Trang chủ Món ăn 58% hydration Garlic Chilli Focaccia
58% hydration Garlic Chilli Focaccia yêu thích

58% hydration Garlic Chilli Focaccia

Giới thiệu

Đầu bếp :

Linh

58% hydration Garlic Chilli Focaccia

With no kneading and less proofing time, this recipe is a winner on busy days. The dough has a small ratio of water to flour, resulting in a weak gluten network hence dense and tight crumbs - perfect for focaccia sandwiches!

Nguyên liệu

Khẩu phần ăn :

8x11 inch loaf
2 tbsp

olive oil to grease the pan

250 g

bread flour

145 ml

lukewarm water

3 g

dry instant yeast

3 g

salt

1 tbsp

olive oil

Hướng dẫn nấu nướng

* Bước 1

Generously grease a 8"x 11" baking pan with butter. Drizzle 2 tbsp olive oil in the bottom. Set aside.

* Bước 2

In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Transfer the batter to the prepared pan. Cover with a damp towel and let rise until doubles in size, about 1 hour.

* Bước 3

Oil your hands and if necessary, spread the dough into the corners of the pan. Cover with the damp towel and let rise second time, about 40 minutes.

* Bước 4

Toward the end of the rising process, preheat the oven to 375°F / 190°C no fan, and arrange a rack in the middle of the oven.

* Bước 5

Use your fingers to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be.

* Bước 6

Drizzle the top with 1 tbsp olive oil. As for the toppings, you can change them up however you like.
Ảnh Bước 6

* Bước 7

Bake 20 to 25 minutes, or until the bread is golden brown. Cool in the pan for 5 minutes before serving.
Ảnh Bước 7

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olive oil to grease the pan bread flour lukewarm water dry instant yeast Salt olive oil

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8. Ăn vặt một cách lành mạnh

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58% hydration Garlic Chilli Focaccia 58% hydration Garlic Chilli Focaccia
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