Italian Bread Focaccia

Name: Italian Bread Focaccia
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g High-gluten flour; 3g salt; 10g maltose; 10 Olives; 10g Dried tomatoes; 5g Rosemary; 25g olive oil; 2 cloves garlic; 190g water

by Dongying Xiaoyingzi

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

The process of making focaccia bread is still very simple. Just prepare the ingredients in advance, put a few things together, no need to knead the dough, and mix and ferment evenly. Although the preparation is very simple, the deliciousness is not simple. ! The process of baking is the process of enjoyment. The tempting aroma floats all over the room, making you tempted to swallow!
The bread is golden in color, the skin is crispy, and the strong aroma is overflowing. The inside is soft, the bread has a moist and elastic taste, and the cut surface is very similar to the familiar rice cake. The difference is in the taste. Glue a little olive oil in the oil saucer, wow, enjoy the deliciousness!"

Ingredients

280g High-gluten Flour
3g Salt
10g Maltose
10 Olives
10g Dried Tomatoes
5g Rosemary
25g Olive Oil
2 cloves Garlic
190g Water

Italian Bread Focaccia

1. Prepare dried tomatoes

2. Black olive cut rings

3. Spice oil juice: 1 gram of salt, 2 cloves of garlic (crushed), 1 sprig of rosemary, 25 grams of olive oil.

4. Add 2g of yeast powder, 1g of salt and 10g of maltose to 280g of flour, and pour about 190g of warm water.

5. Mix until there is no dry powder, and let stand for 15-20 minutes.

6. Add one third of the "spicy oil juice" and stir again.

7. Add olives (10 olives cut into circles) and 10 grams of dried tomatoes.

8. Because chopsticks are not easy to mix with oil, let’s start, even grabbing and pinching the ingredients into the dough

9. Turn it over and put it in the container

10. Cover

11. The oven enables the fermentation function or fermentation at room temperature. Fermented to 2 times the size, the oven fermented for 90 minutes, the dough is full.

12. Spread olive oil on all five sides of the 8-inch square mold on the baking sheet

13. Pour the dough into the mold

14. On top to the top one-third of the "spicy oil juice"

15. Use your fingers to poke countless holes in the dough

16. Spread the dough flat across the baking sheet.

17. Then put on plastic wrap

18. Put the oven down and ferment to double the size

19. Sprinkle some salt on the fermented dough, put olive rings, shiitake mushroom slices, and onion shreds

20. Preheat the oven to 200 degrees for the middle and lower level and bake for about 20 minutes.

21. It can be cut into pieces when it is released from the oven, and it can be used with the remaining spice oil to be very fragrant.

Tips:
Xiaoyingzi's words:
1. Don't underestimate the blended spice oil, the bread is too flavorful, so you can adjust more.
2. If there is no maltose, invert syrup or ordinary syrup can be used instead
3. The whole process did not knead the dough too much, until the mixing is good, do not knead the second shaping, pour the dough into the pan, poke it flat around the baking pan with your fingers, and spread the whole baking pan.
4. The temperature of the oven to make focaccia is higher than that of the sweet bread, because there is no sugar, it is not easy to color, so there is no need to cover the tin foil