Fakacha
By VicentaLakin
Focacha, with a translation of Faucasha, an Italian country bread, once listed as one of the hot foods of the new millennium. Focacha is not as simple and simple as making it. The skin is indeed so soft inside. In the baking process, garlic, black peppers and olive oil are fragrances of the whole room。
Recipe Recommendations
- high-gluten flour 300 grams
- white sugar 10 grams
- yeast powder 3 grams
- salt
- water
- olive oil 10 grams
- garlic few cloves of
- black pepper
Steps for Fakacha
1
Water, sugar, high-banded flour, salt, yeast powder (open with salt) are placed in a bread-crumb, mixed in loose form with chopsticks and poured into 10 grams of olive oil。
2
Start a face-to-face program, rubbing the face into a smooth, soft face, then basic fermentation, which will be sufficient when the face is fermented to 2-2.5 times the size (about 60 minutes)。
3
The fermented pasta takes out the flat exhaust, rolls loose for 10 minutes, then sets it into the oven in the form of a 20 to 25 centimetre stubble, which I put directly into the grill, and cuts small mouths with scissors。
4
Scratch olive oil。
5
Another cut-off with garlic in the mouth。
6
A flat salt and black pepper powder (which is now more fragrance) and pasta for a second fermentation of 20 minutes。
7
In the middle of the preheated oven, 175 degrees, 25-30 minutes。
8
It'll just roast to the surface yellow。
9
Cut or slice。