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540 grams of high gluten flour

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Water 350 ml

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Yeast (dry)10g

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Onion 90g

condiments

olive oil

15ml

Rosmarin

5 grams

coarse salt

10g

White granulated sugar

1 1 g

Method for making Italian focasha bread

1.

Pour warm water into a basin and add yeast to dissolve it.

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2.

Add flour, put sugar and 5 grams of salt on the flour.

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3.

90g diced onion.

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4.

Put the minced onion and dough into the basin.

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5.

Stir well with the chef's machine at 1, and then stir the dough at 2.

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6.

Dough is wet and soft, and it gluten easily.

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7.

Take another basin, put a little olive oil at the bottom of the basin to prevent sticking, and then put the dough together (it is necessary to prevent sticking)

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8.

Cover the basin with plastic wrap and let it ferment in a warm place for 1 to 1 half an hour.

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9.

During dough fermentation, pour the remaining olive oil on the baking tray and brush the bottom and sides with a brush.

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10.

Dough can be made as big as 1 times, so I just ate noodles, but it was actually made.

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1 1.

Take the dough out directly and spread it evenly on the baking tray, so the seventh step is very important to prevent sticking hands.

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12.

After the dough is spread flat, turn it over, so that the other side is also stained with olive oil, and then sprinkle the remaining 5 grams of crude salt on the surface, and be sure to sprinkle it evenly.

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13.

Sprinkle rosemary on the surface.

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14.

Put the baking tray in the oven and ferment for about 30 minutes until it is full.

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15.

Preheat the oven to 200 degrees, put it on the penultimate floor, and fire it up and down.

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16.

The whole baking process takes about 20 to 25 minutes, depending on the maturity of baking.

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17.

Finally, bread has a golden surface with soft and elastic sides, which means it is baked, cooled and cut into pieces or strips for enjoyment.