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Perfect Focaccia 🥖🍞

2025/8/3 Edited to

... Read moreถ้าใครกำลังหา “ฟอคคาเชีย” หรือ “ขนมปังอิตาเลียน” ที่เนื้อนุ่มๆ ฉ่ำๆ แบบร้านเบเกอรี่ เราว่าวิธีพักแป้งข้ามคืน (cold ferment) คือคำตอบเลยค่ะ เพราะแป้งจะค่อยๆ สร้างรสชาติและความหอม ทำให้อบออกมาเนื้อยืดนุ่มกว่าแบบเร่งด่วนมาก ทริคที่ทำแล้วเวิร์กสำหรับฟอคคาเชียพักแป้ง 1 คืน 1) แป้งค่อนข้างแฉะเป็นเรื่องปกติ: ฟอคคาเชียมักเป็นแป้งไฮเดรชันสูง อย่าเพิ่งรีบเติมแป้งเพิ่ม เพราะจะทำให้เนื้อแน่น วิธีแก้คือใช้น้ำ/น้ำมันมะกอกทามือก่อนจับแป้ง จะจัดการง่ายขึ้นเยอะ 2) พักแป้งในตู้เย็นช่วยเรื่องรสชาติ: หลังผสมแป้งจนเข้ากัน พักให้เริ่มฟูเล็กน้อยแล้วค่อยแช่เย็นข้ามคืน ตอนเช้าหรือก่อนอบเอาออกมาคลายเย็นประมาณ 1–2 ชม. ให้แป้งคืนตัว จะฟูสวยขึ้น 3) พับแป้ง (stretch & fold) 2–3 รอบ: ช่วง 1–2 ชั่วโมงแรก (ก่อนแช่เย็น หรือหลังเอาออกมา) ลองพับแป้งทุก 20–30 นาที จะช่วยให้โครงสร้างแข็งแรง ฟูเป็นโพรงอากาศสวย เรื่องถาดและน้ำมันมะกอกที่ทำให้ “นุ่มฉ่ำ” - ใช้ถาดที่ก้นค่อนข้างหนา/ถาดเหล็กจะได้ความร้อนดี และอย่าหวงน้ำมันมะกอก ทาก้นถาดให้เคลือบทั่วๆ เพื่อให้ขอบกรอบนิดๆ แต่ด้านในนุ่มชุ่ม ขั้นตอนก่อนอบที่หลายคนพลาด - ตอนใส่แป้งลงถาด ให้ปล่อยให้แป้งไหลเองแล้วค่อยๆ ดึงมุมให้เต็มถาด ไม่ต้องกดแรง - พักในถาดจนแป้งพองนิ่ม (เวลาแล้วแต่สภาพอากาศ) จากนั้นค่อย “กดหลุม” ด้วยปลายนิ้วที่ทาน้ำมัน/น้ำให้ทั่วหน้าแป้ง หลุมจะช่วยกักน้ำมันมะกอกและทำให้ฟอคคาเชียเป็นเอกลักษณ์ ไอเดียหน้าแบบคลาสสิกที่เข้ากับฟอคคาเชีย - โรสแมรี่ + เกลือทะเลหยาบ (คลาสสิกสุด) - มะเขือเทศเชอร์รี + กระเทียม + ออริกาโน - หอมใหญ่สไลซ์ + พริกไทยดำ (กลิ่นหอมมาก) วิธีเช็กสุกและเก็บให้อร่อย - อบจนผิวเป็นสีทอง และยกดูใต้ก้นขนมปังต้องมีสีเข้มนิดๆ จะหอมและไม่แฉะ - กินวันแรกจะกรอบนอกนุ่มในที่สุด ถ้าเหลือให้ห่อ/ใส่กล่อง พอจะกินให้อุ่นเตา/หม้อทอดลมร้อนสั้นๆ ความกรอบจะกลับมา ส่วนตัวทำแบบพักแป้ง 1 คืนแล้วติดใจ เพราะได้ฟอคคาเชียที่ “นุ่มจริง หอมจริง” เหมาะกินคู่ซุป สลัด หรือผ่าใส้ทำแซนด์วิชก็อร่อยมากค่ะ

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A close-up of a golden-brown baked focaccia bread, topped with melted cheese and green herbs, resting on parchment paper in a baking pan. The word 'FOCACCIA' is prominently displayed over the image.
A wooden spatula stirs a mixture of warm water, honey, and extra virgin olive oil in a metal mixing bowl, preparing the liquid base for the focaccia dough.
A measuring cup filled with instant active yeast, bread flour, and sea salt is held over a metal bowl containing liquid ingredients, ready to be combined for the focaccia dough.
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