Italian Focaccia Bread

Overview

I watched a foreign bread video introducing this traditional Italian Focaccia bread. I happened to have all the ingredients at home, so I immediately bought coarse salt and started making it. Focaccia means fire in Latin in the Middle Ages. It means something baked with fire. It is the early prototype of pizza. The main ingredients are salt, rosemary, olive oil, etc. It is almost the most common bread in Italy. Italians also call it Roman flatbread. Well, it looks very similar to our Chinese flatbread. But the taste is different. Today, let’s learn how to make the foreigner’s flatbread. I haven’t changed the ingredients or anything else. I follow the foreigner’s original recipe exactly. He just uses fresh rosemary and I use dried rosemary. In this small place, fresh rosemary is a bit of a luxury. What’s more, it’s worth commending that this bread has less sugar, less oil, and less fat, making it suitable for almost all people. When roasted, the room is filled with aroma. When you take a bite, the light salty flavor, rosemary, and onion immediately fill your mouth. I asked Brother Pig, how does this bread taste? Brother Pig said: It smells so good! Then he solved half of it directly. Since this bread does not contain oil, I think it will be better if eaten on the same day. 540g high-gluten flour, 350ml warm water, 10g dry yeast, 11g sugar, 90g onion, 15ml olive oil, 5g rosemary, 10g coarse salt

Tags

• baking
• children
• breakfast
• easter
• coarse salt
• high gluten flour
• olive oil
• onions
• rosemary
• white sugar
• dry yeast
• water

Ingredients

Steps

1. 1 Pour warm water into a mixing bowl and add yeast to dissolve

   

2. 2 Add flour, sugar and 5 grams of salt on top of the flour

   

3. 3 90g onion diced

   

4. 4 Put the diced onions into the basin together

   

5. 5 Use a kitchen mixer to mix thoroughly at speed 1, then knead the dough at speed 2

   

6. 6 The dough is relatively wet and soft, so it is easy to develop gluten

   

7. 7 Take another basin, put a little olive oil on the bottom of the basin to prevent sticking, then round the dough and put it in (preventing sticking is necessary)

   

8. 8 Cover the basin with plastic wrap and let it ferment in a warm place for 1 to 1 and a half hours

   

9. 9 While the dough is fermenting, pour the remaining olive oil onto the baking sheet and brush the bottom and sides with oil

   

10. 10 The dough will rise until doubled in size

    

11. 11 Take the dough out as a whole ball and spread it evenly on the baking sheet, so step 7 is very important to prevent sticking

    

12. 12 After the dough is flat, turn it over and let the other side be dipped in olive oil, then sprinkle the remaining 5 grams of coarse salt on the surface, be sure to spread it evenly

    

13. 13 Sprinkle chopped rosemary on top

    

14. 14 Place the baking sheet in the oven to rise for about 30 minutes, until the pan is full

    

15. 15 Preheat the oven to 200 degrees, put down the second layer from the bottom, and turn the heat up and down

    

16. 16 The whole baking process takes about 20 to 25 minutes, depending on the maturity of the baking

    

17. 17 At the end, the surface of the bread is golden brown and the sides are soft and elastic, which means it is baked. After cooling, cut into cubes or strips and enjoy