Focaccia Bread

Overview

Healthy focaccia bread is actually a large stuffed Italian pancake. Sprinkled with cheese, it looks like pizza. It looks good and tastes good. I used high-gluten flour and oat flour here. I just knead the dough until it is smooth. My chef kneaded it for five minutes on the fourth speed. There is no need to knead out the glove film, which saves time and effort. For the filling, I used cherry tomatoes and sausages and added a little garlic slices. After soaking in olive oil, it has a different flavor. The rosemary is very fresh and I grew it myself. After soaking with garlic slices in oil, it fills the room with fragrance. Then I spread the bottom of the cake and spread it with soaked oil and sprinkled with a little black peppercorns and salt. They are all healthy ingredients. I enjoyed the whole process with a sense of joy. Before it is cool enough, it is out of the oven! It’s out of the oven! Well...I've almost finished my little tips here!

Tags

• baking
• breakfast
• italian food
• clear water
• cracked black pepper
• garlic slices
• high gluten flour
• low gluten flour
• olive oil
• rosemary
• sausage
• fine sugar
• salt
• small tomatoes

Ingredients

Steps

1. 1 Add 3g of yeast and 15g of fine sugar into 180g of water, mix well and let it sit for a while (please leave about 30g of water, and add more as appropriate depending on the softness and hardness of the dough);

   

2. 2 Put 300g high-gluten flour, 60g whole wheat flour, 2g salt and 30g olive oil into a basin;

   

3. 3 Pour the yeast water into the flour and mix into a smooth dough;

   

4. 4 Cover with plastic wrap and ferment until doubled in size (the weather was very hot and it took me almost 40 minutes to ferment);

   

5. 5 Soak a little salt, garlic slices, cherry tomatoes, sausage and rosemary in 40g of olive oil and set aside. Line a baking sheet with greased paper or apply a layer of oil and set aside;

   

6. 6 Take out the fermented dough, place it on the baking sheet, and flatten it with your hands;

   

7. 7 Use your fingertips to press the dimples;

   

8. 8 Apply a layer of soaking oil, use scissors to cut a small opening, find the garlic slices and insert them;

   

9. 9 Put the cherry tomatoes, sausage and rosemary;

   

10. 10 Sprinkle with cracked black pepper and salt, and finally use a brush to dip in the remaining oil, cover with plastic wrap and ferment until 1.5 times in size (my second hair time is about 20 minutes);

    

11. 11 After fermentation, put it into the middle shelf of the preheated 200-degree oven and heat it up and down for about 22 minutes (in order to let the surface color in the last five minutes, I adjusted the oven temperature to 220 degrees for the upper heat and 180 degrees for the lower heat until the baking is complete);

    

12. 12 It has this oily surface, crispy on the outside and tender on the inside!

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures

    

16. 16 Asking for knife skills😊😜

    

17. 17 By the way, I want to show off the herbs I grow😊😜