Fakacha
By VicentaLakin
It's a simple-to-exhaustible cobbler that doesn't have to put on the face and out of the film. It's always made of high-strength flour, this time. Empirical conclusion: It doesn't feel like it's hot, so it's hard to write it。
Recipe Recommendations
- high-gluten flour 300g
- fresh yeast 9g
- warm water 200g
- olive oil 20g
- salt 3g
- sugar 5g
- greased tomato
- rosemary appropriate amount
- sea salt appropriate amount
- salty and fresh
- roast
- three-quarters of an hour
- simple
Steps for Fakacha
1
Flour 300 grams, fresh yeast 9 grams, salt 3 grams, sugar 10 grams, warm water 200 grams, olive oil 20 grams. Put all the above material on the cook machine。
2
And slush, without membrane, the membrane covers twice the size。
3
Paint the olive oil from the oiled tomatoes on the oilpaper。
4
Put some oil in your hands and take the noodles out of the fermentation basin。
5
Put your hand on the grill and put your finger on the wrong hole. The dish is 28x28。
6
A deep pit was pressed on the face of the tomato that was ready to be put in oil and then put on the tomato。
7
Put on fresh Rosemary。
8
Put it in the oven and ferment。
9
More olive oil on the face of the dough. The pre-heat oven was baking at 200 degrees for 18-20 minutes。
10
The product's out of the oven. In the baking process, the scent is full。
11
Cut the block。
12
It's soft inside。Fakacha Make Tips
1. Focacia is flat bread, which is rather flat on the grill, but which rises when baked. Focaxia may be round, square or rectangular, and if so, the face of the face shall be swished to the four corners; 4. The material inserted on Focaccia may not necessarily be oiled tomatoes, either onions or garlic, rosemary, nine-storey towers or black olives。