Polish Starter Focaccia
1.
Materials
2.
Pour all the starter ingredients: 81.7 grams of high-gluten flour, 87 grams of water, and 0.23 grams of dry yeast into a bowl.
3.
Stir evenly to form a thick paste, cover with plastic wrap and ferment for 3-4 hours
4.
After the starter has risen, put it in the refrigerator overnight, no more than 3 days. Take it out and warm it up for 1 hour
5.
Pour 100 grams of high-gluten flour, 4.2 grams of salt, and 1.4 grams of dry yeast in the main dough ingredients into the bread bucket and mix
6.
Add starter, olive oil, water
7.
Put it in the bread machine and mix for 15 minutes in the dough mixing program
8.
Into a smooth and sticky dough
9.
Move to the counter and sprinkle a lot of flour
10.
Shape into a rectangle and relax for 5 minutes
11.
Stretched twice as long
12.
Three fold
13.
Grease the surface
14.
Sprinkle with flour, cover with plastic wrap, and relax for 30 minutes
15.
Stretch again
16.
Three fold
17.
Grease the surface
18.
Sprinkle with flour, cover with plastic wrap and relax for 30 minutes, repeat 15-18 operations, and allow for 1 hour
19.
Dough grows up
20.
Grease in a 9-inch pie pan
21.
Put in the dough
22.
Pour half of the spiced olive oil on the surface and spread evenly
23.
While pressing the dough with your fingers, spread the dough on the pie pan
24.
Wash the rosemary in the ingredients and chop coarsely
25.
Garlic peeled and sliced
26.
Ground black pepper into coarse grains
27.
Sprinkle rosemary on the surface,
28.
Insert the garlic slices into the dough and sprinkle with black pepper. Cover with plastic wrap and ferment for 2 hours
29.
After the dough rises, pour the remaining spice olive oil on the surface
30.
Press the dough with your fingers to help absorb the spice olive oil
31.
Let the dough relax for 15-30 minutes to re-inflate the dough
32.
Put it in the oven, the middle level, fire up and down at 230 degrees, bake for about 10 minutes, rotate the baking pan 180 degrees, and continue to bake for 5-10 minutes.
33.
The surface is golden brown and baked
34.
Demoulding, cooling for more than 20 minutes
35.
Cut into pieces
Tips:
The amount of spice olive oil can be increased or decreased according to your preferences.
The rest of the ingredients can be changed as you like.
The baking time and firepower need to be adjusted according to the actual situation of the oven.