Join the old face of France: Focaccia
Focaccia bread is very popular in Italy, and people usually season it with olive oil and herbs, and sometimes spread cheese, meat, or various vegetables on top of the bread. Focaccia bread has a dough ratio and shape similar to pizza, containing high-gluten bread flour, olive oil, salt, water, sugar, and yeast.
Focaccia’s approach
Step 1
The liquid is weighed, add yeast and sugar, and let stand for a while.
Step 2
Add dry powder and old noodles.
Step 3
Stir well, cover with plastic wrap, put in the refrigerator to cool and hydrolyze for about half an hour.
Step 4
Remove and add olive oil and salt to start kneading.
Step 5
There is no need to knead out the film and knead it into a smooth dough.
Step 6
Pat flat and put into the fermentation box at 26 degrees and 70% humidity, ferment for about 50 minutes before taking it out. This depends on the situation. At this time, you can prepare the following materials.
Step 7
Cut the olives in half.
Step 8
Wash with fresh rosemary.
Step 9
Thyme washed.
Step 10
Brush the baking sheet with olive oil to prevent sticking.
Step 11
Take out the battered dough and pat it flat in a baking sheet.
Step 12
Use your fingers to gently press small pits on top.
Step 13
Brush the surface of the dough with a layer of olive oil.
Step 14
Spread out various ingredients. Put it in the fermentation box at 32 degrees Celsius and 80% humidity for 2 shots.
Step 15
Grind with a little black pepper. Put it in the middle layer of the oven and bake at 210 degrees for 27 minutes.
Step 16
Finished product; Fragrant.
Step 17
It’s very soft and salty!
Cooking techniques for focaccia
There is no French old noodles to do without adding. But I feel that the addition of old noodles and yeast liquid tastes better, and the various data in the recipe can only be used as a reference, various flours, ovens, and different environments, so the quantity and quality required are also different, so everyone is empty.