[Home baking] Elastic garlic pocaccia
Pocaccia, an Italian meal bread that I made while making fermented bread... It's healthy and has a good texture, so I made it to my nephew a few weeks ago, but at first, the response wasn't good, so I thought it was a bad deal.. I heard that Goma made this bread a few days ago The bread with the grass...Haha He talked about Garlic Pocaccia.. I'm introducing you because I heard the bread is delicious and the sauce for dipping is so good.
4 serving
Within 120 minutes
날탱구리
Ingredients
  • Strong flour
    200g
  • East
    4g
  • Sugar
    5g
  • Salt
    4g
  • Water
    130g
  • olive oil
    15g
  • crushed garlic
    15g
  • Garlic
    7ea
  • olive oil
    3spoon
  • crushed garlic
    1/2spoon
  • Rosemary
    1/2spoon
  • dry parsley
    1/2spoon
  • basil
    1/2spoon
Cooking Steps
STEP 1/16
Sift the strong flour and make 3 holes
Add yeast, sugar, and salt
Coat each with flour.
STEP 2/16
Add water and start kneading.
STEP 3/16
When the dough becomes one, add olive oil
If you knead it for 10 minutes, it will knead it.
STEP 4/16
When the dough is ready, add a spoonful of garlic
Mix it evenly into the dough and mix it.
STEP 5/16
After making the dough into one, cover the dough bowl with a wrap, make a vent hole, and ferment it first in a warm place.
STEP 6/16
Prepare toppings during fermentation.
Put olive oil in a bowl and minced garlic.
STEP 7/16
Add dried rosemary, dried basil, and dried parsley to make herb oil.
STEP 8/16
I slice about seven garlics.
STEP 9/16
If the dough swells by 2.5 times, the first fermentation is complete.
STEP 10/16
After rolling the dough, cover it with a wrap so that it does not dry and rest for 20 minutes.
STEP 11/16
When the tissue is finished, press the dough and press it in a round shape to take out the gas and shape it.
STEP 12/16
When the shape is made, use your fingers
Make marks like holes in the dough at regular intervals.
STEP 13/16
Place sliced garlic neatly on top of dough.
STEP 14/16
Sprinkle herb oil evenly on top of garlic and ferment in a warm place for 30 minutes.
STEP 15/16
Bake at 200 degrees for 15-20 minutes.
STEP 16/16
I didn't like all the herb scents, but I was worried...
I don't have a lot of resistance to scents
The texture of the bread is very good because of its elasticity.
Moreover, since it is a meal bread, it is not sweet, so you can eat it without getting tired of it.
It's so delicious if you dip it in the sauce with balsamic glaze in olive oil.
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