Krispi diluar, lembut di dalam~ RESEP Roti Focaccia ENAK
FOCACCIA
Crispy-Outside Soft-Inside Focaccia Bread
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung Cakra, Italian seasoning, dan garam dengan tangan sampai rata.
- Larutkan ragi (2 sendok teh, ditimbang) dengan air hangat (sekitar 38°C) dan gula pasir, diamkan sampai berbusa (blooming).
- Masak 20 siung bawang putih kupas dengan Rosemary dalam 100-150 ml olive oil dengan api sangat kecil selama sekitar 20 menit sampai empuk (garlic confit).
- Tuang larutan ragi yang sudah blooming ke tepung, tambahkan olive oil (sampai 5 sendok makan), aduk sampai tercampur (tidak perlu sampai kalis).
- Istirahatkan adonan semalaman di kulkas dengan ditutup plastik wrap.
- Pindahkan adonan ke loyang yang sudah diberi olive oil dari garlic confit, lakukan folding untuk mengeluarkan gas.
- Pipihkan dan regangkan adonan memenuhi loyang dengan hati-hati.
- Diamkan lagi (proofing kedua) di suhu ruang sampai mengembang memenuhi loyang (sekitar 2,5 jam).
- Beri lubang-lubang dengan jari yang sudah diolesi olive oil, tuang lagi olive oil dari garlic confit di atasnya, beri topping bawang putih confit, cherry tomato, dan rosemary.
- Panggang di oven yang sudah dipanaskan 189-190°C selama kurang lebih 45 menit sampai golden brown dan crusty.
- Buat whipped butter: kocok unsalted butter sampai pucat, tambahkan sedikit truffle oil dan garam, sajikan sebagai olesan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour, Italian seasoning, and salt by hand until combined.
- Dissolve the yeast (2 tsp, weighed) in warm water (about 38°C) with sugar, and let sit until foamy (blooming).
- Cook 20 peeled garlic cloves with rosemary in 100-150 ml olive oil over very low heat for about 20 minutes until tender (garlic confit).
- Pour the bloomed yeast mixture into the flour, add olive oil (up to 5 tbsp), and mix until combined (no need to knead until smooth).
- Rest the dough overnight in the fridge, covered with plastic wrap.
- Transfer the dough to a pan greased with oil from the garlic confit, and fold it to release the gas.
- Carefully flatten and stretch the dough to fill the pan.
- Let it rise again (second proof) at room temperature until it fills the pan (about 2.5 hours).
- Dimple the dough with oiled fingers, drizzle more oil from the garlic confit, and top with the confit garlic, cherry tomatoes, and rosemary.
- Bake in a preheated oven at 189-190°C for about 45 minutes until golden brown and crusty.
- Make whipped butter: whip unsalted butter until pale, add a little truffle oil and salt, and serve as a spread.
Mode Masak
FOCACCIA
Crispy-Outside Soft-Inside Focaccia Bread
Krispi diluar, lembut di dalam~ RESEP Roti Focaccia ENAK
Krispi diluar, lembut di dalam~ RESEP Roti Focaccia ENAK
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung Cakra, Italian seasoning, dan garam dengan tangan sampai rata.
- Larutkan ragi (2 sendok teh, ditimbang) dengan air hangat (sekitar 38°C) dan gula pasir, diamkan sampai berbusa (blooming).
- Masak 20 siung bawang putih kupas dengan Rosemary dalam 100-150 ml olive oil dengan api sangat kecil selama sekitar 20 menit sampai empuk (garlic confit).
- Tuang larutan ragi yang sudah blooming ke tepung, tambahkan olive oil (sampai 5 sendok makan), aduk sampai tercampur (tidak perlu sampai kalis).
- Istirahatkan adonan semalaman di kulkas dengan ditutup plastik wrap.
- Pindahkan adonan ke loyang yang sudah diberi olive oil dari garlic confit, lakukan folding untuk mengeluarkan gas.
- Pipihkan dan regangkan adonan memenuhi loyang dengan hati-hati.
- Diamkan lagi (proofing kedua) di suhu ruang sampai mengembang memenuhi loyang (sekitar 2,5 jam).
- Beri lubang-lubang dengan jari yang sudah diolesi olive oil, tuang lagi olive oil dari garlic confit di atasnya, beri topping bawang putih confit, cherry tomato, dan rosemary.
- Panggang di oven yang sudah dipanaskan 189-190°C selama kurang lebih 45 menit sampai golden brown dan crusty.
- Buat whipped butter: kocok unsalted butter sampai pucat, tambahkan sedikit truffle oil dan garam, sajikan sebagai olesan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour, Italian seasoning, and salt by hand until combined.
- Dissolve the yeast (2 tsp, weighed) in warm water (about 38°C) with sugar, and let sit until foamy (blooming).
- Cook 20 peeled garlic cloves with rosemary in 100-150 ml olive oil over very low heat for about 20 minutes until tender (garlic confit).
- Pour the bloomed yeast mixture into the flour, add olive oil (up to 5 tbsp), and mix until combined (no need to knead until smooth).
- Rest the dough overnight in the fridge, covered with plastic wrap.
- Transfer the dough to a pan greased with oil from the garlic confit, and fold it to release the gas.
- Carefully flatten and stretch the dough to fill the pan.
- Let it rise again (second proof) at room temperature until it fills the pan (about 2.5 hours).
- Dimple the dough with oiled fingers, drizzle more oil from the garlic confit, and top with the confit garlic, cherry tomatoes, and rosemary.
- Bake in a preheated oven at 189-190°C for about 45 minutes until golden brown and crusty.
- Make whipped butter: whip unsalted butter until pale, add a little truffle oil and salt, and serve as a spread.
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