Focaccia

Overview

It is an extremely simple Italian flatbread. There is no need to mix the dough and dough. I used to make it with high-gluten flour. This time I tried it with all-purpose flour. Experience summary: I feel that it is not as good as high-gluten powder, so the recipe still writes high-gluten powder.

Tags

• baking
• breakfast
• fresh yeast
• high gluten flour
• oil-soaked cherry tomatoes
• olive oil
• rosemary
• sugar
• warm water
• salt
• sea salt

Ingredients

Steps

1. 1 300g flour, 9g fresh yeast, 3g salt, 10g sugar, 200g warm water, 20g olive oil. Put all the above ingredients into the cooking machine.

   

2. 2 Knead into a smooth dough, no need to remove the dough, cover with plastic wrap and let rise until doubled in size.

   

3. 3 Brush the olive oil from the marinated cherry tomatoes onto the parchment paper.

   

4. 4 Dip your hands in some oil and take the dough out of the fermentation basin.

   

5. 5 Spread it flat on the baking sheet with your hands and press out irregular holes with your fingers. The baking pan is 28×28.

   

6. 6 Make a deep pit in the dough where you are going to put the oil-soaked tomatoes, and then place the oil-soaked tomatoes on top.

   

7. 7 Top with fresh rosemary.

   

8. 8 Place in oven to ferment.

   

9. 9 Brush the surface of the dough with some more olive oil. Preheat the oven and bake at 200 degrees for 18 to 20 minutes.

   

10. 10 The finished product is released. During the baking process, the aroma overflows.

    

11. 11 Cut into cubes.

    

12. 12 Crispy on the outside and soft on the inside.