Focaccia
1.
Heat the required water until it feels warm, add yeast and sugar, and let stand for 15 minutes;
2.
Then mix the salt with the flour, add the ingredients of step (1) after mixing, use a kitchen aid (a hockey stick) to mix the flour into a dough, add olive oil, and mix it into a smoother dough. In a large bowl with a layer of oil, cover the surface with a thin film;
3.
It’s best to have a pasta machine. Put it in a pasta machine. Generally, home kitchens don’t have a pasta machine. You can use a microwave oven to bite two cups of water until it is hotter. Put two cups of hot water aside and put the dough in the microwave There is a warm environment inside. Close the door for about 90 minutes. It is best not to open the door in the middle, otherwise the heating will run off. Do not press the button too much to turn;
4.
After fermentation, place it on the chopping board, rub it slightly to remove bubbles, then round it, close the mouth downwards, and cover the noodles with a film for 10 minutes;
5.
Coat a layer of olive oil on the baking tray to make it easier to demould after baking;
6.
Spread the dough flat on a baking sheet, and brush a layer of olive oil on the surface;
7.
Poke holes evenly on the dough with your fingers, not necessarily to the end;
8.
Cover with a film and let the noodles rise for another 20-25 minutes;
9.
During the 20-minute idle time, cut the onion into pieces 1.5-2 cm long and wide;
10.
After the dough is finished, use small scissors to cut a cut about 1 cm deep between the dimples, insert the onion slices into the cut, and insert a piece of onion after one cut, and cut and insert evenly;
11.
Then evenly sprinkle black pepper powder and coarse salt (sea salt);
12.
Then put it in the preheated oven and bake for 15-18 minutes at 375-400°F. When it is baked for about 10 minutes, turn the baking tray 180° and put it in the oven. Continue to bake for the rest of the time. Tap the bread lightly with your fingers to make a hollow sound, indicating that it has been baked. After baking, it is ready to be eaten after removing the mold and cutting it into pieces.
Tips:
1. Focaccia is a flat bread. Don't look at the dough when it is spread on the baking tray. It is flat, but once it is baked, it will rise;
2. It is better to bake bread with a glass baking tray that can be used in the oven. The surface of the glass tray is smooth and easy to demould;
3. The shape of Focaccia can be round, square or rectangular. If it is square, stretch the dough to the four corners;
4. The material on Focaccia is not necessarily onions, but can also be garlic slices, rosemary, nine-layer tower or black olive slices. I prefer to use garlic slices and rosemary. This time I tried onions and the effect was good;
5. The time and temperature provided on the sticker are for reference only and are not absolutely accurate. Although the scales used in the oven of each family are the same, the actual heat level is different. You should adjust the time and temperature according to your own characteristics. For example, if you roast the corresponding food at the temperature provided by a certain sticker or book, you should lower the scale of the oven next time when you roast the food. If you follow the temperature provided by a certain sticker or book, the oven will be grilled. If it is not cooked enough or enough, you should increase the scale to bake accordingly. The time is the same, and you should also adjust it accordingly. If you use your own oven several times, you will know it.
