풍선처럼 커지는 무반죽 마늘빵 만들기 :: 폭신하고 쫄깃한 마늘 포카치아 :: Bubble Garlic Focaccia Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats and a similar flavor profile.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Combine 3g of instant dry yeast and 3g of sugar in 250ml of warm water until completely dissolved.

Add 300g of bread flour and 5g of salt, coating the flour with salt before mixing.

Mix until the mixture is moist, then add 20g of olive oil and mix well until the oil is absorbed.

Let the mixture ferment for 20 minutes at room temperature (20℃~23℃).

After 20 minutes, wet your hands and fold the dough by pulling one side at a time, folding it into four sides (first folding).

After fermenting at room temperature for 30 minutes (20 minutes in summer), do the second fold in the same way.

Leave to ferment for another 30 minutes at room temperature.

After the third fold, ferment the dough at low temperature in the refrigerator overnight (12-17 hours).

The next morning, let the dough sit at room temperature for about 20 minutes to remove the coolness, then proceed with the folding process one more time.

Pour enough olive oil into the pan to fry the bottom of the bread to a crispy taste.

Put the batter in the pan and apply olive oil on top.

Cover and leave to ferment for 2 hours at room temperature.

Prepare 10 whole garlic and 40g of olive oil for later use.

Bake in a preheated oven at 210℃ (410℉) for 20 minutes.

After 2 hours, apply olive oil to your hands and make handprints in the dough.

Place garlic, cherry tomatoes, and rosemary on top, adding some salt.

Transfer to an oven preheated to 230℃ (446℉) and bake for 20 minutes (may vary depending on oven specifications).

For another variation, add black olives and rosemary, along with a little salt and olive oil.

Optionally, sprinkle Parmesan cheese on top before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens