【Bread Talk Series】Margarita Bread
Overview
Margherita bread is also a type of Italian spiced bread. It uses the basic dough of Italian spiced bread, plus marinated tomatoes, fresh basil leaves, cheese powder and olive oil to form a unique flavor. The Italian spiced bread is very soft, and it will still be soft and delicious the next day, which is very suitable for Chinese tastes. In addition to the toppings, it is a savory bread, so there is no need to add sweet toppings such as jam when eating it. It is perfect as a breakfast.
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Ingredients
Steps
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First make the base dough for the focaccia bread. Mix flour, water, salt, yeast, milk, and olive oil, and beat with a chef's machine until it reaches the expansion stage.
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Wash the basil leaves and try to control the oil content of the oil-stained tomatoes
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Mix basil leaves, marinated tomatoes and cheese powder into the dough, and knead the dough evenly by folding it
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If you are lazy, you can use a kitchen mixer to stir, but I think the tomatoes will be blended too finely.
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One shot. Beijing has hot weather in summer, so fermentation at room temperature is sufficient. Remember to keep the lid on the container to prevent the dough from drying out. It takes about 30 minutes to make the dough. It won’t take long until you can clearly see that the dough has grown
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Divide the dough into approximately 50g pieces. In fact, there is no need to weigh it, just divide it into similar sizes according to the volume. Because there is no clear standard for the shape of this bread. Place the dough on the baking sheet, flatten it with your palms, and start the second fermentation. It's also about 30 minutes. (The picture shows the photo before the second fermentation)
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After the fermentation is completed, apply olive oil on the surface of the dough and sprinkle with cheese powder.
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Put it in the oven and heat it up to 250°C and down to 220°C for about 15 minutes.
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Finished product pictures
