Focaccia is easy to make even if you don’t have an oven.The bottom part is crispy and the inside is fluffy and chewy.Please enjoy it freshly baked.
Ingredients
- Semi-strong flour 200g
- Instant dry yeast 3g
- Salt 3.6g
- Water 120g
- Unsalted butter 20g
- Rock salt appropriate amount
- Rosemary appropriate amount
- Olive oil 10g
Instructions
- Put all the batter ingredients except butter and water into a bowl and mix with a whisk.
- Once the flour is mixed, add water and mix with a rubber spatula.At this time, subtract 5g of water and add while checking the situation.
- Once it is no longer floury, transfer it to a kneading board.
- Move your left and right hands back and forth to knead the dough.It will be pretty sticky at this point, but it’s okay.
- Use a dredge to knead the dough, collecting it occasionally.Then the dough starts to come off the counter a little, knead it back and forth so that it rubs against the counter.
- Once the dough is connected, grab it and tap it against the counter.
- Pull the dough and fold it in half → turn it 90 degrees, hit it on the table, and fold it. Repeat this process until you can stretch the dough to a certain degree of thinness.
- It’s a good idea to add the butter when a film forms on the dough.
- Once you have kneaded the dough until it can be rolled out to a certain degree of thickness, spread out the dough and cover it with the softened butter.
- Spread the butter over the entire dough by tearing the butter and dough apart.Once the butter is scattered all over, knead the dough by moving your hands back and forth.The dough will peel off from the counter faster.When the dough starts to come off the counter a little, knead it back and forth so that it rubs against the counter.
- When it comes off the counter and comes together, take the dough and slam it against the counter.
- Pull the dough and fold it in half turn it 90 degrees, hit it on the table and fold it. Repeat this process until a thin film forms when you stretch the edges of the dough.
- Risdol tends to be a bit sticky, so you can easily knead it by peeling it off with a dredge and turning it around.
- If you stretch it and a thin film forms, it’s OK.Knead for at least 20 minutes.
- Stretch the surface of the dough, put it in a rice cooker, and let it ferment for the first time until it becomes 2 to 2.5 times the size.In the summer, there is no need to keep it warm, but in the winter, turn on the keep warm switch for about 5 minutes, then turn it off and continue fermentation.Lightly spraying the rice cooker with oil before fermentation will make it easier to remove the dough.
- Divide the dough after primary fermentation into 6 equal parts and roll them neatly.At this time, if you have not cut it into small pieces, skip the bench time and move on to the next process.If you can’t divide it properly, take about 10 minutes of bench time.
- Top the seam of the rolled dough with rock salt and rosemary.
- Place the batter , with the topping side facing the bottom of the pot.Place the dough in the rice cooker and let it rise for a second time until it becomes larger.At this time, there is no need to keep it warm in the summer, but in the winter, depending on the temperature, turn on the keep warm switch for about 5 to 10 minutes, then turn it off before secondary fermentation.
- Unlike an oven, the rice does not reach a high temperature immediately after you turn on the rice cooker, so you can finish fermentation a little earlier and then turn on the rice cooker.
- Once fermentation is complete, sprinkle plenty of olive oil (about 10g).If you add plenty of olive oil, the bottom will turn brown like fried rice, which is very delicious.
- When the rice is finished cooking, it will look wrinkled, but unlike in the oven, the top will not dry out during baking, so this is okay.
- Remove from the rice cooker and place on a cake cooler to cool.
