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Using your fingers, make indentations in the dough over the entire surface. Brush the dough with the remaining olive oil, and sprinkle the salt and rosemary to cover. Let cool slightly on wire rack.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have suprisingly puffy focaccia in a plastic bag using 7 ingredients and 11 steps. Here is how you can achieve that.
Ingredients needed to make Suprisingly Puffy Focaccia in a Plastic Bag:
- 130 grams Bread (strong) flour
- 120 grams Cake flour
- 150 ml Lukewarm water
- 2 tbsp Olive oil
- 1 tsp Dry yeast
- 3 tsp Sugar
- 1/2 tsp Salt
Wrap in a heavy-duty freezer bag. Slip the pan into a tall "kitchen-sized" plastic bag and place two tall glasses of very hot water in the bag at opposite ends of the pan to keep the plastic from touching the dough. Tightly close the bag, trapping air in the bag to partially inflate it. Attach the bowl to the mixer and fit with the paddle attachment.
Steps to cook Suprisingly Puffy Focaccia in a Plastic Bag:
- Put all the ingredients except for the lukewarm water and olive oil into a plastic bag. Pinch to close the bag so that the ingredients won't come out, then shake the bag to mix.
- Add the lukewarm water and olive oil into Step 1, and massage for about 5 minutes to blend.
- When blended, lightly tie the bag, and leave it for 1 hour.
- When the dough rises as shown in the picture.
- Press the air out.
- Tear the bag. Use bread flour for dusting, and form into whatever shape you like.
- When shaped, bake in the oven for about 25 minutes at 250℃ without preheating. (Check how it's doing and adjust the baking time and temperature accordingly.)
- I topped with cheddar cheese, parsley, and Parmesan cheese but try using whatever toppings take your fancy.
- Ready to eat!
- Variation: Tuna and onion buns on your left. Cheese buns on your right.
- Variation: Spinach and bacon.
However, you have to make sure there's no condensation on the bread before you close the bag—mold loves that kind of environment. (Make sure to check this spot for mold.) Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand. Can be refrigerated overnight once punched down. Oil round pizza pans, preferably black steel.
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