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Baking Bread – Focaccia Recipe from Italy | Baking Tutorial
Focaccia – Italy’s flat bread Ingredients 400g plain flour (Type 00), 300ml lukewarm water, 4g fresh yeast, 10g salt, a little olive oil, cherry tomatoes, halved sprig of fresh rosemary, Method Pour 300ml of lukewarm water into a large mixing bowl and sprinkle the fresh yeast over the top.
Add flour and salt, and knead the mixture into a smooth dough.
Transfer the dough to a lightly oiled container and leave to rise with the lid on for four hours.
Once an hour (so three times altogether), fold the dough in from the edges, and drizzle with a tablespoon of olive oil.
Line a baking sheet with baking paper. Tip the dough out onto the baking sheet and gently spread it out with your fingertips.
Now it’s time to prepare the toppings. Push the cherry tomatoes and rosemary leaves firmly into the top of the dough. Then drizzle a little olive oil over the top.
Cover the dough with a tea towel and leave to rest for 20 minutes. Preheat the oven to 240°C.
Place the dough in the oven and bake for around 20 minutes at 240°C, until the crust has turned golden.
Now You need to wait some moment. When the the crust has turned golden, then it will be ready for you. Congratulation, You make it quickly.