Easy and easy to make focaccia bread that the whole family loves

Overview

Every time I make this bread, it is very popular. The ingredients are low in sugar and oil, and the taste is salty. The taste and texture are more suitable for the needs of the Chinese stomach. Some people think it is not bread, but more like a flatbread. Whether you call it bread or flatbread, it doesn't matter. What matters is that your family likes to eat it. There are many types of bread, which is a general term for a large number of foods, not just the ones we like (or dislike) every day. Just like what we usually call steamed buns, it is actually a collective name for many kinds of fermented foods. This kind of bread has its own name, called Focaccia. Because it is the transliteration of Focaccia, it is also called Focaccia. Originating from northern Italy, it is a traditional Italian home-style bread. Its simple and thick flatbread shape is the predecessor of today's pizza. Italian staple bread is not particular about making. It can be made into a round or square shape. The biggest feature is that you can use your fingers or a knife, bamboo skewer, scissors and other tools to poke holes in the bread one by one. Apply olive oil and season with some salt and black pepper. Then add some herbs, garlic, cheese, black olives, ham and other ingredients as ingredients to make a simple and delicious bread.

Tags

• baking
• breakfast
• bread flour
• coarse salt
• cracked black pepper
• olive oil
• rosemary
• sugar
• yeast
• garlic
• salt
• water

Ingredients

Steps

1. 1 Put the dough ingredients into the mixer, mix evenly at low speed, and then knead into a smooth dough at medium speed. The surface of the dough is smooth, soft to the touch, and somewhat stretchable when pulled apart.

   

2. 2 Roll the dough into a round shape and put it into a fermentation box for basic fermentation, which can be done in the oven and takes about an hour. If you don't have an oven, create an environment conducive to fermentation. Heat the water in the steamer to 40 degrees. Turn off the heat and put the flour on it. This will also help the dough rise. The risen dough will become larger in size, and the dough will not change significantly after you poke holes with your hands.

   

3. 3 Transfer the dough to the kneading mat. Without kneading, flatten and deflate the dough and roll directly into thick sheets. Put the dough sheet into the oven for secondary fermentation, which will take about 30 minutes.

   

4. 4 Brush the surface of the risen dough with olive oil, poke holes in the bread with a knife or your fingers, add sliced garlic and fried and minced fresh rosemary, and rub some crushed salt and black pepper evenly.

   

5. 5 Put it in the preheated oven. If the upper and lower heat of the oven can be controlled independently, bake at 190 degrees for upper heat and 170 degrees for about 25 minutes. For ovens that cannot control the temperature individually, there is no big problem if you use 190 degrees directly. The bottom will be crisper after baking.

   

6. 6 Let the baked bread cool on the grill, then cut it into pieces and seal it for storage. When eating, you can put it in the oven at 120 degrees for 10 minutes to warm up. It will be as good as freshly baked bread.

   

7. 7 There is bread for breakfast, which is very comfortable to eat without getting up early. It is fried with shrimps, eggs and milk. It is tender and fragrant and delicious. It is very good with bread and milk.