烘焙
由 CookWhatHK0 次收藏
免揉洋蔥佛卡夏，蜜糖酵母濕麵糰發酵數小時，鋪上洋蔥片同香草，淋橄欖油焗至金黃香脆。
量好所有材料。喺一個小碗入面，將 15 克新鮮酵母同 2 湯匙砂糖溶喺 2 湯匙（約 25 毫升）室溫清水度。攪勻令酵母活化。
Weigh all your ingredients. In a small bowl, dissolve 15 grams (1/2 ounce) of fresh yeast and 2 tablespoons of sugar into 2 tablespoons (about 25 ml) of room temperature water. Stir this mixture well to activate the yeast.
同時，喺一個大碗度加入餘下嘅室溫清水、2 湯匙洋槐蜜糖同活化咗嘅酵母。用匙羹或叉拌勻，加少少初榨橄欖油。麵糰會好稀，幾乎似漿糊咁。
Meanwhile, in a large bowl, combine the remaining room temperature water, 2 tablespoons of acacia honey, and the activated yeast mixture. Stir everything together using a spoon or fork, then add a splash of extra virgin olive oil. At this stage, the dough will appear quite loose, almost like a batter.
用保鮮紙蓋好碗，放入預熱後已關火嘅焗爐，或者放喺暖和嘅地方（約 50°C，最少 34°C）。等佢發酵約 4-5 小時；發酵時間視乎酵母而有所不同。發酵後，麵糰應該膨脹至三倍大。
Cover the bowl with plastic wrap and place it in an oven that has been preheated and then turned off, or in another warm spot (ideally around 120°F/50°C, or at least 93°F/34°C). Allow the dough to rise for about 4-5 hours; please note that the rising time can vary depending on the yeast. Once fully risen, the dough should have tripled in volume.
喺一個 24x24 厘米嘅烤盤上塗上初榨橄欖油。將麵糰倒入烤盤中央。再淋上少少橄欖油，將半個洋蔥切片鋪喺面上，再撒上香草。
Lightly grease a 9x9-inch (24x24 cm) baking pan with extra virgin olive oil. Carefully transfer the dough into the center of the pan. Drizzle a little more olive oil over the top, then slice half an onion and spread the pieces evenly across the surface. Finish by sprinkling with your chosen herbs.
喺預熱至 200°C 嘅焗爐入面焗 20 分鐘。最後 5 分鐘將烤盤移到下層烤架，令底部更加香脆，頂部金黃。
Bake the focaccia in a preheated oven at 400°F (200°C) for 20 minutes. For the final 5 minutes of baking, transfer the pan to the lower rack. This step helps achieve a crispy crust and a well golden top.
