Pufen Focaccia
1.
Except for the materials used for brushing, all the materials are put into the bucket of the bread machine;
2.
Beat the dough until it can pull out a thicker film;
3.
After the dough is rounded, put it back into the bucket of the bread machine, and perform a round at room temperature;
4.
Fermented until the dough fermented to 2 times the size;
5.
Put the right amount of Italian mixed spices in olive oil and slice black olives;
6.
Pour a little olive oil into the baking pan, not to prevent sticking, but to make the bottom of the toasted bread more crispy, and the baking pan is non-stick;
7.
Pour the fermented dough directly on the baking tray
8.
Push from the middle to all sides with your hands until the dough is as big as the baking pan. If you can’t push it, you can let it rise for 10 minutes in the middle; place it in a warm place for 40 minutes;
9.
After 40 minutes, dip your hands in olive oil to poke holes on the surface of the dough; cover with a damp cloth and continue to ferment for 30 minutes;
10.
Brush the surface of the fermented dough with aromatic olive oil;
11.
Insert black olives in the hole;
12.
Put it in a preheated 200 degree oven, middle level, 20 minutes;
13.
Take out the baked dough, brush a layer of olive oil on the surface while it is hot; cut into pieces when eating.
Tips:
The finished product baked with plain flour has the same effect as high flour, and the cost should be considered when playing with baking, Mi knows.
