Focaccia Bread
1.
Prepare the materials used.
2.
Polish seeds are prepared one day in advance, and the materials are well mixed and then covered and refrigerated for about 17 hours.
3.
Add the main dough material to the Polish dough, turn on the 1st gear to knead the dough, then turn to the 3rd gear to continue kneading, and the dough can be kneaded until the surface is smooth.
4.
For the fermentation tank, select a temperature of 28 degrees and a humidity of 70%. Add water to the bottom water tray to humidify. After the preheating is completed, the dough is put in and the basic fermentation is about 2 times larger.
5.
Use the fermentation time to make auxiliary materials: heat olive oil until small bubbles, add pizza straw, black pepper and other spices to stimulate the aroma, soak and cool; cut smoked ham into about 1cm thick, cut black olives into slices, and set aside.
6.
After fermenting the dough, take out the air, divide it into 2 equal parts, and let it go round and proof for 20 minutes.
7.
Sweep an appropriate amount of olive oil in a square baking pan, flatten the proofed dough, put it in the baking pan, and poke and flatten it with the tips of ten fingers.
8.
Add olive spice oil in portions until the dough is slowly spread all over the baking pan and fit well, and a small amount of salt is sprinkled on the surface.
9.
Spread ham and black olives on the surface of the dough, and finally put mint leaves soaked in olive oil.
10.
For the fermentation tank, select a temperature of 35 degrees, a humidity of 80%, and a time of 40 minutes. Add water to the water tray at the bottom for humidification. After the preheating is completed, the dough is put in, and the second fermentation is about 1 times the size.
11.
The hot-air electric oven is preheated 200 degrees in advance. When the preheating prompts the sound, put it in the baking tray at intervals, and bake for about 20 minutes until the appearance is golden.
12.
After baking, the bread is immediately out of the oven, take off the baking tray to the grid, and let it cool.
Tips:
1. Because the water absorption of each flour is different, do not add liquid at one time, please adjust appropriately according to the state of the dough.
2. The fermentation tank has a constant temperature and humidity space, so that the dough is proofed just right, and the finished bread is in a better state.
3. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
