <thead>\r\n                    <tr style=\"border-bottom: 1px solid #CD9B51; background-color: #fafafa; color: #999; font-size: 0.7rem; text-transform: uppercase;\">\r\n                        <th style=\"padding: 5px;\">Sestavina<\/th><th>kcal<\/th><th>OH<\/th><th>B<\/th><th>M<\/th>\r\n                    <\/tr>\r\n                <\/thead>\r\n                <tbody>\r\n                    <tr>\r\n                        <td style='padding:5px;'>bela me\u0161anica mok za kruh <small style='color:#bbb;'>(290g)<\/small><\/td>\r\n                        <td>1053<\/td>\r\n                        <td>237.8<\/td>\r\n                        <td>12.8<\/td>\r\n                        <td>3.8<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>tapiokin \u0161krob <small style='color:#bbb;'>(160g)<\/small><\/td>\r\n                        <td>573<\/td>\r\n                        <td>140.8<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>sladkor <small style='color:#bbb;'>(12g)<\/small><\/td>\r\n                        <td>48<\/td>\r\n                        <td>12.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>suhi kvas <small style='color:#bbb;'>(9g)<\/small><\/td>\r\n                        <td>29<\/td>\r\n                        <td>3.6<\/td>\r\n                        <td>3.7<\/td>\r\n                        <td>0.5<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>olivno olje <small style='color:#bbb;'>(45g)<\/small><\/td>\r\n                        <td>405<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>45.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>psyllium <small style='color:#bbb;'>(20g)<\/small><\/td>\r\n                        <td>38<\/td>\r\n                        <td>0.3<\/td>\r\n                        <td>0.4<\/td>\r\n                        <td>0.1<\/td>\r\n                    <\/tr>                    <tr style=\"border-top: 1px solid #ddd; font-weight: bold; color: #4A4A4A;\">\r\n                        <td style=\"padding: 6px;\">SKUPAJ (celoten recept)<\/td>\r\n                        <td>2,146<\/td>\r\n                        <td>394.5<\/td>\r\n                        <td>16.9<\/td>\r\n                        <td>49.4<\/td>\r\n                    <\/tr>\r\n                    <tr class=\"per-serving-row\" style=\"background-color: #fafafa; color: #4A4A4A; font-weight: bold; font-size: 0.8rem; border-top: 2px solid #f9f9f9;\">\r\n                        <td style=\"padding: 8px 6px; text-transform: uppercase;\">\r\n                          kos (1\/8)\r\n                        <\/td>\r\n                        <td style=\"color: #4A4A4A;\">268<\/td>\r\n                        <td>49.3<\/td>\r\n                        <td>2.1<\/td>\r\n                        <td>6.2<\/td>\r\n                    <\/tr>\r\n                <\/tbody>\r\n            <\/table>\r\n            <p style=\"font-size: 0.7rem; color: #bbb; margin-top: 8px; font-style: italic;\">\r\n                * Vrednosti so informativne in izra\u010dunane na podlagi surovih sestavin. \r\n            <\/p>\r\n        <\/div>\r\n        \t\r\n<\/div>\r\n\r\n<script>\r\nfunction dkPrintRecipe() {\r\n    const source = document.getElementById('recept').cloneNode(true);\r\n    source.querySelectorAll('button, script, style').forEach(el => el.remove());\r\n    source.querySelectorAll('.dietni-nutrition-box').forEach(el => el.remove());\r\n    source.querySelectorAll('img').forEach(img => {\r\n        if (!img.classList.contains('print-logo-img')) img.remove();\r\n    });\r\n\r\n    \/\/ --- PRIPRAVA GLAVE ZA TISK (Flexbox: Naslov levo, Logo desno) ---\r\n    const logoImg = source.querySelector('.print-logo-img');\r\n    const titleEl = source.querySelector('.recipe-title');\r\n    \r\n    let headerHtml = '';\r\n    \r\n    if (titleEl && logoImg) {\r\n        \/\/ \u010ce imam oboje, zgradim flex header\r\n        headerHtml = '<div style=\"display: flex; 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win.focus();\r\n    setTimeout(() => { win.print(); win.close(); }, 500);\r\n}\r\n<\/script>\r\n\r\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Focaccia \u2013 Puhasta in mehka\",\"image\":\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/focaccia_recept-1.webp\",\"description\":\"Suhe sestavine: - 290 g bele me\u0161anice mok - 1 \u017elica sladkorja - 9 g instant kvasa (en zavitek) - 1\u00bd \u017eli\u010dke soli Mokre sestavine: - 20 g celih psyllium&hellip;\",\"recipeYield\":\"8 kos\",\"recipeIngredient\":[\"Suhe sestavine:\",\"- 290 g bele me\u0161anice mok\",\"- 1 \u017elica sladkorja\",\"- 9 g instant kvasa (en zavitek)\",\"- 1\u00bd \u017eli\u010dke soli\",\"Mokre sestavine:\",\"- 20 g celih psyllium lu\u0161\u010din\",\"- 570 g mla\u010dne vode\",\"- 160 g tapiokinega \u0161kroba\",\"- 3 \u017elice olivnega olja\",\"- 1 \u017elica kisa\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"V ve\u010dji skledi zme\u0161amo me\u0161anico mok, kvas, sladkor in sol ter dobro preme\u0161amo, da se suhe sestavine enakomerno porazdelijo.\"},{\"@type\":\"HowToStep\",\"text\":\"V lo\u010deni posodi zme\u0161amo mla\u010dno vodo in psyllium. Preme\u0161amo in pustimo stati 5\u201310 minut, da se ustvari gost, elasti\u010den gel, podoben pudingu.\"},{\"@type\":\"HowToStep\",\"text\":\"V nastali gel vme\u0161amo tapiokin \u0161krob, olivno olje in jabol\u010dni kis. Me\u0161amo, dokler ne dobimo gladke, enotne zmesi brez grudic.\"},{\"@type\":\"HowToStep\",\"text\":\"Teko\u010de sestavine vlijemo k suhim in z rokami ali kuhinjskim robotom me\u0161amo pribli\u017eno 4\u20135 minut, da dobimo enotno, gosto in lepljivo maso. Testo bo mehko in mazavo, vendar ne teko\u010de \u2013 dodatne moke ne dodajamo.\"},{\"@type\":\"HowToStep\",\"text\":\"Peka\u010d (pribli\u017eno 30 \u00d7 40 cm) oblo\u017eimo s peki papirjem in ga obilno naoljimo, saj olje pripomore k zna\u010dilni hrustljavi spodnji skorji. Testo prenesemo v peka\u010d in ga z naoljenimi rokami ne\u017eno razporedimo po celotni povr\u0161ini. \u010ce se upira, ga pustimo po\u010divati 5 minut, nato ga la\u017eje poravnamo.\"},{\"@type\":\"HowToStep\",\"text\":\"Pokrijemo ga s plasti\u010dno folijo ali vla\u017eno kuhinjsko krpo in pustimo vzhajati na toplem pribli\u017eno 1 uro, oziroma dokler testo opazno ne naraste in postane rahlo zra\u010dno.\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010dico pravo\u010dasno segrejemo na 200 \u00b0C in vanjo postavimo prazen peka\u010d, lahko pa tudi kamen ali jeklo za peko, da se dobro ogreje. Vzhajano testo obilno prema\u017eemo z olivnim oljem, nato z naoljenimi prsti naredimo zna\u010dilne vdolbine vse do dna testa (vendar ga ne preluknjamo skozi). Po \u017eelji  v vdolbine dodamo su\u0161en paradi\u017enik, olive ali druge dodatke. 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