Tomato Rosemary Farchard
By VicentaLakin
It was an attempt to replicate a curious bread, but it was inspired in a moment, and it was decided to use it as a basis for a tomato first. As usual, the noodles used the formula of Mr. Meng, while the surface ingredient was a combination of the teachers and the apocalypse. There's another weed of gold pie. It's been baked for a while to make a slightly thick skin -- the crust, the smell, the best。
Recipe Recommendations
- high-gluten flour 150 grams
- fine sugar 5 grams
- salt 1/4 teaspoon
- dry yeast 1/2 teaspoon
- water 85 grams
- corn oil 5 grams
- black pepper appropriate amount
- small tomatoes the 2
- fresh rosemary appropriate amount
- salty and fresh
- baking
- several hours
- simple
Steps for Tomato Rosemary Farchard
1
Flour
2
将除油以外的Flour倒入大盆
3
Smash it in the form of oil
4
Keep messing up the film
5
Basic fermentation for 60 minutes
6
Flow, roll, 10 minutes loose
7
It's about 20-25 centimetres in diameter. Put it in the oven
8
Prepare the ingredients
9
Rosemary picks the leaves and wipes them clean
10
The little tomato was washed and cut into a circle
11
Draws a flat oil on the fermented pasta
12
Put your finger on the surface and put a hole in it
13
Put tomatoes in the pit
14
Plugged through the tomato gap with a stick
15
Noodle on the surface, salt, black pepper
16
Finally put rosemary leaves in the hole
17
Put the oven in the oven, middle level, 190 degrees, 170 degrees, about 25 minutes
18
The surface is yellow and goldTomato Rosemary Farchard Make Tips
If you don't have fresh rosemary, you can use dried rosemary instead. Toppings on the dough can be varied to your liking. Baking time and temperature should be adjusted according to the actual conditions of your oven.