Rosemary Focaccia
Overview
Remember? The golden cakes at that time were also huge in size and golden in color. One whole can serve as a staple for a whole family meal, and there may be a piece left over. That thing has been missing for many years, and the impression is so indifferent that it is almost a blank slate. It was only when this focaccia was served that the scattered memories buried deep under the sea were touched. The scattered memories are pieced together little by little: the golden flatbread is filled with fillings, either salty or sweet; it is as big as a disk and thick; it is golden in color and has an oily skin. It is suspected that it was steamed until cooked and then fried in a pan until golden. The Italian staple bread, golden flatbread, is completely different in shape and spirit except for the same round shape. But suddenly a connection point was found between them. I always regret that my interest in baking could not stimulate my parents’ taste buds. The soft and sweet bread could never match my parents’ traditional tastes. Now, inadvertently, I have found the point that my parents can accept. European-style staple bread, not sweet at all, but chewy. Can rosemary focaccia be regarded as an exotic golden flatbread?
Tags
Ingredients
Steps
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Dough ingredients
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Pour the dough ingredients except oil into the basin
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Stir until fluffy, add oil
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Stir until smooth, take out, put into a large bowl, cover with plastic wrap for basic fermentation
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Let the dough double in size
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Deflate, roll into a ball, and relax for 10 minutes
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Prepare surface decoration
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Roll the dough into a circle about 19 cm in diameter
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Cut small openings on the surface
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Brush the surface with oil
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Insert the garlic slices and rosemary into the scissors
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Sprinkle with salt and black pepper
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Final fermentation for 20 minutes
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Place in the oven, middle layer, heat to 190 degrees, lower heat to 170 degrees, bake for about 25 minutes
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Golden on the surface, out of the oven
