Dried Tomato Focaccia
Overview
Focaccia is a flat bread originating from Italy. It is usually sprinkled with herbs or other ingredients. It is an Italian civilian bread with a history of more than a thousand years. It's somewhat similar to pizza, but I personally think it tastes better than pizza. When freshly baked, it is crispy on the outside and very soft on the inside.
Tags
Ingredients
Steps
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Weigh the ingredients for the main dough: flour, maltose, yeast powder, salt and water.
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Ingredients: olive oil, chopped basil, dried tomatoes, garlic, salt, dried blueberries.
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Mix all the ingredients and form a dough. Let rise for 20 minutes.
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While the dough is proofing, crush the garlic and add salt to the olive oil to make the spice sauce. Chop the dried tomatoes, cut some of the dried blueberries, and leave a few whole for decoration.
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Put the chopped tomatoes and dried blueberries into a basin and add 1/3 of the seasoning oil.
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Mix well.
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Ferment until doubled in size. Greenhouse for more than 2 hours.
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Brush a layer of olive oil on the baking sheet, place the risen dough directly on it, do not knead the dough, and add another third of the seasoning oil on the surface of the dough.
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Poke countless holes in the dough with your fingers, spread the entire baking sheet, cover with plastic wrap, and proceed to the second fermentation, which will take more than 2 hours in the greenhouse.
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After proofing, add some onions and dried blueberries, firstly for decoration, and secondly to enhance the flavor.
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Bake in the oven at 200° for 20 minutes.
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The focaccia, crispy on the outside and tender on the inside, is ready.
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Remember there is still one third of the seasoning oil? At this time, you can use the freshly baked focaccia dipped in seasoning oil to eat it, which has a unique taste.
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Very soft and very delicious.
