Italian bread, Farkasha
By VicentaLakin
The Focasha bakery process is still simple, as long as the materials are ready in advance, a few things come together, without the need to rub the face, and the fermentation is in place. The roasting process is the enjoyable one. It's full of sweet scents. Bread with gold and yellow, fragrance of the skin, the fragrance of the skin, the softness of the inside, the softness of the mouth, the elasticity of the bread, the cutting of the face that looks like our familiar haircake, the difference in taste. Stick a little olive oil in the saucer!
Recipe Recommendations
- high-gluten flour 280 grams
- salt 3 grams
- maltose 10 grams
- olive of 10
- sun-dried tomatoes 10 grams
- rosemary 5 grams
- olive oil 25 grams
- garlic 2 cloves
- water 190 grams
Steps for Italian bread, Farkasha
1
Get the tomatoes ready
2
Black olive cut
3
Quality oil juice: 1 gram of salt, 2 petals of garlic (crumb), a little rosemary, 25 grams of olive oil。
4
flour 280 kri was added to 2 grams of yeast, 1 gram of salt and 10 g of malt sugar, pouring into warm water about 190 g。
5
Dried to dry powder, 15-20 minutes。
6
Add a third of the spice oil juice and then mix it evenly again。
7
Joined olives (10 olives cut in circles), tomato dried 10 grams。
8
It's not easy to mix chopsticks with oil. Lee
9
Turn over and put it in the container
10
Cover it
11
The oven allows fermentation or room temperature fermentation. He fermented twice as big, the oven fermented for 90 minutes, and he was full of fresh noodles
12
Five sides of the eight inches of grill oil
13
I'll pour the niced noodles into the mold
14
One third of the spice juice up there
15
With your fingers, I've put holes in my face
16
To flatten the whole grill。
17
And then it's covered
18
Put down the oven and ferment twice as big
19
Put some salt on the fermented face, put the olive ring, mushroom chips, onions
20
Preheat ovens are 200 degrees in the middle and lower floors for about 20 minutes。
21
It can be cut off from the furnace and eaten on a block, and it can be fragranced with the remaining spice oil。Italian bread, Farkasha Make Tips
Xiao Yingzi's Tips: 1. Never underestimate the seasoned oil; it adds so much flavor when used for dipping bread, so feel free to make extra. 2. If you don't have maltose, you can use invert syrup or regular syrup instead. 3. Do not over-knead the dough during the entire process; simply mix until combined. Do not knead during the second shaping. Pour the dough into the pan and press it flat with your fingers towards the edges to spread it evenly over the whole pan. 4. When making focaccia, the oven temperature is higher than for sweet breads. Because there is no sugar, it browns less easily, so don't worry about it burning and there is no need to cover it with aluminum foil.