Focaccia

Focaccia

Overview

Apprentice Baker’s Focaccia. I was thinking about getting some olive oil, and by chance, olive oil came to me. I just made a tomato focaccia, and while I have plenty of time, let’s make a baker’s focaccia. This focaccia needs to be fermented overnight after shaping, and spiced olive oil is all the decoration. Although "The Apprentice Baker" makes people feel that the ideas are clear and the steps are clear, in this focaccia it is also a bit confusing - olive oil is used when kneading the dough, but when shaping, it says to apply the remaining spiced olive oil on the dough. What's left? I quickly checked to see if I had missed any steps. I checked carefully and found that I had not. So where do the remaining two words come from? The original recipe requires a total of 638 grams of flour to make a 17*12-inch focaccia. Think about what a huge piece of bread that is. Take 1/4 of the amount, which is enough for an 8-inch round mold. I unexpectedly discovered that there was an 8-inch pie plate. Although it was only a little over 2 centimeters high, which was still a little short of the recommended thickness of 2.5-3.2 centimeters for the best focaccia recommended in the book, it didn’t matter. At worst, it might have a mushroom head. The effect is quite good, although there is an extra narrow brim. . . . .

Tags

Ingredients

Steps

  1. Ingredients for spiced olive oil

    Focaccia step 1

  2. Wash and chop rosemary

    Focaccia step 2

  3. Peel and chop the garlic, chop the onion, mix with the rosemary, add salt

    Focaccia step 3

  4. Pour in olive oil

    Focaccia step 4

  5. Mix well and set aside

    Focaccia step 5

  6. Dough ingredients

    Focaccia step 6

  7. Pour the flour, salt, and yeast into the bread bucket and mix

    Focaccia step 7

  8. Add oil, water

    Focaccia step 8

  9. Put it into the bread machine and mix it into a smooth and sticky dough

    Focaccia step 9

  10. Move to the counter and sprinkle generously with flour

    Focaccia step 10

  11. Shape into a rectangle and rest for 5 minutes

    Focaccia step 11

  12. Stretch to 2 times

    Focaccia step 12

  13. 30% off

    Focaccia step 13

  14. Apply oil on the surface

    Focaccia step 14

  15. Sprinkle with flour, cover with plastic wrap, and rest for 30 minutes

    Focaccia step 15

  16. Stretch again

    Focaccia step 16

  17. 30% off

    Focaccia step 17

  18. Grease

    Focaccia step 18

  19. Sprinkle with flour, cover with plastic wrap, and after 30 minutes, repeat steps 16-19 again

    Focaccia step 19

  20. Cover with plastic wrap and ferment for one hour until the dough expands

    Focaccia step 20

  21. Grease an 8-inch pie plate

    Focaccia step 21

  22. Transfer the dough and pour half of the spiced olive oil over the surface of the dough

    Focaccia step 22

  23. While adding the spiced olive oil, press the surface of the dough with your fingers to cover the pie plate. Cover with plastic wrap and refrigerate overnight

    Focaccia step 23

  24. Remove 3 hours before baking and pour the remaining spiced olive oil over the surface. Let it rise at room temperature for about 3 hours

    Focaccia step 24

  25. The dough will expand and be nearly 2.5cm thick

    Focaccia step 25

  26. Place in the oven, middle layer, heat up and down at 230 degrees, bake for 10 minutes, rotate the baking pan 180 degrees, and continue baking for 5-10 minutes

    Focaccia step 26

  27. The surface turns golden brown and comes out of the oven

    Focaccia step 27

  28. Immediately remove from the mold

    Focaccia step 28

  29. After cooling for 20 minutes, cut into pieces and serve

    Focaccia step 29