Bacon Crispy Focaccia
1.
1) Just like when making pizza, mix the dry and wet ingredients, and be careful not to contact the yeast directly with the salt.
2.
2) Knead the dough until it is smooth and elastic, no need to knead out the film;
3.
Ferment the dough in a warm and moist place to twice its size. I still use the yogurt function of the bread maker to ferment. While waiting for the fermentation, we will prepare the materials to be sprinkled on the surface, such as chopped bacon, sliced garlic, dried basil and black Mix the paprika with oil (preferably use olive oil);
4.
4) Dip your fingers with flour and poke a hole in the dough. The hole does not shrink or collapse, indicating that the fermentation is in place;
5.
5) Take out the dough, ventilate and round it, and divide it into three small doughs of equal weight;
6.
6) Roll out the small dough into a round or baking tray shape, proof it at room temperature for 20 minutes, and brush the surface with a layer of spices;
7.
Sprinkle with bacon and cut some small cuts on the surface of the dough with scissors;
8.
Sprinkle garlic
9.
Preheat the oven 180 degrees in advance, this is the appearance of just entering the oven;
10.
This is after 15 minutes of baking, you can see that the noodles start to appear brownish color;
11.
It's 25 minutes, it's out
Tips:
If you like to eat crispy, then roll out the cake thinner, so that it is more crispy and delicious; if you like to eat chewy, then you can make the dough thicker. In any case, this bread is topped with bacon and garlic, coupled with the unique aroma of herbs and olive oil, and it has a rich taste:)
