Dried Tomato Focaccia
1.
Weigh the ingredients for the main dough: flour, maltose, yeast powder, salt and water.
2.
Ingredients: olive oil, chopped basil, dried tomatoes, garlic, salt, dried blueberries.
3.
Mix all the ingredients and form a dough. Proof for 20 minutes.
4.
When the dough is proofed, crush the garlic and salt into olive oil to make the spice juice. Chop the dried tomatoes, cut a part of the dried blueberries, and save a few whole for decoration.
5.
Put the chopped tomatoes and dried blueberries in a basin, and add one-third of the seasoning oil.
6.
Mix well.
7.
Ferment to double the size. More than 2 hours in the greenhouse.
8.
Brush a layer of olive oil on the baking tray, put the dough directly on top, do not knead the dough, add another one-third of the seasoning oil on the surface of the dough.
9.
Poke countless holes in the dough with your fingers, spread out the entire baking pan, cover with plastic wrap, and carry out the second fermentation. It will take more than 2 hours in the greenhouse.
10.
After proofing the noodles, add some onions and dried blueberries for decoration, but also to enhance the flavor.
11.
Bake in the oven at 200° for 20 minutes.
12.
The focaccia with the charred outside and tender inside is ready.
13.
Remember there is still one third of the seasoning oil? At this time, you can use the freshly baked focaccia dipped in seasoning oil to eat, so it doesn't have a taste.
14.
Very soft and delicious.
Tips:
The two fermentations must be in place, and it will be soft after baking. The honeycomb shape is especially delicious.
