Rosemary Farchard
By VicentaLakin
Focaccia Focasha is a homemade bread originating in northern Italy, which resembles large pies and pizzas, but is in fact one of the main food baskets. Fakacha smells of light olive oil, either with rough salt on the surface or with spices or black olives or green olives in small holes on the surface, usually about 2 centimetres thick. The Italians usually overlap with Focaccia, with cheese, ham or lettuce in the middle, as a simple Chinese meal, or as a simple bread with the main meal. There are many squares of bread, and the spices are different, and I intend to try to compare them with the differences. More importantly, I really like the smell of it...
Recipe Recommendations
- high powder 250 grams
- sugar 5 grams
- salt 5 grams
- dry yeast 2 grams
- warm water 150 ml
- olive oil 13 grams
- black olives appropriate amount
- rosemary appropriate amount
- salty and fresh
- baking
- several hours
- ordinary
Steps for Rosemary Farchard
1
The yeast is soluble in hot water for five minutes, high powder, sugar, salt mixing。
2
The yeast is added in fractions and the mix is strewn。
3
The olive oil was transferred and repeatedly crushed。
4
Scratched into a soft, hard-to-scrutinized noodle, covered with a moisten for basic fermentation。
5
It fermented 1.5 to 2 times as big as it used to be。
6
The noodles are removed from the exhaust and split into two rollers for 15 minutes。
7
An elliptical form with a flat overall thickness, which is fed into the oven and is last fermented for about 30 minutes。
8
Upon completion of the fermentation, several holes were stamped with their fingers and a thick layer of olive oil was brushed。
9
Black olive slices drain water from kitchen paper and are embedded in holes; rosemary and a little salt are placed between olives。
10
The oven is preheated at 200 degrees, mid-level, upper-fire, 20 minutes。Rosemary Farchard Make Tips
Tips:
1. Focaccia's dough does not need to be kneaded into a thin film and can be smooth.
2. Canned black olives are easy to purchase, so they are the first choice for Focacha bread.
3. Fresh or dried rosemary can be used to make Fokacha bread.
Common sense:
Rosemary is a woody perennial plant. Rosemary varieties can be divided into two major types according to the shape of the plant. One is the upright type with the trunk growing upward, and the other is the creeping type with the branches growing horizontally. The upright type can grow to 1.5 meters high. The leaves of rosemary are evergreen, needle-like leaves, 2-4 cm long and 0.2-0.5 cm wide. The leaves are green; the leaves are white on the back and have dense short cotton hair. As for the colors of the flowers, they are white, pink, purple and blue.
Fresh or dried rosemary leaves can be used as spices. In traditional Mediterranean cuisine, rosemary leaves are often added to add flavor to the food. The leaves of rosemary can also be used as raw material for herbal tea.
1. Focaccia's dough does not need to be kneaded into a thin film and can be smooth.
2. Canned black olives are easy to purchase, so they are the first choice for Focacha bread.
3. Fresh or dried rosemary can be used to make Fokacha bread.
Common sense:
Rosemary is a woody perennial plant. Rosemary varieties can be divided into two major types according to the shape of the plant. One is the upright type with the trunk growing upward, and the other is the creeping type with the branches growing horizontally. The upright type can grow to 1.5 meters high. The leaves of rosemary are evergreen, needle-like leaves, 2-4 cm long and 0.2-0.5 cm wide. The leaves are green; the leaves are white on the back and have dense short cotton hair. As for the colors of the flowers, they are white, pink, purple and blue.
Fresh or dried rosemary leaves can be used as spices. In traditional Mediterranean cuisine, rosemary leaves are often added to add flavor to the food. The leaves of rosemary can also be used as raw material for herbal tea.