Friday, September 13, 2013

Cheese Focaccia * 9% Whole Wheat * 9%全麥乳酪佛卡夏


Photos:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 09/13/2013

Cub Foods grocery store有一種圓形厚厚的麵包,叫Focaccia,有不同種口味cheese, tomato/basil, herbs,etc.,味道超香,每次走過,都要拿起來聞一下,拿在手上,又軟綿無比,雖然和我認知的focaccia不太一樣,但是超想吃,一看成份有點複雜,想吃所以想做動機很強XD,最近天氣又都在low 70Fs,早晚溫度又涼,烤麵包就像開暖爐一樣,一舉兩得...出爐拍照時,實在是torture,鼻子一直聞到香味,好想咬一口,自己做的,材料比較健康,香味卻比店裡賣的還濃...
附食譜做法...Updated 09/15/2013...

其實前一天星期四,就做了這個focaccia,但是烤到一半,就得去接K寶放學,本來K寶已經都自己坐校車,先前也沒打算去接她,才把麵團放入烤箱,後來才又想起,一早曾經提起要去接她,因為K寶感冒有點嚴重,心裡不忍,所以關了烤箱,因為沒人在家顧著oven不安全,15-20分鐘回來後,再繼續烤,結果中心好像有點烤不熟,才會又做一次,雖然結果超軟綿,但也覺得太厚,所以這一次分成兩盤烤,效果相當好,稍微烤過度一些,不過還是相當軟綿,香味十足,暴龍切片沾了marinara sauce,說了一句: These are perfect!...我裝作沒聽清楚問: What did you say?...暴龍耍賴的說: My teeth are perfect!...

Sometimes when I go to the local grocery store here at Cub Foods, I have to stop by at the bakery section just to smell those focaccias on the shelf. Though these are not your typical focaccias since they're so thick and rounded like a cake, every flavor of them, no matter what kind; herbs, tomato/basil or cheese/herbs, etc., smells so good and the texture of the crumb is incredibly soft and fluffy. However, the ingredients are a bit complicated and dough conditioners are common additions. So I decided to make my own. The result was pretty close except I overbaked it a bit.


Cheese Focaccia (2 focaccias) (1 cup=1杯=250ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)
(KitchenAid Professional 600 Stand Mixer製作,無stand mixer,也可以像我以前手做麵包揉麵方式製作,差別不大,此麵團須用甩打方式)

  • 2 cups unbleached bread flour
  • 1+1/4 cups unbleached all-purpose flour (I use 30% white whole wheat blend)
  • 1/4 cup plain yogurt
  • 2+1/2 tbsp of extra virgin olive oil (regular olive oil is fine too)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp pizza seasonings

A.將以上幾項,放在KA stand mixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients into the mixing bowl of a stand mixer fitted with a dough hook.

  • 1 cup+2 tbsp warm water
  • 3 tbsp brown sugar
  • 1+1/2 tsp salt
  • 1+1/2 tsp active dry yeast (not instant yeast/bread machine yeast)(一般商用乾燥酵母,非速酵/麵包機酵母)

B.將以上幾項,攪勻加熱至手觸溫暖後,慢慢分次倒入A中,同時用2速攪拌,攪拌成光滑黏手麵團,約5分鐘...稍整成圓形
Mix all the ingredients from B and stir until all dissolves. With the ingredients from A in the mixing bowl, turn on the stand mixer and set the speed to 2. Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 5 minutes. It's a sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Transfer it into a greased bowl and cover with a lid or plasstic wrap, then place the bowl in a warm oven with a pan of hot water underneath for fermentation.

Fermentation
第一次發酵至2-3倍大,分成2份,滾圓,放入9"蛋糕烤盤中,用手指壓平延展至烤盤邊緣,如果整形困難,就要鬆弛15分鐘再整,之後入烤箱發酵
Let the dough rise until double/triple in size. Take the dough out and cut it in half. Shape each half into to a ball and flatten it to a disc. Let rest for 15 minutes if it resists shaping. Grease two 9" cake pans. Put one disc in each cake pan and flatten and stretch it with your fingers to fit to the edge of the pan.
Proofing
第二次發酵至2-3倍大,每個麵糰灑上1/4-1/2杯cheddar乳酪絲, parmesan粉, 1tsp pizza香料, 乾燥basil, 適量鹽和胡椒
Put the cake pans with the dough in a warm oven with hot water underneath for fermentation. Let rise until double in size.

Toppings
Sprinkle the following on top of each dough.
  • 1/4~1/2 cup finely shredded sharp cheddar
  • some grated parmesan
  • 1 tsp pizza seasonings
  • some dry basil flakes
  • pinch of salt & pepper
Baking
烤箱預熱至350F,烤30分鐘(依各家烤箱調整時間),最後10分鐘,用鋁箔紙蓋上
Preheat the oven to 350F, and bake for 30 minutes. (I would bake for 25 min. total next time). Last 10 minutes covered with foil.
Depends on what kind of oven you have, you might need more or less baking time.



10 comments:

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    ReplyDelete
    Replies
    1. 哈!老哥 你是我搬家後第一個留言的人
      中秋節快樂 原來已經是中秋節了
      幫我多吃一些月餅囉

      Delete
    2. 你有line帳號嗎?

      Delete
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    只要用EMAIL帳號就可以註冊

    ReplyDelete
    Replies
    1. 像skype 或 messenger一樣可即時交談的工具

      Delete
  3. très gourmand!j'adore ton site!

    ReplyDelete

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