#aca Fourth Session Baking Contest# Making Pornographic Pregnant Italian Focaccia
1.
Prepare the bread dough ingredients, 315g high-gluten flour, 135g rye flour, 6g fine sugar, 5g low-sugar yeast, 240ml purified water, 30ml olive oil, and 6g salt.
2.
Mix and knead until smooth dough. Put it in a container and cover it with plastic wrap to ferment to 2 to 2.5 times the size.
3.
Prepared during this period, 21 small tomatoes are cut in half, two small potatoes are peeled and cut into small pieces or thin slices, one ham is peeled and sliced, 6 garlic cloves are sliced, black pepper 3g, salt 3g, green onion 10g, Two slices of cheese, 30ml olive oil, 5g black sesame. Soak the garlic slices in olive oil for soaking.
4.
For the fermented dough, dip a little dry powder into the middle of the dough with your fingers so that the face does not shrink or collapse.
5.
Take out the dough and vent it with bare hands, roll it out into pieces the same size as the baking pan, and put the noodles into the baking pan.
6.
Pour in olive oil to soak the garlic slices and spread evenly.
7.
At this time, the oven is preheated up and down to 180 degrees.
8.
Press small pits on the surface of the dough.
9.
Place ham slices and small tomatoes cut in half.
10.
Sprinkle with small potato pieces and chopped chives. Pour into the cheese sticks, grind 3g of black pepper and sprinkle with 5g of black sesame seeds.
11.
The shaped focaccia bread dough can be sent to a preheated oven for baking.
12.
Baking: Fire up and down at 180 degrees for 23 minutes.
13.
Baking~
14.
The surface is golden and ready to be baked.
15.
The delicious Italian Focaccia is out~
16.
This one is so delicious!
17.
A delicious bread
Tips:
1. The rye flour in the ingredients can be replaced with the same amount of low-gluten flour, and the procedure is the same.
2. The dough is kneaded without requiring a film, just the expansion stage.
3. The olive oil in the ingredients cannot be replaced. The essence of Focaccia is olive oil.
4. It can be stored in a sealed package at room temperature for three days if it is not eaten, or it can be sealed and frozen; it tastes better if you bake it before eating.
