Focaccia
1.
Put water, sugar, high-gluten flour, salt, and yeast powder (open with salt) into the bucket of the bread machine, stir it into a loose shape with chopsticks, and then pour 10 grams of olive oil.
2.
Start a kneading program, knead the dough into a smooth and soft dough, and then carry out basic fermentation. When the dough is 2 to 2.5 times larger (about 60 minutes), it will be ready.
3.
The fermented dough is taken out, flattened, and vented, rounded and relaxed for 10 minutes, and then rolled into a 20-25 cm round cake with a rolling pin and placed in the baking pan (I just put it in the baking pan directly), using scissors Cut some small cuts in the dough.
4.
Brush with olive oil (it doesn't matter if you brush more, the oil will be absorbed during the roasting process).
5.
Insert garlic slices into the cut edge.
6.
Sprinkle evenly with salt and black pepper (freshly ground black pepper is more fragrant), and leave the dough for the second fermentation for 20 minutes.
7.
Put it in the middle of the preheated oven, 175 degrees, 25-30 minutes.
8.
Bake until the surface is browned.
9.
Cut into cubes or slices for serving.
Tips:
1 I use a 30-liter oven, if the oven is slightly smaller, please reduce the amount of materials.
2 Flour cakes can be rolled into a round or square.
3 In addition to garlic slices, you can also add some cheese, ham or your favorite ingredients.
4 The temperature and time of baking are determined by the temperament of the oven.
