Bakes
by CookWhatHK0 saved
Focaccia Soft and Full of Air Pockets builds an airy dough through slow folds, topped with olives, onion and tomato, baked golden in olive oil.
Mix the flour and salt together in a bowl. In a separate bowl, pour in the water and dissolve the yeast. Add the flour and salt mixture to the water, then stir with a spoon until everything is well combined. Lightly grease a bowl with olive oil and transfer the dough into it. Allow the dough to rise for about 3 to 4 hours, making sure to fold it every 30 minutes by lifting one side and gently folding it over to the opposite side.
先將麵粉同鹽喺碗入面混合。另取一個碗，加入水溶解酵母。將麵粉鹽混合物加入水中，用匙羹攪拌至均勻。喺另一個碗掃上橄欖油，將麵糰放入。發酵約 3-4 小時，每 30 分鐘摺疊一次麵糰，即係提起一邊摺向另一邊。
For the final fold, carefully turn the dough out onto a baking pan that has been oiled. Let it rest there for 10 minutes.
最後一次摺疊後，輕輕將麵糰倒喺塗好油嘅烤盤上，靜置 10 分鐘。
Gently stretch the dough using your fingers, taking care not to deflate it excessively. Add your preferred toppings, then let the dough rise for an additional 20 minutes. Drizzle with olive oil and sprinkle with salt before baking in a preheated oven at 465°F (240°C) for about 20 minutes.
用手指輕輕將麵糰拉開，注意唔好過度排走氣泡。加上你喜歡嘅面層配料，再發酵 20 分鐘。淋上橄欖油、撒上鹽，喺預熱至 240°C 嘅焗爐焗約 20 分鐘。
Once the focaccia is golden brown, it's ready. Let it cool for a few minutes, then cut and serve it as you prefer – either on its own or as a side dish.
焗至金黃色就得喇。冷卻幾分鐘後，按喜好切件上桌——單獨享用或作為配菜均可。
