Focaccia bread is extremely popular in Italy, often seasoned with olive oil and herbs, and sometimes topped with cheese, meat, or various vegetables. The dough composition and shape of focaccia are similar to pizza, containing high-gluten bread flour, olive oil, salt, water, sugar, and yeast.
Ingredients for focaccia: High-gluten flour 350g, salt 5g, red yeast 4g, olive oil 30g. For the dough: sugar 10g, water 200g, olive oil as needed for brushing. Yeast liquid 50g, French old dough 50g, oil-marinated cherry tomatoes as needed, thyme as needed, black olives as needed, rosemary as needed, black pepper as needed.
Method for making focaccia:
Step 1: Measure the liquid, add yeast and sugar, and let it rest for a while.
Step 2: Add dry flour and old dough.
Step 3: Stir well, cover with plastic wrap, and place in the refrigerator to cool and hydrate for about half an hour.
Step 4: Take out, add olive oil and salt, and start kneading the dough.
Step 5: No need to knead to a gluten development stage, just form a smooth dough.
Step 6: Flatten and place in a proofing box at 26 degrees, 70% humidity, and ferment for about 50 minutes, then take out. This depends on the condition. At this time, you can prepare the following ingredients.
Step 7: Cut the olives in half.
Step 8: Wash fresh rosemary.
Step 9: Wash thyme.
Step 10: Brush the baking pan with olive oil to prevent sticking.
Step 11: Take out the proofed dough, flatten, and place in the baking pan.
Step 12: Gently press small dents with your fingers on the surface.
Step 13: Brush the surface of the dough with a layer of olive oil.
Step 14: Lay out various ingredients. Place in a proofing box at 32 degrees, 80% humidity for the second fermentation.
Step 15: Grind a little black pepper on top. Bake in the oven at 210 degrees for 27 minutes.
Step 16: The finished product; fragrant.
Step 17: It is very soft and savory!
