No knead Focaccia . 免揉意式香草包
Missing homemade food a lot when traveling especially homemade breads, it made me wanting to make bread even it's a Saturday evening after dinner outside. Grocery shop nearby was closed, the only way I could do was to look at the kitchen cabinets to see if I could get bread flour and the related ingredients. Unfortunately, I only found a pack of all-purpose flour there, but no yeast, no butter, no kneading mat and even no parchment paper. I don't blame the one I am staying with, one of my family members, a young architect, who is very into cooking, but no time for baking yet. No problem, there are always ways to put the things through. With herbs and cherry tomatoes freshly grown in the garden, lots of olive oil in the kitchen, and the little packet of active dry yeast which I bought during grocery shopping, it's good enough for me to make a loaf of No knead Focaccia.
沒問題，既然有中筋粉，花園裡有各式香草，櫥柜內有各式橄欖油，加上我早前無聊時買下的一小包乾酵母，就來造一個免揉意式香草包吧!
No Knead Focaccia
Ingredients:
All purpose flour 300g
Active dry yeast 5g
Salt 6g
Sugar 6g
Cold Water 230g
For Topping:
Cherry tomatoes, thinly sliced 6 pc
Fresh rosemary 2 tbsp
Coarse salt 1/2 tsp
Extra Virgin Olive oil 2 tbsp
Parmesan cheese, grinded to your desire (optional)
Method:
1. In a large bowl, combine flour, yeast, sugar, salt and water. Use a silicon spatula to mix until no dry flour remains.
2. Cover the bowl with plastic cling and let rest at room temperature for 12 hours
3. Transfer the dough to a floured counter top, and sprinkle some flour on the top of the dough as well. Use a big silicon scraper to fold the dough from the side to the center for a couple of times, NO KNEAD, until forming a ball-like shape
4. Grease a pan with olive oil, transfer the dough onto it. Wet your palm and smooth the dough into a flat surface; cover tightly with plastic cling and let stand at room temperature for 2 hours
5. Preheat oven to 230°C when standing time with half an hour left
6. After standing, stretch the sides of the dough to make it in a more regular shape, coat a finger with olive oil and punch some holes slightly on top of the flat dough; place sliced cherry tomatoes on top of the holes, sprinkle rosemary and coarse salt over the surface; and then drizzle olive oil on top
7. Put the pan into the oven and bake for 30 minutes or until done.
Cooking Tips:
1. 240 grams of bread flour and 60 grams of cake flour could be used to substitute all-purpose flour, the bread will be softer
2. If room temperature is high, you may just let the dough stand at the room temperature for 2 hours and keep in the fridge for 12 to 16 hours for bulk rise; then take it out when time is up, let the dough return to room temperature and complete the remaining steps
2. If room temperature is high, you may just let the dough stand at the room temperature for 2 hours and keep in the fridge for 12 to 16 hours for bulk rise; then take it out when time is up, let the dough return to room temperature and complete the remaining steps
3. You may drizzle as much olive oil as you like
4. Parmesan cheese can be used for better flavor
免揉意式香草包
材料：
中筋粉 300g
活性乾酵母 5g
鹽 6g
糖 6g
冷水 230g
面料：
車厘茄，切薄片 6個
新鮮迷迭香 2 tbsp
粗鹽 1/2 tsp
初榨橄欖油 2tbsp
巴馬芝士，磨幼 隨意（可免）
做法：
1.在大碗裡，混合麵粉，酵母，糖，鹽和冷水。使用矽膠抹刀拌勻至沒乾粉殘留
2. 用保鮮紙盖好，室溫放置12小時
3. 將麵團轉移到麵粉檯面上，並在麵團上撒上些麵粉。用大矽膠刮刀將麵團從側面折疊到中心，重複數次，不需揉，至形成球狀
4. 烤盆底掃油潤，將麵團轉上。濕手，用掌心將麵團掃平; 再包上保鮮紙，放室溫靜置 2小時
5. 將靜置完前半小時，預熱烤箱至230°C
6. 靜置完成，用手略伸展麵團四周至盆边，手指沾橄欖油，輕輕在麵團上打孔; 將切片車厘茄放孔上，撒上迷迭香和粗鹽; 再灑上橄欖油
7. 將盆放烤箱烘烤30分鐘或直至全熟
提示：
1. 如想麵包質地更鬆軟，可用240克高筋粉和60克低筋粉取代中筋粉
2. 如果室温高，可只放室温兩小時，之後放冰箱12至16小時，取出回温，做其餘步驟
3. 你可跟喜好隨意灑上橄欖油
2. 如果室温高，可只放室温兩小時，之後放冰箱12至16小時，
3. 你可跟喜好隨意灑上橄欖油
4. 加上巴馬芝士碎，更添風味
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