Staple Bread-focaccia

Name: Staple Bread-focaccia
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Golden Elephant Flour; 10g Caster sugar; 170g warm water; 4g yeast; 1/2 spoon salt; 10g olive oil; 5～6 slices garlic; Some black pepper powder

by Shu Shu's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The staple bread does not need to be mixed to the fineness deliberately, as long as it is malleable; a large amount of dough needs to be fermented, so that the bread can release its natural aroma and deliciousness.
During the baking process of a large amount of dough, if the surface is completely colored, lower the fire to 10-20 degrees, or cover the surface with aluminum foil to avoid too dark color. "

Ingredients

300g Golden Elephant Flour
10g Caster Sugar
170g Warm Water
4g Yeast
1/2 spoon Salt
10g Olive Oil
5～6 slices Garlic
Some Black Pepper Powder

Staple Bread-focaccia

1. Put warm water in the bread bucket, add yeast to melt.

2. Add flour, sugar, and salt.

3. Turn on the bread machine and stir evenly with the help of chopsticks when the dough is stirred at a slow speed.

4. Add 10 grams of olive oil when it becomes flocculent.

5. Then knead the dough.

6. Cut the garlic into slices.

7. Take out when the noodles are doubled in size.

8. Put it on the board and knead it into a smooth ball. Put it in a baking dish, cover with plastic wrap and leave for 10 minutes.

9. Dip olive oil on your hands and press the noodles into a circle, about 20-25 cm in diameter (the noodles are a bit sticky, I put 1 tablespoon of oil on it with my hands).

10. Then use scissors to cut the noodles into small mouths, put the garlic in, cover with plastic wrap, and ferment in the oven for 20 minutes. (Garlic can also be turned into ham and basil)

11. Take out and sprinkle with salt and black pepper.

12. Preheat the oven and bake at 180 degrees for about 25 minutes.

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