Ingredients:
High-gluten flour: 300g; Low-gluten flour: 60g, whole wheat flour; Fine sugar: 15g; Salt: 2g; Water: 200g; Olive oil: 30g.
Seasonings:
Olive oil: 40g, for soaking; Garlic slices: appropriate amount; Sausage: appropriate amount; Rosemary: appropriate amount; Black pepper: appropriate amount; Cherry tomatoes: appropriate amount; Salt: appropriate amount.
Taste: Salty and fresh; Technique: Baking; Time: Several hours; Difficulty: Ordinary.
Steps for making Focaccia Bread
3g yeast and 15g fine sugar are mixed in 180g water and left to stand for a while (please reserve about 30g of water and add it according to the softness and hardness of the dough);
300g high-gluten flour, 60g whole wheat flour, 2g salt, and 30g olive oil are placed in a bowl;
The yeast water is poured into the flour and stirred into a smooth dough;
Cover with plastic wrap and ferment until doubled in size (it took me about 40 minutes to ferment in hot weather);
Put a little salt, garlic slices, cherry tomatoes, sausage, and rosemary in 40g olive oil to soak, and line the baking tray with oil paper or a layer of oil;
Take out the fermented dough and flatten it on the baking tray with your hands;
Press small holes with your fingertips;
Spread a layer of soaked oil, use scissors to cut small holes, and insert garlic slices;
Add cherry tomatoes, sausage, and rosemary;
Sprinkle with black pepper and salt, and finally brush with the remaining soaked oil. Cover with plastic wrap and ferment until 1.5 times larger (I fermented for about 20 minutes for the second time);
After fermentation, put it in the middle of a preheated 200-degree oven, and bake for about 22 minutes with upper and lower heat (in the last five minutes, I adjusted the oven temperature to 220 degrees for upper heat and 180 degrees for lower heat to bake until the end);
It looks crispy on the outside and tender on the inside!
Finished product
Finished product
Finished product
Show off my knife skills
By the way, show off my herbs
