- xirashada khamiir qalalan - 1 xabbo (7.5 g)
- bur - 4 1/4 koobab (iyo weel kale oo lagu dubo cajiinka)
- cusbo - 2 1/2 qaado shaah
- saliid saytuun - 1/4 koob (oo lagu daray 3 qaado)
- Gogosha cusub - 1 Art. beedka
- jeeriga oo aan lahayn godo - 450 garaam
- milix weyn oo milix ah - 1 1/2 qaado shaah
1. Walaaq 1 2/3 koob diirimaad (40-46 digrii) biyo iyo khamiir ku jirta baaquli leh qasacad. Iska ilaali inaa istaagaan qiyaastii 5 daqiiqo. Ku dar bur, 1/4 koob saliid saytuun iyo cusbo. Isku qas wata alwaax. Cajiimee ku rid baaquli 1 daqiiqo. 2. Ku rid cajiinka si aad u ballaadhan oo u daaqi 4-5 daqiiqo. Ku rid cajiinkii ay ku jirto weel dabacsan oo shidan oo soo rogo si ay cajiinka oo dhan u daboolaan saliid. U ogolow in ay kor u kacaan heerkulka qolka, daboolay filimka polyetylen, ilaa uu cajiinka labanlaabay mugga, laga bilaabo 1 ilaa 1 1/2 saacadood. 3. Saliida digsiga saliidda. Ka samee laydi jajab 25x37 cm ka samee cajiinka, cajiinka ku rid shukumaanka jikada, isla markaana sii daa ilaa inta uu laban laaban yahay, ilaa 1 saac. Iska ilaali jeeriga iyo ka saar lafaha. Foorno ilaa 260 digrii. 4. Isku qas burka la jarjarey iyo 3da qaado ee saliidda sayniska ah. Samee qulqulo gacmeed oo farahaaga dusha sare ee cajiinka, ka dibna dufan leh saliida rosemary. Si taxaddar leh u dhigo halboolka jeeriga ee grooves. 5. Si siman u rush oo milixda badda iyo dubi foornada ilaa 10 daqiiqo. Iska yaree heerkulka ilaa 230 darajo iyo dubi 12-15 daqiiqo, ilaa bunka dahabka ah. Isla markiiba u wareeji focaccia si aad u qaboojiso oo ku qabow. U diirimaad heer kulka ama heerkulka qolka.
Adeegyada: 6