Cooking Steps

1. 

   Step1:Material preparatio

2. 

   Step2:Add warm water to yeast powder, stir well, and leave to stand.

3. 

   Step3:Mash the garlic. Mix with the olive oil in the oil soaked tomato can.

4. 

   Step4:Mix high gluten flour, sugar and salt evenly.

5. 

   Step5:Pour in the frothy yeast.

6. 

   Step6:Use a chef's machine or a toaster to make a smooth, non stick bowl of dough. (it can also be kneaded directly

7. 

   Step7:Take out the dough. Beat and knead it on the table.

8. 

   Step8:Put it in the oven. Put water in the fermentation plate. Ferment in the oven at 28 ℃ for 20 minutes. (if there is no fermentation function, you can put a bowl of boiling water in the oven.

9. 

   Step9:The dough was fermented to 1.5 times its original size. Cut into 6 pieces. Knead. Put into the baking tray. Put it into the oven again and ferment for 28 ℃ and 30 minutes.

10. 

    Step10:The dough was fermented to 1.5 times its original size. The surface doesn't touch your hands. Rebound slowly. Indicates fermentation is complete. Roll it out into an oval shape with a rolling pin. (a small amount of flour can be applied on the table and rolling pin to prevent sticking.)

11. 

    Step11:Put the dough in the baking tray. Use the fork to fork the hole. Coat the surface with olive oil.

12. 

    Step12:Rosemary into the small hole. Put on the oiled tomatoes and sliced black olives.

13. 

    Step13:Put it in the preheated oven. Bake at 150 ℃ for 45 minutes. Color the bread.