Plain Focaccia - by Clarinda Hoo


Plain Focaccia
酵母(7克),
温水(1 cup),
初级特榨橄榄油(2 tsp+),
盐(3/4 tsp),
面粉(3 cups),
迷迭香(1 tsp)。

1. 准备材料。
2. 酵母加温水混合。大马美食专页分享
3. 加入盐,干迷迭香,橄榄油,和一勺面粉,搅拌均匀。
4. 倒入剩余的面粉中。
5. 揉成团。
6. 加入少量橄榄油,揉1-2分钟,然后重复3次。
7. 成一个干净的面团。
8. 放入容器中,加少许橄榄油,发酵2小时,成2倍大。
9. 发酵结束。大马美食专页分享
10.倒入刷了橄榄油的烤盘,平整成一个大的方片,表面刷一层橄榄油。
11.用手指戳洞,要很多洞。
12.放入温暖处发酵45分钟,2倍大。
13.在表面轻轻刷一层橄榄油,撒上一些迷迭香,如果有海盐,撒上一些海盐。
14.入烤箱,246度,烤15分钟。
15.放倒网上晾凉。
16.切开食用!大马美食专页分享

Tips:
1. 因为用到很多的橄榄油,所以一定要选用高品质的橄榄油,这样面包最好吃。
2. 如果家里有新鲜的迷迭香,切2 tsp就可以,这个用量是干的,味道风干的更足,新鲜的适量曾加用量。
3. 如果有粗粒小麦粉,可以用它替换原料中的六分之一的用量,这样更正宗。
4. 这个量大概做出6人份的分量,酌情增加或减少。
5. 最后拿出烤箱,可以趁热再刷上一层橄榄油。

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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