Bacon's Breathy Cascha

I don't know if anyone likes to eat their pasta like me, but it's not a weird hobby, but it's a pizza. Focasha, her name, a flat bread from Italy, with a simple appearance, with only olive oil on the surface, garlic chips and dry vanilla, tastes different. You can make staple foods, you can change them, you can make snacks, you can make new foods

Recipe Recommendations

ordinary flour 600 grams
water 380 grams
milk powder 12 grams
salt 12 grams
yeast 9 grams
fine sugar 30 grams
olive oil 40 grams
bacon appropriate amount
garlic slices appropriate amount
dried basil leaves appropriate amount
black pepper appropriate amount

garlic
roast
several hours
simple

Steps for Bacon's Breathy Cascha

1) Mix dry and wet materials, as in pizzas, so watch out for yeasts not to come in direct contact with salt

2) Scratch the face to smooth and flexible, without the need to remove the film

fermenting the noodles to twice the size of the warm and wet areas, I still fermented with the yoghurt function of the baker, and while waiting for fermentation, we prepared materials to be spilled on the surface, with bacon shredded, garlic sliced, dry lore leaves and black pepper powder modulated with oil (preferably olive oil)

4) Plugging a hole in the face of the flour with a finger, which does not shrink or collapse to indicate fermentation

5) Excerpt the noodle, flow the air round, and divide it into three smaller groups of equal weight

6) The shape of the small noodles in round shape or in the form of an oven, with a room warmed up for 20 minutes and a spice on the surface

Scratch the bacon and cut a little mouth on the face of the noodle

And with garlic

The oven is preheated 180 degrees, which is just entering the oven

It's 15 minutes later, and it's starting to look yellow

25 minutes. It's ready