Focaccia
1.
Put all the flour, water, salt, sugar, yeast and olive oil into the bucket of the bread machine;
2.
2 dough mixing procedures for 30 minutes, and the dough can be beaten to this degree; a kind of high-gluten flour just changed, very strong gluten;
3.
When the dough is rounded, put it back into the spinning quotation barrel, and perform a round, and cover the barrel with a wet cloth;
4.
About an hour and a half, the dough will ferment in place;
5.
Pour the dough directly into the baking tray, press the air with your hands, and slowly press it around with your hands;
6.
Cover with a damp cloth and let it stand for 10 minutes, and press again with your hands until it is the same size as the baking pan;
7.
Cover with a damp cloth and leave it in a warm place to ferment. After 40 minutes, insert a hole in the surface of the dough with your fingers, cover with a damp cloth and continue to ferment for 40 minutes;
8.
Prepare olive oil, put a proper amount of dry Italian mixed spices in the oil, and slice black olives;
9.
After 40 minutes, the dough has been fermented in place. Brush the surface of the dough with olive oil with a brush. Brush a bit more and it will be delicious. The olive oil will flow into the hole just inserted with your fingers. It does not matter. Dough absorption
10.
Insert the black olive slices into the holes in the dough;
11.
Preheat the oven to 180 degrees, middle level, 20-30 minutes; it should be set according to the temper of your own oven;
12.
Take out the baked dough, and brush a layer of olive oil on the surface while it is hot, or not brush it;
13.
Cut into pieces when you eat. I like vegetarian dishes. I like to pair it with vegetable salads and some cheeses. It’s great;
Tips:
I bake 2 times with a different flour ratio each time. This time I use high-gluten flour completely, and the second time I mix it with ordinary flour. The effect is better than that of all high-flour; flat bread does not need to be as high as toast. Strength and gluten; the recipe will be posted again after finishing.
