Daily bread

the ex­pert bak­ers at Prunelle, is in­gre­di­ents — gath­ered from na­ture and sea­soned with lov­ing care

Taste & Flavors - - INSTA STAR -

Foc­ca­cia gar­lic sea salt IN­GRE­DI­ENTS

• 1000g flour T55 • 20g salt • 10g dry Yeast • 20g olive oil • 550g wa­ter • 50g gar­lic


Mix all the in­gre­di­ents to­gether on a small spiral mixer 5min­utes in the 1st speed and 4 to 5min­utes on the 2nd speed.

Take the dough and put it on the stain­less bowl spread by olive oil be­fore putting the dough and then cover the dough with cling film for 1h rest­ing time.

Take a tray and spread olive oil and then put the dough and stretched it by hand to cover the di­men­sion of the tray and leave it at room tem­per­a­ture for 1h30.

Af­ter proof­ing put olive oil on top and speeded by hand and then put a gar­lic slice and see salt on top and then put you fin­ger on all the tray.

Pre­heat the oven at 200°C for 10 to 15min­utes and then put the Fo­cac­cia in the oven for around 25min­utes.

Re­move the dough from the tray and cool the Fo­cac­cia around 45min­utes be­fore serv­ing. You can also put the fo­cac­cia af­ter cool­ing on a zip­per plas­tic bag and put it in the freezer to be used af­ter.


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