Kneading|Whole wheat focaccia

The simple Focasia of the anti-purity road is too suitable for lazy people. Take a minute or two between scrolling your phone or doing housework, use the fragmented time to stir and fold casually, and the real hands-on time is only about ten minutes in total, as long as the folding and fermentation are in place, you can eat the crispy surface and the tissue Q bomb pasta. The 100% whole wheat flour is rich in wheat, and the dough is topped with a variety of favorite ingredients, or sandwiches are sandwiched with a lot of ingredients. The !️ dough before entering the oven must be fermented in place, which is the key to the gummy texture. Generally, when fermented to 2.5 times or nearly 3 times the size, one or two large bubbles "grow" on the surface, and it is very duang to shake it. (Addendum: If it is not baked well, such a simple bread will definitely fail, and it can only be said that it will not be good for the recipe.) A low score on your work will affect the confidence of your cooks. Thank you very much.)

Ingredients

Wholewheatflour 300 g

Warmwater 250 g

Yeast 2 g

Honey 10 g

Salt 6 g

Oliveoil 15 g

Ingredients:

Babytomatoes 10 pieces

Rosemary 2 sprigs

Garlicslices 5 g

Blackpepper 2 g

Sesame 10 g

Cheese 15 g

Ham 1 slice

Onion 20 g

Cooking Instructions

If you want to go for the large pores of focaccia, you need to use bread flour with high gluten, have a water content of more than 90%, and ferment in place (preferably with the Lupin variety).
It's 50% whole wheat, and the stomata are quite large.
But I prefer the aroma and nutrition of 100% whole wheat, and here I use Hetao fine whole wheat flour, which has a protein content of 12%, low gluten and small pores, and a very elastic taste.
If you prefer a thin, crispy focaccia, use a 28x28 square plate.
I like the slightly thicker focaccia, which is more meaty and easy to cut and assemble into sandwiches.
First, mix the warm water, yeast and honey in the recipe and let it sit for a few minutes to activate the yeast. Honey helps fermentation and brings out the beautiful color of Maillard, and white sugar is used without honey.
Then pour in the flour and add salt.
According to the water absorption of Hetao flour, the water content of the dough is 85%.
Stir the flour and water into a ball, refrigerate and hydrate for half an hour to hydrolyze to produce gluten.
After half an hour, add 10 grams of olive oil.
Dip your fingers in the oil and stretch the sides of the dough to the middle and fold the dough.
Smooth side up, let it sit for about half an hour.
Fold every half hour, for a total of three times, to form gluten.
The folded dough is sealed for fermentation.
It is full of flavor without the need for noodles, and it is fermented at a low temperature overnight. The low temperature slows down the fermentation, giving the various enzymes and bacteria in the dough more time to awaken the flavor of the grain, making the finished product sweeter.
(If time does not allow, it can also be fermented overnight, and the flavor is slightly worse.) ï¼‰
Before the dough is put in the refrigerator, it will be slightly larger, indicating that the yeast has been activated. If the weather is cold, let it stand at room temperature for a slight fermentation, and if the weather is warm, move it directly into the refrigerator and ferment overnight. Yeast will be dormant below 4 degrees Celsius, and refrigerated fermentation is suitable at about 6-10 degrees.

The inside of the leavened dough is filled with gas.
Take it out two hours before baking and warm it back. Brush a baking tray with 2 grams of oil (add a layer of tin foil or oiled paper to facilitate demoulding), pour the leavened dough onto the baking sheet, stretch and fold, and then spread. Be careful not to destroy the stomata with light movements.
At about 25 degrees, about an hour later, the dough is spread all over the baking tray and has small bubbles.
Sprinkle some oil on the dough, dip your fingers in some oil, and poke the holes lightly.
Sprinkle with black pepper and add your favorite ingredients.
This is the original flavor with cheese and garlic, so it is convenient to use to make sandwiches, and of course it is delicious to eat directly.
You can also put small tomatoes or oily tomatoes.
You can also put onions, ham, sausages, etc.
Bake at 220 degrees and preheat for 10 minutes
Bake at 220 degrees for 20-25 minutes, cover with tin foil or turn down the heat after the second half is colored.
Demould, let cool, cut into cubes. There are also pores at the bottom, which are charred and crispy, and are particularly fragrant.
Some chefs make finished products that are not large enough. This is related to the state of the dough after warming.
Before putting the dough in the oven, be sure to send it to duang duang state. (See GIF)
The dough is in the duang duang state before it goes into the oven.

!ï¸ The dough before entering the oven must be fermented in place, which is the key to the gummy Q elasticity. Generally, it is fermented to nearly three times the size, and there are one or two large bubbles on the surface, and it is very duang to shake it.

If it is not baked well, such a simple bread will definitely fail, and it can only be said that it will not be able to cook the recipe. A low score on your work will affect the confidence of passers-by, please raise your hand, thank you