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Focaccia

# high _ water _ focaccia

Material

200g strong flour

50 g cake flour

Sugar 10 g

salt 5 g

3 g red suff

200 ml to 220 ml of lukewarm water

How to make

Put everything in a bowl and mix with a spatula

When it's no longer powdery (it's OK if it's roughly mixed)

Wrap and ferment function 15 to 20 minutes at 35 ℃

It becomes a moist and stretchy dough

I did it about 10 times with a spatula, so I turned it over

Also wrap and ferment 20 minutes at 35 ℃

Mix again from bottom to top 10 times how much

Final fermentation 20 to 30 minutes

When it is plump and bubbles are formed, fermentation is complete ✅

Drizzle plenty of olive oil

Make a lot of holes in the dough with your fingers

Sprinkle magic salt or rock salt if you like

Preheat to 200 ℃

Bake for 20 minutes ✨

5/11 Edited to

フォカッチャはイタリア発祥のシンプルながらも奥深いパンであり、私も自宅で何度もチャレンジしています。この記事のレシピでは、強力粉に加えて薄力粉を使い、全体の水分量を多めにすることで、しっとりとした生地に仕上げています。高加水生地は扱いにくいこともありますが、ここで紹介されているように、発酵の合間にヘラで混ぜて生地を折り返したり、指で穴をあけたりする工程がポイントです。これにより気泡ができ、焼き上がりはふっくらと軽い食感になります。私が試した際には、オリーブオイルをしっかりかけて表面をコーティングし、好みに合わせて岩塩やマジックソルトを使用することで、味に幅が出るのが楽しかったです。オーブンを200℃に予熱し、20分ほど焼くと外はパリッと中はしっとりした理想のフォカッチャが焼き上がりました。家族にも大好評で、朝食やおやつとして気軽に楽しめるのもうれしいところです。他にもローズマリーやガーリックをトッピングに加えることで、さらに本格的な風味も演出できます。このレシピは発酵時間も短めで手軽に作れるため、パン作り初心者の方にもおすすめです。ぜひ何度か試して自分好みの焼き加減やトッピングを見つけてみてください。

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