*** Please refer to the TIP at the bottom of the expected questions.


I made Italian predinner bread, focaccia.
You can make it without toppings, or you can taste it with various toppings.
I made focaccia with garlic and herb flavor.
It is made with no dough without kneading, but it has a soft and chewy texture.
I really like the feel when I make dimples in the dough.
Please make it yourself too ^^


*** Measurements are scales (g), rice spoons (Tbsp), teaspoons (tsp) (not measuring spoons)

[frame size 22cm]
✤ Dough
300g Bread flour
3g (1tsp) Instant dry yeast
3g (1tsp) Sugar
Grind 5g (0.5Tbsp) Salt
20g (2Tbsp) Olive oil
250ml Warm water

✤ Toppings
40g Olive oil
10 Whole garlic
Cherry tomatoes (optional)
Black olives (optional)
Rosemary (optional)
Some salt
Parmesan cheese (optional)

✤ Tips
If made in summer, ferment for 20 minutes after folding, final fermentation for 1 hour to 1:30 minutes
You can bake it directly in an oven pan without a mold.
Add balsamic vinegar to roasted garlic in olive oil, or
It can also be used as a sprinkling on dough before baking.
After freezing, bake again in the oven or reheat in the microwave.
Maximum refrigerated fermentation time is 24 hours.
It can be baked without refrigeration fermentation, but the size of the pores can be small.
If you topping cherry tomatoes, they are heavy and less pores are formed in the bread. (Cut and topping)



#Focaccia
#Garlic Focaccia
#Noknead Bread
#Predinner Bread
#Garlic Bread



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