NO MIXER! FOCACCIA
Resep
No-Mixer Focaccia
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 255 gr tepung protein tinggi dengan 2 gr ragi instan lalu aduk kurang lebih 45 detik.
- Masukkan 10 gr gula pasir dan 4 gr garam lalu aduk sebentar.
- Tuang 210 ml air suhu ruang perlahan sambil diaduk.
- Lanjutkan mengaduk dengan tangan sampai tidak ada tepung kering yang tersisa.
- Masukkan 15 gr extra virgin olive oil.
- Aduk sampai olive oilnya benar-benar menyatu dan adonannya basah serta lengket.
- Olesi wadah dengan olive oil supaya adonannya tidak lengket.
- Pindahkan semua adonan ke wadah tersebut.
- Tutup lalu istirahatkan 30 sampai 40 menit di suhu ruang tanpa AC.
- Olesi tangan dengan olive oil lalu lipat keempat sisi adonan ke tengah sambil memutar wadahnya.
- Tutup lalu istirahatkan 20 menit setelah lipatan pertama.
- Lakukan lipatan kedua dengan cara yang sama lalu istirahatkan 20 menit lagi.
- Lakukan lipatan ketiga sampai adonannya terasa lebih kencang.
- Tutup lalu istirahatkan 30 menit setelah lipatan ketiga.
- Siapkan loyang ukuran 25 x 27 cm, olesi dengan olive oil lalu alasi kertas roti.
- Tuang olive oil lagi di atas kertasnya.
- Tuang seluruh adonan ke dalam loyang.
- Lipat adonan membentuk kotak lalu balik.
- Tekan pelan-pelan sampai adonannya melebar, jangan sampai gasnya hilang.
- Tutup lalu proofing 45 sampai 60 menit sampai adonannya mengembang.
- Panaskan oven di suhu 240 derajat atau suhu tertinggi oven kalian 15 menit sebelum proofing selesai.
- Tuang olive oil di atas permukaan adonan.
- Ratakan olive oilnya ke seluruh permukaan tanpa ditekan.
- Olesi ujung jari dengan minyak lalu tekan-tekan adonan sampai berlubang khas focaccia.
- Taburi dengan rosemary.
- Taburi dengan sea salt flakes.
- Panggang di oven kurang lebih 15 menit sampai warnanya cakep.
- Pindahkan focaccia ke cooling rack dan makan selagi hangat.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 255 g of high protein flour with 2 g of instant yeast for about 45 seconds.
- Add 10 g of sugar and 4 g of salt and mix briefly.
- Pour in 210 ml of room temperature water slowly while mixing.
- Carry on mixing by hand until no dry flour is left.
- Add 15 g of extra virgin olive oil.
- Mix until the oil is fully worked in and the dough is wet and sticky.
- Oil a container with olive oil so the dough will not stick.
- Transfer all the dough into that container.
- Cover and rest for 30 to 40 minutes at room temperature, away from air conditioning.
- Oil your hands and fold all four sides of the dough into the centre, turning the container as you go.
- Cover and rest for 20 minutes after the first fold.
- Do a second set of folds the same way, then rest for another 20 minutes.
- Do a third set of folds; the dough should feel noticeably tighter.
- Cover and rest for 30 minutes after the third fold.
- Prepare a 25 x 27 cm tin, oil it, and line it with baking paper.
- Pour more olive oil over the paper.
- Tip all of the dough into the tin.
- Fold the dough into a rectangle and turn it over.
- Press it out gently so it spreads, without knocking the gas out.
- Cover and proof for 45 to 60 minutes until risen.
- Preheat the oven to 240C, or the hottest your oven goes, 15 minutes before proofing ends.
- Pour olive oil over the surface of the dough.
- Spread the oil across the whole surface without pressing down.
- Oil your fingertips and dimple the dough all over in the classic focaccia way.
- Scatter rosemary over the top.
- Sprinkle over sea salt flakes.
- Bake for about 15 minutes until nicely coloured.
- Move the focaccia to a cooling rack and eat it while warm.
Cook Mode
Resep
No-Mixer Focaccia
NO MIXER! FOCACCIA
NO MIXER! FOCACCIA
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 255 gr tepung protein tinggi dengan 2 gr ragi instan lalu aduk kurang lebih 45 detik.
- Masukkan 10 gr gula pasir dan 4 gr garam lalu aduk sebentar.
- Tuang 210 ml air suhu ruang perlahan sambil diaduk.
- Lanjutkan mengaduk dengan tangan sampai tidak ada tepung kering yang tersisa.
- Masukkan 15 gr extra virgin olive oil.
- Aduk sampai olive oilnya benar-benar menyatu dan adonannya basah serta lengket.
- Olesi wadah dengan olive oil supaya adonannya tidak lengket.
- Pindahkan semua adonan ke wadah tersebut.
- Tutup lalu istirahatkan 30 sampai 40 menit di suhu ruang tanpa AC.
- Olesi tangan dengan olive oil lalu lipat keempat sisi adonan ke tengah sambil memutar wadahnya.
- Tutup lalu istirahatkan 20 menit setelah lipatan pertama.
- Lakukan lipatan kedua dengan cara yang sama lalu istirahatkan 20 menit lagi.
- Lakukan lipatan ketiga sampai adonannya terasa lebih kencang.
- Tutup lalu istirahatkan 30 menit setelah lipatan ketiga.
- Siapkan loyang ukuran 25 x 27 cm, olesi dengan olive oil lalu alasi kertas roti.
- Tuang olive oil lagi di atas kertasnya.
- Tuang seluruh adonan ke dalam loyang.
- Lipat adonan membentuk kotak lalu balik.
- Tekan pelan-pelan sampai adonannya melebar, jangan sampai gasnya hilang.
- Tutup lalu proofing 45 sampai 60 menit sampai adonannya mengembang.
- Panaskan oven di suhu 240 derajat atau suhu tertinggi oven kalian 15 menit sebelum proofing selesai.
- Tuang olive oil di atas permukaan adonan.
- Ratakan olive oilnya ke seluruh permukaan tanpa ditekan.
- Olesi ujung jari dengan minyak lalu tekan-tekan adonan sampai berlubang khas focaccia.
- Taburi dengan rosemary.
- Taburi dengan sea salt flakes.
- Panggang di oven kurang lebih 15 menit sampai warnanya cakep.
- Pindahkan focaccia ke cooling rack dan makan selagi hangat.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 255 g of high protein flour with 2 g of instant yeast for about 45 seconds.
- Add 10 g of sugar and 4 g of salt and mix briefly.
- Pour in 210 ml of room temperature water slowly while mixing.
- Carry on mixing by hand until no dry flour is left.
- Add 15 g of extra virgin olive oil.
- Mix until the oil is fully worked in and the dough is wet and sticky.
- Oil a container with olive oil so the dough will not stick.
- Transfer all the dough into that container.
- Cover and rest for 30 to 40 minutes at room temperature, away from air conditioning.
- Oil your hands and fold all four sides of the dough into the centre, turning the container as you go.
- Cover and rest for 20 minutes after the first fold.
- Do a second set of folds the same way, then rest for another 20 minutes.
- Do a third set of folds; the dough should feel noticeably tighter.
- Cover and rest for 30 minutes after the third fold.
- Prepare a 25 x 27 cm tin, oil it, and line it with baking paper.
- Pour more olive oil over the paper.
- Tip all of the dough into the tin.
- Fold the dough into a rectangle and turn it over.
- Press it out gently so it spreads, without knocking the gas out.
- Cover and proof for 45 to 60 minutes until risen.
- Preheat the oven to 240C, or the hottest your oven goes, 15 minutes before proofing ends.
- Pour olive oil over the surface of the dough.
- Spread the oil across the whole surface without pressing down.
- Oil your fingertips and dimple the dough all over in the classic focaccia way.
- Scatter rosemary over the top.
- Sprinkle over sea salt flakes.
- Bake for about 15 minutes until nicely coloured.
- Move the focaccia to a cooling rack and eat it while warm.
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