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I tried to make high water focaccia‼️

Good evening 🌇 Thank you for your hard work

Today it was raining and I had ☔ free time, so I had focaccia with high water

I made it 🤭

Not good for the first time 👏

It was fluffy and delicious ~

Material

Bread flour 250g

Water 210 ml

Sugar 10 g

salt 5 g

4 g dry yeast

Spread on parchment paper

Some olive oil

For water

10 ml of water

olive oil tablespoon 1

How to make

1. Add water, dry yeast, sugar and salt and mix

2. Add strong flour and mix with a spatula

3. Fermentation at 35 ° for 20-25 minutes

(Our oven range was only 40 °, so

(Fermented at 40 ° for 25 minutes) Adjusted depending on the model

Please

4. Punch about 20 times, put it in the mold and bake at 35 ° for 20 minutes

Fermentation (We ferment at 40 ° C for about 15 minutes)

5. Water (about 1: 1 olive oil and water)

I'm just doing it with my finger,

6. Topping with your favorite ingredients

7. Preheat the oven to 230 ° for about 20 minutes at 230 °

Bake

If it's grilled and baked to the bottom 🆗

Because the cheese was a little uncooked,

I ➕ few minutes.

For the first time, it's easy and fast.

You can enjoy various things if you change the toppings

So it might be good for breakfast?

It's delicious, so try making it 👋😀

My home time.Praised by my family. # high _ water # hocaccia The Bread Recipe

6/29 Edited to

私もこの高加水フォカッチャを初めて作ったとき、ふわふわでしっとりとした仕上がりに感動しました。高加水生地は扱いが難しそうに見えますが、しっかりと発酵させることで粘りが出て扱いやすくなりますよ。特に発酵温度と時間の調整が重要で、記事でも触れているように35℃前後でじっくり発酵させると、イーストの活動が安定して生地がふくらみやすくなります。オーブンレンジの温度設定が限られている場合は、40℃での発酵でも問題ありません。私も40℃で発酵させましたが、きれいに膨らみました。また、パンチ（生地をたたいてガスを抜く作業）を数回繰り返すことで生地のグルテンが強化され、焼き上がりの食感が格段にアップしました。型に移す前や発酵の途中にパンチするといいでしょう。トッピングは定番のベーコンやチーズのほか、刻んだローズマリーやオリーブ、ミニトマトなどいろいろ試しています。加水用のオリーブオイルと水の混合液を指で生地にプスプスと差し込みながら塗ると、表面がパリッとして香りもよくなりおすすめです。焼きあがったフォカッチャは熱いうちに食べるのが一番ですが、冷めてもレンジで軽く温めるとふわふわが復活します。是非アレンジしながら自分好みの味を見つけてみてください。忙しい朝や家族の食卓にぴったりな、おうちパン作りの楽しさを実感できますよ！

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