制备过程
50 分钟
等待时间
30 分钟
烘烤的时间:烘烤时间取决于机器
1 小时 50 分钟
个数
1
Potatoes
300 g blue potatoes (e.g. St. Galler)
Dough
500 g white flour
1½ tsp salt
½ cube of yeast (about 20 g)
300 ml water
100 g pitted olives
2 sprigs of rosemary
chopped
Olive oil for greasing
Topping
4 tbsp water
4 tbsp olive oil
1 clove of garlic
crushed
Shaping
Olive oil for greasing
Some fleur de sel
Potatoes
Wash the potatoes, place on a perforated stainless steel tray and cook at 100 °C for 25 minutes using the steam mode.
Allow the potatoes to cool down. Peel and cut into about 5 mm cubes.
Dough
Knead all the ingredients in a bowl into a soft, smooth dough. Add the potato cubes and knead well into the dough. Shape the dough into a ball. Put in a bowl and place in the bottom of the cooking space. Allow to rise at 32 °C for 1 hour until double in volume using the professional baking proofing mode.
Topping
Stir all the ingredients together well.
Shaping
Grease the baking tray generously with olive oil. Place the dough on the baking tray and flatten with your hand until about 1 cm thick. Spread the topping over the dough and use your fingers to create depressions in it. Sprinkle with fleur de sel and allow to proof for 30 minutes.
Baking
Preheat the cooking space to 210 °C using the professional baking flour-dusted mode.
Bake the focaccia in the middle shelf position for 25 minutes.
Allow the focaccia to cool on a wire rack.
Cooking steps
在 蒸汽 期间为 100 25 分钟°C
Take out and prepare the food. Leave the appliance door ajar for the appliance to cool down.
在 发酵专业烘烤技术 期间为 32 1 小时°C
Shape the dough and allow to rise again before baking.
将发酵桶预加热 热风 到 210°C
Preheating finished. Put the food in.
在 表面撒面粉专业烘烤技术 期间为 210 25 分钟°C
附加信息
食谱编号
S36
创建人
V-ZUG 瑞族
创建时间
2022/1/26