Tomato rosemary focaccha

Tomato rosemary focaccha

Introduction:

"I wanted to copy a curious bread, but I was inspired in a moment, so I decided to start with tomato rosemary focaccha. As usual, Mr. Meng's recipe was used for the dough, and the ingredients on the surface were the combination of Mr. Meng and apocalypse. It's a golden cake with long grass. I specially roasted a little more time to make a slightly thick skin, which is the most fragrant and delicious

Production steps:

Step 1: dough

Step 2: pour the dough other than oil into a large bowl

Step 3: stir to floccule and add oil

Step 4: continue to stir until the film comes out

Step 5: basic fermentation for 60 minutes, the dough grows

Step 6: exhaust, round and relax for 10 minutes

Step 7: roll into a round cake about 20-25 cm in diameter, put it into a baking pan, and ferment for 20 minutes

Step 8: prepare ingredients

Step 9: take rosemary leaves, wash and dry

Step 10: wash the tomatoes, remove the pedicels and cut them into slices

Step 11: evenly brush a layer of oil on the fermented cake

Step 12: poke a small hole in the surface with your finger

Step 13: put small tomatoes in the pit

Step 14: use a stick to make small holes in the space between tomatoes

Step 15: sprinkle salt and black pepper on the surface of the cake

Step 16: finally insert the rosemary leaf into the hole

Step 17: put the baking tray into the oven, middle layer, heat 190 degrees, heat 170 degrees, bake about 25 minutes

Step 18: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 150g

Fine granulated sugar: 5g

Salt: 1 / 4 teaspoon

Dry yeast: 1 / 2 teaspoon

Water: 85g

Corn oil: 5g

Black pepper: right amount

Tomato: 2

Fresh rosemary: moderate

Note: if there is no fresh rosemary, dry rosemary can be used instead. The ingredients on the surface of the dough can be changed as you like. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh