I always like to try new flavor. Today I would like to share with you the focaccia, a flat bread originated in Italy. Usually they are seasoned with olive oil and spicy. Of cause, if you like, you can add some cheese, sausage or other vegetables on the top of it. And thus it looks like a pizza, but I thought it was very like Chinese Fried Scallion Pancake. In short, it has a nice chewy texture, served with pumpkin soup is delicious, especially in cold winter days.
Ingredients:
- warm water 180 ml
- active dry yeast 5g
- all-purpose flour 270 g
- teaspoons Salt 8g
- olive oil 20 g
- rosemary minced 1 1/2 teaspoons
- green onion 2 tbsp
- garlic clove, minced 1 each
Instructions:
In a large bowl, add warm water and dry yeast,mix well using a spoon.and then add flour to it, salt, sugar, chopped green oinon, vegetable oil, stir together and mix well.
knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 40 minutes.
Place the dough in a greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Rosemarry and salt. let rise in a warm place for 30 minutes again.
Preheat oven to 220 degree C.
Bake in preheated oven for 25-30 minutes, or until golden brown. Serve warm.
我总是喜欢尝试做一些新的食物。今天这个佛卡夏面包(罗马大饼)，是原产于意大利的一种扁平面包。通常用橄榄油和香草来调味，有的也放一些白葡萄酒（如果你不介意），最后会在面包上铺上奶酪、香肠或者其他蔬菜，和披萨很像。我觉得它很像中式的发面葱油饼。制作过程也不复杂。这种面包看起来很干巴巴的，但是越吃越有味道，很有嚼劲。搭配一些蔬菜浓汤很好吃，尤其适合现在这么冷的冬天。
原料：
面粉270g
酵母5g
温水180ml
盐8g
糖 6g
葱花2大勺
迷迭香 5g
植物油 20g
蒜瓣 1个
做法：
把酵母溶解于温水中，加入面粉，糖，盐，葱末，蒜末，植物油，混合搅拌均匀，继续柔至光滑有弹性的面团。
取另一个大碗，涂抹少许植物油，把面团放入，盖上湿布，放在温暖处发酵40分钟。
发酵好的面团，用铲子放入铺了油纸的烤盘上，或者烤盘涂抹油。用手轻轻拍打按扁，并整理成长方形。上面刷上植物油，撒上迷迭香和盐，继续醒发40分钟。
烤箱预热220度，烘烤25分钟至表面金黄即可。切片，趁热食用最佳哦。