This crisp and spicy focaccia is extremely delicious

When I want fresh homemade bread, I do a focaccia. Its crisp crust and flavored with olive oil and its swollen, humid and ventilated crumb with just the right amount of tender chewing is always satisfactory. In addition to the delicious delicious, Focaccia has another key sale argument: the dough is very easy and forgiven to do and requires no special equipment – just a little time to sit in the refrigerator and develop. But maybe my favorite thing about Focaccia is the ease of personalization of its flavors simply by adding creative ingredients to the dough or using them as garnishes.

In this recipe, our colleague from Birmingham, in Alabama, the kitchen colleague of the kitchen, Tricia Manzanero, has developed a focaccia that offers a one-two flavor punch by adding a winning combination of carrots and the Korean Korean Korean Korean. It has a magnificent orange shade and a complex and complex flavor of stirring carrot juice and gochujang in the dough. Once the dough is pressed in a saucepan, carrot ribbons are added to the top, then it is brushed with an oil with an Oscade onion and infused with ginger and ginger in each dimple for a sparkling and aromatic finish. It is a bread that attracts the attention that will turn the heads to any dinner, but it is simply surprising to cook at home.

The Method Without Cisele

The method used by Tricia in its carrot gochujang focaccia is largely based on the technique used in the olive-rosémary focaccia of Olive-Rosemary easy to bed and our infallible bread pizza. The knot is a highly hydrated paste, without ciselle. And we really mean zero kneading, folding, or even stretching. It’s just the simplest bread you can imagine doing. Everything you need is a little time.

There is nothing new in seamless dough. As the former editor -in -chief of Serial Eats and Wiz Kenji underlines in her seamless focaccia recipe, it was a technique that was developed by Jim Lahey by Sullivan Street Bakery and popularized by Mark Bittman New York Times In 2007. The basic premise is simple: mix your dough ingredients in a bowl until they are combined, cover it and let the rest take care.

For this version, we use the basics of the bread: flour, salt, yeast and good oil, but tricia exchange carrot juice instead of standard water and adds a gochujang. The combination of these two ingredients creates an incredible jewelry appearance with a balanced spicy, sweet and aromatic flavor. Finally, the green onions in thin slices are folded in the dough, building an even more tasty flavor.

With the best focaccia, do not skimp on olive oil when lubricating the pan. The oil in the pan actually fulfills two functions: first, it allows the dough to relax and develop freely without sticking at the bottom of the pan. While the yeast goes to work a second time, the dough is developing slowly. Because it is so well hydrated and rested, it is quite soft. Instead of growing upwards, it develops laterally, filling the pan on the edges during about two to three hours. Second, olive oil is what will give your focaccia its crisp, almost fried background crust, while wrapping it with flavor.

One last piece of advice to make the dough: make sure you use a digital scale to measure your dough ingredients in a bowl instead of counting less specific cutting measurements. This will guarantee the best results.

At the head of the Focaccia

To echo the flavor of the carrot in the dough and create an attractive finish, the carrot ribbons are briefly in the microwave to tender and then dispersed on the shaved dough. They are then pressed downwards in the dough, decreasing the surface in the process. This ensures that the carrot garnish sticks to the bread once cooked. This Dimpling is a traditional characteristic of Focaccia. When you press the dough, you will probably see a few thin walls that grow through the dough. It is a good idea to burst them with a pointed automatic knife or simply your fingers – otherwise they expand like balloons in the oven, disturbing the garnishes and will eventually create undesirable charred spots.

After leaving the oven, the bread must sit in the pan to cool slightly for a few minutes before it is transferred to a rack. At this stage, the bread is delicious as is, but it is even better when it is generously brushed with an aromatic oil infused with ginger and green onions. Serve this focaccia alongside your favorite pasta, chicken or dishes, or as a starter – ideally torn in a good olive oil while being hot.

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