Focaccia Bread
1.
There are no black olives, just soaked red pine mushrooms, so I use it instead
2.
Red pine mushrooms are squeezed out with a rag
3.
Dice, add a little salt and olive oil
4.
Mix evenly and marinate, let the pine mushrooms taste good
5.
Melt maltose with water
6.
Put the water and all the ingredients in the main ingredient into the bread bucket together
7.
Start a kneading program for 30 minutes. After kneading, pour the dried tomatoes and general pine mushrooms
8.
Stir for another 2 minutes to evenly
9.
Cover with a damp cloth and ferment at room temperature to 2 times the size
10.
1g salt, 2 cloves of garlic (crushed), a pinch of rosemary, 30g olive oil, make a garlic juice
11.
After the dough is ready, spread olive oil in the mold, then pour into the dough without kneading, pour the sauce 2/3,
12.
Then squeeze it, poke holes with your fingers
13.
Put it in the oven, moisturize and ferment to double the size, put pine mushrooms on top, and add a little shredded onion
14.
After preheating the oven at 200 degrees, put it in the oven and bake for 20 minutes
15.
Baked focaccia bread, soft bread, fragrant taste, very good.
