Cooking Steps

1. 

   Step1:Mix all the ingredients into a uniform dough. Knead with the chef / toaster until the dough is smooth and sticky. This dough is very wet. It will be very difficult to knead it by hand. If you have to knead it by hand, please change the water to 290g and do not need to add powder in the second step

2. 

   Step2:Put a large amount of flour on the workbench. Transfer the dough to the flour pile. Roughly shape it into a square shape. Relax for 5 minutes.

3. 

   Step3:Cover your hands with flour. Stretch the dough to three times its original size. Fold it in the middle. Fold it into the original rectangular size. Sprinkle powder on the surface and cover with plastic wrap. Relax for 30 minutes. Repeat step 3 twice. The first time is also 30 minutes. The second time is 60 minutes. In the process of folding, the dough will gradually become non stick and easy to operate.

4. 

   Step4:Transfer the flabby dough to a 28cm gold plate. Shape it with hands to make it full of gold plate. Smear olive oil on the surface. Poke the vent hole. Put black olives, tomatoes and rosemary on it for secondary fermentation. If you like olive oil, it's fragrant. You can put more olive oil than me. It's crispy, fragrant and crispy.

5. 

   Step5:About 60 minutes later, the second fermentation of the dough is over. Put it into the lower layer of the preheated oven at 220 ℃ and bake for about 20 minutes until the surface is colored. (temperature time is for reference only. Each oven is different

6. 

   Step6:It can be used immediately after being demoulded and cooled.

7. 

   Step7:The aroma of fokasia is different. The bread with salty flavor can't stop eating without any sauce.