@ganjang.22: Tambak vibes🌅#fyp #senja #tambak #vibes

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Saturday 06 January 2024 06:59:04 GMT

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FIG & ZA’ATAR FOCACCIA Focaccia is your best baking friend in the summer. A few rounds of quick folds, very little effort, and you’ve got bouncy, pillowy bread for any occasion. I replaced the more expected cherry tomato topping with ripe, juicy figs. Works like a charm! 3 ½ c. (465 g) AP flour 1/2 TB (5 g) instant (rapid-rise) yeast 1 ½ c. (360 ml/g) cold water 2 tsp (10 g) kosher salt, plus more for dimpling 1 1/2 tb (22 g/ml) olive oil, plus more for drizzling and oiling the bowl 7-8 ripe figs 8-10 sprigs fresh za’atar or oregano leaves Flaky salt, for topping Sift flour and yeast into a very large bowl. Pour the water on top; stir until mixture is a shaggy dough; rest 8 min. Add salt; knead 1 min. Let rest for 3 more min, then drizzle in the olive oil. Knead until the dough is soft and silky (will be loose and a bit sticky). Place dough in a large oiled bowl; cover loosely with a plastic bag. Let stand in a warm place until loosened and slightly puffed 30 minutes. Gently fold dough in half over itself, rotate 90 degrees, fold in half again, rotate another 90 degrees, and fold in half once more time for a total of three folds. Cover again for a third time with a plastic bag; rise another 30 min, then repeat folding procedure. Cover once more. Rest another 30 minutes. Repeat folding procedure once more (1 ½ hours total). Dough will be fluffy, risen, jiggly. Transfer to a well oiled 9 x 9 inch square baking dish. Cover with plastic bag; let rise another hour. While dough is rising, set a rack in center of the oven. Preheat a pizza stone at 500°F for 1 hour (or preheat a heavy baking sheet for 15 min). Dissolve ½ TB salt in 1 c. warm water. Dip your fingers in saltwater; gently use five fingers around dough to create dimples and air bubbles. Drizzle with olive oil, arrange the figs and za’atar sprigs around the dough, sprinkle with flaky salt, and transfer to the oven. Bake until the top is puffed and golden, 25 minutes. Cool slightly and cut into squares. #asmr

FIG & ZA’ATAR FOCACCIA Focaccia is your best baking friend in the summer. A few rounds of quick folds, very little effort, and you’ve got bouncy, pillowy bread for any occasion. I replaced the more expected cherry tomato topping with ripe, juicy figs. Works like a charm! 3 ½ c. (465 g) AP flour 1/2 TB (5 g) instant (rapid-rise) yeast 1 ½ c. (360 ml/g) cold water 2 tsp (10 g) kosher salt, plus more for dimpling 1 1/2 tb (22 g/ml) olive oil, plus more for drizzling and oiling the bowl 7-8 ripe figs 8-10 sprigs fresh za’atar or oregano leaves Flaky salt, for topping Sift flour and yeast into a very large bowl. Pour the water on top; stir until mixture is a shaggy dough; rest 8 min. Add salt; knead 1 min. Let rest for 3 more min, then drizzle in the olive oil. Knead until the dough is soft and silky (will be loose and a bit sticky). Place dough in a large oiled bowl; cover loosely with a plastic bag. Let stand in a warm place until loosened and slightly puffed 30 minutes. Gently fold dough in half over itself, rotate 90 degrees, fold in half again, rotate another 90 degrees, and fold in half once more time for a total of three folds. Cover again for a third time with a plastic bag; rise another 30 min, then repeat folding procedure. Cover once more. Rest another 30 minutes. Repeat folding procedure once more (1 ½ hours total). Dough will be fluffy, risen, jiggly. Transfer to a well oiled 9 x 9 inch square baking dish. Cover with plastic bag; let rise another hour. While dough is rising, set a rack in center of the oven. Preheat a pizza stone at 500°F for 1 hour (or preheat a heavy baking sheet for 15 min). Dissolve ½ TB salt in 1 c. warm water. Dip your fingers in saltwater; gently use five fingers around dough to create dimples and air bubbles. Drizzle with olive oil, arrange the figs and za’atar sprigs around the dough, sprinkle with flaky salt, and transfer to the oven. Bake until the top is puffed and golden, 25 minutes. Cool slightly and cut into squares. #asmr

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