Focaccia

Overview

The pronunciation of Cacha is not Cha. Its last syllable looks a bit like Xia (some phonetic symbols are not displayed here, and the International Phonetic Symbols were originally intended to be marked). It belongs to Italian flat bread, and the operation is not complicated. You can add your favorite spices on top. After baking, the aroma is rich, and the most obvious feature is the dimples that are pressed down with your fingers. The bread is relatively soft, slightly salty, and has a unique flavor.

Tags

• baking
• children
• old man
• bread
• dinner with friends
• lunch
• bread machine yeast
• high gluten flour
• olive oil
• onions
• sugar
• black pepper
• salt
• sea salt
• water

Ingredients

Steps

1. 1 Heat the required water until it feels warm, add yeast and sugar, and let it sit for 15 minutes;

   

2. 2 Then mix the salt and flour, add the ingredients in step (1) after mixing, use a kitchenaid (a round mixing stick) to stir the flour into a dough, then add olive oil, and then stir into a relatively smooth dough, place it in a large bowl coated with oil, and cover the surface with a film;

   

3. 3 It is best to have a dough maker and place it in the dough maker. Generally, if there is no dough maker in the home kitchen, you can use the microwave to heat two cups of water. Put the two cups of hot water next to it, and then put the dough in. There will be a warm environment in the microwave oven. Close the door for about 90 minutes. It is best not to open the door in the middle, otherwise the heater will run away. Do not press the buttons too many times;

   

4. 4 After fermentation, place it on the chopping board, rub it slightly to remove air bubbles, then roll it into a round shape, seal it downwards, and cover it with a film to rest for 10 minutes;

   

5. 5 Spread a layer of olive oil on the baking sheet to make it easier to remove from the mold after baking;

   

6. 6 Spread the dough flat on the baking sheet and brush a layer of olive oil on the surface;

   

7. 7 Poke holes evenly on the dough with your fingers, not necessarily to the bottom;

   

8. 8 Cover with film again and let the dough ferment for another 20-25 minutes;

   

9. 9 During the 20 minutes, cut the onions into 1.5-2 cm long and wide pieces;

   

10. 10 After the dough is ready, use small scissors to cut a hole about 1 cm deep between the dimples, insert onion slices into the hole, insert a piece of onion into the hole, and cut and insert evenly;

    

11. 11 Then evenly sprinkle with black pepper and coarse salt (sea salt);

    

12. 12 Bake in the preheated oven for 15-18 minutes, 375-400°F. When baking for about 10 minutes, turn the baking pan 180°, put it in the oven, and continue baking for the rest of the time. When the bread is baked, it will make a hollow sound of "porphyrin" with your fingers, indicating that it is baked. After baking, unmold and cut into pieces to eat.