Focaccia 佛卡恰

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

卡恰的不是恰的發音，它的最後一個音節有點象“霞”（這裏有些音標顯不出來，本來是想標出國際音標的），該它屬於意式扁形麵包，操作也不複雜，可加上自己喜歡的香料放在上麵，烤過後香氣濃鬱，最明顯的特征是用手指按下去的一個個酒窩。麵包比較鬆軟，又帶有少少鹹味，風味獨特。


材料：
A-麵團
高筋粉200克
水（依麵粉的吸水性適量增減）100-115克
鹽1/4tsp
麵包機酵母2/3tsp
細砂糖1stp
橄欖油1+1/2茶匙

B-麵包表麵
海鹽 適量
橄欖油 適量
黑胡椒麵 適量
洋蔥 約1/4個

數量：1

操作步驟：
一、把所需要的水加熱至物感溫暖，放酵母和糖，靜置15分鍾；
二、然後把鹽與麵粉混合，混合後加入步驟（一）的材料，用kitchen aid （攪拌棍為圓曲棍）把麵粉攪成團，再加入橄欖油，再攪拌成比較光滑的麵團，放在塗了層油的大碗裏，麵上蓋薄膜；
三、有發麵機的最好，放在發麵機，一般家庭廚房不備發麵機的，可用微波爐把兩杯水叮到比較熱，兩杯熱水放在旁邊，再把麵團入進去，微波爐內就有個溫暖的環境了，把門關上，約90分鍾，中途最好不要開門，否則暖氣會跑掉，千萬不要手多多按按鈕去轉；
四、發酵完後放在案板上，稍搓搓去氣泡，再滾圓，收口向下，再用薄膜蓋住醒麵10分鍾；
五、在烤盤上塗一層橄欖油，為的是烤完後容易脫模；
六、把麵團平攤在烤盤上，在表麵刷一層橄欖油；
七、用手指在麵坯上均勻地戳洞，不一定要戳到底；
八，再用薄膜蓋住，讓麵再發酵20-25分鍾；
九、在這20分鍾的空檔時間裏，把洋蔥切成1.5-2公分長寬的塊狀；
十、麵發好後，用小剪刀在酒窩之間剪一個口子約1公分深，在口子裏插入洋蔥片，剪一個口子就插一塊洋蔥，分布均勻地剪和插；
十一、然後均勻地撒上黑椒粉和粗鹽（海鹽）；
十二、再拿入預熱了的烤箱烤15-18分鍾，375-400°F，在烤10分鍾左右時，轉動烤盆180° ，再放入烤箱，繼續烤完剩下的時間，烤好後的麵包，用手指輕扣會發出“卟卟”的空洞聲，說明已經烤好了，烤好後脫模切成塊即可食用。




成品：



經驗小竅門：
一、Focaccia 是扁平麵包，別看把麵團攤在烤盤上比較扁平，但一經烘焙，就會升高；
二、用可以用來入烤箱的玻璃烤盤烤麵包比較好，玻璃盤表麵光滑，容易脫模；
三、Focaccia 形狀可以是圓的，也可以是正方或長方的，如果是方的，要把麵團向四角抻好；
四、Focaccia 麵上插的材料不一定是洋蔥，也可以是蒜片、迷迭香、九層塔或黑橄欖片，本人比較偏向用蒜片和迷迭香，這次試用洋蔥，效果也是不錯的；
五、貼上提供的時間和溫度僅供參考，不是絕對準確的，因每個家庭的烤箱，雖然所用的刻度相同，但實際的熱度是有出入的，應該根據自己的特點而調節時間和溫度，比如：您按照某貼或書提供的溫度，把相應的食物烤得過焦，下次你在烤食物時就應該把烤箱的刻度降低，如果您按照某貼或書提供的溫度，烤得不夠熟或足夠，您就要相應地加大少少刻度來烤，時間也一樣，也應該作相應的調節，自己的烤箱，用多幾次，就心裏有數了。

謝謝來訪！！
 

[記憶中最美的水仙]

很好吃的樣子。收藏了。多謝。