After researching over 20 different recipes, I've found the best method! The focaccia is baked with a thin, airy, and soft texture, and has a golden and crispy bottom. The long fermentation process gives it a deep and savory flavor that is enhanced by the aroma of rosemary and the fruity taste of extra-virgin olive oil. This focaccia is so delicious, you won't be able to stop eating it.
• Full recipe details: ciao.kitchen/f...
• Yamasaki mixer, oven, and electric bread knife group purchase (deadline: 2 April 2023)
• Order link (available only in Taiwan): gbf.tw/mfsox
Recipe:
Makes ¼ baking sheet (size: 12.8 x 9.5 x 1 inches / 33 x 24.4 x 2.8 cm)
Poolish:
50g bread flour
50g room temperature water
0.1g instant yeast (a pinch between two fingers)
Dough:
All of the poolish
250g bread flour
190g room temperature water
0.8g instant yeast
1 tsp honey or maple syrup
6g salt
13g extra-virgin olive oil
2-3 tbsp extra-virgin olive oil (for coating the baking sheet and topping the dough)
Fresh rosemary, salt, and freshly ground black pepper for topping
Chapter markers:
00:00 Intro
00:43 Making the poolish
01:57 Making the dough
04:24 Basic fermentation
05:58 Preparing the baking sheet
07:04 Shaping the dough
07:45 Final fermentation
09:10 Baking
09:40 Cooling and tasting
10:40 A mishap in the kitchen
#focaccia #bread #oliveoil"