地中海佛卡夏Focaccia

3/3
focaccia是非常地中海的記憶，很多歐式餐廳都會在餐前上這種麵包，我小時候常去的一家店叫亞得里亞（已經倒了qnq)就有賣亞得里亞餅（類似沒戳洞的佛卡夏），烤得熱呼呼撕開，抹一層厚厚的香料奶油，那個味道真的很令人懷念～
佛卡夏的組合也很多元，常見的有醃橄欖、乾番茄、乳酪、羅勒、大蒜等，也可以對辦撥開夾上生菜和火腿變成輕食風三明治～
其實佛卡夏表面刷越多油越香脆可是我怕胖所以減油了，不擔心的人可以用力地倒下去！
Focaccia makes me think of Mediterranean. Many European restaurants here will serve focaccia as an appetizer. I remember a restaurant my family used to dine in, called Adriatic, sold a bread they called "Adriatic bread" and is very similar to focaccia without the holes. Unfortunately, the restaurant closed when I was ten. Even if it was nine years ago, I still remember the sight of garlic butter melting on the freshly baked bread.
There are many ingredients often combined with focaccia, such as black olives, sun-dried tomatoes, cheese, basil, garlic, etc. (Jamie Oliver even added potato!)
In actuality, the more oil you spread on the dough, the more crispy the bread is, but I reduced the amount used to cut down on calories.

份量：3個
麵糰Focaccia

Ａ高筋麵粉  600g

Ｂ糖 2tsp

Ｃ鹽2tsp

Ｄ乾酵母  2tsp

Ｅ橄欖油  2Tbp

Ｆ溫牛奶  370±30g

bread flour    600g

sugar    2 tsp

salt  2tsp

dry yeast  2tsp

olive oil  2Tbp
warm milk   370 ±30g

香料油Instant infused oil

H 橄欖油  2Tsp

I 乾迷迭香1tsp

J 綜合義大利香料1/2tsp

olive oil   2Tsp

dried rosemary  1tsp

Italian seasoning  1/2tsp 

海鹽  適量
coarse sea salt

香料油Instant infused oil

1.把I、J加入H以小火加熱至微溫，靜置至少1小時
Put the olive oil, dried rosemary and Italian spice into a sauce pan and heat slowly until it is slightly warm. Put it aside to cool and infuse for at least an hour. 

麵團Focaccia

1.將3/4(約300g)的G和其他材料拌勻成為一個麵團

Mix the flour, salt, sugar and dry yeast together. Pour 3/4(about 300g) of the milk into the mixture and combine the ingredients into a dough. 

2.如果你有揉麵機，就將剩下的Ｇ倒入，讓機器運轉約12分鐘;如果沒有機器，將麵團放在灑一層薄薄麵粉的桌子上揉，並且分次將剩下的Ｇ揉入（一次一大匙）。一開始會一團糟，但是當你一直揉，麵團就會慢慢將水吸入。揉到當麵團跟耳垂一樣軟時停止，大概揉20分鐘（如果想讓麵包更Q彈鬆軟，可以甩打至麵糰能撐出薄膜  甩打影片）

If you have a stand mixer, add rest of the milk a bit at a time and use the dough hook to mix for about 12 minutes. If not, knead the dough on a floured surface. Add the rest of the milk into the dough a tablespoon at a time while kneading it. At first, it should be messy but as you knead, the dough will absorb the liquid. You can tell the dough is done when it becomes as tender as your earlobe. The  kneading process takes about 20 minutes.

3.把麵團放到抹油的大碗中，蓋上濕布在溫暖的地方（微溫的電鍋、放一杯熱水的微波爐）發酵至兩倍大（約1～1.5小時）

Put the dough into a large greased bowl and cover with wet towel. Let the bread rise in a warm place until it has doubled in size, about 1-1.5hour.

4.在麵團跟砧板撒少許麵粉，倒出麵團，輕壓把氣泡擠出，分成三分，將每一球麵團光滑面往外翻，在底部收口捏緊。用濕毛巾覆蓋，讓麵團休息15分鐘

Pour out the dough on a slightly floured working surface. Punch down the dough and divide into 3 portions. Make tight balls out of the dough by pulling the dough tightly around and pinching at the bottom. Cover the balls with a wet towel and let it set for 15 minutes.

5.把麵糰分別擀成橢圓形 （約1～1.5cm厚)，蓋濕布最後發酵45分鐘

After the balls had relaxed, roll each piece into a oval, 1-1.5cm thick. Put the dough on a baking sheet and cover it with wet towel. Let the bread rise for 45 minutes or until they double in size.

6.用手指戳深洞(戳到底，因為烘烤時麵團會膨脹如果洞太淺就會不見)，在表面刷上香料油，撒上海鹽

Poke holes with your fingers all the way through the dough. (Yes, this is strange, but when the dough rises again it will create the characteristic craggy looking focaccia.) Liberally sprinkle the top of the focaccia with some coarse sea salt and drizzle a generous amount of the infused oil you made earlier on top. 

7.190℃烤20分鐘至金黃，趁熱食用

Bake the dough at 190℃/375℉  until the top of the loaf is golden brown, about 20 minutes. Serve hot or warm.