Fluffy and chewy texture ◎ Basic round focaccia recipe and how to make it

Hello!
This is Reiko Fujii, a cooking researcher.
This time, I will introduce "Basic focaccia made in a round mold with a fluffy and chewy texture"♡
This is a recipe for a simple focaccia made in a round mold that is crispy and fragrant on the outside and fluffy and chewy on the inside.
The simple seasoning of olive oil and salt brings out the flavor of the ingredients.
It's very easy to make, and even beginners can make it easily and deliciously.
It's also great as a side dish for weekend brunch or dinner!
You can enjoy a wide variety of variations depending on the toppings, so try sharing it with the whole family.
You'll surely get addicted to the fluffy and chewy texture♪
▼The recipe (with photos) is posted here!
rekoneko.com/round-simple-foc...
※We do not answer questions about substitutes or arrangements for ingredients.
Please enjoy at your own discretion.
※Unauthorized diversion, reproduction, and commercial use of the recipe is strictly prohibited.
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▼Ingredients (for one 15cm round mold)
Strong flour (Eagle)... 150g
Instant dry yeast (red saf)... 1.5g
Water... 95g
Olive oil... 15g
Cane sugar... 10g
Salt... 3g
Rock salt... appropriate amount
Olive oil (for finishing)... appropriate amount
▼Tools used
15cm round mold
Brush
Cake cooler
▼Preparation
- Brush olive oil onto the mold.
- Preheat the oven with the baking tray inside before baking.
▼How to make
①
Mix A and B in separate bowls.
Put A into the bowl of B and mix with a rubber spatula or card.
When the amount of flour has decreased, bring the mixture together with your hands.
②
Put the dough on the counter and knead for 2-3 minutes.
Cover the bowl and let it rest for 10 minutes.
③
Knead the dough again, and when it is uniform and comes together, roll it into a ball and put it in a bowl.
Cover with plastic wrap and leave for the first rise at 35-40℃ (about 1 hour).
④
When the dough has doubled in size, the rise is complete.
⑤
Degas the dough, re-form it into a ball, cover with a wet cloth and let it rest for 10 minutes.
⑥
Remove the gas again, and re-form it into a ball.
⑦
Place the dough in the prepared mold with the seam facing down and gently press down from above.
Cover with a wet cloth and leave for the second rise at 30-35℃ (about 30 minutes).
⑧
When the dough has grown to a larger size, the rise is complete.
Pour olive oil (for finishing) on ​​the surface and make holes with your finger.
Sprinkle with rock salt and bake in a 200℃ oven for about 15 minutes.
⑨
When it is baked, transfer the mold to a cake cooler and leave for about 5 minutes to allow the bread to absorb the oil.
Remove from the mold and cool thoroughly. *When removing from the mold, be careful not to burn yourself as hot oil may flow.
▼Points
・If you use too much olive oil for finishing, it will leak out of the mold and cause stains and burns. Be careful not to use too much.
・The rise time varies depending on the temperature of the dough and room temperature, so use the indicated time as a guide and judge the change in size.
・The baking temperature and time are approximate. Please adjust according to your oven.
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美味そう…🤤