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Highly Hydrated Focaccia✨

I always make it# high _ water _ focaccia

I arranged it!

Today's isHighly Hydrated Almond Croissant Focaccia

I only put about 3 / 1 of the olive oil in the dough because it goes into the cookie dough and puts it on top!

Considering the amount of butter, there is no olive oil that I always put on the dough!

I want to say it's healthy, but it might contain a lot of unsaturated fatty acids because it contains butter ~ ~ ~

Finally, sprinkle powdered sugar ✨

10/19 Edited to

私も高加水フォカッチャをよく作りますが、今回のアーモンドクロワッサンフォカッチャはとても気に入りました。生地にオリーブオイルが3分の1しか使われていないので油っぽくならず、バターも加減しているので重すぎないのが嬉しいポイントです。生地のもちもち感とアーモンドクロワッサンの香ばしさが見事に融合して、焼き上がりは食欲をそそります。粉糖を最後にかけることで優しい甘みがプラスされて、朝食やおやつとしてもぴったりでした。ちなみに私の場合は、生地の水分量を調整しつつ室温でじっくり発酵させるのがポイントです。高加水のパン生地は扱いが少し難しいですが、その分ふんわりしっとり仕上がり、自家製ならではの美味しさを楽しめます。皆さんもぜひ、バターとオリーブオイルの配合をアレンジして自分好みの高加水フォカッチャを作ってみてくださいね。

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