I received a lot of corn, so I baked thick corn focaccia.
Almost no molding required, just put in a mold and bake.
It is also one of the breads that you want to have as a snack and always have.
Please try to bake when corn is around.
recipe
Hop yeast water 100g
Water 300g
Soft flour 140g
Strong powder (Kitano Kaori) 360g
Salt (Gerando) 10g
Olive oil 25g
One fresh corn (maybe two)
Olive oil for finishing
Appropriate amount of corn for decoration
Finishing salt, appropriate amount
Unsalted butter for finishing
Other yeast extracts will work as long as there are no hops.
When using yeast dough, add 400 g of water and add 100 to 120 g of yeast dough. (Yeast dough with 80% hydration)
Kitano Kaori is a non-sticky powder due to its nature.
If you use other powders, reduce the water content.
fumi *つくる暮らし S&F*