Tomato dry Farkasha
By VicentaLakin
Focasha is a bagel of flat bread originating in Italy, usually with vanilla or other food items, and Italian civilian bread of over a thousand years old. Something like pizza, but I personally think it tastes and tastes better than pizza. It's very soft when it's fresh。
Recipe Recommendations
- salty and sweet
- baking
- an hour
- ordinary
Steps for Tomato dry Farkasha
1
Quantified food for the main group: flour, malt sugar, yeast, salt and water。
2
Quality: Olive oil, larvae, tomato dry, garlic, salt, blueberry dry。
3
We'll mix all the food, and we'll make noodles. Wake up for 20 minutes。
4
Crushing garlic with salt is used in olive oil to make spice oil juice. The tomatoes are dried, the blueberries are cut in part, and a couple of them are decorated。
5
Cracked tomatoes and blueberries dry into the noodle basin, adding one third of the oil。
6
And evenly。
7
Fermentation to twice the size. The greenhouses are over two hours old。
8
A layer of olive oil will be painted on the grill, the haired pasta will be placed directly on it, no face rubbing, and a third of the oil will be added to the surface。
9
It takes more than two hours for the greenhouse to ferment a second time with its fingers to pierce numerous holes in the face of the face, and to level the entire dish, covering the film。
10
Wake-up noodles, some onions and blueberry drys, for decorative purposes。
11
The oven is 200°, it's baked for 20 minutes。
12
Focasha of the outer charade is cooked。
13
Remember a third of the oil? It's time to use the new Focasha oil。
14
Very soft, very delicious。Tomato dry Farkasha Make Tips
Both fermentations must be proofed thoroughly to ensure the baked result is soft, has a honeycomb texture, and is especially delicious.