Focaccia Bread

Overview

When I saw this bread, I was tempted by its delicious taste, and I also liked the taste of rosemary, so I immediately started making this bread. I just didn’t have black olives at home, so I used red pine mushrooms that were closer in color. It is a bread that tastes really good and is very healthy. I will make it after buying black olives.

Tags

• baking
• children
• bread
• breakfast
• dried tomatoes
• garlic sauce
• high gluten flour
• maltose
• matsutake
• rosemary
• warm water
• yeast powder
• salt

Ingredients

Steps

1. 1 There were no black olives, but I happened to have soaked red pine mushrooms, so I used them instead

   

2. 2 Squeeze the red pine mushrooms dry with a rag

   

3. 3 Cut into cubes and add a little salt and olive oil

   

4. 4 Mix well and marinate to let the pine mushrooms taste

   

5. 5 Melt maltose with water

   

6. 6 Put the water and all the ingredients in the main ingredient into the bread bucket

   

7. 7 Start a dough kneading program for 30 minutes. After the dough is finished, pour in the dried tomatoes and common pine mushrooms

   

8. 8 Stir for another 2 minutes and mix well

   

9. 9 Cover with a damp cloth and ferment at room temperature until doubled in size

   

10. 10 gram of salt, 2 cloves of garlic (crushed), a pinch of rosemary, 30 grams of olive oil, make a garlic sauce

    

11. 11 After the dough has risen, apply olive oil to the mold, then pour the dough into it, without kneading, pour 2/3 of the sauce,

    

12. 12 Then flatten it and make holes with your fingers

    

13. 13 Put it in the oven, keep it moist and ferment until it doubles in size. Place pine mushrooms on top and add some shredded onions

    

14. 14 After preheating the oven to 200 degrees, bake in the oven for 20 minutes

    

15. 15 Baked focaccia bread, soft bread, fragrant taste, very good.