Rosemary Farcher
By VicentaLakin
Focasha is a pasta of Italian origin, usually with vanilla, tomatoes or other food, as you like。
Recipe Recommendations
- high-gluten flour 310g
- water 150g
- olive oil 36g
- yeast 4g
- white granulated sugar 15g
- salt 2g
- Italian vanilla 1g
- fresh rosemary 1g
- small tomatoes 90g
- black pepper appropriate amount
Steps for Rosemary Farcher
1
(a) All the foods in the noodles are placed in the bread-crumbs in the order of liquids and solids, and yeasts are placed in the middle of flour, salt, sugar to the corner, choice and face function2
After the procedure is completed, the noodle is removed and rounded into the bowl with an olive oil on the surface (outside the formulation)3
Put it in the oven and select the fermentation function for one hour4
- Cleaning of tomatoes, fresh rosemary, and mixing with Italian vanilla, olive oil and appropriate salt5
(a) Exploding of the noodles up to twice their size6
Brushing of olive oil (outside the formula)7
The exhausted noodles were put in the mould, and a few dents were stamped with their hands, and an olive oil was painted, which I used directly in the soaked tomato bowl8
(b) Tomatoes and rosemary are pressed on the face, with appropriate salt and black pepper powder9
Put it in a pre-heated oven, mid-level, up and down, 200 degrees and 20 minutes10
The finished product。Rosemary Farcher Make Tips
1. Focasha eats when it's hot; 2. The spices match as they please。