佛卡恰麵包（Focaccia）

Focaccia is related to pizza, but not considered to be the same.

Focaccia is quite popular in Italy and is usually seasoned with olive oil and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables. However, by far the most typical focaccia is simply baked dough topped with olive oil and a simple herb like rosemary or sage, and salted with coarse salt. It is very popular as a snack in Italy and school children will often purchase a slice from a baker on the way to school, to enjoy at break time.

In the late 19th century an Italian immigrant to the United Kingdom created a version of foccacia with a unique English twist. The local baker to Kings Clipstone, Nottinghamshire developed his version, known locally as Italian Lard Bread, using that staple ingredient of every Englishman's diet at that time in history, lard.

 
Homemade Focaccia with olives and herbsFocaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread.

Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a pastry brush prior to rising and baking. In the northern part of Italy, lard will sometimes be added to the dough, giving the focaccia a softer, slightly flakier texture. Focaccia recipes are widely available, and with the popularity of bread machines, many cookbooks now provide version of dough recipes that do not require hand kneading.

Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread.

摘自allrecipes 網頁

為了更好的做好這款意式麵包，翻查過好幾個網頁的書，大同小異，各有千秋，我參考了書的配方，修改了用量，加上了從網頁上用草本的材料，結果烤出來香到要暈的感覺，脆脆的外皮加上迷迭香、蘿勒和蒜頭香味，炒不可言/

材料：
A 高筋粉200克，水100-115克（依麵粉的吸水性適量增減），鹽1/4茶匙，麵包機酵母3克（大半茶匙），細砂糖1茶匙，橄欖油6克（1+1/2茶匙）。
B 橄欖油適量（用來刷麵包表麵）、黑胡椒麵少量、幹蘿勒葉1/4茶匙、幹迷迭香1/4茶匙、蒜頭4-5粒（不是以組計）。

數量：1

操作步驟：
一、用一碗裝溫水，加酵母和糖，攪拌均勻，歇3分鍾左右，加放鹽，攪幾下，倒入麵包機，再加入麵粉，開機攪拌，等到第一次快速揉麵Deep Depp聲響，倒入橄欖油，再讓機包機繼續揉麵，一直等到結束（包含麵包機發酵時間），然後取出麵團，搓幾下去氣泡，再滾圓，蓋上薄膜紙，醒10分鍾；
二、烤盆在末放麵團時用橄欖油刷底部和四周，將麵團放在烤盤或四方（長方）盆，形狀沒嚴格規定，可以靈活些，這款是扁平麵包，方的圓的都可以，用手將麵向烤盆的四角抻齊，刷上橄欖油，再用手指在表麵壓出許多個凹洞，不用穿到底，撒一層黑胡椒麵和鹽；
三、撒上幹迷迭香葉和幹蘿勒葉。將蒜頭切成片狀。末發酵時麵團似乎挺薄的，但一旦發酵起來，就變得厚厚的了。
四、然後在溫暖的環境中進行最後發酵30分鍾左右，烤盆無蓋，用薄膜蓋好；
五、發酵好後用小剪刀在麵團表麵有間隔地剪小口，插入蒜片，放入預熱好的烤箱，400F15-18分鍾左右（要視麵團的厚薄和大小來確定溫度），烤10分鍾左右，轉動烤盆180° ，到烤到麵包淺黃色時，拿出來，用刷子繞過插著的蒜片刷一層橄欖油，再放入烤箱，烤至金黃色；
六、烤好取出放涼，用刀輕輕趟下盆的四周，麵包很容易脫盆。





成品：



看，脫盆後依然十分完整。那個真叫香哦。





此款包麵是外脆內軟，香氣十足，領導用來就著比薩醬意粉吃，蘸著比薩醬汁，有滋有味兒的。

小小實踐心得：
一、查過書和網上資料，找出好幾款這類型的麵包，有的在麵包表麵，有的放黑橄欖、洋蔥、牛至，也有的放某些蔬菜。
二、看網上一VIDEO，在烤到淺黃色時再刷一層橄欖油，本人也就照做了，成色還不錯。

初次實驗，不周之處，敬請包涵。謝謝大家！