Kneading focaccia, a classic dish originating in Italy, has always been a favorite of my baking journey. Every time I stand in front of the kitchen fire with a cast iron pot in my hand, the love and anticipation of baking swells like a spring. This time, I decided to challenge myself to make this bread in a 30cm pan as if I was putting my baking art on a much larger canvas.
The material of the cast iron pan gives the bread its unique aroma and taste, while the size of the shallow pan allows the bread to be distributed more evenly during the baking process. As the dough slowly expands in the pan, the golden skin gradually becomes crispy in the light of the fire, and the sight is simply breathtaking.
I know that making no-rub focaccia is not an easy task. It requires precise ingredient ratios, meticulous handling steps, and that dedication and patience in baking. But when I saw the fragrant, crispy loaf of bread come out of the pan, all the hard work turned into satisfaction and pride.
It's not just a loaf, it's my love and pursuit of the art of baking. Every baking is a respect for the ingredients and a challenge to the taste buds. The use of a 30 cm shallow pan to make no-knead focaccia is undoubtedly an important attempt and breakthrough in my baking journey. It gave me a deeper understanding of the charm of baking, and it also made me look forward to the next challenge and innovation.
Ingredients: 350 grams of gluten flour, 6 grams of sea salt, 3 grams of instant fermented mother, 15 grams of sugar, 260 grams of water, 25 grams of olive oil, 1 bell pepper yellow, 1 bell pepper red, 1 eggplant
1. 350g of high powder, 6g of sea salt, 3g of quick-fermented mother, 15g of sugar, mix evenly and then add 260g of water to mix into a ball.
2. Add 25g of olive oil in batches until the oil is absorbed, after fermentation for 20 minutes, fold the dough with water and then round it in the middle (repeat this step 3 times), take another clean steel basin and grease the dough to move it over and ferment for 2 hours.
3. The fermentation time is used to process the vegetables and fruits to be painted, and you can also arrange them on the lid of the pot to determine the size and position of the vegetables and fruits, so that they are not too big or too small.
4. After the fermentation is completed, first smear the bottom of the cast iron pot with olive oil, then move the dough to the past, dip your fingers in olive oil, poke holes in the dough, and then relax for 20 minutes. (At this point you can start preheating the oven to 220 degrees).
5. Discharge the vegetables and fruits according to your own ideas, bake at 220 degrees for 20-25 minutes, take them out and let them cool and set them before taking them out of the pot.
Uncle's tip
1. Focaxia is a recipe that uses a lot of olive oil, so you don't need to put baking paper on the bottom, don't worry about the bottom after baking, you can shovel up the bread with a little rabbit, and don't be afraid of the slightly charred bottom of the pot, soak the water and gently brush it with a sponge after the pot cools.