Fakacha
By VicentaLakin
Each time this bread is made, it's particularly popular, it's low sugar, it's low oil, it's salty, it's taste and taste are better suited to the “middle stomach”. Some people think it's not bread, more like pie. It doesn't matter if it's bread or pie. It's the family that likes it. The variety of “bread” is particularly large and is the sum of a large number of foods, not just those we like (not like). As we usually call it, it's actually called a lot of fermented food. This bread has its own name, Focasha, because it's from Focacia and it's called Focacha. From northern Italy, it's traditional Italian bread. It's a plain, thick pie that comes from today's pizza. Italian staple bread is made in a round or square, the greatest feature of which is a hole in the bread with a finger or with a knife, bamboo, scissors, etc., with salt and black pepper, with some vanilla, garlic, cheese, black olive, ham, etc., and simple and delicious bread。
Recipe Recommendations
- bread flour 300 grams
- water 175 grams
- olive oil 10 grams
- salt 2 grams
- sugar 15 grams
- yeast 3 grams
- garlic appropriate amount
- rosemary appropriate amount
- coarse salt appropriate amount
- black pepper appropriate amount
- salty fragrance
- roast
- several hours
- simple
Steps for Fakacha
1
The noodles are placed in the cooker's machine, so that they are evenly mixed at a low and smooth speed. The face of the face is smooth, the hand is soft, and there is some dilation when the face is stretched。
2
The noodles are rounded and placed in the fermenter box for basic fermentation, which can be carried out in the oven for about an hour. If there is no oven, make yourself an environment conducive to fermentation, the water in the steam pan is hot enough to 40 degrees and the flour is placed on top of the fire, which also helps to launch the flour. The well-developed face groups have grown so that there will be no significant change in the back of the hole。
3
Move the noodles onto the mat, without the need to rub the face, and flat-temperate directly into thick pieces. Put the noodles in the oven for a second fermentation, which takes about 30 minutes。
4
Folded face brushes olive oil, piercing bread with a knife or finger, shreds of garlic and fresh rosemary fragrance, and evenly rubbing some salt and black pepper。
5
The oven, which is pre-heated, can be used for temperature control alone for approximately 25 minutes at 190 degrees and 170 degrees. It's not too much trouble to use 190 degrees of direct ovens that can't be controlled separately。
6
The baked bread is cooled on the grill, then cut and sealed, and can be warmed 120 degrees and 10 minutes in the oven, as good as freshly baked。
7
With bread for breakfast, which is particularly comfortable without having to get up early, with shrimp and eggs and milk, the smell of fresh and fresh is good, with bread and milk。