Focaccia

Description

Focaccia-Italian bread. I offer you another recipe for this bread, which I saw in the "Honest bread". He interested me with the cooking technique, the method of addition of the test. Comes to bread!

Ingredients

Flour

567 g
Water

454 g
Salt

11 g
Yeast

12 g
Olive oil

14 g

Cooking

To prepare the required product, preferably at room temperature. Sift the flour, saturate more oxygen.

I knead the dough in a large pot and I have to double the rate of the products. To the sifted flour add the salt, yeast, lukewarm water and butter.

If the yeast cake, then to dissolve them in the specified amount of water and pour into the flour with the salt, it is not necessary to wait for the formation of the foam "cap". Then add the oil.

Knead the dough, I do it with a wooden spoon, I feel so comfortable. Knead the dough should not be too long, enough to connect all components to "wet flour", to avoid dry patches! The dough is wet, sticky. Cover with the container lid (cling film) and put in a warm place, preferably without drafts for 20-30 minutes.

Then the fun begins... After a specified time to make the First addition of the test on the four sides: to do this, prepare a bowl with cold water and before each addition must! moisten your hands. So, just flatten the dough in the middle and pry under the bottom distant from the edge and begin to pull the dough over the "corners" up and spreading to the side...

And press in the middle of a bunch. The dough already has slightly changed its structure and runs without problems, the main thing is not to hurry...

Then the bowl with the dough to turn (I do it clockwise) and pull the opposite edge of the dough up and to the side, but will refund it in the middle and will cover a lap to himself. Continue to do the same with the remaining two sides.

Then turn the dough seam side down. Again put in a warm place, covered, for 20-30min. All such summations should be done THREE times with the specified time interval. Then after the third addition of the dough put into the refrigerator, where it should dobrobiti at least 1 hour. In General, can be stored for 1 to 4 days without losing its qualities.

That's how my batter looks like after the FIRST addition and of the lift (remember I have double the norm!)

And so after an hour in a cool place... My pan was too small and the dough almost ran away:-)

On a baking sheet (I have a 40*27cm) pour oil, put the dough, punch down. To redeem the dough in the oil on both sides. Prescription cold dough is distributed with three time intervals, which for me is not very convenient.

I do so: hands liberally smeared Rast. oil and deep indentations caused by distribute the batter across the whole pan, stretching. Leave to come on 30min., covering film or a towel and then again with your fingers distribute more evenly. And restoy another 20-30 minutes while warm up the oven. Fingers should remain lumpy, where to fill the oil. If You feel not enough, add on top directly into the dough during the distribution.

Rasslaivetsa Focaccia warm. Again, if the batch is less than (or very warm) restoy you can subtract up to 30min. So has considerably risen dough after an hour... And now stuff. I have at this time, the garlic (cut lengthwise into small wedges)lightly drown, Italian herbs (sprinkle). Options: tomatoes, large dice (or cherry in half) sea salt, Provencal herbs; onion: in a bowl cut into small cubes dried. bow+stretch. (butter) oil+salt+black pepper. mol.+lemon juice=warm everything in the microwave 900 watts of power 2 min. to sprinkle on top

Bake the Focaccia in a hot! the oven 230-250 With t* for 20-25 min, the top sprinkled with water from a spray bottle. Be sure to navigate around your oven! Electric mini oven is enough for me and 20 min, in a gas-30 min.

Here's a lush Focaccia turned out! Hope was able to convey the recipe is clear:-)

Bread with a very crispy crust and soft makerom! But what spirit from the roasted garlic!

And this Focaccia with tomatoes and garlic. Here is a batch less. Baked tomatoes is tasty! Can be served with soups, salads, and just because it's bread...

Comments and reviews

Leave a comment or a recipe review