Pizza Focaccia
by Food·Color
Favorite
Difficulty
Easy
Time
24h
Serving
2
I slept for a long time with the natural ferment in the refrigerator, then took it out to raise it, and then replaced the Polish leaven to make this pizza focaccia.
The decoration of the pizza focaccia is much richer than that of Napoli. "I have designed three decorations, which need to be added before proofing the dough (before proofing), need to be added before baking, and need to be added during the baking process (during baking). The latter is usually added in the last few days. Add in minutes. Some decorations-such as sun-dried tomatoes, olives and nuts-need to be wrapped in the dough to prevent them from being burnt and falling off; some materials are not so fragile and can be placed directly on the dough, such as high Moisture cheese (such as blue cheese) and meat slices, because they will not fall off during the fermentation process, the ingredients that need to be added in the baking are usually cheeses that are easy to bake, such as shredded cheese."
Take a look at the decoration material suggestions listed in the book, and use as much as you can on your hands. In fact, I am very worried that chicken breasts with little oil content will be roasted into jerky, so I still put the meat in before baking according to the recommendations in the book, I hope it will not be burnt.
Looking at that size, I suddenly remembered the 9-inch pizza pan, which just happened to be used. I have been making small portions of bread. These large molds are almost useless. After being idle for a long time, it is rare to have a chance to see the light. The advantage of using a mold is that the finished product has a regular shape, which is much rounder than the previous two Napoli pizzas.
I was stunned when I saw the temperature setting in the book, "Preheat the oven to 288°C, if possible, to 316°C." Calmly set the oven to the highest temperature of 270°C, there should be no Right? After baking for 5 minutes, I looked at the dough as if it was going to be colored, so I took it out and put the cheese. Hope this time the color of the dough and cheese can be consistent. But no, the cheese has already turned golden brown, and the dough is only light yellow. Turns out, is the coloring of the noodles so slow?
The color of the cheese can't be darker, so the dough can only be left like this, and it looks particularly white against the color of the cheese. . . The skin is rather crispy, and it punctures if not paying attention. "
The decoration of the pizza focaccia is much richer than that of Napoli. "I have designed three decorations, which need to be added before proofing the dough (before proofing), need to be added before baking, and need to be added during the baking process (during baking). The latter is usually added in the last few days. Add in minutes. Some decorations-such as sun-dried tomatoes, olives and nuts-need to be wrapped in the dough to prevent them from being burnt and falling off; some materials are not so fragile and can be placed directly on the dough, such as high Moisture cheese (such as blue cheese) and meat slices, because they will not fall off during the fermentation process, the ingredients that need to be added in the baking are usually cheeses that are easy to bake, such as shredded cheese."
Take a look at the decoration material suggestions listed in the book, and use as much as you can on your hands. In fact, I am very worried that chicken breasts with little oil content will be roasted into jerky, so I still put the meat in before baking according to the recommendations in the book, I hope it will not be burnt.
Looking at that size, I suddenly remembered the 9-inch pizza pan, which just happened to be used. I have been making small portions of bread. These large molds are almost useless. After being idle for a long time, it is rare to have a chance to see the light. The advantage of using a mold is that the finished product has a regular shape, which is much rounder than the previous two Napoli pizzas.
I was stunned when I saw the temperature setting in the book, "Preheat the oven to 288°C, if possible, to 316°C." Calmly set the oven to the highest temperature of 270°C, there should be no Right? After baking for 5 minutes, I looked at the dough as if it was going to be colored, so I took it out and put the cheese. Hope this time the color of the dough and cheese can be consistent. But no, the cheese has already turned golden brown, and the dough is only light yellow. Turns out, is the coloring of the noodles so slow?
The color of the cheese can't be darker, so the dough can only be left like this, and it looks particularly white against the color of the cheese. . . The skin is rather crispy, and it punctures if not paying attention. "
