Tomato Faucha
By VicentaLakin
The red vinegar and olive oil pour into the plate, tearing Focacha into small pieces, and feeling the most pristine and primitive scent in the mouth, it's hard not to like it.
Recipe Recommendations
- high powder 225 grams
- whole wheat flour 25 grams
- sugar 5 grams
- salt 5 grams
- yeast 2 grams
- water 150 ml
- olive oil 13 grams
- garlic appropriate amount
- small tomatoes appropriate amount
- sea salt appropriate amount
- rosemary appropriate amount
- black pepper appropriate amount
Steps for Tomato Faucha
1
Tomato slices into the oven, with a little salt on the surface, and the oven is baked at 200 degrees for 20 minutes。
2
All the materials were measured and, with the exception of olive oil, poured into the inside of the bread machine。
3
Select the face sheet and face。
4
Twenty minutes later, olive oil was poured into it, and it continued to be polished。
5
Covering the membrane for basic fermentation。
6
It's almost twice as fermented and its fingers are watered into the noodles。
7
It removes the aerobics and divides them into two rollers of 15 minutes in an elliptical form of equal overall thickness。
8
The dish is fed into the oven and the final fermentation takes about 30 minutes。
9
After the fermentation was completed, tomato drying, garlic, rosemary, sea salt and black pepper were spread over the face of the dough, all of which were ploughed with olive oil。
10
The oven is 200 degrees preheated, mid-level, upper-fire, 20 minutes out of oven。