Focaccia 佛卡夏

Dough Ingredients:
350 g high protein flour
310 g water
3 g instant yeast
6 g salt
15 g caster sugar
35 ml olive oil

Toppings (Optional):
cherry tomatoes; halved
onion; sliced
black olives
fresh rosemary
sea salt
black pepper powder
olive oil, as needed, for drizzling

Tools:
9-inch square baking pan; wire rack

Preparation:
1. Add instant yeast into the water and gently stir until dissolved, set aside.

2. Combine high protein flour, salt and caster sugar, mixing well.

3. Pour the reserved water and olive oil into the flour mixture. Mix with a spatula until no dry flour remains and the dough becomes sticky and cohesive. Let the dough rest for 30 minutes to hydrate fully (autolyse).

4. Conduct a total of three sets of folds, each set spaced 20–30 minutes apart. This helps build structure and elasticity gradually.

5. After the third fold, cover the bowl with cling wrap. Place in a warm area and ferment for 60–90 minutes, or until the dough doubles in size (1.5–2 times).

6. Brush the baking pan generously with olive oil. Transfer the fermented dough into the pan. With oiled fingertips, gently stretch and press the dough to fill the corners of the pan. Cover and rest for 30–45 minutes.

7. Use your fingertips to create dimples across the dough surface. Drizzle generously with olive oil. Arrange cherry tomatoes, onions, olives, and your preferred toppings. Finish with rosemary, sea salt, and black pepper powder.

Cooking Steps:
1. Select “Air Crisp” mode, set temperature and time at 160°C; 20 minutes, start preheating.

2. Once preheated, place the dough into the inner pot and start baking.

3. Once baked, remove the focaccia and cool on a wire rack to room temperature before serving.

Tips:
– Recommended to use grill pot as the inner pot

– Feel free to customize the surface toppings: garlic slices, spring onions, cheese, smoked paprika, or other herbs.

面团材料：
350 克 高筋面粉
310 克 清水
3 克 速发酵母
6 克 盐
15 克 砂糖
35 毫升 橄榄油

表面配料（随喜）：
樱桃番茄；切半
洋葱；切片
黑橄榄
迷迭香
海盐
黑胡椒粉
适量橄榄油；淋面用

工具：
9吋方形烤盘; 晾网

事前准备：
1. 将酵母加入清水中轻轻搅拌，使其溶解，备用。

2. 将高筋面粉、盐和砂糖混合均匀。

3. 把备用的水和油倒入面粉混合物中，用刮刀搅拌至无干粉并且呈湿粘状即可。置放一旁水合30分钟。

4. 进行共三次的折叠，每隔 20–30 分钟进行一次。这可让面团逐渐变得光滑、有弹性。

5. 在完成第三次的折叠后，盖上保鲜膜，置于温暖处发酵 60–90 分钟，或直至面团膨胀至1.5-2 倍大。

6. 将烤盘均匀地抹上橄榄油，然后把发酵好的面团转移到烤盘上。用沾油的指尖轻轻推开，让面团铺满烤盘四角。盖上保鲜膜让面团松弛 30–45 分钟。

7. 用手指在面团上按压戳出凹洞。表面淋上足量的橄榄油，摆上番茄、洋葱、橄榄等配料，最后撒些迷迭香、海盐和黑胡椒粉。

做法：
1. 选择“Air Crisp”模式，设定温度和时间为160°C; 20分钟，开始预热。
2. 预热完成后，将面团放入内锅中，开始烘烤。
3. 烘烤完成后，将佛卡夏面包取出放在晾网上冷却至室温，即可享用。

贴士：
– 建议使用烤锅作为内锅。

– 表面配料可依喜好自由变化：如蒜片、青葱、芝士、烟熏辣椒粉或其他香草等。