Pizza Focaccia

Overview

The natural yeast in the refrigerator has been sleeping for a long time, so I took it out to grow and then replaced the Polish yeast to make this pizza focaccia. Pizza focaccia is much richer in decoration than Naples. I designed three kinds of decorations, which need to be added before the dough is proofed (pre-proofing), those that need to be added before baking and those that need to be added during the baking process (during baking), the latter is usually added in the last few minutes. Some garnishes—such as sun-dried tomatoes, olives, and nuts—need to be wrapped in the dough, which prevents them from burning and falling off. Some ingredients are less fragile and can be placed directly on the dough, such as high-moisture cheeses (such as blue cheese) and meat slices, because they will not fall apart during fermentation. Ingredients that need to be added to the baking are usually cheeses that burn easily, such as shredded cheese. Take a look at the decorating material suggestions listed in the book and try to use whatever you can get your hands on. In fact, I am worried that the chicken breast, which has little oil content, will be roasted into jerky. I still follow the recommendations in the book and put the meat in before baking, hoping that it will not be burnt. Looking at the size, I suddenly thought of a 9-inch pizza pan, which is just right for use. I have been making small portions of bread, so these large molds have almost no use. They have been idle for a long time and rarely come out to see the light of day. The advantage of using a mold is that the finished product has a regular shape and is much rounder than the previous two Neapolitan pizzas. I was shocked when I saw the temperature settings in the book. Preheat the oven to 288°C, and if possible, preheat to 316°C. Calm down and set the oven to the highest temperature of 270 degrees. There should be no problem, right? After baking for 5 minutes, when the dough seemed to be coloring, I took it out and put cheese on it. Hopefully the bread and cheese will be of the same color this time. But no, the cheese was already golden brown and the bread was only light yellow. It turns out that the dough needs to be colored so slowly? The color of the cheese cannot be any darker, and the bread can only be left as it is, looking particularly white against the color of the cheese. . . The skin is quite crispy and can be broken if you don't pay attention.

Tags

• baking
• old man
• lunch
• dinner
• students
• cheddar cheese
• cooked chicken breast
• dried tomatoes
• fermentation starter
• high gluten flour
• olive oil
• onions
• parmesan cheese
• shredded mozzarella cheese
• spiced olive oil
• warm water
• chopped walnuts
• dry yeast
• green pepper
• salt

Ingredients

Steps

1. 1 Dough: 113 grams of fermented starter, 68 grams of high-gluten flour, 2.5 grams of salt, 1 gram of dry yeast, 17 grams of olive oil, and 34 grams of warm water.

   

2. 2 Pour flour, salt, and yeast into a bowl and mix well.

   

3. 3 Add olive oil, starter and water,

   

4. 4 Stir for 3-5 minutes to form a smooth, moist ball.

   

5. 5 Move to a floured surface with water, dust the dough with flour, shape into a rectangle, and rest for 5 minutes.

   

6. 6 Stretch until twice as long,

   

7. 7 30% off. Spray oil and flour on the surface, cover with plastic wrap and let rest for 30 minutes. Repeat this, folding three times.

   

8. 8 After folding for the third time, spray with oil and flour and ferment for 1 hour. The dough expands.

   

9. 9 Shape into a ball, place on an oiled plate, seal with plastic wrap and refrigerate overnight.

   

10. 10 Ingredients: 15 ml spiced olive oil, appropriate amount of dried tomatoes, 15 g chopped walnuts, 1/4 onion, 1/4 green pepper, 50 g cooked chicken breast, 20 g Parmesan cheese powder, 20 g cheddar cheese, 50 g grated mozzarella cheese

    

11. 11 Wash the green peppers and onions and cut into small pieces.

    

12. 12 Pour oil into the pot and heat it,

    

13. 13 Add onions and green peppers and stir-fry until cooked through.

    

14. 14 Take out of the pan, let cool and set aside.

    

15. 15 Cut cheddar cheese into small cubes,

    

16. 16 Pour into the bowl with other cheese,

    

17. 17 Mix well and set aside.

    

18. 18 Cut the chicken into small pieces and set aside.

    

19. 19 Before baking, remove the dough from the refrigerator, place on a floured surface, and dust the surface with flour.

    

20. 20 Press into a round shape about 23 cm in diameter.

    

21. 21 Transfer to baking sheet.

    

22. 22 Coat the surface with spiced olive oil,

    

23. 23 Sprinkle with dried tomatoes and chopped walnuts,

    

24. 24 Then sprinkle green peppers and onions on the surface. Cover with plastic wrap and ferment for 2-3 hours.

    

25. 25 When fermentation is complete, place the chicken on the surface.

    

26. 26 Put in the oven, middle layer, heat up and down at 270 degrees, bake for about 5-10 minutes,

    

27. 27 Take it out and sprinkle the mixed cheese on the surface,

    

28. 28 Place in the oven again and bake for about 5-10 minutes.

    

29. 29 The cheese is golden brown and comes out of the oven.

    

30. 30 Unmold immediately and place on a rack to cool.