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Same-Day No-Knead Garlic Butter Focaccia
Pieczywo

Same-Day No-Knead Garlic Butter Focaccia

3 godz.Porcje: 8Nutri-Score D€€
od @zainebsoven2 importyugotowano 0 razy
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Składniki

8 osób
  • bread flour (all-purpose flour works too)Produkty zbożowe390 g
  • saltPrzyprawy7 g
  • sugarSpiżarnia5 g
  • instant yeastSpiżarnia5 g
  • olive oil (for the dough)Spiżarnia26 ml
  • lukewarm water (lukewarm)Napoje360 ml
  • mozzarella (shredded)Nabiał175 g
  • butter (for the garlic butter)Nabiał35 g
  • olive oil (for the garlic butter)Spiżarnia15 ml
  • garlic (cloves, chopped)Warzywa i owoce8 kawałki
  • cilantro (chopped (parsley works too))Warzywa i owoce10 g

na porcję

Wartości odżywcze

261kcal

Węglowodany
40 g
Białko
8 g
Tłuszcz
8 g
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Przybory

  • Miska
  • Patelnia
  • Blacha do pieczenia

krok po kroku

Przygotowanie

  1. Mix the dough

    • In a bowl, combine the lukewarm water and olive oil.
    • Add the flour, salt, sugar and instant yeast and mix until a sticky dough forms.
    • Cover and let rest.
    Krok 1

  2. Stretch and fold

    • Wet your hands to prevent sticking, stretch one side of the dough up and fold it over; repeat on all sides.
    • Repeat this folding 3 times at 20-minute intervals.
    • Then let the dough rest.
    Krok 2

  3. Make the garlic butter

    • Melt the butter in a pan, then add the olive oil and chopped garlic.
    • Cook until fragrant without browning the garlic.
    • Stir in the chopped cilantro.
    Krok 3

  4. Transfer and fold in the tray

    • Transfer the dough to a lined and greased 9x13-inch tray.
    • Spread most of the garlic butter and the shredded mozzarella on top.
    • Fold the edges in, flip the dough over and let it rest.
    Krok 4

  5. First bake

    • Bake the focaccia at 220 °C.
    Krok 5

  6. Top and finish baking

    • Top with more mozzarella.
    • Bake until golden.
    Krok 6

  7. Brush and serve

    • Brush the hot focaccia with the leftover garlic butter.
    • Serve warm.
    Krok 7
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