Focaccia

Name: Focaccia
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 3g salt; 1.5g Dry yeast; 20g olive oil; 106g water; 6g Fresh rosemary; 1 clove garlic; a little onion

by Food·Color

4.7 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

Focaccia of the apprentice baker.
I was thinking about getting some olive oil, but it happened that olive oil came.
Just made a tomato focaccia, take advantage of sufficient time, come to a baker's focaccia. This focaccia, which needs to be fermented overnight after plastic surgery, is decorated with spice olive oil.
Although "The Apprentice Baker" makes people feel clear and the steps are clear, but in this focaccia, it is also a bit confusing-olive oil is used in the preparation of the face value, and when it comes to plastic surgery, it says "remove the remaining spice Spread olive oil on the dough". "Remaining"? Quickly check to see if you missed a certain step, and check it over and over again, and it really didn't. So where does the word "remaining" come from?
The original party made a 17*12 inch focaccia and shared 638 grams of flour. Think about what a huge bread that is. Take 1/4 of the amount, and an 8-inch round mold is enough. It was accidentally discovered that there was an 8-inch pie plate. Although it was only a little more than 2 cm high, it was a bit short of the best Focaccia thickness recommended in the book of 2.5-3.2 cm, but it didn't matter, it was a big deal.
The effect is pretty good, although there is a narrow brim. . . . . "

Ingredients

Focaccia

1. Spices for olive oil

2. Wash and chop rosemary

3. Peel and chop garlic, chop onion, mix with rosemary, add salt

4. Pour olive oil

5. Mix well and set aside

6. Dough material

7. Pour the flour, salt and yeast into the bread bucket and mix

8. Add oil, water

9. Put it into the bread machine and mix it into a smooth and sticky dough

10. Move to the counter and sprinkle a lot of flour

11. Rectify into a rectangle and relax for 5 minutes

12. Elongated to 2 times

13. Three fold

14. Grease the surface

15. Sprinkle with flour, cover with plastic wrap, and relax for 30 minutes

16. Stretch again

17. Three fold

18. Grease

19. Sprinkle powder, cover with plastic wrap, 30 minutes later, repeat the operation of 16-19 again

20. Cover with plastic wrap and ferment for one hour, the dough will expand

21. Grease an 8-inch pie pan

22. Move into the dough and pour half of the spice olive oil on the surface of the dough

23. While putting the olive oil in the spices, press your fingers on the surface of the dough to spread the dough all over the pie pan. Cover with plastic wrap and put in the refrigerator overnight

24. Take it out 3 hours before baking, and pour the remaining aromatic olive oil on the surface. Proof at room temperature for about 3 hours

25. The dough expands to a thickness of approximately 2.5 cm

26. Put it in the oven, the middle level, the upper and lower fire 230 degrees, bake for 10 minutes, rotate the baking pan 180 degrees, continue to bake for 5-10 minutes

27. The surface is golden brown and baked

28. Demold immediately

29. After cooling for 20 minutes, cut into pieces and serve

Tips:
The amount of spice olive oil can be adjusted according to your own convenience.
The amount of spice olive oil can be added according to your preference,
If you like hard-skinned focaccia, you can lower the baking temperature to 204 degrees and increase the baking time by 10-15 minutes.