義式迷迭香麵包 Foccacia bread     yield 2-7” circles

1.5 cups 麵粉   All purpose flour

1 t  乾 (即溶) 酵母    dry (instant) yeast

1 T  橄欖油   olive oil

1 t  鹽   salt          

  1 t  糖  sugar             

  2 T  溫水 warm water                                  

 2 T ¼ c.  粗粒小麥粉 (自選)  Semolina flour (optional)     

做成生麵糰所需水量 Water as needed to form dough

Toppings:                                     Toppings:                             

2 t  迷迭香   rosemary

2 t  茴香子 (烤過, 自選)  fennel seeds (toasted, optional)

1-2 c.  parmesan cheese絲   Shredded parmesan cheese

½ c.  自然風乾蕃茄 (浸水20分鐘)Sun dried tomato (rehydrated in water for 20 minutes)

1 罐 (390 毫升)  黑橄欖切片  1 can (390 ml) sliced black olives

把生麵糰揉開,放在塗好油的油紙上.





把生麵糰揉開,放在塗好油的油紙(烤盤)上.





香料樁過





抹上橄欖油 撒上 迷迭香和茴香子.






加入 自然風乾蕃茄和橄欖切片.



美食分享





撒上parmesan cheese,以400F烤20-25分鐘









作法:                                             Method:                               

1.    Combine yeast and sugar with warm water and let stand for 5 minutes

酵母和糖 以溫水混合,放置5分鐘.

2.    Combine flour, salt, olive oil and semolina, add yeast mixture and slowly warm water to form pliable dough

混合麵粉,鹽,橄欖油, semolina, 加入酵母混合,慢慢加入溫水,

做成柔軟的生麵糰.

3.    Knead dough for 5 minutes, let rest until dough doubles in size

揉生麵糰5分鐘, 靜置/放著, 直到生麵糰發到兩倍大.

4.    Roll out dough and lay on well oiled baking sheet

把生麵糰揉開,放在塗好油的油紙上.

5    Dimple dough with fingers and apply olive oil

以手指戳洞,抹上橄欖油.

6.    Sprinkle rosemary and fennel seeds

撒上 迷迭香和茴香子.

7.    Add sliced sun dried tomato and sliced olives

加入 自然風乾蕃茄和橄欖切片.

8.    Sprinkle with parmesan cheese and bake 400 F for 20-25 minutes or until slight browning of edges, cut and serve

撒上parmesan cheese,以400F烤20-25分鐘,或直到邊緣呈淡黃色,

切開食用.