Focaccia Bread
1.
Put 3g yeast and 15g granulated sugar into 180g water and stir evenly and let it stand for a while (please leave about 30g of water, depending on the hardness of the dough and then add as appropriate);
2.
Put 300g high-gluten flour, 60g whole wheat flour, 2g salt and 30g olive oil in a basin;
3.
Pour the yeast water into the flour and stir to form a smooth dough;
4.
Cover with plastic wrap and ferment to double size (it took me about 40 minutes to ferment in very hot weather);
5.
A little salt, garlic slices, small tomatoes, sausages and rosemary are soaked in 40g olive oil for later use, and the baking pan is covered with greased paper or a layer of oil for later use;
6.
Take out the fermented dough and place it on the baking tray, and flatten it by hand;
7.
Press your fingertips on the pits;
8.
Spread a layer of immersion oil, use scissors to cut out a small opening to find the garlic slices to insert;
9.
Put on small tomatoes, sausage and rosemary;
10.
Sprinkle with crushed black pepper and salt, and finally use a brush to dip in the remaining immersion oil, cover with plastic wrap and ferment to 1.5 times the size (I took about 20 minutes for my second shot);
11.
After the fermentation is over, put it in the middle layer of the preheated 200 degree oven, and fire up and down for about 22 minutes (in the last five minutes to make the surface color, I adjusted the oven temperature to 220 degrees for the upper heat and 180 degrees for the lower heat until the end of the baking);
12.
It's the oily surface, it looks crispy on the outside and tender on the inside!
13.
Finished picture
14.
Finished picture
15.
Finished picture
16.
Seek sword skills😊😜
17.
By the way, show me the vanilla I raised😊😜
Tips:
1) Reserve liquid when kneading the dough to prevent the dough from being too soft, and add it as appropriate. 2) After the dough is formed, it is moderately soft and hard, almost like a pizza base. 3) Don't use irritating foods like garlic if you don't like it. 4) There is no fresh rosemary that can be dried. 5) For the small tomatoes to be more delicious, they can be cross-cut at the top or cut in half and then dipped in oil. 6) The temperature of the oven is not absolute, it should be adjusted according to the temper of your own oven.
