Main dough material

High gluten powder? 200g | 50g whole wheat flour | salt? 4 grams | Fresh yeast? 9g | 220g water |10g olive oil

Surface decoration material

Potato chips | mozzarella cheese | rosemary | black pepper | salt | olive oil |

working methods

1? Add yeast to clear water to melt, add other ingredients in the main dough, stir together until no dry powder can be seen, cover with plastic wrap and leave in a warm place for 30 minutes.

2? Turn the dough up 3-4 times from the bottom and let it stand for 30 minutes. Fold the dough again after 30 minutes.

3? Spread baking paper on the baking tray, pour in olive oil and brush evenly, pour the fermented dough into the baking tray, and ferment in the oven at 35℃ for 30-40 minutes to double the size.

4? Poke a few holes evenly in the fermented dough with your fingers dipped in water, drizzle with olive oil, decorate with potato chips, shredded cheese and fresh rosemary, and sprinkle with black pepper and salt.

5? The oven is preheated in advance, baked at 220 for 25 minutes, and the surface coloring degree is observed in the last 5 minutes. (The temperature and time are for reference only and can be adjusted according to your own oven. )

6? Shake it out of the oven and let it cool. Freeze small pieces of focaccha that can't be eaten for a day or two, and bake them in the oven 180 for 5-8 minutes when eating.