#佛卡夏#Focaccia#大蒜佛卡夏#GarlicFocaccia
食谱/recipe（Scroll below for English recipes ↓↓↓）
食譜：
烤盤28×28釐米
高筋麵粉400克（或中筋麵粉）
水320克 (室溫水）
糖10克
酵母4克
鹽6克
橄欖油15克
大蒜60克
鹽1克
黑胡椒粉1克
橄欖油20克
烘烤
烤箱提前預熱15分鐘
230°C（或446°F）
烘烤20～25 分鐘
🔺過程：
1⃣️麵團：
*麵粉、糖、酵母，混合均勻。邊攪拌邊分次逐漸加入水（留出20克水），最後放鹽和留下的最後20克水。拌勻麵團3～5分鐘。麵團拌勻後室溫靜置20分鐘。
*第1次拉伸麵團四邊。每個邊拉伸1下，全部拉伸4下。麵團室溫鬆弛20分鐘。
*第2次拉伸麵團四邊。每個邊拉伸1下，全部4下。室溫鬆弛20分鐘。
*第3次拉伸麵團四邊。每個邊拉伸一下，全部4下。麵團頂部抹油防沾，密封後開始發酵。
2⃣️溫度30°C，第一次發酵60分鐘。
3⃣️炒大蒜
4⃣️烤盤抹油防沾，倒出麵團。折疊成方形。把底部光滑面朝上，鬆弛20分鐘。
5⃣️在烤盤裡整理成烤盤形狀後，發酵60～70分鐘。
6⃣️最後整形戳洞，放蒜片。烤箱預熱15分鐘後，開始烘烤。
⬇️⬇️
Recipe ：
Tray size:28×28cm
Bread flour 400g （or all-purpose flour)
Water 320g (room temperature)
Sugar 10g
Instant yeast 4g
Salt 6g
Olive oil 15g
Sliced garlic 60g
Salt 1g
Black pepper powder 1g
Olive oil 20g
230°C (or446°F）
20～25 minutes
🔺 Process:
1⃣️ Dough:
* Flour, sugar, yeast, mix well. Gradually add water in portions while stirring (reserve 20 grams of water), and finally salt and the remaining 20 grams of water. Mix the dough for 3-5 minutes. Let the dough rest at room temperature for 20 minutes.
* Stretch the four sides of the dough for the first time. Stretch 1 for each side, 4 for all. Let the dough rest at room temperature for 20 minutes.
* Stretch the four sides of the dough for the 2nd time. 1 stroke on each side, 4 strokes in all. Relax at room temperature for 20 minutes.
* Stretch the four sides of the dough a 3rd time. Stretch each side once, all 4 times. Oil the top of the dough to prevent sticking, and start to ferment after sealing.
2⃣️At a temperature of 30°C, let the dough rise for the first time for 60 minutes.
3⃣️stir garlic
4⃣️Grease the baking tray to prevent sticking, pour out the dough. Fold into a square. Turn the bottom smooth side up and let rest for 20 minutes.
5⃣️After arranging into a baking pan shape in the baking pan, let the dough rise for 60-70 minutes.
6⃣️Finally, poke holes and put garlic slices. After the oven has preheated for 15 minutes, start baking.
