Easy and Super Delicious Homemade Focaccia Bread Recipe
Recently, to handle the excessive rosemary, I've been creatively using various ingredients.I often make oil-soaked cherry tomatoes. They can be used with pasta.Or as a topping for focaccia bread..
Focaccia is an Italian flatbread that is typically garnished with herbs or other ingredients.It's somewhat similar to pizza. So, I usually call it Chinese pizza due to its resemblance in texture to large pancakes.. After baking the focaccia, every bite is filled with the rich taste of sour and sweet cherry tomatoes and spices, which my family loves. Oil-soaked Tomatoes:400g cherry tomatoes Olive oilEnough to cover the dried tomatoes
Fresh basil 2g
Thyme 2g
Rosemary 3g Garlic clove, 3 pieces
Table spoon of salt
A little sugar
Step 1: Prepare the ingredients.
Wash the cherry tomatoes, dry them, and cut them in half.
Dry at 150°C for 40 minutes.
Step 2: Make herb-infused olive oil: heat the olive oil, turn off the fire, add salt, sugar, and garlic clove, mix well until cooled, then pour into a sealed jar.
Step 3: Soak the dried tomatoes and various herbs in the herb-infused olive oil for two weeks.
Focaccia Bread:High-gluten flour
Whole wheat flour, 50g
Sugar, 10g
Yeast, 3g
Salt, 2g Water, 160g 250g
Olive oil (for the dough), 20g
Olive oil (for surface use) as needed
20g of oil-soaked tomatoes
A little salt
Black pepper, a little
Step 1: Mix high-gluten flour, whole wheat flour, sugar, yeast water, and salt to form the dough.
Rub until gluten develops.
Step 2: Add 20g of olive oil and continue kneading until evenly mixed.
Step 3: Let it rest for 15 minutes, then roll into a square shape and place in a mold.
Step 4: Allow to rise until doubled in size. Lightly spread olive oil on the surface with your fingers, create small indentations with your fingertips, and fill with oil-soaked tomatoes and seasonings. Step 5: Bake in a preheated oven at 185°C for about 20 minutes.
Mix high-gluten flour, whole wheat flour, sugar, yeast water, and salt together to form a dough. Rub until the gluten has developed into an elastic stage.
Add 20g of olive oil and continue kneading until well combined.
6:Let the dough rest for 15 minutes, then roll it out into a square shape and place it in a mold.
7:Allow the dough to rise until it doubles in size, then lightly brush with olive oil by hand. Use your fingers to make small indentations vertically, and fill with oil-cured cherry tomatoes and spices.
8:Bake in a preheated oven at 185 degrees Celsius for about 20 minutes.oven.
