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


I made Italian pre-dinner 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
#No-knead Bread
#Pre-dinner Bread
#Garlic Bread



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