好Italian啲Focaccia (附食譜)

What a taste!

之前都整過法包

但從未試過咁"法"...應該係咁"意"

好香Olive oil啲香味

外脆內軟

依個食譜都要落幾多Olive oil

其實我只係用咗食譜啲2/3

但都好香好香

個味道真係好似...直頭同 Stake's on the Bay個啲包一樣

依個Focaccia又係用我依其大愛dailydelicious啲食譜

啲steps寫得好長細

又有溫馨提示

let's try! (由於初試,我只是用了一半啲份量) 

300 g ......................... Bread flour

6g ............................... Instant yeast

6g ............................... Salt

6g ............................... Light brown sugar

85ml .......................... Olive oil*

210ml ........................ Water*

.................................... Fine semolina for dusting (optional)

.................................... Flaky sea salt

..................................... Dried oregano, or Dried Italian seasoning

..................................... Olive oil (extra), for oiling the pan and drizzling the bread

*I have to note about the water, you may need less or more, but I put the amount the I use into the recipe. And the olive oil, it seen a lot but you will use all of them at last, start by adding some of the oil into the dough then use the rest on each step.

1.  Put flour, instant yeast, sugar into a bowl, whisk to combine, add  salt whisk again. Pour 210ml of water and 55ml of olive oil into the bowl.

2.  Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Pour some of the olive oil on the work surface, take the dough out of the bowl and knead, knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable and smooth, note that this dough is very wet and sticky.

3.   Pour the rest of the olive oil into a bowl, put the dough into the bowl, and roll the dough to cover the dough with olive oil.

Cover with plastic warp and let the dough rise for 1 hour.

4.   Brush 30cm baking pan with olive oil (extra), sprinkle with Fine semolina.

Slowly pour the dough out of the bowl, be gently you need to keep most of the air bubble in the dough, so there is no knocking the dough here.

Gently pull the dough to spread it to fit the pan.

Put the pan in a large plastic bag and let the dough rise until double in size (depend on the weather, it will be 40 minutes to 1 hour).

Before baking: 

For  LG SolarDom user, 10 minutes before baking select the convection function, select 200°C. and set timer for 10 minutes.

For convention oven user preheat the oven for 220°C.

Drizzle the dough with olive oil (extra), and use your finger to make deep dimples, push them all the way through the dough to the bottom.

Drizzle the dough with more olive oil (extra) if you like, sprinkle with flaky sea salt and dried oregano or Dried Italian seasoning.

Put the bread in the oven select the convection function, select 200°C. and set timer for 20 minutes.

Bake for 18-20 minutes or until the Focaccia is golden brown and the bottom of the bread sound hollow when tap. 

我沒用fine semolina

但灑咗啲galic salt and parmesan cheese on top

第二朝

用黎做早餐

焊返熱少少...

包心仍然好軟

外又脆

好滿足呀!