Bento (Lunch) Box, Bread, Chako Bakery, Egg, Foccacia, Meat, Party, Pickles, Poultry/Chicken, Recipe, Salad, Sandwich, Smoke Meat, Sunday Bakery, Vegetables|Vegan, Western Food, White Breads
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Frying Pan baked Focaccia|フライパンで焼くフォカッチャ

Following my “Frying Pan baked English Muffin recipe“, this is a simple bread recipe using a similar method, frying pan to bake Foccacia. The focaccia can be adjusted (slightly) to the size of the frying pan and it can be a fun recipe for parties and outdoor events.

Frying Pan Baked Foccacia Recipe

【Ingredients】Makes 1 large focaccia

  • Bread Flour・・・・・・・300g
  • Sugar ・・・・・・・・・1 Tbs
  • Salt ・・・・・・・・・・3/4 Tsp
  • Dry Yeast ・・・・・・・・1 Tsp
  • Warm Water ・・・・・・・200ml
  • Olive Oil ・・・・・・・・2 Tbs
  1. < MIX > Mix all the ingredients (except the olive oil) in a large bowl and mix until smooth. While mixing together with both you hands and weight, add the butter after 2~3 minutes of mixing. In total, mix for about 10 to 15 minutes occasionally smashing the dough into the bowl to stimulate the surface. When the dough feels like a earlobe texture, smooth and elastic, the it is ready for the next step. 
  2. < PRIMARY FERMENTATION > Lightly oil a container with a lid and ferment for approx. an hour at a normal temperature (28 ° C to 30 ° C). The primary fermentation ends when the dough volume swells to about 80%.
  3. <SHAPING> Warm your frying pan and grease with thin layer of olive oil. Stretch the dough to the size of your frying pan. Cover your frying pan with a lid or foil.
  4. < FINAL PROOF > Place the dough at 29~30C/20min.
  5. <BAKING> Bake in frying pan, slowly over low heat. When the bottom turns lightly brown turn it upside down. (Approx. 15 minutes), then the other side for about 5~6 minutes, letting the surface brown. However please adjust the amount of time, the heat level as per each cooker. 

Frying Pan Baked Foccacia Recipe – 「フライパン」で作るフォカッチャ

【材料】1枚分

  • 強力粉・・・・・・・300g
  • 砂糖・・・・・・・・大匙1
  • 塩・・・・・・・・・小匙3/4
  • ドライイースト・・・小匙1
  • ぬるま湯・・・・・200 ml
  • オリーブオイル・・・大匙2
  1. 【ミキシング】大きな容器に材料(バター以外)を入れて、滑らかになるまで混ぜる。ひとまとめになるように混ぜながら、バターはやわらくしておき、途中で投入。10~15分ほど両手で体重をかけながらおねる。時々、生地をボウルに叩きつけて刺激を与えると表面にハリが出てくる。生地が耳たぶのような手触りになり、手につかない生地になるまでこねます。
  2. 【一次発酵】蓋つきの容器に軽く油を塗り、1時間ばかり常温 (28℃~30℃)で発酵させる。8割くらいのボリュームに膨らんだら一次発酵は終了。。
  3. 【成形】フライパンの大きさに伸ばす。フライパンを軽く温め、オリーブオイルを薄く塗り、生地をフライパンいっぱいに伸ばします。
  4. 【二次発酵】蓋をして29~30℃で20分。生地がふっくらした程度。
  5. 【焼成】フライパンで蓋をして焼きます。
  • 弱火~中火でじっくり焼く。15分で薄く焼き色がついたらひっくり返します。
  • ひっくり返す前に表面にオリーブオイルを塗ります。
  • ひっくり返して、焼き色を見ながら約5~6分ほど焼く。
  • 各自のコンロで焼き具合は調整をしてください。
  • 粗熱が取れたら、半分に切って使います。
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2 Comments

  1. Love this idea of baking in a frying pan. It has been too hot here and I turn on the oven only if it’s absolutely necessary!

    Liked by 1 person

    • Yes, I heard from the news, extreme heat wave in Europe at the moment. It’s been raining all week in Japan with a humidity of over 80 percent. When it gets as humid and muggy, blasting the oven is a die hard!!! lol

      Like

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