Fakacha

1

(a) Heating the water needed to the warmth of the material, fermentation and sugar, 15 minutes of static

2

the salt is then mixed with flour and then the material of step (i) is mixed, the flour is mixed with kitchenaid (the mixer stick is a chord), the olive oil is added to the olive oil, and the face is mixed into a smoother face, and placed in a big bowl coated with a layer of oil, covered with a thin film

3

It's best to have a hairdresser, put it in a hairdresser, usually in a family kitchen without a hairdresser, use a microwave to clink two cups of water to heat it up, put two cups of hot water next to it, and then put the dough in it, and there's a warm environment in the microwave, close the door, for about 90 minutes, and don't open the door in the middle, otherwise the heat will run away and don't press more buttons

4

When the fermentation is completed, it is placed on the board, a little bit of the bubbles go, and it rolls around, and the mouth is closed down, and it is covered with a thin film for 10 minutes

5

A layer of olive oil on the grill to make it easier to demersalize after roasting

6

(b) Spreading the noodles on the grill and brushing the surface with olive oil

7

(a) Plug holes evenly on the fingertips, not necessarily in the end

8

Cover it with a film and ferment it for 20-25 minutes

9

In this 20-minute space, onions are cut into 1.5-2 cm large blocks

10

When the face is haired, a cut of about 1 cm of mouth is cut between the dimples with a small scissors, an onion slice is inserted into the mouth, and an onion is inserted with a cut, evenly cut and plugged

11

Black pepper powder and rough salt (sea salt) are then spread evenly

12

TAKE A PREHEATED OVEN FOR 15-18 MINUTES, 375-400°F, TURN THE OVEN 180°, THEN PUT IT IN THE OVEN FOR ABOUT 10 MINUTES, FINISH THE REST OF THE TIME, BAKE THE BREAD, WITH A LIGHT FINGER BUTTON, AND MAKE AN EMPTY SOUND OF THE TUNGSTEN, INDICATING THAT IT IS COOKED AND THAT IT CAN BE EATEN BY CUTTING INTO PIECES。

1. Focaccia is a type of flatbread. Although the dough is spread flat on the baking pan, it will rise once baked. 2. It is better to use an oven-safe glass baking pan to bake the bread; the smooth surface of the glass pan makes it easy to remove the bread. 3. Focaccia can be round, square, or rectangular. If it is square, the dough needs to be stretched well towards the four corners. 4. The ingredients pressed into the surface of the Focaccia do not have to be onions; they can also be garlic slices, rosemary, basil, or sliced black olives. I personally prefer using garlic slices and rosemary. I tried onions this time, and the result was also quite good. 5. The time and temperature provided here are for reference only and are not absolutely accurate. Since every household's oven is different—actual heat may vary even if the settings are the same—you should adjust the time and temperature according to your own oven's characteristics. For example: if you follow the temperature provided in a post or a book and the food turns out burnt, you should lower the oven setting next time. If you follow the provided temperature and the food is undercooked, you should correspondingly increase the setting slightly. The same applies to time; appropriate adjustments should be made as well. You will get a good feel for your own oven after using it a few times.