bacon cheese focaccia
[Fabric material]
Strong flour 300g
Sugar 8g
5g of salt
240g of water
Instant dry yeast 6g
15g olive oil
[Topping material]
Block bacon 100g - 150g
Rock salt (salt is also acceptable) Appropriate amount
Black pepper (pepper is also acceptable) Appropriate amount
Appropriate amount of olive oil
Melting cheese about 50g
・How to make
【table of contents】
00:24 Ingredients and weighing
01:02 Make dough (mix with a spatula and add bacon)
02:25 Let the dough rest (about 15 minutes at room temperature)
02:51 Make the dough (fold the dough around the bowl twice)
03:20 Let the dough rest (about 15 minutes at room temperature)
03:33 molding
04:28 Final fermentation (fermented at 40°C for about 15 to 30 minutes) It's OK if the dough becomes slightly larger
04:42 Preheating (preheating at 230°C for about 20 minutes)
04:47 Finish
05:59 Bake (Bake at 230°C for about 20 minutes) After 18 minutes of baking, it is OK if it has a beautiful brown color.
06:09 Baked
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