【cc】無需揉麵的麵包，在家輕鬆做出番茄佛卡夏麵包 Crunchy, Soft & Fluffy Tomato Focaccia Bread

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📎食譜 Recipe
材料配方 Ingredients:
高筋麵粉 300克 / Bread flour 300g
鹽巴 4.5克 / Salt 4.5g
水 250克+- / Water 250g+-
蜜糖 6克 / Honey 6g
即溶酵母2.5克 / Yeast 2.5g
橄欖油 12克 / Olive oil 12g

配料Toppings：
小番茄 適量 （切半） / Cherry tomatoes appropriate (cut into half)
迷迭香 適量 / Rosemary appropriate
鹽巴 適量 / Salt appropriate
黑胡椒 適量 / Black peppers appropriate
橄欖油 適量 / Olive oil appropriate

製作步驟 Instructions:
1.將水，蜜糖和即溶酵母放入碗裏攪拌混匀，然後加入橄欖油混匀。將高筋麵粉和鹽巴放入碗裏，用刮刀將所有材料混匀，之後蓋上鍋蓋，室温發酵20分鐘。
Place water, honey and instant yeast into a bowl and mix well, then add olive oil and mix well. Add bread flour and salt into the bowl, mix all the ingredients with a spatula. Cover the bowl with a lid and let the dough rest for 20 minutes at room temperature.
2.20分鐘后，手沾上適量的水，將麵團拉伸摺叠，四邊各一次，之後開上鍋蓋，室温發酵20分鐘。
After 20 minutes, dip your hands with an appropriate amount of water, stretch and fold the dough, once on each side, then cover the bowl with the lid and rest at room temperature for 20 minutes.
3.20分鐘后，手沾上適量的橄欖油，重複四邊各摺叠的方式，然後蓋上鍋蓋，室温發酵60分鐘。
After 20 minutes, dip your hands with an appropriate amount of olive oil, repeat the stretch and fold method for the dough, then cover the bowl with the lid and ferment at room temperature for 60 minutes.
4.將橄欖油均匀的塗抹模具的底部和四周。
Coat the olive oil evenly on the bottom and all the sides of the mold.
5.60分鐘后，將麵團倒入烤模里，重複四邊各摺叠的方式，然後用手指推開麵團，整形，然後蓋上保鮮膜，室温發酵60分鐘。
After 1 hours, pour the dough into the baking tray, repeat the stretch and fold method for the dough, shape the dough with fingers, then cover with plastic wrap and let it ferment at room temperature for 60 minutes.
6.60分鐘后，在麵團上加入適量的橄欖油，然後在麵團上用手指戳洞，之後放上番茄，迷迭香和適量的黑胡椒和鹽巴。
After ferment for 60 minutes, add an appropriate amount of olive oil on the dough, poke holes on the dough with your fingers, then put tomatoes, rosemary and an appropriate amount of black peppers and salt.
7.放入預熱烤箱220攝氏度，烘烤16-18分鐘。（每一台的烤箱不同，請大家自己斟酌烤箱温度与時間)。从烤箱中取出, 輕敲幾下排出空氣, 之後將麵包轉移到凉架上晾涼。麵包放涼後，就可以切片享用麵包啦！麵包帶有氣孔，鬆軟的外皮，組織柔軟有嚼勁。麵包加了番茄和迷迭香，風味和香味都一級棒，單吃都非常的好吃。佛卡夏麵包無需揉麵，製作非常的簡單。
Preheat the oven to 220°C, bake for 16-18 minutes (Everyone's oven is different, you have to adjusting the temperature and baking time). Remove the bread from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. After the bread completely cool down, then it’s ready to serve! The bread has a crispy crust and airy structure inside. The texture of the bread very soft and chewy. The bread topped with tomatoes and rosemary, the taste so fragrance and perfectly delicious.
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我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。
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