Asparagus and Shrimp Focaccia

Name: Asparagus and Shrimp Focaccia
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Whole wheat flour; 5g yeast; 310g water; 8g salt; 25g olive oil; 13g Sugar; Some Rosemary; 3 cloves garlic; 100g onion; Some Crushed black pepper; 12-18 only Surface decoration shrimp; 12-18 pcs asparagus

by Liu Dahua 266

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Focaccia is a famous flat bread originating from Italy. It tastes a bit like a pizza base. It is usually sprinkled with herbs and olive oil on top. It is more fancy with onions, cheese and various bacons. Grilled. Usually focaccia is used as a staple food in the West, which is similar to our rice, served with various meats and salads. Bakers usually use a knife to scratch the surface of the bread before baking, or press a few fingers to release some small bubbles on the surface of the bread. Focaccia is best eaten with olive oil while it is hot. Of course, it can also be sealed and refrigerated. It is still delicious when it is warmed up. The focaccia made today is very delicious with asparagus and shrimp.

Asparagus and Shrimp Focaccia

1. Put the bread material into the dough mixing tank and knead it into a smooth dough.

2. Round the dough and put it in a container, cover it with plastic wrap for basic fermentation, one fermentation time is 30-40 minutes (the time is for reference only, if the temperature is low, the fermentation time needs to be extended appropriately, and the temperature is high to reduce the time), and the volume fermentation is 1.2 Just double the size.

3. To make the spice oil: mix the spice oil materials evenly and heat for 1 minute to cool for later use. Pay attention to the garlic slices and the onion chop.

4. The shrimp on the surface of the dough needs to be blanched for later use, and the roots and peels of the bamboo shoots for later use.

5. Take out the fermented dough and put it into a 28*28 mold.

6. Spread perfume oil in the mold in advance, press and vent and relax for about 10 minutes.

7. The loosen noodles are reshaped and spread over the mold, and covered with plastic wrap for secondary fermentation. (Second delivery in good condition: flush with the bakeware)