풍선처럼 커지는 무반죽 마늘빵 만들기 :: 폭신하고 쫄깃한 마늘 포카치아 :: Bubble Garlic Focaccia Recipe
*** 예상되는 질문들 하단에 TIP 으로 적어두었으니 참고하세요.
포카치아는 레스토랑에서 식전빵으로 많이 내오는 빵이지요,
토핑없이 그냥 만들기도 하고, 다양한 토핑으로 맛을 내기도 하는데요,
저는 마늘향과 허브향이 솔솔 풍기는 포카치아로 만들어봤어요.
치대는 과정 없이 무반죽으로 만들지만, 폭신하고 쫄깃한 식감이예요.
손자국 낼때 반죽의 촉감이 얼마나 좋은지요,
여러분도 꼭 만들어보세요 ^^
*** 계량은 저울(g), 밥스푼(Tbsp), 티스푼(tsp) 계량입니다 (계량스푼 아님)
[틀사이즈 22cm]
✤ 반죽
- 강력분 300g
- 인스턴트 드라이이스트 3g(1티스푼)
- 설탕 3g(1티스푼)
- 소금 5g(0.5스푼)깍아서
- 올리브오일 20g(2스푼)
- 미지근한 물 250ml(g동일)
✤ 토핑
- 올리브오일 40g
- 통마늘 10개
- 방울토마토(선택)
- 블랙올리브(선택)
- 로즈마리(선택)
- 천일염 약간
- 파마산치즈(선택)
✤ TIP
- 여름에 만들 경우, 폴딩 후 20분씩 발효, 최종발효는 1시간~1:30분
- 틀 없이 오븐팬에 바로 구워도 돼요.
- 통마늘을 구운 올리브오일에, 발사믹 식초를 추가하여 찍어드시거나,
굽기전 반죽에 뿌리는 용도로 사용해도 돼요.
- 냉동보관후 다시 오븐에 살짝 구워드시거나, 전자레인지에 데워드세요.
- 최대 냉장발효 시간은 24시간이예요.
- 냉장발효 없이 구워도 되지만, 기공의 크기는 작을 수 있어요.
- 방울토마토를 토핑하면 무거워서 빵에 기공이 덜 생기네요.(반으로 잘라 올리세요)
#포카치아
#마늘포카치아
#무반죽빵
#포카치아반죽
#이탈리아빵
#빵만들기
#저온발효빵
#마늘빵
???? I N S T A G R A M
???? 레시피와 영상의 무단 도용을 금지합니다.
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Focaccia, garlic focaccia, garlic bread, no-knead bread, olive bread, appetizer bread
focaccia à l'ail, pain à l'ail, pain sans pétrissage, pain aux olives, pain apéritif
focaccia all'aglio, pane all'aglio, pane senza impasto, pane alle olive, pane antipasto
focaccia bawang putih, roti bawang putih, roti tanpa adonan, roti zaitun, roti pembuka
فوكاتشيا ، فوكاتشيا بالثوم ، خبز بالثوم ، خبز بدون عجن ، خبز زيتون ، خبز مقبلات
फोकासिया, लसुन फोकासिया, लसुन रोटी, नो-नेड ब्रेड, ओलिभ ब्रेड, एपेटाइजर रोटी
ฟอคคาเซีย, ฟอคคาเซียกระเทียม, ขนมปังกระเทียม, ขนมปังไม่นวด, ขนมปังมะกอก, ขนมปังเรียกน้ำย่อย
focaccia tỏi, bánh mì tỏi, bánh mì không nhào, bánh mì ô liu, bánh mì khai vị
focaccia bawang putih, roti bawang putih, roti tanpa uli, roti zaitun, roti pembuka selera
Knoblauch-Focaccia, Knoblauchbrot, Brot ohne Kneten, Olivenbrot, Vorspeisenbrot
Фокачча, чесночная фокачча, чесночный хлеб, хлеб без замеса, оливковый хлеб, хлеб для закусок
focaccia de ajo, pan de ajo, pan sin amasar, pan de aceitunas, pan de aperitivo
vitlöksfocaccia, vitlöksbröd, bröd utan knådning, olivbröd, förrättsbröd
sarımsaklı focaccia, sarımsaklı ekmek, yoğrulmayan ekmek, zeytinli ekmek, meze ekmeği
knoflookfocaccia, lookbrood, no-knead brood, olijvenbrood, aperitiefbrood
hvitløksfocaccia, hvitløksbrød, brød uten elting, olivenbrød, forrettsbrød
focaccia czosnkowa, pieczywo czosnkowe, pieczywo bez zagniatania, pieczywo z oliwek, pieczywo przystawkowe
focaccia de alho, pão de alho, pão sem amassar, pão de azeitona, pão de entrada
فوکاچیا، فوکاچیا سیر، نان سیر، نان بدون ورز، نان زیتون، نان پیش غذا
hvidløgsfocaccia, hvidløgsbrød, brød uden æltning, olivenbrød, forretterbrød
valkosipuli focaccia, valkosipulileipä, vaivaamaton leipä, oliivileipä, alkupalaleipä
فوکاچیا، فوکاچیا سیر، نان سیر، نان بدون ورز، نان زیتون، نان پیش غذا
फ़ोकैसिया, गार्लिक फ़ोकैसिया, गार्लिक ब्रेड, नो-गूंध ब्रेड, ऑलिव ब्रेड, ऐपेटाइज़र ब्रेड
ポカチア、ニンニクポカチア、ニンニクパン、無生地パン、オリーブパン、食前パン
意式薄饼、大蒜意式薄饼、蒜蓉面包、免揉面包、橄榄面包、开胃面包
Extra-flavorful focaccia
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***RECIPE***
water
honey (or other sugar)
dry yeast
salt
pecorino (or other hard grating cheese)
cornmeal
whole wheat flour
bread flour
olive oil
coarse finishing salt (I used Maldon smoked sea salt)
butter
garlic
fresh herbs (rosemary is classic but I used sage)
For a standard home sheet pan, build your dough up from 2-3 cups (473-710mL) of water, depending on how thick you like your focaccia. I used a mini sheet pan and only one cup of water.
For every cup (237mL) or water, use a teaspoon each of salt, honey and dry yeast, and about 30g (a big spoonful) of grated pecorino — combine all that. For every cup of water I use a big spoonful of cornmeal and two big spoonfuls of whole wheat flour, and just enough bread flour to make it come into a dough (see the spoon lifting trick in the vid).
Cover and let rise for a couple hours at room temp, or put in the fridge for a day or two (a longer rise in the fridge will taste better). Don't be worried if the dough doesn't rise much.
Wet your hand, grab one side of the dough, stretch it out and fold it back over on the dough — repeat a few times until the dough won't stretch easily anymore.
This dough tends to stick inside baking vessels, so if your pan doesn't have a nonstick coating, I recommend lining it with parchment paper.
Liberally oil the inside of your sheet pan (even if it's lined with parchment), put the dough in and swish it around in the oil to get the pan and the dough fully coated. Stretch the dough out as flat as possible, which won't be much. Cover and let rise at room temperature for an hour or two until puffy.
Put a little more oil on top and use your fingertips to dock the dough while stretching it out into the corners of the pan. Top with some crunchy finishing salt.
Bake at 400ºF/200ºC until very brown on top and the bread feels like a stiff spring when you poke it — mine took 15 min. While you're waiting, peel and chop some garlic and fresh herbs. Melt a knob of butter in the microwave along with the garlic to cook it, then stir in the herbs.
When the bread is done, slide it out ASAP to a cooling rack to let the bottom steam out. Brush the top with the butter/garlic/herb mixture.